Candied Fruit

Candied Fruit

Candied fruit = crystallized fruit = glace fruit is made by soaking fruit or fruit pieces into a bath of hot sugar syrup. After a while, the fruit becomes sufficiently impregnated that the sugar serves as a preservative and the fruit becomes slow to spoil.


Candied fruit is used in cakes and muffins, or as an ice-cream topping.


Candied fruit that's coated with a glossy coating of extra sugar is called glazed fruit.


Varieties:

candied angelica
candied angelica
These are used to make decorative flower stems on cakes.
Learn more
candied chestnuts, marrons glacés
candied chestnuts
A French specialty, these are whole chestnuts that are candied in a sugar syrup. They're used to make various desserts.
Learn more
candied ginger
candied ginger
Candied ginger is ginger that is stored in a sugary syrup, but the name is also sometimes used for crystallized ginger, which is ginger that's been cooked in syrup, then dried out and rolled in sugar. The two are often used interchangeably.
Learn more
crystallized ginger, candied ginger
crystallized ginger
This is fresh ginger that has been cooked in a sugar solution and then coated with sugar. It's similar to candied ginger, and the two are often used interchangeably.
Learn more
glace cherries, glacé cherries
glace cherries
red, green and yellow versions.
Learn more