Candied fruits recipe. Homemade preparations: Candied vegetables and fruits

Today, buying fashionable candied fruits in a store is not a problem. What are they? Dry, sickly sweet cubes from the coarse contents of incomprehensible tropical fruits of unnatural color. Personally, I am put off by such bags in stores. But it really happens that you want to enjoy them. (At the end of the article you will find a video about store-bought candied fruits! Don’t miss it!)

I just remember how, as a child, there was a cake with cream roses on the holiday table and it was decorated with candied fruits from various fruits. This was the most delicious of the whole cake for me.

I get out of this situation very simply - I make candied citrus fruits myself at home. Homemade candied citrus peels are tender, with pleasant sweetness and sourness. I offer you my recipe for making candied fruits at home.

How to make candied fruits - recipe

Products:

Peels of various citrus fruits: orange, tangerine, lemon, grapefruit
Salt - one teaspoon
Take one and a half glasses of sugar
About one glass of water

How to cook candied fruits

Preparation:

1. Fill the crusts with cool water and place on the stove and cook over medium heat for about ten minutes.
2. Place the hot ones in a colander and then cool them with cold water.
3. Fill with a portion of water again and now add salt - 1 teaspoon and cook for 10 minutes
4. Rinse again with running water
5. And cook for the third time for 10 minutes, but do not add salt.
6. Cut the boiled peels into strips or randomly into pieces

Preparing the syrup:

For one glass of water you need to take one and a half glasses of sugar (calculated for the peel of five oranges)...
Bring the syrup to a boil and carefully immerse the boiled and chopped crusts into it.
Boil our candied fruits over low heat until the liquid has completely evaporated, this takes about 30 minutes. Add a little citric acid so that the candied fruits are not cloyingly sweet
The crusts have now become transparent, but nevertheless, the aroma and color are preserved... Place in a colander, wait until the syrup drains or the last drops are added.
By the way, the syrup can be used like honey, for example, for pancakes or pancakes... Place the candied fruits on any surface (plate, tray, sheet of wax paper) and dry them a little. After the candied fruits have dried, they can be rolled in granulated sugar.

That's it - the candied fruits are ready.

You can store them in a glass jar, but I think if there are frequent guests in the house, then you won’t be able to store them for a long time - they will quickly be eaten.

Or you can make jam instead of candied fruits, you just don’t need to boil the syrup completely, put it in sterile jars and seal.

It must be remembered that candied fruits are a very high-calorie product. But as always, it’s not only possible to have a little fun and even calm down when something is bothering you, and just have fun, but even necessary.

How to cook candied fruits

How to cook candied fruits?

WE MAKE CANDIFIED CUTS
The first mention of Kiev dry jam was found in the 14th century, and in 1777 the Empress
Catherine the Second issued a decree on its delivery to the royal court.

Years later, this delicacy began to be considered an overseas curiosity and called candied fruits.

Kiev dry jam, or candied fruits, are pieces of fruit or other fruits boiled in sugar syrup, and then dried and rolled in fine sugar.

They are used as a filling for biscuit, shortbread and yeast dough, cake decoration and a treat for children.

You can make candied fruits from almost all fruits, berries, watermelon and orange peels, melon, carrots, pumpkin, rhubarb and even cucumbers and rowan berries.

The main thing is to choose fruits with dense pulp and boil them so that they do not boil over and become transparent. Prepared candied fruits should be stored in glass jars or low wooden boxes, covered with parchment in a cool, dry place.

The easiest way to prepare candied fruits:

For 1 kg of fruit, berries or peels, take 1 liter of water and 800-900 g of sugar.

Wash the fruits well and dry, remove the seeds. Boil syrup from water and sugar, dip the prepared fruits into it and cook for 10 minutes. Then place in a colander to drain the syrup. Place pieces of fruit (berries, peels, etc.) in one layer on a baking sheet and dry in the oven with the door ajar at a temperature of 35-40 degrees. When the fruits are well dried, sprinkle them with sugar and shake. to remove excess. From 5 kg of fruit you will get approximately 3.5 kg of dry jam.

