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Dessert

Candied Cherries

Candied cherries are cherries cooked in a sugar syrup until they crystallize.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Candied Cherries

Ingredients

Directions

Make the syrup

  1. Combine the sugar and water in a pot.

  2. Boil until thick enough to pull like candy.

Candy the cherries

  1. Remove the pot from heat and stir until it begins to granulate, stirring frequently while cooking.

  2. When crystals form on the spoon, drop in a few cherries at a time.

  3. Let each batch boil in the syrup for 2 minutes.

  4. Remove the cherries to a sieve over a dish.

  5. Shake gently but thoroughly, then spread the cherries on a cool, broad dish to dry in a sunny window.

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

Cherries
Provide the fruit that is candied, becoming chewy and sweet as sugar replaces their moisture.
Loaf sugar
Forms the syrup that sweetens the fruit and, once crystallised, coats the cherries.
Water
Dissolves the sugar so it can be boiled into a syrup.

The step that matters

Stirring the syrup as it granulates. Once the syrup is off the heat, stirring makes it crystallise. Stir too little and the sugar may set unevenly, while cherries dropped in too early may not take up enough 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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