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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
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How to Candy Fruit

candied and whole persimmon

Candying fruit is simple, sweet and incredibly versatile. Follow this basic formula to turn a variety of fruits into festive confections, perfect for topping ice cream or sorbet, giving as gourmet goodies or enjoying as a petite treat on their own.

INGREDIENTS

  • Simple syrup (equal parts sugar and water)
  • Herbs or spices to infuse the syrup (i.e. cloves, mace, bay leaf, rosemary, lavender, etc.)
  • Fresh fruit, cut into ⅛-¼-inch thick pieces
  • Sugar for coating candied fruit

PREPARATION

Simmer fruit, flavorings (optional) and simple syrup gently for 20-30 minutes, or until the fruit is slightly translucent. Drain well, removing any herbs or spices, and let fruit dry on a lined baking sheet in a warm place for 1 hour. Toss fruit with granulated sugar to coat, shake off any excess and let dry another 30 minutes. Candied fruit can be stored in an airtight container for 3-4 weeks. If fruit begins to stick, toss with fresh sugar and dry another 30 minutes.

Ready to get started? Try these tasty combos or create your own!

Candied Buddha’s Hand: This homemade citrus candy can be used as a topping for ice cream or sorbet, or eaten on its own as a petite sweet treat. 

Candied Persimmon: This easy-to-make fall treat is the perfect combination of cinnamon spice and sweet persimmons. Be careful, it's addictive once you get started!

  • candied and whole buddha's hand citron
  • candied and whole persimmon