Candied Fruit

• 2 c Sugar
• 1 c Water
• 1 c Fruit

Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and simmer until clear. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. Peaches, apples,prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied.

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