Candied fruits and vegetables are prepared by gradually concentrating them in syrup.  This is done by repeatedly boiling the fruit or vegetable until it is heavily filled with syrup.   To prevent stickiness, the product is dried after being boiled in syrup.  On the other hand, glazed fruits and vegetables are prepared by coating the candied  fruits or vegetables with a concentrated solution of sugar and  confectioner’s glucose syrup.  They are also dried to produce a transparent product.  The finished product should not be soft, too tough and leathery.

Procedures:

Selecting fruits and vegetables.  Choose mature, firm and sound fruits and vegetables.  Those that are over ripe are too soft and will not stand the long process.

Preparing the fruits and vegetables.  Wash and cut fruits or vegetables into desired shape and size.  Soak the fruits and vegetables in diluted lime solution to make the texture firm.  Treat those that easily discolor with a diluted solution of sulfurous acid.  After this process, wash the fruits and vegetables very well to remove the sulfur or lime.  Drain.

Boiling.  Cook the fruit or vegetable with just enough water until tender.  This will make the tissues soft and easily penetrated by the syrup.  Be sure not to over cook it so as not to
spoil the shape and texture of the fruit or vegetable.

Cooking.  Drain the boiled fruit or vegetable and place in a pan.  Pour sugar starting with enough syrup to cover the fruit or vegetable.  Bring the mixture to boiling point.  Set aside to cool.   Keep the fruit or vegetable completely submerged in the syrup. You may use a clean plate or weight to press down the fruit or vegetable.  This is important because parts that are not soaked in syrup will become dry and hard.

In soaking and plumping fruits and vegetables, follow the suggestions in the following table:

Table 1. Plumping of fruits:

Concentration of syrup (Balling)    Time for soaking        Addition of
Fruits/vegetables in                sugar for
Syrup                                      increasing the
density for     each  soaking

35                                                       24 hours                    1st day
45                                                       24 hours                    2nd day – 2 oz. sugar
47                                                       36 hours                    3rd day  – 2 oz. sugar
52                                                        36 hours                   5th day  – 2 oz. sugar
57                                                        48 hours                   8th day  – 3 oz. sugar
65                                                        48 hours                  10th day – 4 oz. sugar
70                                                        72                            12th day – 4 oz. sugar

Drain off the starting syrup and add sugar or a combination of corn syrup and sugar  to increase the density using Table 1 as a guide.  Between the plumping periods, boil the syrup to dissolve the sugar.  Then test with a hydrometer.  A hydrometer is an instrument that measures the specific gravity of liquids.  Make the  necessary adjustments according to the table by adding two tablespoons of water to reduce the density.

If you do not have a  hydrometer, drain off the starting syrup and measure.  Add one cup of sugar or one-half cup of corn syrup to every quart.

Heat the syrup to dissolve the sugar.  Add the fruit or vegetable and boil for two to four minutes.  Let the   mixture cool.,

Increase the concentration until the syrup registers 290 degrees Fahrenheit on a candy thermometer.

Store in final syrup.  Soak the fruit or vegetable in thick syrup for three days or longer.  If soaked in heavy syrup, the fruit or vegetable will keep for at least three weeks.  If there are signs of fermentation or molding, boil the fruits and syrup for two to three minutes.

Drying the candied fruit. Drain the fruits in a colander.  Dip the colander into simmering water for three seconds.  This is done to remove the syrup at the surface.  Spread them in racks to dry.  The syrup can be used again.  Just dilute or add three parts of the syrup to one part of water.

Dry the candies thoroughly until no syrup can be extracted from any part of the candy.  Dry the candies under the sun or in an oven at a temperature of 110 degrees Fahrenheit for about ten hours to retain the natural color.

As a finishing touch to the product, it can be crystallized or glazed.  Before the candies dry completely, roll each piece in granulated sugar.  Then, dry thoroughly.

For glazed surfaces, make fresh syrup by mixing one pound of sugar with one-half cup of water and boil.  Dip the candies into the syrup.  Then arrange the pieces on a rack or tray for drying in an oven at a temperature not higher than 120 degrees Fahrenheit.  Turn the candies while drying so that the candies will be dry on all sides.

Finishing the candy.  Wrap each candy in wax paper.  The finished product should appear whole and not disintegrate.  The natural color should be retained all throughout.  It should be crisp and tender but firm.

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