Candied fruits can be prepared at any time of the year. After all, even ordinary orange and tangerine peels are suitable for them. Pumpkin, carrots, apples - these fruits and vegetables make very tasty candies, similar to marmalade.
A few pieces of this dessert will satisfy your sweet tooth for a long time. You can also add them to baked goods, decorate cakes and Easter cakes.
The recipe is very simple - the pieces are placed in hot sugar syrup several times. When they are completely saturated with it, they are dried for several days.
To do this, it is convenient to use a special electric dryer or oven. But you can dry it at room temperature on the table, or on the balcony under the sun.
The finished pieces are rolled in powder, placed in a glass container and stored in a dry place.
Recipe for candied orange peels
You can’t buy these candied fruits in the store - they are soft, aromatic and very tasty. It is very easy to prepare them at home, but drying them in the oven takes 2-3 hours.
To make the crusts look appetizing, it is better to peel the fruit in quarters, cutting the fruit into 4 parts. If the white flesh on them is loose and comes off easily, remove it.
Source -
https://youtu.be/eCtiCVEMOeM
Composition (per 450 g):
- peel from 10 medium-sized oranges (or tangerines)
- 0.5 lemon (juice)
- 500 ml water (boiling water)
- 750 g sugar
- 1-2 star anise
- 1 vanilla pod (or vanillin)
- small piece of ginger root
1. Cut all the peel into long narrow strips and place them in a saucepan.
2. Pour boiling water over the crusts, place over high heat and bring to a boil. Cook for 2-3 minutes, then drain and rinse with running cold water.
Repeat the same 3 more times. This is necessary in order to get rid of bitterness.
3. To prepare the syrup, pour sugar into a saucepan with a thick bottom and fill it with water. Add spices: vanilla, star anise, pieces of peeled ginger. Squeeze the juice from half a lemon - it will add a slight citrus sourness. Bring the mixture to a boil, cook for 4-5 minutes.
4. Place the peels in a saucepan and cover with hot spiced syrup. Set the heat to medium until the liquid simmers slightly. Cook for 2 hours, uncovered. The crusts should become translucent.
5. Using a slotted spoon, remove the finished crusts from the water and place them on a wire rack at a short distance from each other. Place the crusts in an oven preheated to 90° to dry for 2-3 hours.
Drying time depends on how dry you want them to be. The longer the candied fruits are dried, the drier they will be.
They can also be laid out on a table on paper and left for a day at room temperature.
Pour the syrup into a glass jar and store in the refrigerator. It is used for preparing various baked goods.
6. Place the finished strips in a container and close it tightly. A delicious dessert for tea is ready.
It turns out very tasty by putting the finished crusts in a jar and adding lightly fried pieces of nuts. Then pour a little syrup over it and cover with a lid. Shake several times and leave overnight to soak.
Or melt dark chocolate, dip stick halves and place on paper. Sprinkle coconut or nut shavings on top.
To use in baking, cut the candied fruit into cubes and add to the dough before baking. They can also be grated.
What are the benefits of candied fruits?
Candied fruits contain fiber. It is found in fresh fruits and berries and is not destroyed during processing. Its beneficial properties: improve intestinal function, cleanse the body of accumulated toxins.
Fruits prepared by natural glazing and drying retain beneficial vitamins and microelements. Heat treatment kills vitamin C, while others - A and B - are not afraid of boiling.
People engaged in heavy physical and mental work benefit from carbohydrates in large quantities. Candied fruits are an ideal product for them. Patients during the recovery period are also shown enhanced nutrition.
It is necessary to consume glazed fruits for various types of diseases only after consultation with your doctor. Only he can determine their benefit or harm for his patient.
Candied fruits are lower in calories than sweets. For people who adhere to a healthy diet, nutritionists even recommend consuming small amounts of them as a healthy snack.
For those with a sweet tooth who are unable to give up eating confectionery, they can be replaced with glazed fruit. The calorie content is low compared to candy, but there are more benefits. Modern technologies for preparing glazed fruits make it possible to preserve most of the beneficial properties of candied fruits.
Sweets made from vegetables: pumpkins, beets, carrots contain less carbohydrates, but more fiber. They are healthier than their fruit variety.
We recommend reading: Beetroot: beneficial properties and contraindications
Candied pumpkin in the oven or electric dryer
It is better to take nutmeg pumpkin. She is the most delicious and sweet. The pulp is cooked together with the orange. It adds a citrusy note that dulls the strong pumpkin flavor a bit.
The preparation process is simple, but long and takes 2-3 days including drying.
