Candied Honeycrisp Apples

Preparation info

  • Difficulty


  • Yield 500 g / 1 lb 1.64 oz



Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 1.135 kg / 2 lb 8.02 oz sugar
  • 340 g / 11.99 oz water
  • 25 g / .88 oz lemon juice
  • 500 g / 1 lb 1.64 oz Honeycrisp apples, peeled (peel reserved), cored, and cut into eighths


  1. Prepare the sugar syrup by cooking the sugar, water, and lemon juice on very high heat until it has reached a temperature of 160°C / 325°F.
  2. Add the apples to the syrup and reduce the heat to low. Cook very slowly until the pectin in the fruit has been activated and the fruit is translucent. Remove the apples from the liquid and place on silicone paper, a nonstick rubber mat, or a sheet pan lined with plastic wrap.
  3. Reserve covered with plastic at room temperature for up to 1 week. They don’t necessarily spoil, but they shrivel up and dry out, even when covered.