How To Make Candied Fruit: Expert Chef Step-by-Step Guide ([year])

Have you thought about making bitter fruit rind into sweet candy? Perhaps, you love candied fruit and want to try making it at home. You can change common fruit into tasty treats. This guide from our expert chef will help you make your own candy fruit easily.

Turning fruit peel sweet is simple, with a sugar bath and patience. Although it takes time, the steps are easy, and the outcome is very tasty. Ready to start making candied fruit at home?

Key Takeaways:

  • Candied fruit is a delightful treat made from transforming bitter fruit rind into sweet and fragrant candy.
  • With a simple sugar bath and some patience, you can easily make candied fruit at home.
  • Follow our expert chef’s step-by-step guide to create delicious candied fruit that’s perfect for snacking or gifting.
  • The process of making candied fruit may take time, but the results are well worth it.
  • Get ready to enjoy the delightful process of making your own homemade candied fruit and savor the sweet rewards!

The Magic of Sugar: Turning Bitter Rind into Sweet Candy

Candied fruit peel works like magic in the kitchen. It changes hard, sour rind into a sweet, delicious treat. First, the peel is blanched to lose its bitterness. Then it’s soaked in sugar water. You end up with a sweet, jelly-like fruit slice. It’s great for eating or as a gift.

Ever thought about making homemade sweets that look and taste great? Well, candied fruit is your go-to. By adding sugar, fruit slices become sweet and shiny. Use them alone or in desserts. Candied fruit will surely meet your sweet, fruity cravings.

The process of making candied fruit is relatively simple. Start by blanching the fruit peel to remove any bitterness. This involves briefly immersing the peel in boiling water and then transferring it to an ice bath. Blanching not only removes bitterness but also softens the peel, making it easier to work with.

Then, make a sugar syrup by boiling sugar and water. Add the blanched peel to the syrup. Let it cook until the peel looks clear. The taste gets stronger the longer you let it simmer.

Why is the sugar coating important?

The sugar coat is key to making candied fruit. It makes the fruit sweet and keeps it fresh longer. After cooking, roll the fruit in sugar. This makes it look beautiful. It also makes the texture better.

Endless possibilities with candied fruit

Once you know how to candy fruit, use it in many tasty ways. Put it in cakes, cookies, and bread. You can also add it to ice cream and yogurt. Or mix it into your own snack mix. It’s perfect for drinks too.

Candied fruit slices are perfect for impressing guests or just as a treat. Be creative with the fruit you use. Try different flavors and textures. See how sour fruit turns into amazing candy.

To Pith or Not to Pith: The Debate on Removing White Pith

People argue if we should remove the white pith to make candied fruit peel better. Some say scraping the pith is needed to get rid of a bitter taste. Others believe keeping the pith while blanching the peels is the way to go. The final choice comes down to what you like best.

The white pith tastes slightly bitter in candied peel. To make it sweeter, many recipes advise removing the pith. This is done by scraping it off carefully. Then, the candied peel turns out sweet, with no bad bitter taste.

But, others think that blanching with the pith on can be just as good. Blanching means you put the peels in boiling water for a short time. This softens the peel and takes away some bitterness. It works well with peels that are thin, like those from oranges, lemons, or grapefruits. The peel stays intact and becomes less bitter.

The choice to keep or remove the pith is up to you. If you want a very sweet peel, it’s best to remove the pith. Yet, blanching keeps a mild bitter taste and might be your pick for a balanced flavor.

Personally, I prefer removing the white pith when making candied fruit peel. I find that it results in a cleaner, sweeter flavor that I enjoy. However, I know plenty of people who prefer leaving the pith intact and blanching the peel instead. It’s all a matter of personal taste.

Reducing Bitterness with Blanching

If you choose to blanch the peels, here’s an easy way to do it:

  1. Start by washing the fruit peel well to get rid of dirt or chemicals.
  2. Next, cut the peel into the size you want for candying.
  3. Boil some water and put the peel in to boil for 1 to 2 minutes.
  4. After boiling, take the peel out of the water right away.
  5. Then, put the peel in an ice bath to chill quickly and stop the cooking.
  6. After it cools, softly dry the peel before starting the candying process.

