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Homemade Dried Fruit Candies
Instructions
To make homemade dried fruit candies, you'll need an apple (it's better to take a sour apple), seedless raisins, dried apricots, dried peaches, or dried oranges, and white chocolate.
It's advisable to take soft raisins for making candies. They must be seedless. Pick through the raisins one by one to avoid spoiled fruits. Also, dried fruits may have stems, which we discard. Wash the picked raisins in cool water, then place them in a colander. Pour boiling water over the raisins in the colander. Wait until all the water drains from the raisins, then place the raisins on a plate to dry.
Take a sweet-and-sour apple. After washing the apple, peel it.
Cut the apple into 4 pieces, removing the seeds along with the tough sections.
Cut the quarters of the apple into small slices. Place the apple slices in the microwave for 3 minutes. If you prefer not to use the microwave, you can steam the apple slices in a saucepan with 1 tablespoon of water until the apple is softened.
Mash the softened apple in a blender. Wash the dried apricots in cold water, then pour boiling water over them like the raisins. After that, chop the apricots and raisins into small pieces with a knife. Once all the ingredients are prepared, we start forming the candies. Mix all the components.
Moisten your hands with water and roll the mixture into balls the size of walnuts. Place the prepared balls in the refrigerator for 15 minutes.
Now take a bar of white chocolate. Grate the chocolate on a fine grater. Roll the fruit balls in the fluffy grated white chocolate after taking them out of the fridge. The dessert, sprinkled with chocolate shavings, is sent back to the cold for 1 hour.
The homemade dried fruit candies are ready; as you can see, they are made from simple, accessible ingredients and will please everyone.Treat yourself and your kids to a healthy and very delicious treat.
Tips
- 1
Use seedless soft raisins for best finished texture. Hard old raisins produce tough chewy results; properly soft seedless raisins (boiling-water-treated) produce the proper signature plump tender character authentic to traditional homemade dried-fruit candy preparations. The raisin quality matters more than home cooks typically realize for finished candy-quality and overall family-meal success consistently across batches reliably across various weekday meal occasions throughout the year for proper traditional results consistently.
- 2
Pour boiling water over dried fruits for proper finished softness. Skipping this step produces tough dried-fruit pieces; properly boiling-water-treated raisins and apricots produce the proper signature tender plump character authentic to traditional homemade Russian-Soviet candy preparations. The same softening principle elevates many no-bake confectionery preparations including butter-based fudge applications across various traditional international culinary occasions throughout the year reliably.
- 3
Refrigerate balls before chocolate-coating for proper finished structure. Warm balls fall apart during coating; properly chilled balls (15 minutes minimum) produce the proper signature firm shape-holding character authentic to traditional homemade Russian-Soviet candy preparations. The patient chilling principle pays back significantly in finished candy-quality consistently across batches and various no-bake confectionery preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-cooking results.
- 4
Pair the finished dried fruit candies with traditional accompaniments for proper presentation. Serve cold from refrigerator with hot tea, coffee, alongside fresh fruit for substantial dessert spreads, or as healthy after-school snack for children for elegant family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread tea-time accompaniments for substantial dessert spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use dark chocolate instead? +
Yes, dark chocolate works as substitute producing more elegant results. Each option produces distinct character: white chocolate provides classic snowy-coating appearance with sweet creamy notes, dark chocolate provides intense bittersweet depth with adult flavor profile. Use equal weight (70g) dark chocolate as white chocolate substitute. Grate same way for snowy-coating effect, or melt and dip balls for glossy coating. Choose based on personal preference and intended audience for proper finished candy variations consistently throughout the year reliably across various entertaining occasions.
How long do these candies keep? +
Stored covered in the refrigerator, the candies keep for 7-10 days at peak quality. The flavors meld and improve over the first 24 hours as components marry beautifully. Keep refrigerated due to fresh apple content. The candies freeze adequately for up to 2 months — thaw in refrigerator overnight before serving. Best consumed within 5-7 days for the brightest most appealing finished results across multiple snack applications throughout the year reliably across various family-meal occasions throughout the year for proper traditional homemade character.
Can I add nuts or seeds? +
Yes, walnuts, almonds, hazelnuts, sunflower seeds, or chia seeds all work beautifully as additions to the dried fruit mixture. Each option produces distinct character: walnuts add earthy depth, almonds add elegant aroma, hazelnuts add complex notes, sunflower seeds add crunch, chia seeds add omega-3 health boost. Finely chop nuts before mixing for even distribution. Mix and match additions for endless variations across various Russian-Soviet candy traditions throughout the year for proper personalized finished results consistently across various family-meal occasions reliably.
Why are my candies falling apart? +
Three usual causes: insufficient apple-paste binding, dried fruits too dry to bind, or balls not chilled before chocolate coating. Address proper softened apple-mash binding (microwave-softened apple), adequate boiling-water-treatment of dried fruits, and full 15-minute refrigerator chilling before coating for consistently intact results. The combination of proper apple binder, softened fruits, and patient chilling produces dramatic structural-quality reliably across various no-bake candy preparation sessions throughout the year for proper traditional results consistently.
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