Source -
Ingredients (per 300 g):
- 1 kg pumpkin
- 1 orange
- 300 g sugar
1. Wash and peel the pumpkin. Cut the pulp into small cubes.
2. Cut the orange in half without peeling it. Cut into thin slices in a semicircle.
3. Place the prepared pieces into a deep container and cover with sugar. Cover the dish with a lid and shake well. Leave to steep for 6 hours or overnight.
4. A liquid should form, which needs to be poured into the pan. Place it on the fire and bring it to a boil. Cook for 5 minutes.
5. Pour the prepared syrup over the slices and cover with a lid. Leave for another 6 hours.
Repeat the same 4 more times. As a result, it will take 2 full days (if you fill it 2 times a day every 6 hours).
6. Then put the pan with all the contents on the fire. Boil for 5 minutes, then cool completely.
7. Drain all liquid into a separate container. You can make delicious jelly from it, cook jelly, or use it to soak cakes.
8. Place candied fruits on the grid of an electric dryer. Dry for 5-6 hours.
You can also place the slices on a baking sheet and place in an oven preheated to 60° for 4-5 hours.
How to make delicious candied fruits from fresh apples
These candied slices are well suited for adding to baked goods. You can store them in a cool, dark place in a jar or box. The dessert is prepared very quickly, but it will take about two days to dry at room temperature. The candied fruits are transparent and amber in color. It tastes like marmalade.
Source -
https://youtu.be/klk-Fv_FAc4
Products:
- 300 g sugar
- 1 kg apples
- 1 tsp without a slide of citric acid
- 1 tsp cinnamon
1. Mix sugar with cinnamon and citric acid.
2. Wash the apples, remove stems and seeds. Cut them into medium-sized slices.
3. Cover a baking sheet with parchment paper. Arrange the fruit pieces tightly in a single layer. Sprinkle the sweet mixture evenly over the top.
4. Preheat the oven to 200°. Send the slices to bake for 25-30 minutes. They should darken and caramelize. Make sure they don't burn.
5. Transfer the finished apples to a sheet of paper. Leave to dry at room temperature for two days.
For convenience, you can place them on a baking sheet and dry them in the oven turned off with the door ajar. Or lay it out on the balcony in the sun.
Roll the pieces in powdered sugar and place in a jar. This will prevent them from sticking together.
Candied orange peels in chocolate
And this dessert is prepared from whole fruits along with pulp and peel. The slices turn out soft, juicy and aromatic. You can decorate baked goods with them or hang them on the Christmas tree. You can also pack the dessert in a beautiful box and give it to friends.
Source -
https://youtu.be/fkQ0dZydN1Q
Ingredients:
- 3 oranges
- 400 g sugar
- 100 g dark chocolate
- 2-3 liters of boiling water
- 200 ml water
1. Cut the oranges into equal circles, 4 mm thick. Place them in a saucepan and pour boiling water over them. Place on the fire, bring to a boil and cook for 3 minutes. Then drain the water and cool the fruit. This way, all the excess bitterness will go away and the candied fruits will not taste bitter.
2. Dry the boiled fruit slices thoroughly with paper napkins.
3. Pour all the sugar into a deep saucepan. Fill it with 200 ml of water and place on low heat.
4. When all the sugar has dissolved, dip the oranges in it. Cook them for 1.5 hours with the lid closed.
5. Place the finished caramelized slices on a baking sheet covered with parchment paper. Place them at a small distance from each other so that they do not stick together.
6. Turn on the oven to 100°. Place a baking tray with fruit and dry for 30 to 90 minutes.
The holding time depends on how dry you want the candied fruits to be. The longer they stay in the oven, the drier they will turn out.
7. Place chocolate pieces in a saucepan and melt. Spread fondant on one side of each orange slice.
Sprinkle coconut or nut shavings on top. Let it harden, then repeat the same on the other side.
Recipe for homemade candied watermelon rinds
If you eat watermelon, don't throw away the rinds. You can use them to make a delicious dessert for tea, as well as a filling for Easter cakes and muffins. However, no one will guess what these sweet pieces are made of.
Source -
Compound:
- 400-500 g sugar
- 1 kg watermelon rinds
- 1 tbsp. powdered sugar
- 1 tsp citric acid
1. Peel the crusts from the top dark layer, cut into cubes about 1 cm. Place them in a saucepan with a thick bottom, sprinkle with sugar. Leave them in a warm place for 12 hours to release their juice.
2. Put everything on the fire and bring to a boil. Cook for no more than 10 minutes, then cool.
3. Using a slotted spoon, remove the pieces from the pan and transfer them to a plate. Pour citric acid into the saucepan with syrup - it will neutralize the cloying sweetness. Boil it for 15 minutes.