Candied watermelon rinds

Ingredients:

watermelon rinds - 1 kg, sugar - 1.2 kg
Wash the peels, cut off the outer green skin, and cut the pulp into small cubes. Pour cold water over them, bring to a boil, cook for 10 minutes, and then drain in a colander. Boil the syrup, transfer the peels into it and leave until completely cooled (about 8-12 hours). After this, bring to a boil, simmer over low heat for about 15 minutes and leave again
Repeat this one more time. Then let the syrup drain, sprinkle the crusts with sugar and dry in the oven.
CANDIFIED PUMPKIN

Ingredients:

pumpkin - 1 kg

sugar-800 g
citric acid - 5 g
in cinnamon or zest - to taste
Cut the pumpkin pulp into small cubes, add 200 g of sugar and leave in a cold place until the juice appears. Then put on low heat, bring to a boil (without stirring), cool and drain the juice. Pour a glass of juice into the remaining sugar, add citric acid and cook the syrup. Pour hot syrup over the cooled pumpkin pieces and cook over low heat until tender, that is, until the pieces become transparent and the syrup is thick like honey. Drain in a colander, dry and roll in powdered sugar, powdered candied fruit or cinnamon and sugar. The remaining juice can be poured hot into sterilized jars, rolled up and used to prepare compotes or jelly.
CANDIFIED CARROTS

Ingredients:

Carrots - 1 kg, sugar - 800 g, citric acid - 5 g
vanillin
Cut the washed, peeled, bright orange carrots into 15 mm thick slices, blanch in boiling water for 8-10 minutes and cool in cold water. Drain the water, pour the syrup boiled for 5-7 minutes over the carrots, bring to a boil, cook for 10-15 minutes, then leave for 10 hours. Repeat this twice more. At the beginning of the third cooking, add citric acid and vanillin. Place dried and sprinkled candied fruits into jars and close with lids.

CANDIFIED ORANGE PEELS

1 kg crusts

2 kg sugar

0.75 water

After removing the albedo (the white, porous layer of the peel), the orange peels are cut into squares, strips or diamonds, scalded or blanched for 3-5 minutes in boiling water. Then pour cold water and leave for 2-3 days, changing the water several times.

The soaked crusts are thrown into a colander, and then poured with hot sugar syrup (to prepare it, 2 kg of sugar and 0.75 liters of water are taken per 1 kg of crusts) and kept in it for 5-6 hours.

Then bring to a boil, boil for 3-5 minutes and leave again for 5-6 hours.

Place the crusts in a colander or sieve and allow the syrup to drain, and the crusts are placed on a sieve and dried at a temperature of 30-40 degrees.

Lightly dried candied orange peels can be sprinkled with granulated sugar or powder.

Candied fruits are candied pieces of fruits, vegetables or berries. They are used as decoration for baked goods or simply as a decorative element. They are stored for a very long time, contain few calories and many useful substances: vitamins, microelements, various minerals. It all depends on the raw materials you choose. To preserve the beneficial properties and taste, you need to know how to make candied fruits correctly.

Candied fruits are made not only from fruits. They are prepared from any fruit, the taste is amazing and very unusual. You can take pears, strawberries, citrus peels or watermelon. Citrus slices look very beautiful; they can be used to decorate cakes or to decorate a room. Properly prepared candied fruits are very aromatic.

The selected fruit will need to be prepared first. Oranges, lemons and ginger must first be soaked in cold water for several days, periodically changing the water, so that the bitterness is removed from them. The fruit must be washed well and cleared of seeds. Then cut into thin slices: the thinner they are, the better they will be soaked in syrup and dried.

Ready candied fruits are sprinkled with powdered sugar or vanilla. It is recommended to store them in a tightly closed container so that they retain their freshness and aroma longer.

Sugar syrup

To prepare sugar syrup, take:

300 ml water;
1200 grams of sugar (6 glasses).

Cook the ingredients for 10 minutes. Consistency is very important, because in a thick syrup, pieces of fruit will become soft, and they will not have an elastic core, which is important in candied fruits, and too thin a syrup will not sugar the fruit at all, and they will quickly spoil.

Fruit preparation

Before candying, you need to blanch the fruit. The denser the fruits you choose, the longer they should cook:

soft fruits, for example apricots - 3 minutes;
apples or pears - 5 minutes;
peels of oranges, lemons - 7 minutes.

Melons and watermelons are already soft and watery; there is no need to blanch them.

Cooking and drying rules

After preparing the syrup and blanching the fruit, it’s time for candying. Pour the slices into sugar syrup, boil for about 15 minutes, then leave them for 12 hours. You need to repeat this 3 times. Processing time varies depending on the hardness of the selected fruit. The main thing, even if the fruits seem very soft, is not to shorten the cooking time.

