To soften candied fruit, particularly when it has become hard due to sugar crystallization, the most effective method is to soak it overnight in a cooked sugar syrup. This process rehydrates the fruit and counteracts the crystallization, restoring its tender texture.
Candied fruit, often used in baked goods like fruitcake or panettone, can sometimes become very firm or even rock-hard over time as the sugar used in its preservation process crystallizes. Fortunately, several methods can help bring it back to a soft, pliable state.
Understanding Why Candied Fruit Hardens
The primary reason candied fruit hardens is the crystallization of sugar. Candying involves slowly replacing the fruit's water content with sugar syrup. If the sugar concentration is too high or the storage conditions are unfavorable (e.g., fluctuations in temperature or humidity), the dissolved sugar can recrystallize, drawing out any remaining moisture and making the fruit stiff and brittle.
Methods for Softening Candied Fruit
Here are the most reliable ways to soften hardened candied fruit, ranging from gentle rehydration to more intensive soaking:
1. Soaking in Cooked Sugar Syrup (Recommended for Hardened Fruit)
This method directly addresses the issue of crystallization and is ideal for fruit that has become exceptionally hard.
- Preparation: Create a simple sugar syrup by dissolving equal parts sugar and water (e.g., 1 cup sugar to 1 cup water) in a saucepan over medium heat. Bring it to a boil, then reduce heat and simmer until the sugar is fully dissolved and the syrup is clear. Let the syrup cool completely.
- Soaking: Place the hardened candied fruit in a clean jar or container. Pour the cooled sugar syrup over the fruit, ensuring it is fully submerged.
- Time: Allow the fruit to soak overnight. For very hard fruit, it might benefit from a soak of up to 24 hours.
- Outcome: The fruit will absorb the syrup, rehydrating its tissues and dissolving crystallized sugar, making it soft and pliable again.
- Post-Soak: Drain the fruit well before using. You can pat it dry with paper towels if needed, or simply let excess syrup drip off.
2. Rehydrating with Hot Liquid
For candied fruit that is only slightly firm, or if you need a quicker solution, rehydrating with hot water or another suitable liquid can work.
- Hot Water:
- Place the candied fruit in a heat-proof bowl.
- Pour enough boiling water over the fruit to cover it completely.
- Let it sit for 5-10 minutes, or until softened to your desired consistency.
- Drain thoroughly and pat dry before use.
- Flavored Liquids: For an added flavor dimension, you can rehydrate candied fruit with hot fruit juice (e.g., orange juice, apple juice) or even a splash of liquor like brandy or rum. This method not only softens the fruit but also infuses it with complementary flavors, enhancing its use in dessert recipes.
3. Microwave Method (Quick Fix)
This method is best for small quantities and quick softening, but be cautious not to "cook" the fruit.
- Process: Place the candied fruit in a microwave-safe bowl with a tablespoon or two of water (or a flavored liquid).
- Heat: Microwave on high in 15-30 second intervals, checking after each burst. The steam created by the water will help rehydrate and soften the fruit.
- Caution: Overheating can cause the fruit to become mushy or even tough, so monitor it closely.
4. Steaming
Steaming offers a gentle and effective way to rehydrate without direct submersion.
- Setup: Place the candied fruit in a steamer basket over simmering water. Ensure the fruit does not touch the water.
- Time: Steam for 5-15 minutes, or until the fruit reaches your desired softness.
- Benefits: The moist heat helps to break down sugar crystals and rehydrate the fruit evenly.
Tips for Prevention and Storage
To minimize the chances of candied fruit hardening in the first place:
- Proper Storage: Store candied fruit in an airtight container at room temperature or in the refrigerator. This prevents moisture loss and protects against temperature fluctuations.
- Avoid Air Exposure: Exposure to air can dry out the fruit and accelerate crystallization.
- Glaze or Syrup: If making your own, ensure the final glaze or syrup is properly concentrated to maintain softness. A thin layer of syrup can also be added to stored fruit for extra moisture.
- Freshen Up: Before using, consider tossing the fruit with a small amount of fresh syrup or a neutral spirit to ensure it's at its best.
By employing these techniques, you can easily restore your candied fruit to its tender, flavorful best, making it perfect for your baking projects.