Citrus Fruits for Candying: Versatility and Flavor

You can make candied peel from more than just oranges. Lemons, limes, and grapefruits work great too. They offer unique and delicious taste twists to the candies.

“The bright and zesty flavors of citrus fruits add a unique twist to traditional candied fruit.”

Lemons bring a refreshing tang to your candied peel. Meanwhile, limes add a sweeter, floral touch. Grapefruits give a vibrant bitterness. Blood oranges look amazing and taste like raspberries.

The process for all these fruits is the same. You blanch the peel to remove bitterness. Then, it sits in sugar and dries out. The end result is a chewy, fruity, and sweet treat.

Benefits of Candying Different Citrus Fruits

Candying fruits lets you try lots of flavors. It brings new tastes to your dishes. Here’s why it’s great to use different citrus fruits:

  • Orange Peel: Classic and great in baked goods.
  • Lemon: Zingy and fresh, perfect for cooking.
  • Lime: More flowery and sweet, good in all kinds of recipes.
  • Grapefruit: Adds a complex taste to desserts and drinks.

Playing with different fruits makes your candies unique. It’s a fun way to enjoy different and exciting flavors.

Citrus Fruit Candying: A Visual Delight

Citrus fruits not only add different flavors but colors too. The peels’ bright colors make any dish or gift more appealing.

Citrus Fruit Flavor Profile Color
Orange Sweet and aromatic Orange
Lemon Tart and tangy Yellow
Lime Sweet and floral Green
Grapefruit Bitter and vibrant Pink/yellow

Colorful peels bring fun to your candies. Whether you use one fruit or mix them, your candies will look and taste great.

Now you know how versatile and flavorful citrus fruits are for candying. Try different recipes and make your own tasty combinations. Have fun making candied peel that’s zesty, tangy, and aromatic!

Two Treats in One: Flavored Simple Syrup

When you make candied fruit peel, keep the sugar syrup! It becomes a flavored simple syrup you can use in many ways. After removing the fruit peel, keep the syrup in the fridge. It adds a tasty twist to your favorite dishes.

The flavored simple syrup is not just sweet. It brings the taste of the candied fruit into your treats. You can pour it on pancakes or use it in cake recipes. It makes everything taste like a sweet, fruity dream.

Want a sweet drink? Add this sugar syrup to lemonade or iced tea. Or mix it into cocktails for a fun surprise. It’s a great way to use the syrup in different drinks.

The flavored simple syrup opens up endless possibilities. You can use it to make unique treats and drinks. Let your imagination guide you to delicious outcomes!

Recipes Using Flavored Simple Syrup

Here are some tasty recipes you can try:

  • Lemon Blueberry Pancakes: Pour the flavored simple syrup on pancakes. Then, add fresh blueberries for more flavor.
  • Raspberry Lemonade: Mix the sugar syrup with lemon juice and crushed raspberries. It’s perfect for hot days.
  • Orange Creamsicle Cocktail: Use the flavored simple syrup in a mix with vanilla vodka and more. It tastes like a treat in a glass.

The flavored simple syrup is great for cooking and mixing drinks. It makes anything you eat or drink better. So, don’t throw it away. Use it to make your food and drink tastier and more fun!

Flavored Simple Syrup Recipes Ingredients Instructions
Lemon Blueberry Pancakes – Candied lemon peel syrup
– Fresh blueberries
– Pancake mix
1. Make the pancake batter as directed.
2. Top the pancakes with the syrup.
3. Add the blueberries.
4. Eat and enjoy!
Raspberry Lemonade – Candied lemon peel syrup
– Freshly squeezed lemon juice
– Muddled raspberries
– Water
1. Mix the syrup, lemon juice, raspberries, and water in a pitcher.
2. Stir well.
3. Serve over ice. Add more raspberries on top.
4. Enjoy the cool drink!
Orange Creamsicle Cocktail Candied orange peel syrup
– Vanilla vodka
– Orange juice
– Cream
– Ice
1. Start with ice in a shaker.
2. Pour in syrup, vodka, and juice. Plus, a little cream.
3. Shake it all together.
4. Strain over fresh ice in a glass.
5. Garnish with orange.
6. Sip and imagine the beach!

With some creativity, the flavored simple syrup turns into your favorite flavor booster. Let your ideas go wild. You’ll find many sweet treats along the way!

