macerate haskap to obtain haskap juice. Sieve and press through a fine wire strainer.
ready two silicone muffin baking sheets.
in a pot mix:
1 cup granulated sugar
1/3 cup light corn syrup
1/6 cup water
1/6 cup haskap juice *, **
*note – do not use whole, liquified berries. unless you like scouring the burnt bottom of your pan, this mix will burn before even coming close to a hardened stage.
**note – you may use straight haskap juice, and the flavour will be stronger. but the stage at which this must be pulled off is more critical than the 50:50 mixture of haskap juice:water. half way between 250F and 270F you will notice a slight burning odour. this is when you must pull the mixture to avoid any burnt flavour when using haskap juice. the same odour test can be applied to the 50:50 mix. do not go strictly by your thermometer; your nose is the best judge.
place pot on stove and turn heat to high, stirring mixture until you see it start to liquify. stop stirring. do not stir any more. continued stirring may result in the mixture crystallizing.
heat to 255F – 270F until you smell an off flavour
immediately remove from heat and spoon into silicone muffin sheets until the bottom of each cup is covered.
remove once cooled.
place in container with powdered sugar and swirl. this step stops the candy from sticking to itself. the pure juice candy will ‘melt’ over time. it is best used fresh. if wafers are stacked one upon another they will eventually form an inseparable mass.
enjoy this melt in your mouth, intensely haskap-flavoured treat!
[heating this mixture to the hard crack stage will definitely impart a partial burnt flavour to the candy wafers. timing is important when making candy with juice and not simply oils, which are commercially added to hard candy once the boiling is over.]