Candied Kumquats
Candied kumquats are one of my favorite ways to preserve citrus season and add a bright, jewel-toned finish to everything from cocktails to cakes! Unlike larger citrus fruits, kumquats are entirely edible, yes the peel and all, which makes them especially perfect for candying. Their naturally sweet skin balances the tart interior, creating little bursts of citrus flavor with a glossy, syrupy finish!
Servings: 4 Servings
Calories: 355kcal
Equipment
Ingredients
- 13 oz Kumquats
- Ice bath
- 3 cups Water
- 1 ½ cups Granulated Sugar
- 1 Vanilla Bean split lengthwise, vanilla beans removed to be used (optional)
- 2 teaspoons Orange Blossom Water (optional)
Instructions
- Wash and dry the kumquats thoroughly. Slice each kumquat into quarters lengthwise and remove any seeds.13 oz Kumquats
- Start by boiling a few cups of water in a saucepan. While your water is heating, prepare an ice bath (water and ice in a medium sized bowl).Ice bath
- Once boiling, drop the sliced kumquats into the boiling water and allow them to boil for 2 minutes before removing them and placing them into an ice bath.
- Meanwhile, place the granulated sugar and water in a heavy bottom stainless steel saucepan or dutch oven, mix to combine and bring to a boil. Make sure not to mix the syrup after the initial stir, otherwise the syrup could crystallize. The pot matters here, you want to make sure that your syrup will heat evenly!3 cups Water, 1 ½ cups Granulated Sugar
- Once the syrup has reduced and reached a temperature of 218-220F/104C (this should take about 20 minutes using a gas stove), place the kumquats in the syrup.
- Continue to heat the syrup and kumquats until the syrup reaches 230F/110C and starts foaming (this should take an additional 15-20 minutes using a gas stove, but make sure to stay nearby in case caramelization starts to happen), then turn off the heat.
- Add the split vanilla bean and allow the kumquats to cool in the syrup for 20–30 minutes so the vanilla can gently infuse. If you're noticing that the syrup is a bit too thick, you can add ¼ cup of water to thin it out a little bit!1 Vanilla Bean
- Gently stir in the orange blossom water and then transfer the candied kumquats with syrup to a clean jar or airtight container, ensuring the fruit stays submerged in the syrup. Store in the refrigerator for up to 2 weeks.2 teaspoons Orange Blossom Water
Notes
Expert Tips
- Mind your thermometer! Sugar goes through several stages during the candy-making process. You don’t want to add the kumquats to the syrup until it hits about 220F (the thread stage), and you want to heat the candied citrus slices until they hit 230F. If you don’t have a candy thermometer, you’ll need a bowl of cold water.
- Prevent crystalization in the sugar syrup by leaving it alone. After the initial stir to incorporate the sugar and water, don’t stir it any further.
Nutrition
Calories: 355kcal | Carbohydrates: 89g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 173mg | Fiber: 6g | Sugar: 84g | Vitamin A: 267IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 1mg
