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Dessert

Candied Cherries

Candied cherries are cherries cooked in a sugar syrup until they become sweet and glossy.

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 sugar and water in a pot and boil until thick enough to pull like candy.

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

Candy and dry the cherries

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

  2. Let each batch boil in the syrup for 2 minutes, then remove to a sieve set over a dish.

  3. 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

Loaf sugar
Forms the syrup that soaks into the fruit and sets into a candy coating as it dries.
Cherries
Provide the fruit that absorbs the sugar syrup and becomes the candied piece.
Water
Dissolves the sugar so it can be boiled into a syrup.

The step that matters

Stirring the syrup as it granulates. Sugar syrup that is stirred near crystallization can turn grainy or form crystals unevenly. Stirring frequently while it cools helps control crystal formation so the coating stays uniform.

“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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