Mastering Candied Fruit: A Simple Guide for Perfect Fruit Cake Ingredients

Mastering Candied Fruit: A Simple Guide for Perfect Fruit Cake Ingredients

Have you ever wondered how to make your fruit cake even more delightful? It’s all about the candied fruit. This sweet, chewy delight can turn your ordinary fruit cake into an extraordinary dessert. But don’t worry, you don’t have to be a professional baker to master the art of candying fruit.

In this guide, you’ll discover the simple steps to making your candied fruit at home. It’s easier than you think, and the result is worth the effort. Imagine biting into a piece of fruit cake and tasting your homemade candied fruit’s sweet, vibrant flavors. It’s a game changer.

So, ready to up your fruit cake game? Let’s dive into the world of candied fruit. Trust us, your taste buds will thank you.

Key Takeaways

  • Candied fruits can transform an ordinary fruit cake into a delightful dessert. Selecting the right fruits is vital. Your best candidates are Hard, citrus, and certain dried fruits.
  • Properly preparing the fruits for candying includes a thorough wash, peeling and cutting for certain fruits, and soaking dried fruits or berries. Preparation influences how well fruit absorbs the candying syrup.
  • The sugar syrup is crucial for candying fruit: a combination of sugar and water to create a sweet, dense syrup. The sugar must fully dissolve, and temperature control is necessary to achieve the ideal hard ball stage.
  • Attention to detail is needed during the candying process. Slowly add fresh, evenly sliced fruits into the prepared syrup, keeping the syrup at a low simmer for the fruit to become translucent.
  • Proper storage of candied fruits requires letting them dry thoroughly, followed by storage in airtight containers. Depending on the intended usage period, you can store them at room temperature, refrigerate, or freeze.
  • Besides fruit cakes, candied fruits can be used as garnishes on cocktails, salads, and savory dishes, or as a topping on ice cream or yogurt. Avoid storing them with strong-smelling foods to prevent flavor absorption.

Mastering candied fruit, essential for perfecting fruitcake and other sweet treats, blends artistry with culinary science. NYT Cooking offers a candied fruitcake recipe that showcases the use of candied fruits as a cornerstone for creating moist, flavorful cakes. For a comprehensive look at creating the ideal fruitcake, Restless Chipotle shares family secrets and tips for incorporating candied fruit into recipes.

Selecting the Right Fruits

Selecting the Right Fruits

When it comes to candying fruit, it’s not just about the process, it’s also about picking the right fruits. Not all fruits are created equal when it comes to candying.

To start with, hard fruits such as apples and pears hold up better in the candying process than softer fruits, which can get mushy. But that doesn’t mean you can’t candy softer fruits. Peaches, plums, and apricots can all be candied successfully, but they require slightly more care to prevent them from falling apart.

Citrus Fruits

Citrus fruits are fantastic for candying. Oranges and lemons are classics, but you can also get a bit adventurous and try grapefruit or even kumquats.


Berries can be a bit tricky when it comes to candying due to their high water content. But, strawberries, cherries, and blueberries can all work well if carefully handled. Remember, the fresher the fruit, the better the outcome.

Dried Fruits

Another great option is dried fruits. Raisins, dried figs, dates, and prunes are good candidates. These types of fruit are already dehydrated, so you don’t have to worry as much about them becoming too soft during the candying process.

Here’s a quick guide to which fruits work well for candying:

FruitGood for Candying?
PeachCare needed
PlumCare needed
ApricotCare needed
StrawberryCare needed
CherriesCare needed
BlueberriesCare needed
Dried figsYes

Selecting the right fruits is the first step in the journey of candying fruit for your fruit cake. Next, we’ll explore the process of preparing the fruits for candying.

Preparing the Fruit

Preparing the Fruit

Moving on to the next critical step, let’s delve into how you can effectively prepare your chosen fruit for candying. Remember, the preparation process plays an integral role in how well your fruit absorbs the candying syrup, thereby influencing the taste of your final fruit cake.

