Candied Fruit
The process of sugaring requires a lot of patience and a bit of precision, but the results are worth it. It can be applied to firm fruits, edible flowers, citrus peel or ginger root. Here is how it’s done.
Mix three cups of sugar with a cup of water and boil until it turns into a syrup. The syrup thickness is the critical element for success, it has to be right below the soft ball consistency. You can test this two ways: if you have a sugar thermometer make sure the syrup temperature maintains a constant 220F, if you don’t, drip a drop of syrup in cold water, it should keep its shape but still be soft and plastic.
At this stage drop in three cups of thin sliced fruit, peels or roots (not flowers, they have to be individually hand dipped) and allow them to boil together on low heat until they become translucent.
Take the pot off the heat, strain the fruit and place it on a wire rack, cover the syrup with a damp cheesecloth as it cools and let everything rest for twenty four hours.
The next day bring the syrup to a boil remembering to maintain the optimal temperature and boil the fruit in it again for ten to fifteen minutes. Strain, replace on the rack and repeat as many times as your patience allows, usually five or six days. At this point perfection should ensue.
If you worry the syrup might crystallize add a fifth of the quantity of corn syrup or honey.
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