Candy stuff is special. Cooked with a simple syrup, then dried, the moisture is removed and replaced with sugar, which preserves what was mashed. Its taste is sweet and smooth, and the texture has changed. It's a great way to take advantage of things in the kitchen that would go to waste, like empty vanilla pods and citrus peels.
While typical candies include citrus peels, violet peels, ginger, and pineapple, there are plenty of other small pieces of sugar that perform perfectly when soaked in sugar. Here are some of my favorites, some are not special, some may seem weird, but really wonderful.
1. Kumquat
Candied kumquats are interesting to me. They resemble candied citrus peels, but contain pulp and are therefore more delicious, have a divine texture, and are more like poached fruits. Use them on salads, fish and meat, crepes, ice cream, cakes, or my favorite, put a big ball on a chocolate mousse. Add some paprika to refresh your mind.
• Half a glass of water
• Half a cup of sugar
• 20 kumquats, sliced and seeded
Add sugar and water to a saucepan, bring to a boil, stirring until the sugar is dissolved. Heat to a boil. Add the kumquat, bring to a boil and simmer. Cook for about 20 minutes; Until kumquats are soft and thickened. Transfer to a bowl and let cool. Keep in the refrigerator for up to two weeks.
2. Vanilla beans
If you use fresh vanilla in your kitchen, you may have extra empty pods that you can make into preserves! It saves them for later use, with additional by-products: vanilla syrup for cocktails or cream sodas.
• Half a cup of sugar
• Half a glass of water
• Vanilla beans
Add sugar and water to a saucepan, bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla pods, turn off the heat and let cool for 30 minutes. Take the vanilla pod out of the liquid, now you can use it as a simple syrup with a vanilla scent. Preheat oven to 200 degrees. Trim the pods neatly, cut into long strips, lightly coat with sugar and place on a baking sheet lined with parchment paper. Bake until dry, remove from oven, transfer to rack and cool completely.
3. Horseradish
If ginger is so popular, why aren't other horseradish working? Candied horseradish can be used in desserts (beet sorbet, pictured) or in appetizers, such as as a sweet and spicy side dish to smoked vegetables, rice, or beet soup.
• Fresh horseradish
• Half a cup of sugar
• 1/4 cup water
• A pinch of salt
Scrub the horseradish clean and cut into strips about 1/4 inch thick two inches long. Cook in boiling water with a pinch of salt for 15 minutes, or until tender. Bring the water and sugar to a boil in a saucepan. Add the horseradish and simmer over low heat, stirring frequently, until the syrup thickens. Remove wasabi flakes, coat with sugar and let dry. Store in an airtight container.
4. Beet chips
The natural sweetness of beets makes it a natural fruit, and its earthy flavor makes it a delicious and sweet treat. It can be served on soups, salads, or danced on delicious chocolate beet cakes.
• 4 small beets, cut very thinly
• One and a half glasses of water
• Half a cup of sugar
Add sugar and water to a saucepan, bring to a boil, stirring until the sugar is dissolved. Heat to a boil. Add the beets, bring to a boil and bring to a low heat and simmer. Cook for about 30 minutes; Until the beets become translucent and the liquid thickens. Preheat the oven to 250 degrees, place the beets on a baking sheet lined with parchment paper and bake until firm, it will take about an hour. Transfer to a rack and let cool completely.
5. Flowers and leaves of herbaceous plants
Candy rose petals and violets, like the ones above, go back a long time, but I like to substitute candy vanilla flowers and leaves.
• Flowers or leaves of unsprayed herbaceous plants
• 1 large egg white
• One cup of ultra-fine sugar
Make sure the leaves or flowers are completely dry. Beat the egg whites in a small bowl until well combined, brush the egg whites on both sides of each flower or leaf and dip in the sugar. Place the flowers/leaves on a wire rack and let dry in a cool, dry place for 2-3 hours or overnight. Store in airtight containers for up to one year.
6. Strawberry slices
Strawberry compote adds a sweet, crunchy flavor to cakes, pastries, pancakes, cereal, and anything else you can think of.
• Half a cup of sugar
• Half a glass of water
• 10 strawberries, washed and peeled
Add sugar and water to a saucepan, bring to a boil, stir until sugar is dissolved, then cool completely. Preheat oven to 200 degrees. Cut the strawberries lengthwise into as thin slices as possible. Dip the slices in cooled syrup and place on a baking sheet lined with parchment paper. Bake until dry but still bright red, about 2 hours. Remove from the oven, place the strawberry slices on a rack and let cool completely.
7. Pumpkin seeds
Pumpkin seeds in the shell, any combination can greatly enhance its taste. I use them for all pumpkin desserts and delicious pumpkin dishes (risotto with winter walnut, pumpkin curry soup, etc.).
• One cup of shelled pumpkin seeds
• 1/4 cup maple syrup
• A tablespoon of brown sugar
• Pinch salt
• Black or red pepper flakes
Pour the seeds into the syrup, salt and pepper and place on a slightly oiled baking sheet. Bake at 300 degrees, turning occasionally until golden brown and caramel, about 20 minutes. Remove it, sprinkle with brown sugar and more seasoning, and move the seeds to a cooling rack to cool.
8. Ginger
Ginger candy is famous and not that surprising, but it's one of the most versatile of all candies, so include it here. It can be used to cover baked goods, such as vegan gingerbread cupcakes with lemon frosting, stirred in vanilla ice cream, and especially for a chewy fruity flavor in spicy rice pilaf or salads. And syrup: keep it for cocktails, ginger ale, waffles and whatever.
• 1 pound fresh ginger, peeled and sliced as thin as possible
• 4 cups sugar
• 4 glasses of water
• A pinch of salt
Place the sliced ginger and salt in a saucepan, add enough water, cover and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain and repeat. Empty the pan, add 4 cups of water, add sugar and ginger slices and bring to a boil. Simmer for 20 minutes. Remove from the heat and strain out the ginger slices (keep the syrup for homemade ginger ale, ice cream sauce, cocktail, or whatever you can think of). Place the slices in the sugar, shake off the excess sugar, and place on a rack to dry until cool.