Hi there, I am just about to launch my little artisan company and am trying to finalise a few items for my range that will be relatively long life.
I have successfully made a nice selection of Pate de fruit from local seasonal fruits. However I have noticed that they have started to turn sticky. I have read many notes about sealing with veg oil, using a special coating sugar, drying time etc. I am still unsure as what is actually best practice with these.
Can anyone point me in the right direction?
I am also having tremendous trouble locating caramel cello wrappers in the UK and can find Niege Decor but not granulated coating sugar, i'd be very glad if anyone can assist.
Many thanks, Sally.