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Dessert

Candied Cherries

Candied cherries are cherries cooked in a sugar syrup until thick.

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. Boil the sugar and water until thick enough to pull.

  2. Remove from heat and let cool until it shows signs of granulation.

Candy the cherries

  1. Drop in a few stoned cherries at a time for 2-3 minutes.

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

  3. Shake gently and turn out on white paper.

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

Cut loaf sugar
Forms a concentrated syrup that replaces the fruit's water and preserves it, adding sweetness.
Cherries
The fruit that absorbs the syrup and becomes candied, keeping its shape and flavour.

The step that matters

Cooling the syrup until it granulates. At this point the syrup is supersaturated, so sugar begins to crystallise. Dipping the cherries at the right moment controls how the sugar coating forms and sets on the fruit.

“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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