Who says you have to wait for the holidays to eat pâte de fruits!
10 grams pectin
50 grams sugar
500 grams of currants
500 grams sugar
75 grams honey
5 grams citric acid
(Makes about 30 pieces)
Mix the pectin with 50 grams of sugar.
Rinse currants and place them in a pot with remaining sugar and honey.
Cook the mixture to 221 F, add pectin/sugar mixture and bring back to a boil.
Mix citric acid with just enough water to dissolve it and add it to the mixture.
Pour into an oiled 9 inch cake ring placed on top of a silicone mat or oiled parchment.
Once it has completely cooled, cut into any shape and roll in sugar. Eat!