Candied Fruit Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
1 cup: Fruit,
1 cup: Water,
Directions:
Use canned, preserved, or freshly cooked fruit. Drain thoroughly.
Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add
fruit and simmer until clear. Allow to stand in sirup overnight.
Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry
in very slow oven (250 F) until surface is firm. Peaches, apples,
prunes, figs, quinces, citron, plums, cherries, and apricots may be
used. Dried fruits as well as fresh fruits may be prepared and
candied. The Household Searchlight
Source from luhu.jp
Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add
fruit and simmer until clear. Allow to stand in sirup overnight.
Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry
in very slow oven (250 F) until surface is firm. Peaches, apples,
prunes, figs, quinces, citron, plums, cherries, and apricots may be
used. Dried fruits as well as fresh fruits may be prepared and
candied. The Household Searchlight
Source from luhu.jp
Tags
Candies