Candied fruit melons: a recipe for natural chocolates

No doubt, everyone knows that sweets, chocolate and other sweets are not really useful in excessive use. But how can you protect, for example, a baby from craving for different goodies? Try to make at home and offer him a more useful product - candied fruit. Especially delicious they are obtained from the crust of watermelon and melon. Therefore, in the summer, stock up on the necessary raw materials and start working. This article describes how to make candied fruits from melon. The cooking technology in each recipe is slightly different, but the main processing principle remains unchanged - use for cooking a strong sugar syrup and further drying fragrant pieces.

Candied fruit melons: recipe first

Take slightly unripe fruits with dense flesh. Cut the melon, remove the core with the seeds and peel off the peel. Then chop the pieces (about one kilogram) into small narrow lengths of about four to five centimeters (in the cross section of one to one centimeter). These slices are scalded with boiling water. After that, prepare the sugar syrup from three glasses of water and five glasses of sugar. In it will be cooked candied fruits from melon. The recipe provides a hot treatment for five minutes in several steps, until the melon chips acquire a glassy consistency. Remove the dried candied fruit from the solution into a colander. After draining, spread a thin layer on sheets or trays. During drying, slices should be sprinkled with sugar. After bringing to the ready sweet white coating shake. Candied fruit can be stored for a very long time. Use the remaining syrup for making other confectionery.

Melon candied fruit: a recipe for the second

Prepare the flesh of the fruit (two kilograms) in the same way as described above. Then dip the pieces into boiling plain water for two to three minutes for blanching. Then cool them in cold solution. The semi-finished product is poured into a saucepan and poured with sugar syrup (two and a half kilograms per liter of water) so that the melon is completely in solution. Leave weight for ten to twelve hours. After this, spend two or three stages of cooking for ten minutes each, between which you need to withstand a long period for sugars. In the last hot work, put a table into the mass. Spoon of citric acid and a bag of vanillin. Then pull out the slices and dry until tender. How to make candied fruits from a melon in a somewhat different way is described below. It takes about the same amount of time to work.

Candied fruit melon: recipe 3

Cut the slices into thin slices (half a kilo) in a deep bowl and pour hot syrup, which must be cooked from a glass of sugar and half a glass of water. Leave the weight for twelve hours. The juice that will release the melon, drain and boil. With this hot solution again pour the pieces and leave for twelve hours. Then drain the syrup, and put the candied fruit on a baking sheet covered with parchment paper. Put the form in the oven for five to six hours, while slightly opening the door. The temperature should not rise above seventy degrees. Fresh candied fruits will stick a little. After cooling, they will become dry.

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