Candied fruit as a way to preserve fruit. However, it is also used as a delicious desert. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. In this recipe I used strawberries, but any fruit could be candied in the same way. Strawberries saturated with sugar syrup are placed in the oven and dried for a prolonged period of time preserving fruit.
1 kg (approximately 3 pounds) of fresh strawberries
800 grams (approximately 2.5-2.8 pounds) of sugar
1 L of water
Pour water in the pot, add sugar, place on the stove, dissolve sugar and boil syrup for about 5 min. Add strawberries and boil for about 10 min. Remove from the stove and strain syrup. Preheat oven to about 200 F, place strawberries on a tray and place into heated oven. Dry strawberries until dry outside but still tender (keep on turning berries over). It took me about 3 – 3.5 hours. Cool candied strawberries. You can eat them as a desert (my son likes eating them like candies) or place in mason jar and preserve for later. Strawberries prepared this way can be kept for up to a year.