After the slices have been boiled three times, you need to dry them. First, lay them out so that the syrup drips off. To do this, you can use a sieve or colander. The syrup should drain for 6 hours. Then you need to transfer the slices to a wooden board and periodically turn them over for 3-4 days so that they dry evenly.

Candied fruit recipes

You can use special recipes developed for certain fruits. Sometimes they differ from each other in order to preserve more of the beneficial properties of a particular fruit or vegetable. To prepare candied apples you need:

600 g apples;
400 g sugar;
700 ml water;
2−3 g lemon.

Apples need to be peeled and seeded and cut as you like. The slices should be identical so that they are equally soaked in sugar and dried. If you are not sure how thick you should make them, you can experiment and make them different.

Make a sugar syrup from the remaining ingredients, cook it for 5 minutes, then add the apples and boil for another 5 minutes. Then turn off the heat and leave to steep for 3-4 hours. You need to repeat the procedure 4-5 times.

After cooking is complete, let the syrup drain and dry the apples in the oven for 4-5 hours at 70 degrees. If you don’t have an oven, you can use a method that is suitable for all fruits: leave them on a wooden board for 3-4 days.

To prepare pears in this way, you can take both large fruits, which will need to be cut, and small ones, which will only need to be pierced in several places. Compound:

1 kg of pears;
600 ml water;
1 kg sugar;
lemon juice

So, pierce or cut the pears, and then blanch them in boiling water for about 10 minutes and immediately rinse them with cold water. Pour sugar into the water from under the pears, prepare syrup and pour it over the pears for 3-4 hours. Then bring the mixture to a boil, boil for 7 minutes and leave for 8 hours. You need to repeat this about 4 times until the pears become transparent. At the very end, add the juice of one lemon, let the syrup drain and dry the fruits in the oven at 40 degrees.

Candied melon and watermelon are prepared in the same way. You don't need water to cook them because they are already quite watery. Need to take:

a kilogram of watermelon or melon pulp;
1200 g sugar.

Cut the pulp of the selected fruit into slices about 3 cm thick, cover with sugar and leave for 8 hours. After this time, juice should form, which needs to be poured into a saucepan, boiled until thick and poured over the slices for another 8 hours. The procedure must be repeated until the slices become transparent. After this, drain the syrup and dry in the oven at 40 degrees. The finished product should be stored in a closed glass jar.

Cooking with berries

Very tasty candied fruits are obtained from whole strawberries. They retain many of the taste qualities of the berry, while making it sweet. Compound:

1 kg strawberries;
5 g citric acid;
250 g sugar;
powdered sugar.

It is better to take large strawberries. Pour a glass of sugar into it and wait until it releases juice. Then place on a baking sheet and pour over the juice. Sprinkle the remaining 50 grams of sugar on top. Place the baking sheet in the oven preheated to 200 degrees; when the juice boils, reduce the temperature to 180 and leave for 20 minutes. After this, the berries need to be rolled in powdered sugar while they are still hot and placed on clean paper to dry. After a day, boil the syrup remaining on the baking sheet and dip the berries in it, then dry them again. This product should be stored at room temperature.

To prepare candied plums you will need:

1 kg plums;
500 ml water;
1 kg sugar.

Plums need to be pitted. It is convenient to do this by cutting them in half. Prepare syrup from sugar and water, dip halves of berries into it. Bring the mixture to a boil and keep on fire for 3 minutes. Then you need to cool the composition completely and repeat the procedure three more times. Then let the syrup drain, place the plums on a wire rack, and dry in the oven for 5-6 hours at 75 degrees. Store in a sealed container.

Candied green tomatoes are very unusual both in appearance and taste. You can take both completely unripe fruits and slightly reddened ones. Compound:

1 kg of tomatoes;
1 kg sugar;
50 grams of orange zest;
250 ml water.

First, cut the tomatoes and remove the seeds. Then add water and cook for 5 minutes after boiling. Then drain the water, add cold water and repeat the process. You need to do this three times. Then drain the water from the tomatoes, prepare the syrup and cook the slices in it for 10 minutes. Let the mixture sit for about 11 hours and repeat the procedure, pouring the zest into the pan. The slices should dry for a day at room temperature.

