I did a bit of looking around and found a blog http://cannelle-vanille.blogspot.com/2008/09/apple-pate-de-fruit-hazelnuts-and-brown.html which states recipe needs to get up to 106 C, which converrts to 360F. This is a drastic difference to what Martha's recipe indicates (180F). I'm going to try it out and report back - wish me luck!! I have to give Martha credit for providing the demo video and the inspiration!! My only comment is I wish her staff would test out recipes before they publish them.

I had to use an extra box of pectin and re-cooked it 3 times. I'm an avid candy and jam maker. This recipe is not worth anyone's money or precious time.

On her show this past week, Martha was answering viewers' questions. One question was about the most difficult recipe she had ever made. Martha reported that it was this one and, that the staff had about a 50% failure rate making pate du fui.

IF SO MANY OF YOU ARE HAVING A DISASTER WITH THIS RECIPE, I THINK I WILL FORGO AND FIND SOMETHING ELSE, I'M SURE WILL BE EQUALLY AS DELICIOUS.

In the end, I had to re-boil it over3 times and each time adding more pectin, I finally suceeded in achieve the right consistency. I think the pectin amount in the recipe is wrong, and I too wonder like deezblock, if Martha's people actually tested this recipe.

This recipe does not work as written, as can be confirmed by previous reviewers. If you're a beginner, you might want to look up other recipes for Pn n n n te de Fruit. I ended up cooking it longer trying to raise the temp as well as adding more gelatin and agar-agar. Gelatin is from animals, agar-agar is from seaweed. Let it set up for a day. Was an absolute hit at a party of 90 people.

Evermorian, I'm sorry for responding so late, but I didn't check back until now. My vellies were packaged with an assortment of holiday treats and turned out to be the most favored amongst consumers. Yes, I do agree that Harkness simplified a more complex recipe. I'm wondering if Martha's people actually tested his recipe? Glad to now it worked in the end.

Some additional references:

http://www.chowhound.com/topics/468304

http://www.foodmigration.com/2005/05/experimenting-with-pate-de-fruit.html

http://beyond-cooking.blogspot.com/2007/08/making-pate-de-fruits-or-pect...

http://www.hungrybrowser.com/phaedrus/m0606M05.htm#3

http://www.foodmigration.com/2005/05/experimenting-with-pate-de-fruit.html

I did some other reading and, it appears that making this sort of thing is something of an arcane art. I think this recipe glosses over that. Sources disagree on the cooking time. The type of pectin may be critical - pectin derived from apples is recommended in many recipies. Also note that 180 degrees Fahrenheit is well below the boiling point of the liquid for most elevations.

After my last post, I put the jelly back in a pot and boiled it for
another 15 minutes, adding a bit more pectin (~1/4 oz). After one day, it was
firm on top but, still too soft on the bottom. I turned it out onto a
board and left it for another day. Now, it has firmed up enough to hold
its shape (though a little firmer would be better). So, it is salvaged.

I am dissappointed to say that although it did get thicker, but not enough to be handled as it is supposed to be. I am thinking, what if I do this procedure again and add more pectin? Eventually it will get the consistency I want wouldn't it? I would appreciate any help.

Thanks deezblock, I have tried and I am waiting for it to set. I will get back to you after a few hours to let you know. Again thanks.

Thanks deezblock! I also have a pan of glob and hate the thought of throwing it out. I will definitely try reheating and adding more pectin

I ran into similar problems with this recipe. I decided to reheat the "glop", add an additional tablespoon of pectin and a bit more sugar. It worked. I heated the mixture for an additional 20 minutes. I did this only 3 hours ago and the mixture has already set --- and firmly at that!! Obviously, there's an error in the recipe. The simmering time should be at least 35 minutes.

I too am sitting with 12 lbs of pear gloop that is unwilling to set enough to be handled. It has the consistency of a very thick jelly. I followed recipe to the T.
Can anyone help me in suggesting if there is anything I can do to get it to set as it was on the show. By the way, it has been more than 16 hours that I made it and I had no luck. I don't know what went wrong. I am deeply disappointed and frustrated. Please help anyone

As for finding unusual ingredients: most cake supply places carry glucose and citric acid. My local Sur la Table also carries the glucose. Pomona's Universal Pectin is available at local "healthy" grocery stores (Wild Oats, Whole Foods, Sprouts).

I followed the recipe exactly but, after 24 hours, it has not gelled enough to hold its shape. I do a fair amount of baking, candy, and jelly making. So, I am pretty surprised at the failure. The temp. seemed low in the recipe. I've got ~$40 worth of goop and a couple hours invested. Any suggestions to recover it?

con't from previous:

con't from previous:

huneydo, Pokie3,
Corn syrup can give an off flavor to your candies. If you want to make corn syrup based pate do fruits, look up recipes that specifically call for corn syrup instead of glucose.

"In the US, 'glucose syrup' would most likely be corn based, but not as likely in Britain or any other countries as they still view corn as a vegetable, not a limitless source of industrial food building blocks

huneydo, Pokie3,
Corn syrup can give an off flavor to your candies. If you want to make corn syrup based pate do fruits, look up recipes that specifically call for corn syrup instead of glucose.

"In the US, 'glucose syrup' would most likely be corn based, but not as likely in Britain or any other countries as they still view corn as a vegetable, not a limitless source of industrial food building blocks

I've only been able to find the powdered pectin with the citric acid in it. how much would I use and would the recipe turn out the same?

Make sure you click on the "pear puree" recipe link. That is the first step!

My daughter and I are interested in making these "vellies" and cannot seem to find powdered pectin. Does anyone have any suggestions? I'm in the Chicagoland area.

You can buy glucose at Michael's. It's in their baking/candy making section with the other Wilton products. 12 oz. for $3.99.

Corn syrup (which comes from corn) contains the sugar, dextrin. Glucose is probably processed from grapes or honey.

Pure liquid glucose is available in supermarkets in Europe, but is harder to find in the US. Light corn syrup can be used in baking and frosting projects. After all, who's going to notice a little extra dextrin?

I just watched the "vellie" making process and loved it! Thank you so much, I have tried for years to make something with all my fruit and have never been successful. What a beautiful presentation.
After I get my grandsons to try the fruit, we will definately move on to the vegetable vellies.
Thank you Martha for great ideas.

My family doesn'tparticulsarly like pears. What other fruits could be used?

I believe that corn syrup and glucose syrup can be used interchangeably. Many times corn syrup will contain vanilla but I wouldn't think that would affect the taste. Is there any reason you can't just use corn syrup?

Is there an acceptable substitute for glucose syrup?

To fanofmarthas - the site you are looking for is www.nycake.com. They sell glucose online. Sometimes a simple extra letter, like typing in "cakes" instead of "cake" can really throw off your search results. Good luck with your quest for glucose. Hope the Vellies turn out perfectly for you!

I tried locating New York Cakes on the Internet, so I could buy glucose, and could not find that store. I'm hoping MSL or a viewer will provide that information. Thank you.