Start by washing your fruit properly. This step might seem simple but it’s essential as it helps remove any dirt, wax, or pesticides on the fruit’s surface. You want the fruit that goes into your cake to be clean, safe, and toxin-free. So, don’t skimp here. Wash, rinse, repeat.

Next, it’s time for peeling and cutting, this can vary based on the fruit you’ve selected. For example, you’d want to peel and core apples and pears while with citrus fruits, it’s best to leave the peel on. Slice the fruit into thin sections or chunks, keeping them small enough to ensure full saturation but large enough to maintain their structural integrity throughout the candying process.

In the case of dried fruits such as apricots or dates, there’s no need for slicing or peeling. Just make sure the fruit is sufficiently soaked to ready it for candying. The same soaking principle applies to berries. Now you may be wondering, why soak the fruit? Well, soaking your dried fruit or berries in water or juice will make them plump, juicy, and better adapted to absorb the sugar syrup.

Let’s revisit the main preparation steps in a bulleted list:

  • Washing – Properly cleanse the fruit to remove unwanted residue.
  • Peeling & Cutting – Not applicable for all fruits, but crucial where necessary.
  • Soaking – Mainly for dried fruits and berries, to make them more receptive to candying syrup.

By following these instructions, you’re well on your way to preparing your fruits for candying. The next stage involves marrying the fruit with the syrup, but we’ll get to that shortly. Remember, attention to detail is key, so take your time and prepare thoroughly.

Making the Sugar Syrup

Making the Sugar Syrup

The real magic in candying fruit takes place when sugar syrup enters the scene. To start off the process of turning your carefully prepared fruit into delightful candy, you’ll need to craft a high-quality sugar syrup.

This thrilling procedure combines crystalline sugar and clear water in carefully calibrated proportions to create a sweet, dense syrup. As a common rule, for every cup of water used, you’ll need two cups of sugar. However, ratios can alter depending on how sweet you want your candied fruit. It’s entirely in your court.

While preparing your syrup, it’s crucial to allow the sugar to dissolve completely in the water. No clumps or crystals should remain! Controlling the temperature here is key; you’ll want a slow and steady heat. A candy thermometer can be your best pal during this process; maintaining the temperature around 235 to 240°F (112 to 115°C) for hard ball stage syrup is usually recommended.

Why hard ball stage? This term pertains to a specific temperature range in candy-making. When a bit of syrup dropped into icy cold water forms a hardened ball that doesn’t flatten when removed from water, it signals you’ve reached the hard ball stage. This particular stage ensures you achieve the quintessential sticky, sweet consistency ideal for candying fruit.

Once your sugar syrup is ready, it’s time for the fruits to take a sweet dive. Soaked, prepared fruits need to be added slowly into the boiling syrup. Remember, the secret to retaining fruit freshness is not to rush the candying process; instead, it should be slow and steady, letting the fruit absorb the syrup’s sweetness over time.

Important Steps in Making Sugar Syrup
Combine sugar and water in right proportions
Allow sugar to completely dissolve
Maintain temperature between 235 to 240°F
Achieve the hard ball stage for optimal consistency
Add fruit slowly

Preparation, precision, and patience pave the way to splendidly candied fruits. Crafting the perfect syrup takes practice. But with each batch, you’ll notice the fruits sparkle a bit more, and the flavors grow a bit deeper – a sweet reward for your dedication indeed.

Candying the Fruit

Now that the sugar syrup is perfected, it’s time to move on to the most exciting part: candying the fruit. This stage demands your utmost attention and dedication. It’s where the magic happens, transforming ordinary fruits into sparkling treats.

Choose the fruit wisely. Select only the freshest, ripest fruits free of any blemishes, and of course, wash and dry them thoroughly. You could opt for a whole array of fruits like orange and lemon peels, cherries, pineapple, apricots, plums, or even ginger if you’re feeling adventurous. Remember, citrus fruits lend a tangy flavor that contrasts beautifully with their new sugary coat.

After washing and drying, your next move is to slice or dice your chosen fruits into evenly sized portions. Uniformity plays a huge role here; it ensures that every piece soaks up the sugar syrup at the same rate, producing a consistent result. After all, consistency is key in creating quality, candied fruits.

