Pineapple Core Sour Candy

• 总时间: 10 hours 30 minutes

配料

Sour Candied Pineapple Core

1 cup pineapple core, sliced about ¼-inch thick

¾ cup granulated sugar

¾ cup water

1 tsp bottled lemon juice

Sour coating:

¼ cup granulated sugar

½ tsp citric acid, up to ¾ tsp for extra sour

步骤

Combine the ¾ cup sugar, water and lemon juice in a saucepan and heat until the sugar dissolves.

Add the pineapple core and gently simmer for 25–35 minutes, until tender and slightly translucent but still holding its shape.

Remove from the heat and let it soak in the syrup for 1–3 hours, then drain really well.

Dehydrate at 135°F for approximately 6–10 hours, until chewy and pliable with no wet center. Let a piece cool completely before judging the texture.

Mix the coating ingredients and toss with the cooled pineapple. If it's still wet enough that the sugar immediately dissolves, give it a little more dehydrator time first.

Because the finished moisture level can vary, you should keep homemade soft candied fruit refrigerated for longer storage.

You can save that leftover pineapple syrup for drinks, cocktails, lemonade or another recipe.

I did not this time around. I've done enough. 😅🍍