Home › Candies › Crystallized Fruits

Crystallized Fruits

Make a syrup of a pound of sugar and one-half cup of water. Boil, without stirring, until a drop put into iced water becomes immediately brittle. Remove the saucepan from the fire and set it in an outer pan of boiling water. Add to the syrup the juice of a quarter of a lemon. Run the prongs of a sharp pickle fork through each piece of fruit to be candied, and dip it in the hot syrup. Lay on buttered paper to dry.