Candied fruits

Candied fruit or glazed fruit are fruits in which 50% to 60% of the moisture has been removed and replaced by sugar (or/and polyols). Long circular vats holding turning drums are loaded with prepared fruit. The fruit tumbles for days and drops constantly through the mist of sprayed corn syrup and falls into a sugar bath. The heat in the vat and the room is constant in order to bake the sugar onto the candied fruit.

It is possible to make no-sugar-added or sugar-reduced variations of candied fruits by using polyols instead of sugar/glucose.