So as you can see, I've scraped it off of the parchment (a little butter love may be called for next time) and into a pan. I'm not giving up . . . yet. There are a number of things that could have gone wrong with this recipe.
- It was a franken-recipe - one I put together from several others I found.
- The variation of temperatures on the recipes I found ranged from "boil" to 220F to 227F. It's quite possible I didn't get it to a high enough temperature or keep it at temperature long enough.
- Given the constant rain, yesterday was probably not the best day to be working with something high in sugar.
- I should have poured it into a pan with a larger surface area (but I just didn't want skinny candies).
- Pectin can be temperamental with some fruits. Even though I left it set overnight, it may not have been long enough.
What am I going to do with it? I'll boil it again and try reach a higher temperature. If that doesn't work, I have a lot of really sweet, sticky mango jam. But first I have to go make some buttercream. The wedding cake is still due Saturday regardless of my pate de fruit failure.