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  Candied Fruit
  Category: Candy
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 225
Ingredients:
2 cup Sugar
1 cup Fruit
1 cup Water
Instructions:
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. The Household Searchlight
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