Candied fruit is a fun and unique way to top cakes or to eat as a sweet treat. It is very sweet and very hard and crunchy. There are more professional ways of making it that involved candying the entire fruit inside and out, which can take a lot of time depending on its size and moisture content. But luckily, it’s not too hard to make your own fruit with a candy coating. Here’s how to do it.
Start with your washed fruit, chopped into bite-sized pieced. You’ll need some long skewers as you’ll be dipping the fruit into boiling hot sugar! Spear the fruit on skewers, arranged how you’ll want to serve it.
You’ll now need granulated sugar and water, 2 parts sugar to 1 part water. Also, if you have a candy thermometer, it will be of great use to you here.
Finally, before you start cooking, have a sheet pan ready with parchment paper on which to place the hot candied fruit. If your parchment paper isn’t as non-stick as you’d like, you can grease it as well.
Now, bring the sugar and water to boil and get it up to 300 degrees F. This may take up to ten minutes. Once it’s at temperature, dip your skewers in the boiling water and immediately place them on the parchment paper to cool. Enjoy as soon as they’ve cooled and hardened, or store in the fridge to maintain the crunch.
