I adapted my recipe from Georgia Pellegrini's recipe for quince pâté de fruits. Mine's sort of ghetto.
3 cups of puree
1/2 cup light corn syrup
4 tablespoons of lemon juice
2/3 cup of sugar
1 packet of "no sugar needed" pectin
Put puree, syrup, juice and sugar in a pan and bring to simmer. Whisk in pectin. Bring to 227 degrees. Pour into a oiled pan lined with parchment paper. Let sit for a few hours. Dredge in super fine sugar.
FYI, I'm not sure if I brought the temperature up to 227. The mixture was boiling furiously and the temperature on the thermometer read 200 degrees. That's just not right. So that's why last week's caramels turned into a rock!! I sort of suspected. I ditched the thermometer and let the liquid boil for about ten minutes, until it was sheeting thickly. I'm sort of peeved at that freaking thermometer, a basic Taylor candy/oil dealie. I mean, you think you're all safe when you have a thermometer but nooooo! Just goes to show that you really can rely on your intuition and knowledge. I always forget that. Ah, yes, Grasshopper.