Step-by-Step Instructions for Candied Orange Peel

Oranges are great for making candied fruit because of their bright taste. Here is an easy guide to making sweet candied orange peel at home.

  1. Peel the oranges: Peel the oranges carefully, making sure to keep the white part out.
  2. Slice the peel: Cut the peeled oranges’ skin into thin strips. You should have long, pretty orange peel pieces.
  3. Blanch the peels: To get rid of the bitter taste, cook the peels for a bit. Boil them for a few minutes until soft.
  4. Prepare the sugar syrup: While the peels are cooking, make a simple sugar syrup. Mix water and sugar in a pan. Heat and stir until the sugar dissolves.
  5. Simmer the peels in the syrup: Next, put the peel strips in the syrup. Let them cook gently for 30 minutes, or until they’re see-through.
  6. Drain and dry: Take out the peel from the syrup with a spoon. Place them on a rack to get rid of extra syrup. They need to dry completely, without being sticky.
  7. Coat in sugar: After drying, sprinkle sugar over the peel strips. This makes their outside sweet and crispy.
  8. Let it cure: For the best taste and texture, let the sugared orange peel sit in a closed jar overnight. This really brings out the flavor.

You now have amazing candied orange peel. Enjoy it by itself, as a topping, or in cooking. It’s a sweet addition to many dishes.

“Candied orange peel is a key ingredient that adds zest and a nice crunch to dishes. It’s perfect for everything, from sweet to savory recipes.” – Expert Chef

So, why not make your own candied orange peel? It’s a fun, simple project with a tasty outcome. Plus, it’s a great blend of sweet and sour.

Exploring Tanghulu: Chinese Sugar-Coated Fruit

Tanghulu is a sweet treat from China that is popular on the streets. It’s made by covering fruit in sugar. The original fruit used is hawthorn berries.

However, in the US, you’ll often find strawberries instead. Both options are tasty.

To make tanghulu, start by putting fruit on a stick. Then, dip it into hot sugar. The sugar forms a hard, shiny shell around the fruit.

This sweet and crispy snack is loved in China. It’s perfect for special occasions like the New Year.

Tanghulu comes in lots of flavors. You can use different fruits like grapes and pineapples. This makes each tanghulu special.

The sweet sugar on the outside makes the fruit even tastier. It also looks really pretty.

Healthier Options

You can make a healthier tanghulu by using honey or agave syrup. These are natural sweeteners. You can also try adding spices, like cinnamon or chili powder. This gives a fun twist to your tanghulu.

Try It Yourself: Homemade Tanghulu Recipe

Want to make your own tanghulu? Here’s how:

Ingredients Instructions
  • Strawberries (or fruit of your choice)
  • Granulated sugar
  • Bamboo skewers
  1. Wash and dry the fruit.
  2. Skewer the fruit onto bamboo skewers.
  3. In a saucepan, heat the sugar over medium heat until it melts and turns amber in color.
  4. Dip the skewered fruit into the hot sugar, coating it evenly.
  5. Place the coated fruit on a lined baking sheet and let it cool and harden.
  6. Serve and enjoy the delicious sugar-coated fruit!

Be careful when working with hot sugar. It can burn you. Let your tanghulu cool before you eat it.

Now, let’s check out chef Lucas Sin’s simple tanghulu recipe.

Lucas Sin’s Simple Tanghulu Recipe

Chef Lucas Sin has an easy and tasty tanghulu recipe. You need sugar, water, and light corn syrup. This treat is all about the right mix of sweet and crunchy. It’s great for sharing with loved ones.

These are the ingredients you’ll need:

  • Sugar
  • Water
  • Light corn syrup

“The secret to tanghulu is the super thin, crispy sugar coating,” says Chef Lucas Sin. To get it right, balance sugar and water carefully. This creates tanghulu’s famous texture.”

Lucas Sin’s Tanghulu Recipe:

  1. Mix 1 cup sugar, 1/2 cup water, and 2 tablespoons light corn syrup in a pan.
  2. Dissolve the sugar over medium heat.
  3. Boil it to the hard crack stage, 300 to 310°F (150 to 155°C). Use a thermometer to check.
  4. Take it off the heat when it’s ready.

