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Candied fruit - sweet baking decoration

Candied fruit is fruit repeatedly soaked in concentrated sugar syrup, gradually replacing water with sugar. This ancient method extends shelf life for months. Has an intensely sweet taste and glossy, translucent look. Used in holiday breads, fruitcakes, and as decoration for pastries.

Candied fruit - sweet baking decoration
  • Made by repeatedly soaking fruit in concentrated sugar syrup.
  • Sugar gradually replaces water, extending shelf life for months.
  • Most commonly candied are orange peel, cherries, and pineapple.
  • Used in holiday breads, fruitcakes, and as pastry decoration.
Sweet RecipesWinter Baking Recipes

Alergeny

Sulfur Dioxide and Sulfites

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Nutritional values (100 g of product contains)

Energy
322 kcal
16 %
Proteins
340 mg
< 1 %
Fats
70 mg
< 1 %
Carbohydrates
83 g
32 %
Fiber
2 g
6 %
Salt
245 mg
4 %
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