Chokeberry is a very healthy berry. The recipe for candied fruits from it is quite simple. You will need:

1 kg of rowan;
1 kg sugar;
250 ml water;
vanillin.

Before you start cooking, soak the berries for a day. The water will need to be changed after 12 hours. Then prepare sugar syrup, pour berries into it and cook until tender. Finally, add vanilla to taste. After cooking, leave the berries in a colander overnight, then place them on a plate or board and leave to dry for a day.

The easiest way to prepare candied persimmons. This does not require any additional products. Select the required number of firm, ripe fruits, peel and cut into slices. Then just dry it in the sun: a sugar coating will form on the berries, and it will taste like candied fruit.

You cannot use it for making drinks and jam, because it becomes tart.

Use of vegetables

You can also make candied fruits from carrots. They will have a very interesting taste, and they are also very beautiful. Compound:

300 ml water;
2 cups sugar;
500 grams of carrots.
vanilla and powdered sugar.

The carrots should be cut into thin slices and cooked over medium heat for 5-7 minutes. Remove the vegetable pieces from the water, and use 150-180 ml of the broth to prepare syrup. Add sugar and vanilla to the broth and bring to a boil over low heat. When the syrup boils, add the carrots and cook until they become translucent. The syrup has almost completely boiled away. Don't forget to stir! After cooking, place the carrots on a board or flat dish and leave to dry for a day, turning over occasionally. Dried slices can be rolled in powdered sugar.

There are also recipes for candied fruits with several ingredients. They have an unusual taste and are worth trying. To prepare pumpkin-orange you need:

1 kg pumpkin;
1 kg of oranges;
a glass of water;
800 grams of sugar.

Peel and seed the pumpkin and cut into small pieces. Fill it with sugar until the juice comes out, drain the juice.

The orange should be doused with boiling water along with its peel and cut into slices. Remove the seeds from it, put it in boiling water and cook for 10 minutes. Then add sugar and cook until it dissolves completely. Pour the resulting syrup over the pumpkin and cool. When everything has cooled down, put it back on the stove and cook until translucent over low heat. Then remove the fruit bushes from the syrup, let it drain, and dry the fruits in the oven with low heat.

From citrus peels

Although citrus peels are not normally eaten, they can be used to make delicious candied fruits. To do this you will need:

2 kg tangerines;
250 ml water;
500 grams of sugar.

First you need to thoroughly wash the tangerines. Then peel them and put the peels in cold water for 6 hours. After 6 hours, change the water and leave for the same time again. Then drain the water, pour in new water again and let the mixture cook. After the crusts have boiled, boil them for another 5 minutes. Now the boiling water can be drained, and the peels need to be blotted with a towel and cut into small strips.

Boil the syrup and put the peel in it. Cook over low heat for about an hour until the syrup has almost completely boiled away. 5 minutes before complete readiness, you can add lemon or orange liqueur. You need to dry the peels at 40 degrees.

No less tasty candied fruits are obtained from lemon peels. The recipe is slightly different.

To prepare, take:

1 kg lemon peel;
500 ml water;
2.5 kilograms of sugar.

Before starting cooking, you need to prepare the lemon peel: wash and peel the lemon, cut the peel into thin strips. Soak them throughout the day, changing the water every four hours. After this, blanch them for 15 minutes in boiling water, drain in a colander or cheesecloth and let the remaining water drain. Boil syrup from sugar and water in which you blanched the peel. When the syrup boils, add the peels to it and cook them for 15 minutes. Cool the mixture and repeat four times. After this, drain the syrup and dry the crusts for 3 hours in the oven at 50 degrees.

Candied pineapple

Candied fruits from a herbaceous plant - pineapple - are very common. To make candied fruits, it is recommended to use brown sugar. This way they will taste better.

You need:

0.5 kg of pineapples;
100 g brown sugar;
10 g vanilla sugar;
5 grams of cinnamon.

The pulp should be finely chopped and simmered in a saucepan until the liquid evaporates. Then add the rest of the ingredients and continue to simmer until the mixture becomes thick. Then cool, make balls from the sticky mass and roll in powdered sugar. They must be stored in a closed container.

The most unusual option

Candied ginger produces a very specific taste. Ginger is a spice that tastes a little like hot pepper.

If you want to surprise your family or friends, then this is exactly what you need. It is important to take fresh and not dried ginger.

Compound:

500 ml water;
200 g ginger root;
a glass of sugar and 125 ml of water for syrup.