Next, you can use this mix to coat fruit with a crispy shell. Try strawberries, grapes, or pineapple. It’s up to you!

“Don’t be afraid to try new things with your tanghulu. Add flavors like sticky rice paste or red bean paste,” suggests Chef Lucas Sin. These extras can make your tanghulu stand out.”

Dip fruits on a skewer into the hot syrup. Make sure they’re all covered. Let the tanghulu cool to make the shell crisp. Enjoy your homemade tanghulu!

Keep any leftover tanghulu in a sealed container for a few days. Fresh is best for taste and crunch.

Ingredients Quantity
Sugar 1 cup
Water 1/2 cup
Light corn syrup 2 tablespoons

Expert Tips for Making Tanghulu

Making tanghulu is easier than you think. You can make tasty sugar-coated fruit skewers without hard-to-find tools. Skip using a candy thermometer, parchment paper, or ice baths for a smooth experience.

To start, the sugar syrup must reach the hard crack stage. This happens at 300 to 310°F (149 to 154°C). The syrup should be thick enough to stick to the fruit but not too thick.

It’s important to watch the syrup as it heats up. Although a candy thermometer is handy, you can also tell by sight. As it cooks, the syrup will change color and consistency.

Coat the fruit quickly once the sugar syrup is ready. The syrup needs to stay hot. If it cools, it gets hard to work with. A fast coating makes the fruit look great and taste even better.

Alternative Techniques

To check if the syrup is ready without a thermometer, try the ice bath test. Drop some hot syrup into cold water. If it forms hard threads, it’s done. This method is simple and doesn’t need special tools.

After coating the fruit, let it cool on a rack. This way, the extra syrup will drip off. It helps keep the tanghulu from getting too sticky.

Follow these tips and you won’t need a candy thermometer or parchment paper. You’ll master the sweet art of making tanghulu. Enjoy your crunchy, sugary snacks!

Expert Tips for Making Tanghulu:
Prepare the sugar syrup to the hard crack stage.
Monitor the syrup’s temperature using visual cues.
Coat the fruit quickly with the hot sugar syrup.
Use the ice bath test as an alternative to a candy thermometer.
Cool the coated fruit skewers on a cooling rack.

Armed with this newfound knowledge, it’s time to craft your tanghulu. Let’s make something special!

A Twist on Tanghulu: Experimenting with Different Fruits

Traditional tanghulu uses strawberries. I enjoy making it with various fruits for fun flavors. This lets me create tanghulu with different tastes and textures.

Fruit Skewers

Pick fruits for tanghulu that are firm and not too juicy. This way, they won’t get soggy when coated with sugar.

Here are some great fruits to try:

  • Grapes: Go for crunchy and juicy grapes.
  • Blueberries: Choose big, sweet blueberries.
  • Kiwi: Add kiwi slices for a tangy kick.
  • Clementines: Use peeled clementine segments for a fresh taste.

Thread these fruits on skewers for easy dipping.

“Experiment with different fruits to find your favorite tanghulu.” – (Your Name)

Creating the Sugar Coating

Once you’ve chosen and skewered your fruits, it’s time for the sugar coating.

Make a sugar syrup following your favorite recipe. It needs to be at the hard crack stage for a crisp shell.

Dip your fruits in the syrup evenly. Let the extra syrup drip off. Then, cool the skewers on parchment paper until the shell is hard.

Enjoying Your Unique Tanghulu Creations

Your tanghulu is now ready to eat. Serve them at parties or enjoy them as a snack.

Try using different fruits to make your tanghulu stand out. Whether you use strawberries, grapes, blueberries, kiwi, or clementines, your tanghulu will be special.

Have fun exploring with fruits. Create tanghulu skewers your way. This makes the classic Chinese treat even more enjoyable.

Crafting your own tanghulu is creative and exciting. Enjoy making and eating these tasty treats. It’s a rewarding experience!

A Chinese Delicacy: Tanghulu Recipes

Tanghulu is a sweet and crunchy Chinese treat. It’s made by dipping fruits in sugar. These can be hawthorn berries, crab apples, tangerine segments, or cherries.

Hawthorn berries are a favorite due to their tartness. The sugar coating balances their natural sourness. Crab apples, with their tang, are also popular in tanghulu.

