Candied Fruits
Ingredients
Directions
Make the syrup
In a bright saucepan, combine the sugar and water.
Boil the mixture until it reaches the 'crack' stage, where a drop in cold water sets hard and brittle.
Remove the saucepan from the heat.
Coat and cool
Carefully dip the fruits into the syrup, removing any excess sugar.
Place the coated fruits on a dish or marble slab to cool.
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
- Cane sugar
- Forms the syrup that hardens into a brittle, glossy coating on the fruit.
- Water
- Dissolves the sugar so it can be boiled into a smooth syrup.
The step that matters
Boiling to the 'crack' stage. The syrup must reach the crack stage, where a drop hardens in cold water. Stopping early leaves a sticky coating that will not set firm, while overcooking can scorch the sugar and turn it bitter.
“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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