How to Make Candied Fruit
If you cannot find the fruit already candied... or you want to do your own combination of fruits for fruit cake or sugar plums or simply for gift giving, this method sounds super easy.
But you don't have to stop with fruit: slivers of candied carrot make a wonderful garnish for carrot cakes. How about making your own crystallized ginger?
It certainly sounds simple enough!! Once you get the hang of it, you can even candy your own yams!!
- 1 c
- 1 c
- 1 1/2 c
- heavy saucepan
230° F–235° F
sugar concentration: 80%
At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up.
Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.
You can blanch citrus peels (dip them in boiling water for a few minutes) to make them less bitter.
If desired, you can also DEHYDRATE your CANDIED FRUIT by spreading thin layers on trays and drying for 12-18 hours at 120 degrees F until fruit is no longer sticky and the center has no moisture.
To sun dry, put trays in full sun for 1-2 days, stirring occasionally, until fruit is no longer sticky. Take trays in at night.
To oven dry, spread on trays and dry at 120 degrees F for 18-24 hours.
Store dried candied fruit in an airtight container.