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Dessert

On Candying Fruit

Fruit is boiled in clarified sugar syrup and then drained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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On Candying Fruit

Ingredients

Directions

Prepare

  1. Boil the clarified sugar until it reaches a syrupy consistency.

  2. Wash the fruit in lukewarm water and dry it in the oven.

Candy the fruit

  1. Add the fruit to the syrup and boil until the syrup thickens again.

  2. Remove from heat and let it sit for a few minutes.

  3. Rub the inside of the pan with a skimmer to grain the sugar.

  4. Stir the fruit into the white sugar part.

Drain

  1. Use a fork to remove the fruit and place it on a wire rack to drain.

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

Clarified sugar
Forms a concentrated syrup that sweetens the fruit and helps preserve it.
Fruit
Is the main food being candied, taking on sweetness and a glossy sugar coating as it absorbs syrup.

The step that matters

Boil the fruit in the syrup until the syrup thickens again. Sugar concentration controls the result. If the syrup is not boiled enough, it stays thin and the fruit remains wet and sticky. If it is boiled too long, the sugar can grain or harden, leaving the coating brittle or cloudy.

“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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