Cut the root into small pieces. Cover them with water and cook covered for an hour to remove the bitterness. Boil syrup and put ginger pieces in it. Make sure that all the pieces are in the syrup, otherwise they will darken. Cook for an hour. During this time, the ginger will become transparent. Then dry it and roll in sugar.

Keep in mind that candied fruits in stores are made using dyes and flavors. Homemade ones may differ from them in appearance, but they will definitely be more useful.

Candied fruit- These are dried pieces of fruit, caramelized, which are a good treat at any time of the year. You can prepare them from absolutely any fruit or berry, the main thing is the correct preparation. Thanks to our recipe, you can get delicious candied fruits that not only you will really like, but will also greatly delight your children.

How to make candied fruits with your own hands?

The most delicious candied fruits are obtained if they are made from the following ingredients:

Orange

Carrot

All these ingredients can be found in the store, and some even in the garden, so there shouldn’t be any problems with this. Let's try to make them together.

How to make candied orange?

For candied oranges, we first need orange peels.

1. We wash them thoroughly in water, then put them in a saucepan, fill them with water and put them on the fire. As soon as they boil, set aside for 10 minutes and then remove from heat.

2. Immediately transfer them to a colander and cool with cold water.

3. Fill our crusts with water again and set to cook. Now add 1 teaspoon of salt to the water. Let them boil and cook for 10 minutes, then rinse with cold water.

4. And the last time, add water and cook, just like the previous times, but now we don’t add anything. Rinse in a colander.

5. Cut the boiled skins into pieces. The shape is not important.

6. Let's prepare syrup for further processing. Add a glass of sugar to one and a half glasses of water. This amount of syrup is enough for the peel of 5 oranges. Boil water and sugar in a saucepan. Bring the syrup to a boil, and then just add our boiled orange slices. After adding oranges, reduce the heat.

7. In about half an hour, all the liquid will evaporate, we must wait for this moment. This is when we should add 2 grams of citric acid. Without adding acid, candied fruits will not be very tasty.

Everyone knows what candied fruits are. They are a pleasure to prepare and then store, like jewelry, in boxes and jars.

Today, candied vegetables and fruits are used everywhere: they are added to baked goods, jelly, ice cream and other dairy desserts, including cottage cheese, they decorate various confectionery products, in addition, slices of fruit boiled in syrup are sometimes served as an independent sweet dish for tea or coffee instead of sweets. Candied fruits serve as an excellent filling for muffins, rolls, and puff pastries.

The name of this delicious delicacy comes from the Latin “sucus” - “juice”. In Italian it sounds like “sucada”, in German it sounds like “zukkade”, and the Russians simply borrowed it, replacing the voiced “d” with a soft “t”.

In Rus', candied fruits have also been loved for a long time. Only they were called Kyiv dry jam or “balabushki” in honor of the merchant S.S. Balabukhi.

The first mention of Kiev dry jam dates back to the 14th century. It was brought from Kyiv and served at the wedding feast of the Lithuanian prince Jagiello in 1386. But candied fruits gained wide popularity and fame in Russia much later. In the 18th century, in 1777, Catherine II, who was very fond of candied fruits, issued a decree according to which dry jam from apricots, wild strawberries, strawberries, pears, dogwoods, cherries, Hungarian plums, rose hips and pink, so beloved by her, was supplied to yard Every autumn, stagecoaches with boxes and boxes of Russian candied fruits departed from Kyiv to St. Petersburg. In the middle of the 18th century there was even a separate position - “candy apprentice of the Kyiv imperial court.”

At the same time, the first dry jam store appeared in Kyiv, opened by the merchant S.S. Balabukha. His products subsequently received many awards.

The process of making candied fruits has not changed significantly since then. The fruits are thoroughly washed and dried beforehand. They are then dipped in rich sugar syrup and cooked for a long time. At the next stage, the fruits, thoroughly soaked in syrup, are dried, after which they become similar to what we can see in the store. There is nothing difficult about making candied fruits yourself. Any fruit, berries, citrus peel with zest, as well as some vegetables are suitable for this., such as pumpkin, carrots and zucchini.

It is worth noting that candied vegetables and fruits also have a number of useful properties that many other confectionery products do not have.

Candied oranges and watermelons are very tasty, or rather, from their peels, which we usually throw away.

