Candy
(Fruit
)
Candied Pineapple and Cherries
Contributor: Rheba
1
can
pineapple
drained
1 1/2
cups
sugar
1/4
cup
corn syrup
light
Drain pineapple in strainer about 1 1/2 hours. There should be about 3/4 cup of juice. Combine the
pineapple syrup, sugar and corn syrup in heavy sauce pan. Cook over medium heat stirring constantly until
mixture reaches 234 degrees. Add pineapple slices. Bring to a full boil, reduce heat and simmer until
pineapple becomes transparent around the edges about 25 to 30 minutes. Stir occasionally. Remove
pineapple and drain on rack. Let dry at room temp. 24 hours. Refrigerate if want to keep longer than a
couple days, will be stickier than the store bought ones but taste better. Do pineapple slices in 2 batches
and turn slices once while cooking.
Large can use 2 cups sugar, 1/2 cup light corn syrup and 1 cup pineapple syrup or cherry juice.
Use the same recipe for the candied maraschino cherry as the pineapple. Just use the juice from the
cherries. It will take 3 or 4 - 16 oz. Jars of Maraschino cherries. Weigh the fruit after you have candied
them.
Edition: 5