Homemade strawberry heart shaped gummies- pate de fruit

Prep Time 10

Cook Time 15

Course Dessert

In a saucepan, start by adding your strawberry purée and place it on the medium heat until I reach between 60 to 65°C.
Once it reaches the temperature required, adding your first stage of sugar and pectin and let it boil for two minutes.
After two minutes, add in your stage two of sugar and glucose, stir in and let it boil on a medium heat until it reaches 105 to 107°C, making sure to whisk throughout to avoid the mix from sticking at the bottom of the pan.
once it reached the temperature required, pour it in the desirable mould and let it sit for six hours a room temperature.
the texture should be soft and chewy. Enjoy.