The author posted a question in Food, Cooking
What is candied fruit made of? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
of fruit.
of fruit.
Response from 0[+++++]
candied fruit is ideal, but it's marmalade.
candied fruit is ideal, but it's marmalade.
Response from 0[+++++]
oranges and lemons, I think.
oranges and lemons, I think.
Response from 0[+++++]
from watermelon rinds.
from watermelon rinds.
Response from 0[+++++]
Main candied fruits are made from melon, then they add different coloring and flavorings and they get different taste and color and even pleasant to taste.
Main candied fruits are made from melon, then they add different coloring and flavorings and they get different taste and color and even pleasant to taste.
Response from 0[+++++]
Fruit boiled in sugar syrup.
Fruit boiled in sugar syrup.
Response from 0[+++++]
candied pieces of fruit or fruit crusts oranges lemons watermelons
candied pieces of fruit or fruit crusts oranges lemons watermelons
Response from 0[+++++]
Of peels of oranges, lemons, etc.
Of peels of oranges, lemons, etc.
Response from 0[+++++]
Fruit peels of pulp
Fruit peels of pulp
Response from 0[+++++]
from fruit
from fruit
Response from 0[+++++]
From zucchini and rampson
From zucchini and rampson
Response from 0[+++++]
From watermelon rinds.
From watermelon rinds.
Response from 0[+++++]
CUCATES COMPOSITION 1/2~2/3 cup finely chopped orange, lemon or tangerine peels, 1/2 cup sugar 1 TIMES Fruits oranges, lemons or tangerines wash with hot water and brush under the tap. Peel and put in cold water. Soak in water, changing it 3~4 times a day, for three days. Better crusts immediately before soaking finely chop, you can just cut into slices with scissors with sides 0.5 cm. Drain the water well. Put sliced crusts in a saucepan and pour sugar. Cook on low heat, stirring until the water evaporates. Spread the sugar crusts in a single layer on a parchment-lined baking tray and pat dry at t=80°C. This method is faster, it does not require a three-day soaking. Put the crusts in a pot, pour water and boil for 1 hour, changing the water three times. Drain the water well, pour the sugar, and then proceed as the first method. Ingredients: orange peels - 1kg; for the syrup: sugar - 1.3 kg; water - 3 cups; citric acid - a tip of a knife Method of preparation: soak peels of oranges for 3 days in cold water, changing water 2-3 times a day. Then boil the peels in boiling water for 20-25 minutes, drain the water and cut the peels into small cubes. Prepare a syrup by boiling together sugar and water. Pour the orange peels into the hot syrup, bring it to a boil, take the syrup off the fire and leave it for 5-6 hours. Then boil the peels for 5-7 minutes 3-4 times with a soaking for 10-12 hours after each cooking. At the end of cooking add 3 grams of citric acid. Spread the crusts on a dish and air-dry. Finished candied fruits are especially good to use as an additive in baked goods. APELSIN COOKATS 2 Soak the crusts for 3 days, changing the water 3 times a day. Then boil the peels in water for 10-15 minutes, drain the water, and drop the peels into the boiling syrup, remove from the heat and leave for 6 hours. Again put on the fire, bring to a boil, boil for 5 minutes, remove from heat and leave for 12 hours. Repeat 3-4 times. At the end of the last boil add citric acid, remove from the heat, leave in a syrup for 2-3 hours, remove to a colander and air-dry. In the same way you can prepare candied lemon peels.
CUCATES COMPOSITION 1/2~2/3 cup finely chopped orange, lemon or tangerine peels, 1/2 cup sugar 1 TIMES Fruits oranges, lemons or tangerines wash with hot water and brush under the tap. Peel and put in cold water. Soak in water, changing it 3~4 times a day, for three days. Better crusts immediately before soaking finely chop, you can just cut into slices with scissors with sides 0.5 cm. Drain the water well. Put sliced crusts in a saucepan and pour sugar. Cook on low heat, stirring until the water evaporates. Spread the sugar crusts in a single layer on a parchment-lined baking tray and pat dry at t=80°C. This method is faster, it does not require a three-day soaking. Put the crusts in a pot, pour water and boil for 1 hour, changing the water three times. Drain the water well, pour the sugar, and then proceed as the first method. Ingredients: orange peels - 1kg; for the syrup: sugar - 1.3 kg; water - 3 cups; citric acid - a tip of a knife Method of preparation: soak peels of oranges for 3 days in cold water, changing water 2-3 times a day. Then boil the peels in boiling water for 20-25 minutes, drain the water and cut the peels into small cubes. Prepare a syrup by boiling together sugar and water. Pour the orange peels into the hot syrup, bring it to a boil, take the syrup off the fire and leave it for 5-6 hours. Then boil the peels for 5-7 minutes 3-4 times with a soaking for 10-12 hours after each cooking. At the end of cooking add 3 grams of citric acid. Spread the crusts on a dish and air-dry. Finished candied fruits are especially good to use as an additive in baked goods. APELSIN COOKATS 2 Soak the crusts for 3 days, changing the water 3 times a day. Then boil the peels in water for 10-15 minutes, drain the water, and drop the peels into the boiling syrup, remove from the heat and leave for 6 hours. Again put on the fire, bring to a boil, boil for 5 minutes, remove from heat and leave for 12 hours. Repeat 3-4 times. At the end of the last boil add citric acid, remove from the heat, leave in a syrup for 2-3 hours, remove to a colander and air-dry. In the same way you can prepare candied lemon peels.