4. Now add the watermelon rinds. Cook for another 20 minutes, then cool completely. Place the slices on a baking sheet lined with paper. Dry in the oven for 1 hour at 100°. At the same time, open the oven door. Then transfer the dried pieces to a tray or other surface. Dry for another 3 days.
5. Sprinkle the finished candied fruits with powdered sugar to prevent them from sticking together during storage.
Place in a glass jar and close with a lid.
Chemical composition and calorie content of candied fruits
Apart from the fruit itself and sugar glaze, the finished product should not contain any additional food additives. The bright color and chemical smell indicate the use of dyes and flavors in production. Such candied fruits can cause irreparable harm to health.
Chemical composition of glazed fruits:
- vitamins: A, B, C;
- organic acids;
- minerals: potassium, magnesium, iron.
All these substances are contained in very small quantities. The properties of vitamins and microelements are such that most of them are destroyed during heat treatment.
Nutritional value of candied fruits:
- proteins – 0.41%;
- fats – 0.08%;
- carbohydrates – 99.51%;
- calorie content – 322 kcal per 100 g.
It is clearly seen that this is a carbohydrate, high-calorie dessert. The glycemic index of candied fruits is 75 units. Carbohydrates from them are quickly absorbed into the blood, increasing sugar levels and contributing to obesity.
Important! The maximum glycemic index value is 100 units. This is the same indicator for glucose.
A value of 75 units indicates that candied fruits and berries are also a confectionery product. Their use must be limited due to health risks.
How to make candied carrots
This dessert can be made even from ordinary carrots. The pieces are soaked in sugar syrup. After drying, their taste resembles marmalade.
The composition is simple and natural, and the cost is much cheaper than store-bought.
It is more convenient to dry candied fruits in a special dehydrator. But if you don't have one, use the oven.
Source -
https://youtu.be/HrsfLX4JW8c
Products:
- 2 kg carrots
- 400 ml water
- 1 kg sugar
- 1-2 tsp. citric acid
1. Peel the carrots, cut into cubes or cubes. Place in a saucepan, add water and place over high heat. Bring to a boil, then simmer for 10 minutes.
2. Remove from heat and use a slotted spoon to transfer the pieces into cold water. This way they will cool down immediately and will not fall apart.
3. Pour 400 ml of the liquid in which the carrots were cooked into a deep container. Add sugar to it and stir. Place the pan on the fire, bring to a boil and cook for 4-5 minutes. Then add citric acid.
4. Place the cubes into the boiling syrup. After 15 minutes, remove from heat, cover with a lid and leave to cool.
When the carrots have cooled completely (4-5 hours), boil again for 15 minutes and cool.
Repeat the same thing one more time.
5. Heat the cooled pieces in syrup to 30°. Then place them in a colander for 10 minutes to drain all the liquid.
6. Place the candied fruits in one layer on the dehydrator rack. Dry at 70° for 5-6 hours.
If you are drying in the oven, place the slices on a baking sheet. Set the temperature to 70°, turn on convection mode. If this mode is not available, then open the oven door slightly.
You can also dry the candied fruits in the sun or on the table at room temperature for 2 days.
Check readiness with your hands - the carrots should stop sticking to your hands.
Sprinkle the finished dessert with powdered sugar and place in a container. Store in a dry place.
Types of candied fruits
Modern industrial technologies are different from home ones. Thanks to this, new types of fruits in sugar appeared.
- Folding. After simmering in a solution of sugar and water, the fruits are filtered and sent to the oven. After drying, a hard crust appears on their surface.
- Candied. Prepared fruits are immersed in concentrated sugar syrup, cooled to 90 °C, for 6 hours. Afterwards they are dried at a temperature of + 35–40 ° C until a crust and glaze are formed.
- Circulated. The fruits are immersed in sugar syrup for a few minutes and stirred. Afterwards, drops of sweet liquid are released on their surface. So that it does not glass and evenly envelops each slice, fruits soaked in sugar syrup are sent to special dryers and simmered at a temperature of +50 ° C. Afterwards the finished product is blown with cold air.
Candied and replicated are glazed types of candied fruits and differ only in production technology. Candied fruits produce a light and transparent glaze. They are considered healthier because they are not boiled or dried at high temperatures. They do not lose their properties.
Important! Not all vegetables and fruits are suitable for making candied fruits, but only those with dense pulp, which is why there is no kiwi in sugar. Instead, they use unripe pineapple, generously seasoned with dyes and flavors.
Recommended reading: Benefits of pineapple
