Candied Fruit Recipe

1. 1

   Use canned, preserved, or possibly freshly cooked fruit.

2. 2

   Drain thoroughly.

3. 3

   Combine sugar and water.

4. 4

   Boil to soft ball stage (234 - 238 F).

5. 5

   Add in fruit and simmer till clear.

6. 6

   Allow to stand in sirup overnight.

7. 7

   Drain thoroughly.

8. 8

   Roll in granulated sugar.

9. 9

   Place on cake rack.

10. 10

    Dry in very slow oven (250 F)

11. 11

    till surface is hard.

12. 12

    Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used.

13. 13

    Dry fruits as well as fresh fruits may be prepared and candied.

* Per serving · 4 servings · Values may vary.

No additional tips available.