It’s important to underscore the slow, gradual introduction of your fruit into the prepared syrup. This methodical approach allows the fruits to absorb all of the syrup’s sweetness over time, resulting in a balanced and fully saturated candied fruit. Take your time and do not rush this process. Too many pieces introduced at once might cause the pieces to clump together, not to mention the potential for a messy splash.

While adding the fruit, keep the syrup at a low simmer. This slow cooking process allows the fruit to become translucent and glass-like – a clear indicator of a well-candied fruit. It’s a delicate balancing act – you’re trying to achieve that perfect, jewel-like clarity without letting the fruit lose its identity.

And there you have it, the art of candying fruits. Remember, precision, patience, and practice can elevate your candying skills to new heights. The simple combination of fruit and sugar can yield extraordinary results. The perfect candied fruits are not only delicious but also a colorful addition to your holiday fruitcake.

Storing and Using Candied Fruit

Storing candied fruits properly is the next step you’ve got to master. There’s no point in going through all that effort, only to end up with spoiled candies. Here’s what you need to do.

Once you’ve achieved that perfect candied fruit texture, allow the pieces to dry thoroughly. Let them rest on a wire rack for 24-48 hours. They’re not like other candies, they need this drying time to ensure they’ve absorbed the sugar syrup completely.

For storage, you’ll want to use airtight containers. These containers should be opaque or stored in a dark area. Light tends to degrade the fruit’s color and taste. And let’s not forget about the ants and other pests who’d love to get at your stash of candied fruits.

  • Room temperature storage: If you’re planning to use them over the next week or two, room temperature storage is just fine.
  • Refrigerator storage: If you want to store them for a little longer, say, up to six months, you might want to consider using your refrigerator.
  • Freezer storage: For long-term storage that’ll keep your candied fruit good for up to a year, consider using your freezer.

It’s important not to store candied fruit with strong smelling foods. More on that later.

How to Use Candied Fruit

Once your candied fruit is stored right, you’ll be ready to start thinking about how to use it. As add-ins to your favorite fruit cake recipe, they’re a no-brainer. But did you know there are so many other uses?

Sliced candied fruit can add a glamorous touch to your brunch-time cocktails. Or try it as a topping for your favorite ice cream or yoghurt. A piece of candied fruit can also be used as a sweet garnish on salads or savory dishes.

Remember when we said not to store with strong smelling foods? Here’s why. Candied fruits can absorb smells easily, being sugar-saturated. They can pick up undesirable flavors if stored near strong-smelling items. Always store your candied fruit separately to keep it at its best.


You’ve now mastered the art of making candied fruit for your fruitcake. Remember, it’s all about the drying process. Let those tasty morsels absorb the sugar syrup for a good 24-48 hours on a wire rack. Storage is key here – opaque, airtight containers are your best friends. Whether it’s at room temperature, in the fridge, or freezer, choose your storage method based on how long you plan to keep them. But don’t limit yourself to just fruitcakes. These sweet treats can jazz up your cocktails, desserts, or even savory dishes. And one last tip – keep them away from strong-smelling foods to maintain their original flavor. Now, go show off your candied fruit skills!

Frequently Asked Questions

How long should candied fruits dry?

Let the candied fruits dry on a wire rack for 24-48 hours. This duration helps them absorb the sugar syrup completely, giving them the desired texture.

What’s the ideal way to store candied fruits?

After the candied fruits have dried properly, store them in opaque, airtight containers. Ensure they’re stored away from light and pests to maintain their quality and flavor.

Where should I store candied fruits?

The storage location depends on how long you need to store the fruits. Room temperature is fine for short-term storage, but for longer periods, consider using the refrigerator or freezer.

Can candied fruits be used in other dishes apart from fruitcakes?

Yes, candied fruits have various uses beyond fruitcakes. They can be used in cocktails, desserts, and even in savory dishes for an unexpected burst of sweetness.

Can candied fruits absorb flavors from other foods?

Yes, candied fruits can absorb flavors from other foods, particularly strong-smelling ones. Therefore, it’s recommended you don’t store them together to maintain their original taste.