Ingredients
- 2 c. sugar
- 1 c. water
- 1/3 c. light corn syrup
- Fruit
Directions
Boil syrup ingredients together until syrup spins a thread when dropped from a spoon, 234 degrees on a candy thermometer.
For cherries, pears, peaches or plums: Pare core, slice and prepare fruit to be candied. Have them drained of all juice and add them to the boiling syrup, being careful not to have them crowded. Simmer until fruits are clear. Skim from the syrup, drain, spread on a screen and allow to dry until no longer sticky. Pack between sheets of waxed paper and place in tin box or glass jar.
For pineapple: Wash, pare and slice as desired, then simmer in clear water until tender. Drain and use water in which pineapple was cooked to make the syrup. Proceed as above.
Orange, lemon or grapefruit peel: Cut peel into halves or quarters. Let stand overnight in salted water, 1 tbsp salt to 1 aq. water. Drain, then rinse thoroughly. Simmer in clear water, changing water several times until it has no bitter taste. When peel is tender, drain, cut into srrips or add whole to syrup and simmer until transparent. Drain, roll in granulated sugar and all to dry well before packing.
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Submitted 6/13/05.
Source: Knoxville News-Sentinel
Submitted By: Ruth Burbage
burbage@pell.net
Candied Fruit