Mix about 100 g. of sugar with the pectin. Whisk them together really well. This helps keep your pate de fruits from having pectin globs in it. So do it.

Heat the puree to 120 degrees. F.

Whisk and whisk, and add the pectin/sugar mixture. Bring to a boil and let boil one minute.

Add the corn syrup and the rest of the sugar. Cook to 223 degrees, F. This could take a very long time. Your thermometer will read 218, and you'll think, "Oh, I'm almost there!" Wipe that grin off your face; this is going to take some time, so settle in and make sure you're wearing long sleeves.

Pour the molten pate de fruits mixture into a half-sheet pan which you have lined with heavy duty plastic wrap or Silpat. Let set up at room temperature until cool and sliceable. This could take a few hours.

Once firm, slice them into small squares, or cut out fun shapes with tiny cookie cutters. Roll them in granulated sugar. For "Sourpatch" pate de fruits, mix a little citric acid in with the sugar (to taste) and roll them in that mixture.