Candied watermelon rinds

Ingredients:
1 kg of watermelon rinds, 1 kg of sugar, 200 ml of water, 5 g of citric acid, orange zest, almonds, lemon zest, vanilla - to taste.

Preparation:
To prepare candied fruits, use watermelons with a thick rind, as well as unripe melons, which are usually thrown away as inedible products; in this case, they will be very useful to you. Peel the watermelon rinds from the thick rind and soft part, cut into pieces of the same size, keeping in mind that they will boil down later, add water and cook for 3 minutes. Then drain the water, rinse the boiled pieces with cold water, pour boiling syrup made from sugar, water and citric acid.
For flavoring, you can also add lemon or orange zest and almonds. Boil the watermelon rinds until transparent, remove with a slotted spoon, dry and roll in powdered sugar.

Candied zucchini with honey and lemon

Ingredients:
1 kg of zucchini, 200 g of honey, 1 lemon, 500 g of sugar.

Preparation:
Wash the zucchini, remove the peel and seeds, cut into rectangular pieces or cubes, sprinkle with sugar (200 g), refrigerate until the juice releases, then drain the juice. Wash the lemon, pour boiling water over it, cut into small pieces along with the peel, remove the seeds, pour in a glass of zucchini juice, heat and cook for 10 minutes, then pour in the remaining sugar (300 g), cook the syrup over low heat (until the sugar is completely dissolved ). Pour boiling syrup over the zucchini, add honey, put on low heat and cook until tender (until the zucchini becomes transparent and the syrup is thick like honey).
Remove the zucchini from the syrup, dry and roll in powdered sugar. Place the finished candied fruits in candy boxes for storage, and use the remaining syrup with lemon slices as regular jam.

Candied plums

Ingredients:
1 kg plums, 1 kg sugar, 1 g ascorbic acid.

Preparation:
To prepare candied fruits, the seeds do not need to be removed. If you are preparing candied fruits from pitted plums, cut the fruits crosswise and not lengthwise - in this case, the skin will not curl during cooking. Place the prepared plums in a wide-bottomed pan, sprinkle with sugar and leave to separate the juice. After this, boil the fruits until the juice turns into a thick syrup. Remove the plums from the syrup and place them on foil or parchment paper to dry.
If you dip the dried plums in hot syrup two or three more times, drying them each time, you will get a very tasty plum in caramel.

Candied sugar beet

Ingredients:
1 kg of sugar beets, 3 g of citric acid, 100 g of sugar, 500 ml of water, lemon zest, vanillin or other flavoring of your choice.

Preparation:
Wash the beets, peel and cut into pieces of the same size (cubes or slices), add water, add sugar, citric acid and simmer over low heat until all the liquid has evaporated. For flavoring, beets can be boiled together with lemon or orange zest, honey, cardamom or vanillin. Just like in previous recipes, dry the beets and roll in powdered sugar.

Candied pumpkin with orange

Ingredients:
1 kg pumpkin, 1 orange, 200 ml water, 800 g sugar.

Preparation:
Wash the pumpkin, peel and remove seeds, cut into cubes or cubes, sprinkle with a small amount of sugar. When the juice comes out of the pumpkin, drain it. Wash the orange, pour boiling water over it, cut into small pieces along with the peel, remove the seeds, pour boiling water over it and cook for 10 minutes.
Pour the orange broth over the sugar (along with the orange pieces), place on low heat and cook until the sugar is completely dissolved.
Pour boiling syrup over the prepared pumpkin pieces. Place the cooled mass on low heat and cook until tender (the pumpkin pieces are transparent and the syrup is thick).
Remove the boiled pumpkin pieces from the syrup, dry them, roll in powdered sugar and place in a pastry box.
Use the remaining syrup with orange slices as jam, and the remaining fresh pumpkin juice can be brought to a boil, immediately poured into sterilized jars and rolled up. This juice will be especially useful for children, and adults are unlikely to refuse it once they try it.

Candied carrots

It’s not for nothing that they say that “carrots polish the blood.” This is a very healthy and valuable vegetable containing many useful substances. If you want to eat not only tasty, but also healthy sweets, prepare candied carrots. To prepare this delicacy, it is better to choose young, fresh carrots - they will provide the most pleasant taste and benefits.

Ingredients:
1 kg carrots, 1.2 kg sugar, 1.5 cups. water, citric acid (on the tip of a knife).

