Skip to main content
Dessert

Candied Fruits

Candied fruits are fruit pieces cooked in a sugar syrup until translucent and then dried in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Candied Fruits

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

Make the syrup

  1. Combine sugar and water in a saucepan.

  2. Cook over low heat until it reaches 212°F (100°C).

Candy and dry the fruit

  1. Add the fruit and simmer until it looks transparent.

  2. Remove the fruit and place in a single layer on a pan.

  3. Bake in a 350°F (175°C) oven until the syrup hardens and the fruit looks dry and glassy.

Recipe from a historical cookbook (Internet Archive).

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

Sugar
Forms the syrup that soaks into the fruit and, once dried, gives the candied coating its sweetness and glassy finish.
Fully ripe fruit
Provides the flavor and the body that the sugar syrup penetrates during simmering.

The step that matters

Simmering the fruit in the syrup. Sugar must replace the water inside the fruit gradually; simmering too hard or too fast can make the fruit tough or break it apart, so it should simmer gently until it looks transparent.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes