Description
Candied Pineapple is a delightful summer treat made with just three simple ingredients. This easy recipe transforms pineapple rings into sweet, translucent, and chewy candies perfect for snacking or using in baked goods. With minimal prep and slow simmering, the pineapple absorbs a luscious syrup that crystallizes on cooling, resulting in a delicious homemade candy.
Ingredients
Scale
Fruit
- 40 oz Pineapple rings (two 20-oz cans)
Syrup
- 3 cups Sugar, divided
- ¼ cup Light corn syrup
Instructions
- Prepare the Pineapple: Drain the pineapple cans, reserving the juice. Measure out 1½ cups of juice; if there’s less, add water to reach this amount.
- Make the Syrup: Pour the pineapple juice into a large saucepan along with half of the sugar and all of the light corn syrup. Heat over medium heat, stirring until the sugar dissolves completely. Bring the mixture to a low boil and maintain it for about 4 minutes to activate the syrup.
- Add Pineapple Rings: Reduce heat to low, then carefully add the pineapple rings to the syrup. Arrange them in a single layer attempting to minimize contact between rings.
- Simmer and Candy the Pineapple: Continue cooking on low heat for about 45 minutes, frequently turning the pineapple to ensure even coating and prevent sticking. Cook until the pineapple rings become translucent, indicating they have absorbed the syrup fully.
- Dry the Pineapple: Remove the pineapple rings from the syrup and place them on a cooling rack set over parchment paper to catch drips. Let them dry completely at room temperature, which can take overnight. To speed drying, place the rack in an oven preheated to 200°F for about 30 minutes with a tray beneath to catch drips.
- Coat with Remaining Sugar: Once the pineapple is completely dry and no longer sticky to the touch, toss each ring in the remaining sugar placed in a shallow bowl to coat thoroughly.
- Store and Serve: Store the candied pineapple in an airtight container at room temperature for up to one week. Enjoy as a sweet treat or use in recipes that call for candied pineapple.
Notes
- If you have a dehydrator, it can be used to dehydrate the pineapple quickly and effectively after glazing.
- If the pineapple remains sticky, it is not fully dry. Leave it in a cool, dry place or place it in a low-temperature oven for a longer time to fully dry, which prevents spoilage.
- Using canned pineapple results in a sweeter, lighter candy; fresh pineapple will produce a tangier and chewier texture. Choose based on your preference.
- Homemade candied pineapple can substitute store-bought versions in recipes like fruit cakes, cookies, and other desserts.