Sugar-coated gummy candy na hiwang hiyas

HEADNOTE
This is a precise confection of clean fruit brightness, supple chew, and a fine sugar crust. The candies should taste vivid at first contact, then yield to a tender, elastic center with a measured sour edge. Their pleasure lies in contrast: crystalline outside, polished and resilient within.

RECIPE ESSENTIALS
Dish category: Confectionery
Cuisine or origin: Contemporary European-style confection
Course type: Sweet
Yield: 52 g
Serving size: 52 g
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Difficulty: Intermediate

EQUIPMENT
Small heavy saucepan
Silicone spatula
Fine sieve
Small heatproof bowl
15 cm square lined tray
Sharp knife or small offset spatula
Kitchen scale

INGREDIENTS

Sugar coating

18 g sugar

1 g citric acid

Gummy base

12 g glucose syrup

8 g fruit juice concentrate

4 g gelatin

3 g pectin

2 g sugar

1 g natural flavor

1 g color additive

1 g carnauba wax

METHOD

1. Combine the sugar and citric acid for the coating in a small bowl and mix thoroughly. Set aside in a dry place; the mixture must remain free-flowing and sharply granular.

2. Place the glucose syrup and fruit juice concentrate in the saucepan and warm over low heat for 2 to 3 minutes, stirring just until fluid and evenly combined. The mixture should loosen without boiling.

3. Sprinkle the gelatin and pectin over the warm syrup in an even layer. Stir continuously for 1 minute, then continue cooking over low heat for 2 to 4 minutes, until the mixture is smooth, glossy, and slightly thickened with no visible granules.

4. Add the remaining sugar, natural flavor, and color additive. Stir for 30 seconds until fully dispersed and the mixture is uniform in color and texture.

5. Remove from the heat and stir in the carnauba wax until melted and evenly incorporated, about 1 minute. The mixture should appear satiny and cohesive.

6. Immediately spread the gummy mass into the lined tray in an even layer. Level the surface with the spatula and allow it to set at room temperature for 20 minutes, or until firm enough to cut cleanly but still slightly elastic to the touch.

7. Unmold the set slab and cut it into neat, small pieces. Toss the pieces in the reserved sugar-citric mixture until each surface is evenly coated and dry to the touch.

PLATING AND SERVING
Arrange the candies in a shallow, restrained cluster or in a single clean line. The coating should remain visible as a fine frost over the glossy edges, with each piece distinct and polished.

PROFESSIONAL NOTES
Keep the coating dry; any moisture will dissolve the surface and dull the finish. Work quickly once the gummy base is ready, as it firms as it cools. The ideal texture is supple and elastic, with a clean snap from the sugar crust and a bright, balanced acidity.