candied fruit recipe
The Best candied fruit recipe
I love how versatile it is too. It’s great for a holiday spread, a picnic, or just a cozy night in with a glass of wine. And honestly, it’s a great way to use up seasonal fruit—whether it’s fresh berries in summer or apples in fall. Plus, the process of candying fruit is surprisingly relaxing. You’re just simmering, stirring occasionally, and letting it sit while you think about something else. It’s a little project that doesn’t take long but feels rewarding. The kids always ask to help, and it’s a fun way to get them involved in the kitchen. Plus, there’s something satisfying about watching the fruit soften and turn into that glossy, sweet treat. It’s a little snack that’s as easy to make as it is to enjoy.
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Classic Candied Apples with Honey Glaze
A simple yet elegant way to add sweetness to any dish—these tender apples are glazed with honey and baked until caramelized. Perfect for salads, desserts, or as a topping for yogurt.
🥘Ingredients
- 6 medium apples (Honeycrisp or Fuji work best)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice
- 1/2 cup honey
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Peel, core, and slice apples into 1/2-inch thick rounds. -
2
In a bowl, combine apples with sugar, water, and lemon juice. Let sit for 10 minutes to soften slightly. -
3
Preheat oven to 375°F. Arrange apple slices on a baking sheet in a single layer. -
4
Bake for 15 minutes, then remove from oven and brush each apple slice with melted butter. Return to oven and bake 10 more minutes until tender and lightly golden. -
5
While apples bake, melt honey and butter in a small saucepan over medium heat. Stir in vanilla until smooth. -
6
Once apples are done baking, pour the honey butter mixture over them and let sit for 2 minutes. Serve warm or at room temperature.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Candied Apples with Honey Glaze Works
❓ Frequently Asked Questions About Candied Apples with Honey Glaze
How do I adjust the sugar-to-fruit ratio for smaller or larger batches?
If you’re making a smaller batch, reduce the sugar by about one-third of the original amount (e.g., use 1.5 cups instead of 2 cups for 1 cup of fruit). For larger batches, increase the sugar proportionally—aim for roughly 1.5 to 2 times the original measurement. Always simmer until the sugar thickens enough to coat fruit evenly, which may take an extra 5–10 minutes.
Can I use fresh fruit instead of canned?
Yes, but fresh fruit requires extra care. Thinly slice apples, pears, or berries, then toss them in a mix of lemon juice and water to prevent browning. Simmer the fruit in sugar syrup for 20–30 minutes, stirring often, until translucent. Fresh fruit may brown faster, so keep an eye on it.
What if my syrup isn’t sticky enough after cooking?
If the syrup feels too thin, simmer it uncovered on low heat for another 5–10 minutes, stirring occasionally. The sugar will caramelize slightly, thickening the mixture further. Avoid boiling hard, or the fruit may turn mushy.
How should I store candied fruit to keep it fresh?
Store in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in a single layer on a tray before transferring to a bag. Candied fruit freezes well and can be used in baking or salads without thawing.
Can I make candied fruit without a candy thermometer?
Yes! The syrup should reach a thick, syrupy consistency—like when it coats the back of a spoon and holds its shape. Test by letting a drop of syrup cool on a cold spoon; if it forms a clear, glossy film, it’s ready. Overcooking can make the fruit overly soft, so watch closely.