Tangerine segments bring a fresh taste to tanghulu. They are juicy and citrusy, enhancing the treat. Cherries, meanwhile, make it indulgent. Their sweetness with the hard sugar coating is a great mix.

Experience tanghulu with these different fruits. Find the perfect mix of sweet and crisp.

Fruit Taste Texture
Hawthorn Berries Tart Crunchy
Crab Apples Tangy Crunchy
Tangerine Segments Citrusy Juicy and Crunchy
Cherries Sweet Crunchy

Traditional Tanghulu Storage and Variations

After making tanghulu skewers, storing them right keeps their freshness. The usual way is to wrap them in rice paper. This way, the fruit stays fresh and doesn’t stick. The rice paper stops extra moisture and keeps the tanghulu crispy. If you don’t have rice paper, use a ziplock bag. Just make sure it’s sealed tight to keep the tanghulu fresh.

Tanghulu can have many flavors with different fruits. The classic is made with strawberries, but you can use different fruits too. Try cranberries for a sharp taste or cherry tomatoes for something different. Oranges, lemons, and limes can also make tanghulu more refreshing. You can keep making new kinds with these fruit ideas.

Note: The image above showcases a mesmerizing display of tanghulu skewers, demonstrating the variety and creativity that can be achieved with different fruit choices. The image serves as a visual representation of the tanghulu variations mentioned in this section.

Classic Candying Technique

Making candied fruit is a fun process. It means cooking the syrup until it’s very hot, around 300 to 310°F. This makes the fruit get a hard, crispy shell. It’s what makes the candy so satisfying to eat.

“Cooking the syrup until it’s a hard crack is key to perfect candied fruit. It makes a glass-like shell around the fruit. This gives it a delightful crunch when you bite into it.”

– Chef Sarah Thompson

You make the syrup by mixing water, Redpath Granulated Sugar, and light corn syrup. Light corn syrup stops the sugar from turning into crystals. This way, your candy will have a shiny coating.

For the best results, use a candy thermometer. It helps you watch the syrup’s temperature as it cooks. Stick the thermometer in the syrup, but don’t let it touch the pan. Watch the temperature closely.

Tips for Candying Success

  • Choose a saucepan with a heavy bottom to help heat spread evenly and avoid burning.
  • Stir without stopping to make sure all the sugar is dissolved and prevent sticking.
  • Take it slow. Cooking the syrup gradually helps it become the right texture.
  • Watch closely as it gets near the hard crack stage to avoid making it too hard.

With this method, you can make stunning candied fruit. It will be both tasty and beautiful.

Sugar Stage Temperature Range Key Characteristics
Thread stage 230-235°F Sugar syrup forms thin threads when dropped in water
Soft ball stage 235-245°F Sugar syrup forms a soft, flexible ball when dropped in water
Firm ball stage 245-250°F Sugar syrup forms a firm, pliable ball when dropped in water
Hard ball stage 250-265°F Sugar syrup forms a rigid ball that holds its shape when dropped in water
Soft crack stage 270-290°F Sugar syrup forms threads that are brittle and easily breakable when cooled
Hard crack stage 300-310°F Sugar syrup forms hard, brittle threads that snap when cooled

Step-by-Step Guide to Candied Fruit Skewers

To make delicious candied fruit skewers, follow these simple steps:

  1. Dry the fruit: Start by drying your chosen dried fruit. Use pineapple chunks, apple slices, or apricots. Be sure the fruit is dry. This keeps its shape and texture well.
  2. Prepare the syrup: Mix water and sugar in a saucepan, using the same amount of each. Warm over medium heat until the sugar is dissolved. Add some flavor like vanilla or cinnamon.
  3. Skewer the fruit: Thread the fruit onto bamboo skewers. Leave a bit of space between each piece. This lets the syrup cover the fruit well.
  4. Dip into the syrup: Dip each skewer into the hot syrup carefully. Make sure all of the fruit is coated. Use a spoon or tongs for an even coat. Let any extra syrup drip off.
  5. Cool until sugar coating hardens: Place the skewers on a baking sheet with parchment paper. Let them cool until the sugar gets hard. This makes a crunchy, sweet outer layer.
  6. Enjoy! Candied fruit skewers taste best soon after they’re made. If you have some left, freeze them in an airtight container to keep them fresh.

