Candied Fruit Recipe: A Sweet and Simple Guide
Making candied fruit at home might seem daunting, but it's surprisingly easy! This recipe will guide you through the process, resulting in delicious, glistening treats perfect for baking, decorating, or simply enjoying as a snack.
Ingredients You'll Need:
- 1 pound fruit: Choose your favorite! Citrus fruits (oranges, lemons, limes), cherries, and pineapple work particularly well. Cut the fruit into small, uniform pieces (about ½ inch). Smaller pieces candy faster.
- 2 cups water
- 2 cups granulated sugar
- 1 cup light corn syrup (optional, but helps create a shinier finish)
- Pinch of salt
- Optional flavorings: Vanilla extract, lemon zest, or spices like cinnamon or cloves can add extra depth of flavor.
Step-by-Step Instructions:
1. Prepare the Fruit:
- Wash and peel: Thoroughly wash your chosen fruit. Peel and remove any seeds or pits.
- Cut into pieces: Cut the fruit into small, even pieces for consistent candying.
2. Blanch the Fruit (Optional but Recommended):
- Blanching helps to preserve the fruit's color and texture. Bring a pot of water to a boil. Add the fruit pieces and blanch for 1-2 minutes. Immediately transfer to an ice bath to stop the cooking process. This step is especially helpful for fruits that tend to darken during cooking, such as cherries.
3. The Candying Process:
- Combine sugar and water: In a large, heavy-bottomed saucepan, combine the water, sugar, corn syrup (if using), and salt. Stir until the sugar dissolves completely.
- Simmer the syrup: Bring the mixture to a simmer over medium heat, stirring occasionally to prevent scorching. Do not stir excessively.
- Add the fruit: Gently add the fruit to the simmering syrup.
- Cook gently: Reduce the heat to low and simmer the fruit, uncovered, for 20-30 minutes, or until the fruit is translucent and the syrup has thickened. Stir gently every few minutes to ensure even cooking.
- Flavor Boost (Optional): Stir in any desired flavorings during the last 5 minutes of cooking.
4. Drying and Finishing:
- Remove from syrup: Carefully remove the candied fruit from the syrup using a slotted spoon. Let excess syrup drip off.
- Dry the fruit: Place the candied fruit pieces on a wire rack lined with parchment paper. Allow them to air dry completely, ideally overnight, until they're firm and no longer sticky. This may take 12-24 hours depending on humidity.
5. Storage:
- Store in an airtight container: Once completely dry, store your candied fruit in an airtight container at room temperature. They should keep for several weeks, if not longer.
Tips for Success:
- Don't overcrowd the pan: Ensure there's enough space in the saucepan for the fruit to cook evenly. Work in batches if necessary.
- Patience is key: The slow simmering process is crucial for achieving perfectly candied fruit. Avoid rushing the process.
- Experiment with flavors: Get creative with your flavor combinations! The possibilities are endless.
Making Candied Fruit: A Delicious and Rewarding Experience!
With a bit of patience and this simple recipe, you can create delectable candied fruit that will impress your family and friends. Enjoy!
