[Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)]

Hope I'm not just reviving a dead thread here!

 

What do you guys do with failed PDF batches?

I tried to make a PDF last night with a melon that I wasn't so keen on the texture of. I pureed it, used the Boiron ratios as a guide and scaled the recipe down to the amount of puree I had. However, it came out with a really sticky chewing texture that kind of reminds me of cheap caramel candies. I think my mistake was that I cooked it to 80 brix instead of 75 (partly because I misremembered the numbers) and maybe when I added in the citric acid in water, didn't add enough liquid to drop the brix back down. 

The texture is kind of ... it's not unpleasant but it's not PDF. I don't want to just throw it out but I'm also not sure what to do with it. Can I cook it back down into something else? Would it work if I sliced it up and stuffed it into pastries?

[Hello, from a long time lurker!]

Hi everyone!

I've recently fell down the candy making rabbit hole. I just bought the Chocolates and Confections book by Greweling and am excited to tackle some of these candies.