Preparation:
Wash and peel the carrots. Cut into medium-sized pieces or thin strips. Boil water and boil the carrots in it for 10 minutes, after which, after cutting, cool them in cold water. Cook the syrup: add sugar to water, boil and wait until the sugar has completely melted. Place carrot pieces in boiling syrup and boil for 15 minutes. After this, leave the carrots to infuse in the syrup for 10 hours. Repeat this procedure 3 times. At the end of cooking, add citric acid and cool. Strain the carrot pieces through a colander and place them on parchment-lined plates or baking sheets.
The syrup can be sealed in sterile jars - it will be useful for soaking or preparing glaze for baking. Dry the carrots in the oven on the lowest setting or with the door open until tender, or for several days at room temperature in a well-ventilated area. You can use an electric dryer.
Dip candied fruits in powdered sugar and place in jars with airtight lids.

Candied orange peels

Ingredients:
1 kg orange peels, 1 kg sugar, 200 ml water, 5 g citric acid.

Preparation:
Wash the orange peels, cut into cubes, add water until they are completely covered, and cook for 5 minutes, then pour out the broth. Make syrup from sugar and water, adding citric acid. Dip boiled orange peels into the syrup and simmer over low heat until they become translucent. Remove them from the syrup with a slotted spoon and dry them on parchment paper or foil. Roll the dried candied fruits in powdered sugar and place them in a box (can be used for candies or cookies). Store at room temperature. Use the remaining syrup to flavor confectionery products or for further preparation of candied fruits.

Candied apples

The process of making candied apples is not at all complicated. By preparing these candied fruits, you will stock up on tasty and healthy delicacies for the whole winter.

Ingredients:
1 kg. apples
1.2 kg. Sahara
2 glasses of water

Preparation:
* Cut apples into slices or halves, depending on size. Small apples can be cooked whole by piercing them on several sides with a pin.
* Boil water in a large saucepan and place apples in it for 5-7 minutes.
* Take out the apples and immediately put them in cold water and cool them.
* Add sugar to the water where the apples were boiled and, stirring constantly, wait until it dissolves, forming syrup.
* Remove the apples from cold water, place them in a bowl and pour hot syrup over them.
* Leave for 6 hours, then boil again and cool. In general, the procedure must be repeated 2-3 times - the apples should become transparent.
* After this, place the apples in a colander and let as much of the syrup drain off as possible.
* Place the apples on a sheet lined with parchment and dry in the oven or in the open air.
* Sprinkle dried candied fruits with granulated sugar or powder and store in a tightly sealed container in a dark place. The syrup can be sealed in sterile jars and used for baking and sweet desserts.

Candied apples can be stored for a year, until the next harvest, while retaining all the beneficial properties of the fruit. After all, apples are a real storehouse of vitamins and minerals. They contain a lot of iron and pectin substances, which slow down the aging process, remove cholesterol, improve stomach function and prevent the formation of tumors.

By eating 2 apples a day, preferably on an empty stomach or separately from other food, you bring great benefits to your body. Thanks to the large amount of iron contained in apples, they help strengthen the immune system and help with anemia and ailments. Apples are good for digestive disorders and stomach upsets as a mild fixative. Fresh apples are recommended as the first complementary food for children, because they absolutely do not cause allergic reactions.

Candied apples undergo minimal heat treatment and therefore retain all the valuable properties of apples. Candied apples can be served as a separate delicacy, or used as a filling for cakes, pies, pancakes, casseroles and other dishes.
source

Candied pears

For them, it is best to choose hard winter varieties; you can also use unripe pears or fruits that have lost their “marketable appearance.” Properly prepared candied pears will retain all the beneficial properties of these fruits and their magnificent aroma and taste.

Candied pears can be prepared by cutting the pears into slices and removing the middle, or you can prepare candied fruits from whole pears. After all, it is believed that the dense center and seeds of pears contain the greatest amount of useful substances and it is recommended to eat the pear “to the tail”.

Ingredients:
1.5 kg. pears
3 glasses of water
0.5-0.7 kg. Sahara
powdered sugar or sand for sprinkling

Preparation:
* Wash the pears, pierce them in several places with a pin (if you are making candied fruits from whole fruits), or remove seeds, cut into small pieces of any shape.
*Place in a large saucepan and add boiling water.
* Strain, pouring the water into a separate pan.
* Boil syrup with this water: add sugar, boil and wait until the sugar has completely melted.
* Dip pear pieces into boiling syrup, boil for 5 minutes, remove from heat and cool at room temperature. Repeat this procedure 4 times.
* After the 4th cooking, the pears will become glassy-transparent. They are filtered, allowing the syrup to drain completely.
* Place the pears on parchment paper and dry for several days. On the 2nd day, you can sprinkle them with powdered sugar and, if necessary, repeat this procedure several more times during the drying process.

