Step 1
Line a baking sheet with parchment paper or a silicone mat (see Chef’s Tips).
Step 2
Arrange and spear the completely dried fruit of choice onto the skewers. Lay skewers on paper towels to absorb any excess moisture.
Step 3
Add the Redpath® Granulated Sugar into a medium, heavy-bottomed saucepan. Slowly pour the water into the pan, saturating the sugar. Be careful not to splash any sugar onto the sides of the pot. Place the saucepan over medium-high heat and gently stir. Before the mixture begins to simmer, stop stirring. Stirring while the sugar is simmering will increase the chance of the mixture crystallizing. Heat the simple syrup until a candy thermometer reads 300 to 310°F (149 to 154°C), known as the hard crack stage.
Step 4
Turn off the heat.
Step 5
Dip a skewer of fruit into the hot sugar, slowly turning the skewer and lifting the fruit out of the sugar while turning a few times to “cut off” any stray sugar strands. If necessary, tilt the pot slightly when dipping. Do not double dip, as this will create a candy coating that is too hard to bite. Place the coated skewer onto the prepared baking sheet.
Step 6
Repeat process with the remaining fruit.
Step 7
Serve immediately, before the sugar coating has a chance to soften.
*A large marble slab can be used instead of a lined baking sheet.
*Fruits that work best are ones with skins and that don’t exude liquid/juice. Cut fruit may work, though the results are not as reliable.
*Other fruits that can be candied: cranberries, whole crab apples, whole cherry or grape tomatoes, and other citrus fruits.
*Do not dip your fingers in the hot sugar. If sugar comes into contact with your skin, do not put it in your mouth to cool, or you risk burning your mouth. Run affected skin under cold water, and seek medical attention if necessary.
