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.
- 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
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!