Candied pumpkin

It turns out that candied fruits can be prepared not only from fruits, but also from vegetables. Delicious candied fruits can be obtained from pumpkin. For them, you need to choose sweet varieties of pumpkin for making porridge.

Pumpkin is a very healthy vegetable, indispensable in the cold season. It pleases us with its magnificent taste and aroma, when many other fruits have already withered. Candied pumpkin makes a wonderful treat that can be eaten alone or used for baking or sweet desserts.
The procedure for preparing candied fruits is somewhat reminiscent of making jam, but with some features and subtleties.

Ingredients:
1 kg. pumpkins
400 g sugar
200 ml. water
1 lemon or orange
a little ground cinnamon
powdered sugar

Preparation:
* Wash the pumpkin, remove the peel and seeds and cut into small cubes or stripes. Cut the lemon or orange into slices.
* Pour water into a saucepan and bring to a boil over medium heat, stirring constantly. When the sugar is completely dissolved in boiling water, the syrup is ready.
* Place chopped pumpkin and lemon (orange) into the syrup. Cook for about 5 minutes, cool and boil again for 5 minutes. The pumpkin should become soft.
* Drain the pumpkin in a colander and place on a baking sheet lined with parchment.
* Dry for about 1 hour in the oven at 130 degrees, or in the open air for 2-3 days.
* Roll the finished candied fruits in powdered sugar mixed with cinnamon.

Candied berries

You can make very tasty aromatic candied fruits from any berries. For example, take strawberries, raspberries, blackberries, gooseberries, red and black currants, cherries and place them on a clean baking sheet in one row, sprinkle with sugar (1 kg of berries requires 200 g of sugar) and place in the oven preheated to 200°C, for about 20 minutes. As soon as the berries boil over the entire surface, watch carefully so that they do not burn and warm up evenly. Then pour the hot berries onto foil and dry them, and pour the thick juice remaining on the baking sheet into a jar and use, for example, as a sweet sauce or an additive to jelly and compotes. When serving, add any nuts to the candied berry mixture.

NOTE:

It is best to store candied fruits in glass, tightly closed. There is another way of storage: do not dry them, and do not cover the candied fruits with sugar, but place them hot, together with the syrup, in sterile jars and seal them hermetically, like regular jam.

In the future, they can be used to layer cake layers, decorate cakes and add to baked goods.

Nowadays there are a huge number of different sweets on the market, but not all of them are healthy. Candied fruits are made from natural raw materials and are a very good solution for a holiday or an occasion when you just want to eat something sweet. The best candied fruits are homemade candied fruits. But if you still decide to buy candied fruits in a store, you should pay attention to some features.

On the shelves you can see a large number of candied fruits, which are full of all the colors of the rainbow. They attract attention and you immediately want to buy them. But don’t rush to do this - most likely, these colorful candied fruits contain dyes. Checking for the presence of dye is simple: you need to put a piece of candied fruit in boiling water - if the water turns coloured, then there is definitely a dye.

Natural candied fruits, without any additives, look very unattractive compared to their “chemical neighbors”, but these are the sweets that are worth buying if you care about your healthy diet. Often sellers can convince you, for example, that bright red candied fruits are dried pieces of mango or other exotic fruits. But most often these are just colored pineapples, which are boiled in sugar syrup with dye. In this way, you can prepare candied fruits of different colors and, supposedly, from different tropical fruits.

Good, high-quality candied fruits should not be too wet and stick together, but at the same time they should not be too hard. This is easy to check - just press your fingers on the candied fruit in a plastic bag - it should be moderately elastic and should not release juice when pressed.

Take in your palm some of the multi-colored candied fruits you have prepared and admire: the scattering of sunny, like amber, and transparent candied fruits in the palm of your hand is like precious stones - it’s as if a sunbeam is caught in each of them. It’s impossible to resist trying at least a small piece - feel the sweetness and aroma, reminiscent of honey and flower nectar, melting and taking you to the world of dreams and hot summer.

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