Candied Fruit
Ingredients
Directions
Make the syrup
Dip each lump of sugar into a bowl of clear water.
Place the sugar into a preserving kettle.
Boil the sugar until it reaches a clear caramel state, skimming off any impurities.
Candy the fruit
Add the fruits to the caramel.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fine loaf sugar
- Sweetens the fruit and forms the syrup that coats and preserves it.
- Fruits
- Absorb the sugar syrup, becoming sweet and firmer as they candy.
The step that matters
Boiling the sugar to a clear caramel state. The sugar must reach the right concentration. Stopping too early leaves a thin syrup that will not hold, while boiling too long darkens and bitters it. Skimming removes impurities that would cloud the syrup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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