Candied Fruits 101: A Complete Guide To Making Candied Fruit At Home (2024)

Dec 7, 2023 10:00:00 AM

Published : Dec 7, 2023 4:30 AM

Making candied fruits is a great way to enjoy your fruits in a rewarding manner. You can always get packaged candied fruits from street sellers, but making them yourself is always better.

One satisfying method to consume your fruits is to make candied fruits. Although street vendors constantly sell packaged candied fruits, preparing them yourself is always preferable. A few staple components are used to create these delectable sweets. It is one of the most well-known Christmas sweets and a much-enjoyed delicacy that is enjoyed by people worldwide. It's a delicious snack that's full of fruity and sugary flavours.

Eventually, learning how to create candied fruits might become a rewarding pastime. It may need several attempts to master the technique of candied fruits, but practice makes one perfect. Here are some fundamental guidelines to follow while creating flawless candied fruits.

Tips For Making The Best Candied Fruits

• Before you begin making candied fruit, you must first prepare the fruits. Blanch your fruit to preserve its nutrients while preserving the final product.
• After swiftly submerging the fruits in boiling water, remove them to cool water as soon as they begin to blanch.
• Once the fruits have been blanched, heat the water and sugar syrup to 320 degrees Fahrenheit. Soak the fruit in the mixture. You may use a variety of fruits.
• Fruit must be cooked until transparent in each batch. After cooking, transfer the fruits to a wire rack to help remove any residual sugar syrup.

Candied Fruits Recipe

Now that you know the basic tips for making candied fruits, here is a recipe that you can try:

Ingredients:

• 2 cups of assorted fruits (e.g., orange slices, lemon slices, cherries, and pineapple chunks)
• 2 cups sugar
• 1/4 cup cold water
• Optional: lemon juice for flavour
• Ice cubes

Method:

• Slice the fruits to the proper thickness after washing them. Build up to a rolling boil in a pot of water.
• After dropping the fruit slices into the hot water, they should be left there for a few seconds or perhaps a minute.
• After blanching, drop the fruits into a dish of ice water to halt the cooking process.
• A small amount of lemon juice can be used to boost taste while preserving colour.
• To make sugar syrup, put equal parts water and sugar in a pot. Heat the mixture to 160 degrees Celsius, or 320 degrees Fahrenheit.
• Ensure every piece of blanched fruit is evenly covered, and dip it into the boiling sugar syrup.
• Numerous fruit varieties can be candied simultaneously.
• Simmer the fruits in the sugar syrup until they are transparent. Several minutes could pass, contingent upon the thickness of the slices. To keep the texture excellent, watch it closely and avoid overcooking.
• Using a slotted spoon, move the candied fruits to a wire rack so that any remaining sugar syrup can be drained.
• Let them cool completely. To get a crystallised texture, you can either air-dry or roll the candied fruits in more sugar.

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