Handmade Sliced Fruit Candy Directions

1. 100g caster sugar in a bowl, add a little coloring and mix well. A little bit of coloring can dye a very rich color, so mix in a little at a time, carefully. Patiently mix the darkest color you need. Add 5ml of egg whites to the mixed colored sugar and mix well until it resembles wet sand, you can't put too much egg whites or it will dissolve the sugar granules.

2. Pour the colored sugar mixed with egg whites onto the counter, level it slightly with a spatula, and then roll it out with a rolling pin while pressing it down, so that the sugar grains can be combined as tightly as possible, and the thickness is about 7mm. Use a cut-out mold to make the heart shape, gently release the mold and let it dry on a baking sheet lined with a silicone mat. If the candies can't hold the shape and fall apart, add a little more egg white and remix before proceeding. If any of the sugar particles dry out on the cut-out mold and you can't work with it, gently wash the mold with warm water and make sure it's completely dry before continuing to carve.

3. Pour the remaining colored sugar from 2 back into the bowl, add a new 100g of sugar, then 5ml of egg white, and repeat the previous step to create the desired color. Repeat 2 and 3 to get a gradual lightening of 5-6 colors of small candy hearts, the extra granulated sugar can be saved in a ziplock bag for next time.

4, preheat the oven to 200 degrees, bake for 10 minutes, leave overnight, the granulated sugar will be fused, and eventually turned into a small heart-shaped sugar cubes (similar to the feeling of sugar cubes).