Preserving Fruit using just sugar?

MothFilledWallet

Hello, I've been having a thinking about trying to 'candy' some fruit I've got lurking in tins in my cupboard (Would make nice little xmas treats) and I've seen a few recipes I might have a go at.
My question is:
Can I 'candy' the fruit (tinned peaches) by just using the same method you'd use for 'salting' a ham.
Some sugar at the bottom of a tub, place peaces parts in it and then add sugar on top and a weight to compress the whole thing?

This would be the best place to ask, and if anyone has done this I'd love to know!

I'd expect them to turn out drier and smaller than with 'real' candying methods, but hopefully sweeter
If no one can point me in the right direction I intend to give it a go and see what happens

Mojisola

MothFilledWallet wrote: »

Hello, I've been having a thinking about trying to 'candy' some fruit I've got lurking in tins in my cupboard (Would make nice little xmas treats) and I've seen a few recipes I might have a go at.
My question is:
Can I 'candy' the fruit (tinned peaches) by just using the same method you'd use for 'salting' a ham.
Some sugar at the bottom of a tub, place peaces parts in it and then add sugar on top and a weight to compress the whole thing?

I don't think you can use tinned stuff - I think you have to start with fresh fruit.