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Dessert

Candied Cherries

Candied cherries are cherries preserved in a thick sugar syrup.

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 slightly until it begins to crystallize.

Candy the cherries

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

  2. Remove cherries to a sieve over a dish, shake gently, and turn them out onto 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

Sugar
Forms the syrup that coats the cherries and hardens into a crisp, glossy sugar shell.
Cherries
Provide the fruit flavor and tender texture that the sugar coating preserves.

The step that matters

Letting the syrup cool until it begins to crystallize. If the syrup is too hot, the coating stays thin and sticky; if it has crystallized too far, it turns grainy and clumps. Cooling just until crystals start forming gives a smooth, even sugar coat on the cherries.

“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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