Making fruit candies at home is a good additional business idea especially for work at home moms. Because of its natural sweet flavor, fruits are good and easy to make as candies.
Here are some fruit candy you can make at home
To make candied kamias, begin by sorting fruits according to size and eliminating the spoiled or damaged ones.
1. Weigh and wash the fruits.
2. Soak them overnight in lime solution (one tablespoon lime per one liter of water). This process will firm up the fruits. Again, wash thoroughly in running water to remove lime.
3. Blanch fruits in boiling water for three to five minutes and drain.
4. Prick the bottom part of kamias with a fine toothpick and press each fruit lightly to remove some of the fruit juice.
5. Prepare syrup (2 parts sugar to one part water), boil it and strain.
6. Add the kamias to the syrup and boil them for five minutes and soak overnight.
7. Remove the fruits and add one cup sugar to the syrup and boil. Then add kamias again and heat for five minutes.
8. Soak the fruits overnight.
9. The following day, remove fruits and add some more sugar to the syrup. Then, add kamias again and boil for five minutes.
10. Allow to cool; drain and weigh.
11. Arrange kamias on a tray and dry in the solar dryer.
12. After drying, weigh again and pack in plastic bags and seal.
Sodium Hydroxide or lihiya (commercial flakes)
1. Wash fruits. Remove peel by putting fruits in 6% sodium hydroxide solution or lihiya (approximately 1 cup sodium hydroxide flakes in 3 liters of water) for 5 minutes. Wash in cold water immediately to remove all traces of lihiya.
2. Place fruits under running water and scrape or brush off peel. Rinse fruits.
3. Blanch fruits in boiling water for 10 minutes.
4. Cool in running water.
5. Slice into wedges and remove seeds.
6. For every cup of fruit, add 1 cup sugar. Mix them in a bowl and let stand overnight.
7. Remove liquid and scrape off sugar from fruit.
8. Spread fruit on wire trays and dry in a dryer or under the sun.
9. Pack in plastic bags or insect-proof containers.
1 pineapple (moderate size)
4 cups sugar
1. Peel the pineapple, remove eyes, core and wash
2. Slice into cubes
3. Prepare the syrup, 2 parts sugar to 1 part water
4. Boil the pineapple in the syrup for 20 minutes
5. Soak in syrup overnight
6. Strain and wash well in water
7. Dry in solar drier for 16-20 hours
9. Roll over sugar and wrap in cellophane
10. Put in plastic bags and seal.
Ripe, red tomatoes with thick flesh
1. Wash, blanch in hot water and peel.
2. Slice crosswise in the middle, remove seeds.
3. Add sugar in the same volume as tomatoes and leave overnight.
4. Boil in low fire until the tomatoes become clear.
5. Drain the syrup.
6. Spread the candy on a tray and dry under the sun or in an oven (cabinet dryer) until almost dry.
7. Roll over white sugar and dry again until crispy.
8. Wrap each in cellophane or place in plastic bags or jars. Seal.
Tamarind Balls (Champoy)
1 cup ripe tamarind with seeds
2 cups camote (sweet potato), boiled and mashed
2 cups sugar
1/8 cup salt in one cup of water
1. Mix the above ingredients and cook in moderate fire with constant stirring until they become very thick and can be shaped into balls.
2. Transfer into sugared containers.
3. Form into balls and roll in sugar.
4. Wrap in cellophane.
Dried Sweet Mango Candy
1. Slice the flesh of the “Pico” mango
2. Add syrup little by little to make it absorb the sugar from 50°-60° Brix
3. Add 0.2% sodium metabisulfite as preservative
4. Dry in oven as in other sweetened preserves, at 54°C for 2 hours until the moisture is reduced to 16%.
Dried Sweet Papaya Candy
Half-ripe papaya, 1 kilo
Kalamansi juice, 1 tbsp for every cup of syrup
Sodium metabisulfite powder, for every 1/4 tsp = + 1 tsp lime in 4 cups water 1 part sugar for 2 parts water
1 kilo sugar for every kilo of papaya
1. Peel the half-ripe papaya and remove seeds, wash
2. Slice into pieces, about 12 x 4 cm
3. Arrange in nylon or sinamay and steam for 5-6 minutes
4. Soak overnight in lime-metabisulfite solution
6. Soak the papaya overnight in hot syrup with calamansi
7. Next day, drain the syrup and add 1½ cups more sugar
8. Soak again overnight the papaya in hot syrup
9. Repeat nos 7, 8 & 9 for three more days
10. Drain and rinse
11 Arrange in trays and put in oven at 65°C-70°C for 16-18 hours, or dry in the sun until it becomes tough
12. Keep in plastic bags, seal
3 kg balimbing (regular size)
4 tsp. lime or apog (dissolved in 8 cups water)
2 kg brown sugar
3 tsp. salt
1/2 cup soy sauce
1/4 tsp. cinnamon
1 pc. bay leaf
1 tsp. calamansi juice
1. Prepare the fruit by removing the sharp edges.
2. Prick the middle part of the fruit.
3. Soak in lime solution for 12 hrs.
4. Wash thoroughly.
5. Mix other ingredients and cook without stirring until the fruit becomes dark brown.
6. Soak overnight in syrup. Drain.
7. Dry under the heat of the sun. Oven can be used in drying at 70 °C until it become tough.
1 kilogram cashew pulp
5 cups brown sugar
5 cups caramel (brown liquid)
1/2 tsp cinnamon powder
1 pc star of anise
1/2 tsp salt
1/2 liter vinegar
1/2 liter water
1/8 teaspoon citric acid
1/8 teaspoon potassium sorbate (optional)
1. Cook the cashew pulp in 50% vinegar solution (mix 1 part vinegar to 1 part water) for 10 to 15 minutes upon boiling.
2. Prepare 25% syrup (mix 1/2 cup of sugar to 2 1/2 cup caramel).
3. Cook the pulp in 25% syrup together with cinnamon powder, salt, star of anise, citric acid and potassium sorbate for 10-15 minutes upon boiling.
4. Soak the pulp for one to two days in the syrup.
5. Adjust the sugar concentration to 50% by adding the remaining 2 1/2 cup sugar.
6. Cook the mixture for another 10 to 15 minutes upon boiling.
7. Soak the pulp for another one to two days.
8. Drain the pulp. Arrange the pulp on trays. Sundry for one to two days.
Macapuno Candy Balls
4 cans (300 ml) condensed milk
2 cups macapuno (mutant coconuts) preserves
1 cup cornstarch
1/4 cup water
* Add condensed milk to macapuno preserves. Cook in low heat. Halfway, remove from heat, add cornstarch (dissolved in a little water).
* Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool.
Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
9. Cool dried prunes at room temperature.
10. Pack in plastic bag or plastic container cp #10.
1. Select ripe but firm jackfruit with thick flesh bulbs. Cut ends of the bulbs to remove seeds.
2. Soak in lime water (one tablespoon lime to one gallon water) for two hours.
3. Wash thoroughly and blanch in boiling water for 2 minutes. Dip in cold water; drain and cook in syrup made up of 2 parts sugar to one part water for 5 minutes.
4. Soak in syrup for a week. Boil syrup daily for 2 minutes, adding the jackfruit while the syrup is still hot.
5. Drain syrup and boil over a very low fire. Add the jackfruit and stir carefully until the syrup dries up. Remove excess sugar and allow to dry.
6. Wrap individually in cellophane paper.