Candied Fruit: 18 Sparkling Holiday Treats That Look Like Jewels on the Table

Candied fruit is having a big moment, and it is perfect timing for the holidays. A short video showing how to turn leftover orange peel into candy has been watched more than 76 million times, and glossy candy coated grapes have passed 70 million views. With a little sugar and some patience, everyday fruit becomes glittering treats that dress up a cake, fill a cookie tin or turn into a gift that costs almost nothing. Below are the sparkly classics and the new viral favorites, each with the one trick that makes it work. One safety note: hot sugar is much hotter than boiling water, so grown ups handle that part..

Candied Fruit That Sparkles Like Holiday Jewels

Most candied fruit starts the same way: a simple syrup of sugar and water. Thin syrup soaks into fruit slowly and keeps it soft and chewy, while sugar cooked much hotter sets into a hard, glassy shell. Learn those two ideas and you can candy almost anything. Start with this basic syrup, and you will use it on half the treats below. Which one would you try first..

You will need: 2 cups sugar, 1 cup water, a heavy saucepan, a candy thermometer, a wire rack, parchment paper, extra sugar for rolling.

How to make it: 1. Stir sugar and water in a heavy saucepan over medium heat until the sugar dissolves. 2. Bring to a gentle simmer for 2 minutes. 3. Use it warm for soaking cranberries or simmering peel. 4. Keep children away from the stove while sugar is hot. 5. Cool any leftover syrup and refrigerate it for up to 2 weeks.

Sugared Cranberries, the Easiest Candied Fruit for Christmas

These look like little frosted ornaments and take almost no skill. Soak fresh cranberries in warm simple syrup overnight, then roll them in sugar. The syrup keeps the sugar sticking and softens the tartness a little. Pile them on a cake, a cheese board or a bowl on the coffee table. Do you eat them like candy?

You will need: 2 cups fresh cranberries, 1 cup sugar plus 1 cup water for the syrup, 1 1/2 cups sugar for rolling.

How to make it: 1. Make a simple syrup and let it cool until warm, not hot. 2. Stir in the cranberries. 3. Cover and refrigerate overnight. 4. Drain well. 5. Roll the berries in sugar in small batches. 6. Dry on a rack for 1 hour, then roll again for extra sparkle.

Candied Orange Peel, the 76 Million View Classic

This is the one that went viral, because it turns something most of us throw away into candy. The trick is blanching the peel a few times in fresh water to remove the bitterness, then simmering it slowly in syrup until it turns glossy and see through. Roll it in sugar or leave it shiny. Have you ever tried it?

You will need: Peel from 4 large oranges, cut in strips, 2 cups sugar, 1 cup water, extra sugar for rolling.

How to make it: 1. Cover the peel with cold water, bring to a boil and drain. 2. Repeat 2 more times with fresh water. 3. Simmer the peel in sugar and water on low for 45 to 60 minutes, until translucent. 4. Lift onto a rack and let dry 1 hour. 5. Roll in sugar if you like. 6. Dry overnight before storing.

Chocolate Dipped Candied Orange Peel

Take your candied peel one step further and dip half of each strip in melted dark chocolate. Orange and chocolate is a classic holiday pairing, and these look like something from a fancy candy shop. They are the star of any cookie tin. A quick poll: A) dark chocolate, B) milk chocolate, C) white chocolate, D) no chocolate at all?

You will need: 1 batch dry candied orange peel, 6 oz dark chocolate chopped, 1 tsp coconut oil (optional), flaky salt (optional).

How to make it: 1. Line a tray with parchment. 2. Melt chocolate and coconut oil in short bursts in the microwave, stirring often. 3. Dip each strip halfway. 4. Let extra chocolate drip off. 5. Lay on the parchment and add a pinch of flaky salt. 6. Chill 15 minutes until set.

Glass Candy Grapes, the Viral Candied Fruit Trend

Glass candy grapes, inspired by Chinese tanghulu, have pulled more than 70 million views in one video alone. The fruit gets a thin shell of hard candy that cracks when you bite it. The secret is cooking the sugar to the hard crack stage, 300 F, and making sure the grapes are completely dry. This one is for adults to make, as the sugar is very hot.

You will need: 2 cups seedless grapes, wooden skewers, 1 cup sugar, 1/2 cup water, a candy thermometer, a bowl of ice water.

How to make it: 1. Wash the grapes and dry them completely, then thread onto skewers. 2. Heat sugar and water without stirring. 3. Cook until the thermometer reads 300 F. 4. Turn off the heat and carefully tilt the pan. 5. Quickly twirl each skewer in the syrup. 6. Dip into ice water for a few seconds, then set on parchment and eat the same day.

Candy Coated Strawberries and Mandarins

Tanghulu is a traditional street snack from northern China, and strawberries and mandarin segments are favorite fruits for it. The same hard candy method works here. Keep the batch small, work fast and eat them within a few hours, because the shell softens as it sits. Strawberries or mandarins: which would you choose?