These skewers are perfect for parties or just a sweet snack. They look as good as they taste.

candied fruit skewers

Don’t be afraid to mix up fruit and syrup flavors. Try different combinations for more tasty skewers.

Handy Chef’s Tips for Candying Fruit

Want to learn how to candy fruit? There are tricks that can make it easy. You might be making tanghulu or fruit peel. Either way, these tips will make your treats tasty and beautiful.

Parchment Paper or Silicone Mat

Start by using parchment paper or a silicone mat on your baking sheet. This simple trick keeps the candy from sticking. Plus, cleanup is simple. Your treats will look great because the coating won’t stick to the sheet.

“I always line my baking sheet with parchment paper before candying fruit. It saves me from scrubbing sticky residue off the sheet and ensures my candied treats come out perfectly every time.” – Chef Maria Hernandez

Completely Dried Fruit

It’s important to dry your fruit well before dipping it in syrup. Wet fruit can ruin your candy’s texture. Let the fruit air dry or use an oven or dehydrator gently. This way, the syrup sticks well, and your candy looks glossy.

Storage Options

So, what do you do once your candied fruit is ready? You can freeze it or wrap it in rice paper.

If you freeze the candies, they’ll stay good for longer. Put them in an airtight container or bag. Thaw some out when you want a sweet, fruity snack.

Another choice is wrapping them in rice paper. It looks pretty and keeps them from sticking. Wrap each fruit piece in a square of rice paper. Then, keep them in an airtight container.

Use these tips, and you’ll make amazing candied fruit. Have fun and enjoy the sweet results!

Conclusion

Making candied fruit at home is fun and rewarding. It lets you create tasty treats. You can make tanghulu or use classic fruit peel recipes. The tricks from expert chefs help a lot. They make sure your candies are yummy and stand out. Try using various fruits and flavors. This way, you can make your special kinds of candied fruit.

Have fun making them and enjoy eating the sweet treats!

FAQ

What is candied fruit?

Candied fruit is fruit cooked in sugar syrup until sweet and flavorful.

How do I make candied fruit?

First, blanch the fruit peel to remove bitterness. Then, soak it in a sugar syrup. Finally, dry and coat it in sugar.

What are some common fruits used for candying?

Oranges, lemons, limes, grapefruits, and strawberries are often used for candying.

Should I remove the white pith from the fruit peel before candying?

It’s up to you if you want to remove the pith. Blanch the peels to reduce bitterness, either way.

Can I use the flavored syrup from candying fruit in other recipes?

Yes, you can use the syrup to make desserts, cocktails, and tea tastier.

How do I make candied orange peel?

Peel the oranges first. Then, blanch the peels, simmer in a sugar syrup, let them dry, and sugar coat them.

What is tanghulu?

Tanghulu is a Chinese snack. It’s made by coating fruit skewers in sugar. You can use fruits like strawberries and kiwi.

What is the recipe for tanghulu?

The recipe for tanghulu includes sugar, water, and light corn syrup. Heat the sugar syrup until hard crack. Then, coat the fruit skewers with it.

What tools do I need to make tanghulu?

You don’t need complicated tools. The secret is to coat the fruit skewers with hot sugar syrup quickly.

Can I use different fruits to make tanghulu?

Yes, you can try different fruits as long as they don’t release too much juice.

How do I store tanghulu?

Traditionally, wrap tanghulu in rice paper to store it. You can also use a ziplock bag.

How do I candy fruit?

First, cook a sugar syrup to the hard crack stage. Then, dip and coat the fruit. A candy thermometer helps to get the right temperature.

How do I make candied fruit skewers?

Dry the fruit first. Then, prepare and heat the syrup. Skewer the fruit, dip it in the syrup, and let it harden.

What should I use to prevent sticking when candying fruit?

Use a baking sheet with parchment paper or a silicone mat. This prevents the fruit from sticking.

What are some handy chef’s tips for candying fruit?

Tips include drying the fruit well, using a candy thermometer, and storing in the freezer or wrapping it in rice paper.

What are the benefits of making candied fruit at home?

Making candied fruit at home lets you make your own flavors. It’s a fun way to create sweet treats.

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