Homemade Fruit Candies
Homemade fruit candies is a good business idea especially for homemakers. These are natural and organic straight from your own backyard. It has natural sweet flavor, fruity and easy to make as candies. Choose from these candies Available from your backyard garden. If you have plenty of these fruits, this could be the answer to your abundant fruit bearing tree. Happy candy making and enjoy your summer fruit candy!
Homemade Fruit Candies – Recipes
1. Sort out each kamias fruits by size and discard the bad ones.
2. Wash them thoroughly
3. In a large mixing bowl, soak it overnight in lime solution (one tablespoon lime per one liter of water). This will help firm up the kamias fruits. After soaking, wash it in running water to remove lime solution.
4. Soak or blanch fruits in boiling water for three to five minutes. Discard water after and drain well.
5. Insert a toothpick in the bottom part of kamias to create a small hole and press each fruit with hands to lightly squeeze out some of the fruit juice.
6. In a sauce pot, prepare syrup (2 parts sugar to one part water), boil it and strain. 2:1 ratio. If you use 1 cup water, then you need 2 cups sugar.
7. Once the syrup is slightly thick, add the kamias and boil them for five minutes. Turn off heat and soak overnight.
8. In the morning, remove the kamias and add one cup sugar to the syrup and let it boil. Add back the fruits and simmer over low heat for 5 minutes.
9. Again, soak the kamias overnight.
10. By the next day, remove kamias again and add some sugar to the syrup. Then place the back the fruits and boil it again for five minutes.
11. Turn off heat and let it cool; drain syrup and weigh it out.
12. Arrange kamias on a tray and dry in the solar dryer or sun dry.
13. Once the kamias fruits are dried out, your ready to pack it and seal.
1. Clean and wash fruits.
2. Peel off santol and rinse.
3. Blanch fruits in boiling water for 10 minutes. Drain and discard water.
4. Wash and let it cool in running water.
5. Slice into wedges and remove seeds.
6. Ratio of ingredients: For every cup of fruit, add 1 cup sugar. Combine them in a bowl and let stand overnight.
7. Drain off liquid and scrape off sugar from santol.
8. Transfer santol on wire trays and dry in a dryer or under the sun and let it dry. There should be no moist left on the fruit. For longer shelf life.
9. Pack in plastic bags or sealed proof containers.
Candied Santol (Tagalog Version):
Balatan at ihiwalay nyo ang laman sa buto. Pigain ng bahagya para maalis ng konti ang asim. Ilagay sa kawali at isalang sa apoy gumamit ng mahinang apoy lamang, kusa itong magtutubig. Pag lumabas na ang katas nya, salain nyo ang mga santol at itapon ang katas na naiwan sa kawali.
Isalang muli hangang wala ng katas na lumabas sa kawali. Pag wala ng katas na lumabas sa santol, ay saka ito lagyan ng segundang asukal.
Hayaan lang ito maluto sa napakahinang apoy at upang maiga at matuyuan.
Magiging makunat at parang jam ang itsura nito. Maari ng patayin ang apoy. Isalin sa lalagyan at patuyuin sa araw. Maari ng ibalot at iseal upang mas mahaba ang shelf life. Kung nais itong itinda, ibalot ito kapag sigurado na wala nf moist na naiwan sa candy. Ibalot at iseal maigi sa lalagyan at siguraduhing walang hangin na nakakapasok sa pagkakabalot. Maari rin gumamit ng vacuum pack or sealer.
1 pineapple (moderate size)
4 cups sugar
1. Peel the pineapple, remove eyes, core and wash
2. Slice into cubes
3. Prepare the syrup, 2 parts sugar to 1 part water
4. Boil the pineapple in the syrup for 20 minutes
5. Soak in syrup overnight
6. Strain and wash well in water
7. Dry in solar drier for 16-20 hours
9. Roll over sugar and wrap in cellophane
10. Put in plastic bags and seal.
Ripe, red tomatoes with thick flesh
1. Wash, blanch in hot water and peel.
2. Slice crosswise in the middle, remove seeds.
3. Add sugar in the same volume as tomatoes and leave overnight.
4. Boil in low fire until the tomatoes become clear.
5. Drain the syrup.
6. Spread the candy on a tray and dry under the sun or in an oven (cabinet dryer) until almost dry.
7. Roll over white sugar and dry again until crispy.
8. Wrap each in cellophane or place in plastic bags or jars. Seal.
Tamarind Balls (Champoy)
1 cup ripe tamarind with seeds
2 cups camote (sweet potato), boiled and mashed
2 cups sugar
1/8 cup salt in one cup of water
1. Mix the above ingredients and cook in moderate fire with constant stirring until they become very thick and can be shaped into balls.
