The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Candied Fruit
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DIY candied fruits. These make a terrific addition to trail mix or thoughtful homemade holiday gift, especially with a colorful variety of fruits included.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 cup fruit (see directions)
2 cups granulated sugar, plus more for coating the candied fruit
1 cup water
directions
You can use canned or fresh (cooked) fruit such as peaches, apples, prunes, figs, plums, cherries, or apricots. You can also use dried fruit that has been soaked in hot water to rehydrate.
Drain the fruit very well and pat dry with paper toweling as much as possible. Set aside.
Combine the sugar and water in a heavy saucepan over medium-high heat. Bring the mixture to a boil and cook until it reaches 234-238 degrees F (soft ball stage).
Add the fruit, mix gently, then simmer until the sugar mixture is clear. Remove the pan from the heat and let the fruit sit in the syrup overnight (or for 8 hours).
Preheat the oven to 250 degrees F.
Drain the sugar syrup from the fruit. Roll the fruit in granulated sugar and place on a mesh screen or wire rack. Place the screen on a baking sheet and place in the oven. Let the fruit bake at 250 degrees F until it is dry to the touch.
Remove the candied fruit from the oven and let cool completely before storing in an airtight container.
recipe tips
Use a heavy-bottomed pan to prevent the syrup from burning.
Cut the fruit into even sizes so they are easier to work with.
Gently stir the fruit in the syrup to avoid breaking or crushing them.
Drain the fruit well after removing from the syrup to avoid having too thick a coating.
Rolling the fruit in sugar not only adds sweetness but also helps the candied fruit dry.
Keep a close eye on the oven to prevent the fruit from hardening too much.
Candied fruit can be used in baking, as a snack, or as a decorative edible gift.
common recipe questions
Can I use any type of fruit?
Most fruits work well, but those with firmer textures like apples, pears, and citrus peels are ideal.
Is it necessary to let the fruit stand overnight in syrup?
Yes, it allows the fruit to fully absorb the syrup, providing the sweetness and texture.
Can I make this recipe with frozen fruit?
It's best to use fresh or canned fruit as frozen fruit may become too soft during the candying process.
How do I know when the syrup reaches the soft ball stage?
Use a candy thermometer to check the temperature, which should be between 234-238 degrees F.
Can I use a sugar substitute?
Sugar substitutes may not yield the same results due to their different chemical compositions. Some may become bitter when heated, others may not crystallize to form a syrup. You can experiment boiling different sugar substitutes to try to find one that works.
How should I store candied fruit?
Store in an airtight container in a cool, dry place. They can last for several weeks.
Can I prepare this recipe without an oven?
The oven is used for drying, but you can also air dry the fruits for a longer time or use a dehydrator.
Can I add flavors to the syrup?
Yes, you can infuse the syrup with spices like cinnamon, vanilla, or cloves.
Is this the same as glacé fruit?
Yes, glacé is French for glazed (so this is technically "glazed fruit")
tools needed
Heavy Saucepan: To cook the sugar and water mixture over medium-high heat until it reaches the soft ball stage. Choose a heavy saucepan with a thick bottom to prevent scorching.
Paper Towels: For patting dry the drained fruit to remove excess moisture before cooking in the sugar syrup.
Mesh Screen or Wire Rack: To help the fruit dry faster in the oven. Make sure the mesh screen or wire rack is oven-safe.
Baking Sheet: To hold the mesh screen or wire rack with the candied fruit while it dries in the oven at 250 degrees F. Prevents any sugar syrup drips from making a mess in the oven.
Cooking Thermometer: To accurately measure the temperature of the sugar and water mixture, making sure it reaches 234-238 degrees F for the soft ball stage.
Airtight Container: For storing the completely cooled candied fruit once it is finished baking and drying in the oven.
what goes with it?
Nut and Seed Mix: these candied fruits add a sweet burst of flavor to your regular nut and seed mix, providing a nice contrast in textures and tastes. Plus, the colorful appearance will make your snack mix look more enticing.
Vanilla Ice Cream: the combination of creamy vanilla ice cream with the chewy and sweet candied fruits creates a different dessert experience.
Cheese Platter: pair these candied fruits with a selection of cheeses for a sophisticated and unexpected addition to your cheese platter. The sweet and tangy flavors of the fruits will complement the rich and savory cheeses, creating a well-rounded tasting experience.
nutrition data
258 calories, 0 grams fat, 67 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
April 3, 2020
looks good. tastes good. is worth the long wait. is better than store bought, and much healthier. totally recommended.