You will need: 1 pint strawberries, 2 mandarins peeled and segmented, wooden skewers, 1 cup sugar, 1/2 cup water, a candy thermometer.

How to make it: 1. Wash and dry the fruit very well. 2. Thread 3 or 4 pieces on each skewer. 3. Cook sugar and water to 300 F without stirring. 4. Turn off the heat. 5. Twirl each skewer quickly in the syrup. 6. Set on parchment to harden for 1 minute and serve right away.

Candied Citrus Slices for Cake Tops

Thin rounds of orange or lemon simmered slowly in syrup turn glossy and see through, like stained glass. Lay them on top of a bundt cake, a cheesecake or a pound cake, and it suddenly looks like it came from a bakery. Slice them as thin as you can so they candy evenly. Orange or lemon on your cake?

You will need: 2 oranges or 3 lemons, sliced 1/8 inch thick, 2 cups sugar, 2 cups water.

How to make it: 1. Blanch the slices in boiling water for 1 minute and drain. 2. Bring sugar and water to a simmer in a wide pan. 3. Add the slices in one layer. 4. Simmer on low for 40 to 50 minutes, turning once, until translucent. 5. Lift onto a rack set over parchment. 6. Dry several hours before decorating.

Cinnamon Candied Pecans

Warm, crunchy and a little spicy, candied pecans are always the first thing gone at a party. An egg white coating helps the cinnamon sugar stick, and a low oven makes them crisp without burning. Make a double batch: one for snacking and one for gifts. Would you share them, or hide a jar for yourself?

You will need: 4 cups pecan halves, 1 egg white, 1 tbsp water, 1 cup sugar, 1 tsp cinnamon, 1/2 tsp salt.

How to make it: 1. Heat the oven to 250 F and line a sheet pan. 2. Whisk egg white and water until frothy. 3. Toss the pecans in it. 4. Mix sugar, cinnamon and salt and toss with the pecans. 5. Spread out and bake 1 hour, stirring every 15 minutes. 6. Cool completely and break apart.

Stovetop Candied Walnuts for Salads

Candied walnuts take 5 minutes in a skillet and turn a plain green salad into a holiday side dish. Toast the nuts, add a little sugar and butter, and stir until they are coated. Spread them out quickly so they do not stick together. Pair them with greens, cranberries and goat cheese for an easy party salad.

You will need: 2 cups walnut halves, 1/3 cup sugar, 1 tbsp butter, pinch of salt.

How to make it: 1. Line a tray with parchment. 2. Toast the walnuts in a dry skillet over medium heat for 2 minutes. 3. Add sugar and butter. 4. Stir constantly until the sugar melts and coats the nuts, 3 to 4 minutes. 5. Spread on the parchment and separate with a fork. 6. Sprinkle with salt and cool.

Sugared Grapes and Rosemary for the Cheese Board

Sugared rosemary sprigs look like tiny snowy Christmas trees, and frosted grapes look like they came out of a winter forest. Brush them lightly with simple syrup, then roll them in sugar. They make any cheese board look ready for a party. Would your guests guess how easy it was?

You will need: 1 bunch red or green grapes, 6 sprigs fresh rosemary, 1/2 cup simple syrup, 1 cup sugar.

How to make it: 1. Wash and dry the grapes and rosemary. 2. Brush lightly with simple syrup. 3. Roll or sprinkle with sugar until coated. 4. Set on a rack to dry for 1 hour. 5. Arrange on a cheese board around the cheese. 6. Serve the same day.

Homemade Candied Cherries for Baking

Store bought candied cherries are often bright red and very sweet. Homemade ones made from frozen pitted cherries have deeper color and real cherry flavor. Simmer them slowly in syrup with a little lemon, then use them in fruit cake, cookies and holiday breads. Are you a fan of cherries in your Christmas baking?

You will need: 3 cups frozen pitted sweet cherries, 1 1/2 cups sugar, 1 cup water, juice of 1/2 lemon.

How to make it: 1. Bring sugar, water and lemon juice to a simmer. 2. Add the cherries. 3. Simmer on low for 30 to 40 minutes, until the syrup is thick. 4. Let them cool in the syrup. 5. Store in syrup in the fridge for up to 2 weeks. 6. Drain and pat dry before baking with them.

Candied Ginger With a Spicy Kick

Candied ginger is sweet, chewy and a little fiery. Peel and slice fresh ginger thin, simmer it until tender, then cook it in syrup and roll it in sugar. Chop it into gingerbread, scones or cookies, or just nibble a piece after a big holiday meal. Bonus: save the ginger syrup for tea or cocktails.

You will need: 1 lb fresh ginger, peeled and thinly sliced, 2 cups sugar, 2 cups water, extra sugar for rolling.