2. Transfer into sugared containers.
3. Form into balls and roll in sugar.
4. Wrap in cellophane.
Dried Sweet Mango Candy
1. Slice the flesh of the “Pico” mango
2. Add syrup little by little to make it absorb the sugar from 50°-60° Brix
3. Add 0.2% sodium metabisulfite as preservative
4. Dry in oven as in other sweetened preserves, at 54°C for 2 hours until the moisture is reduced to 16%.
Dried Sweet Papaya Candy
Half-ripe papaya, 1 kilo
Kalamansi juice, 1 tbsp for every cup of syrup
Sodium metabisulfite powder, for every 1/4 tsp = + 1 tsp lime in 4 cups water 1 part sugar for 2 parts water
1 kilo sugar for every kilo of papaya
1. Peel the half-ripe papaya and remove seeds, wash
2. Slice into pieces, about 12 x 4 cm
3. Arrange in nylon or sinamay and steam for 5-6 minutes
4. Soak overnight in lime-metabisulfite solution
6. Soak the papaya overnight in hot syrup with calamansi
7. Next day, drain the syrup and add 1½ cups more sugar
8. Soak again overnight the papaya in hot syrup
9. Repeat nos 7, 8 & 9 for three more days
10. Drain and rinse
11 Arrange in trays and put in oven at 65°C-70°C for 16-18 hours, or dry in the sun until it becomes tough
12. Keep in plastic bags, seal
3 kg balimbing (regular size)
4 tsp. lime or apog (dissolved in 8 cups water)
2 kg brown sugar
3 tsp. salt
1/2 cup soy sauce
1/4 tsp. cinnamon
1 pc. bay leaf
1 tsp. calamansi juice
1. Prepare the fruit by removing the sharp edges.
2. Prick the middle part of the fruit.
3. Soak in lime solution for 12 hrs.
4. Wash thoroughly.
5. Mix other ingredients and cook without stirring until the fruit becomes dark brown.
6. Soak overnight in syrup. Drain.
7. Dry under the heat of the sun. Oven can be used in drying at 70 °C until it become tough.
Cashew Prunes (Kasoy Pulp Candy)
1 kilogram cashew pulp
5 cups brown sugar
5 cups caramel (brown liquid)
1/2 tsp cinnamon powder
1 pc star of anise
1/2 tsp salt
1/2 liter vinegar
1/2 liter water
1/8 teaspoon citric acid
1/8 teaspoon potassium sorbate (optional)
1. Cook the cashew pulp in 50% vinegar solution (mix 1 part vinegar to 1 part water) for 10 to 15 minutes upon boiling.
2. Prepare 25% syrup (mix 1/2 cup of sugar to 2 1/2 cup caramel).
3. Cook the pulp in 25% syrup together with cinnamon powder, salt, star of anise, citric acid and potassium sorbate for 10-15 minutes upon boiling.
4. Soak the pulp for one to two days in the syrup.
5. Adjust the sugar concentration to 50% by adding the remaining 2 1/2 cup sugar.
6. Cook the mixture for another 10 to 15 minutes upon boiling.
7. Soak the pulp for another one to two days.
8. Drain the pulp. Arrange the pulp on trays. Sundry for one to two days.
Macapuno Candy Balls
4 cans (300 ml) condensed milk
2 cups macapuno (mutant coconuts) preserves
1 cup cornstarch
1/4 cup water
* Add condensed milk to macapuno preserves. Cook in low heat. Halfway, remove from heat, add cornstarch (dissolved in a little water).
* Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool.
Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
9. Cool dried prunes at room temperature.
10. Pack in plastic bag or plastic container.
Jackfruit Candy (Langka Candy)
1. Select ripe but firm jackfruit with thick flesh bulbs. Cut ends of the bulbs to remove seeds.
2. Soak in lime water (one tablespoon lime to one gallon water) for two hours.
3. Wash thoroughly and blanch in boiling water for 2 minutes. Dip in cold water; drain and cook in syrup made up of 2 parts sugar to one part water for 5 minutes.
4. Soak in syrup for a week. Boil syrup daily for 2 minutes, adding the jackfruit while the syrup is still hot.
5. Drain syrup and boil over a very low fire. Add the jackfruit and stir carefully until the syrup dries up. Remove excess sugar and allow to dry.
6. Wrap individually in cellophane paper.