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Add a photoServings: 6
Ingredients
- 2 c. Sugar
- 1 c. Fruit
- 1 c. Water
Directions
- Use canned, preserved, or possibly freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add in fruit and simmer till clear. Allow to stand in sirup overnight. Drain thoroughly.
- Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F)
- till surface is hard. Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dry fruits as well as fresh fruits may be prepared and candied.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 36mg | 1% |
| Total Carbs 72.43g | 19% |
| Dietary Fiber 0.6g | 2% |
| Sugars 71.04g | 47% |
| Protein 0.18g | 0% |
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