How to make it: 1. Simmer the ginger in water for 30 minutes and drain. 2. Add sugar and 2 cups fresh water. 3. Simmer until the syrup is thick and the ginger looks translucent, about 30 minutes. 4. Drain, saving the syrup. 5. Toss the ginger in sugar. 6. Dry on a rack overnight.

Candied Grapefruit Peel

Grapefruit peel is thicker and a little more bitter than orange, so it needs one extra blanching. The result is a pretty pink, tangy candy that grown ups love. Roll it in sugar and pack it into tins with the orange peel for a colorful mix. Have you ever tasted candied grapefruit?

You will need: Peel from 2 pink grapefruits, cut in strips, 2 cups sugar, 1 cup water, extra sugar for rolling.

How to make it: 1. Trim some of the thick white pith. 2. Cover with cold water, boil and drain. 3. Repeat 3 more times. 4. Simmer in sugar and water on low for about 1 hour, until translucent. 5. Drain and roll in sugar. 6. Dry on a rack overnight.

Cranberry and Orange Peel Bark

Bark is the easiest candy you can make, and it is a great way to use up extra candied fruit. Melt white or dark chocolate, spread it thin, and scatter dried cranberries, chopped candied orange peel and pistachios on top. Red, orange and green: it already looks like Christmas. Which nuts would you add?

You will need: 12 oz white chocolate, 1/3 cup dried cranberries, 1/3 cup chopped candied orange peel, 1/3 cup shelled pistachios, flaky salt.

How to make it: 1. Line a sheet pan with parchment. 2. Melt the chocolate gently in short bursts, stirring often. 3. Spread it about 1/4 inch thick. 4. Scatter cranberries, peel and pistachios on top and press in lightly. 5. Sprinkle with salt. 6. Chill 30 minutes, then break into pieces.

Oven Candied Apple Slices

These are not caramel apples, but thin apple slices brushed with a cinnamon syrup and baked low and slow until they turn glossy and chewy at the edges. They make a pretty cake topper and a fun snack. Use a firm apple so the slices hold their shape. Sweet or tart apples?

You will need: 2 firm apples, very thinly sliced, 1/2 cup sugar, 1/2 cup water, 1/2 tsp cinnamon, juice of 1/2 lemon.

How to make it: 1. Heat the oven to 225 F and line a sheet pan with parchment. 2. Simmer sugar, water, cinnamon and lemon juice for 3 minutes. 3. Dip each apple slice in the syrup. 4. Lay the slices flat on the pan. 5. Bake 1 1/2 to 2 hours, flipping once. 6. Cool on a rack until they firm up.

How to Use Candied Fruit in Holiday Baking

Once you have a stash of candied fruit, holiday baking gets easy. Fold chopped peel and cherries into fruit cake or sweet bread, add candied ginger to gingerbread, and press citrus slices on top of cakes. Toss chopped candied fruit in a spoon of flour first, so it does not sink to the bottom of the batter. Fruit cake: love it or skip it?

You will need: 1 cup mixed chopped candied fruit (peel, cherries, ginger), 1 tbsp flour, your favorite fruit cake, sweet bread or cookie recipe.

How to make it: 1. Chop the candied fruit into small even pieces. 2. Toss with 1 tbsp flour. 3. Fold into the batter or dough at the very end. 4. Bake as the recipe says. 5. Decorate the top with candied citrus slices or sugared cranberries. 6. Let cakes rest a day so the flavors blend.

Candied Fruit Gift Jars That Cost Almost Nothing

A jar of homemade candied peel or cinnamon pecans looks like a boutique gift, and it costs a few dollars. Mix two or three treats in each jar, tie on a tag with a ribbon, and you are done. Teachers, neighbors and coworkers will remember it. Who is on your homemade gift list this year?

You will need: Small clean glass jars with lids, parchment squares, kraft paper tags, ribbon or twine, 2 or 3 candied treats from this list.

How to make it: 1. Make sure every treat is completely dry. 2. Line each jar with a small piece of parchment. 3. Layer two or three treats, or keep each one in its own jar. 4. Close tightly. 5. Tie on a tag with the name of the treat and the date. 6. Give within 2 weeks for the best texture.

Storage Tips to Keep Candied Fruit Crisp

Moisture is the enemy. Dry everything well, store it airtight, and keep it in a cool, dry spot. Glass candy treats are best eaten the same day. For more ideas, watch the orange peel candy video or see our fruitcake recipes that win over the haters. Which treat will you make first?

You will need: Airtight glass jars or tins, parchment paper, a cool dry cupboard, a fridge for anything stored in syrup.

How to make it: 1. Let candied peel and ginger dry overnight before storing. 2. Layer with parchment in airtight jars. 3. Keep dry candied fruit at cool room temperature for up to a month. 4. Keep sugared cranberries in the fridge for 3 days. 5. Keep cherries in syrup in the fridge for 2 weeks. 6. Eat glass candy fruit the same day.