Candied Pineapple Slices (Print Version)
# Ingredients:
→ Main Stuff
01 -
3 cups of white sugar, split in half
02 -
2 cans (20 oz per can) of pineapple slices, drain but save the liquid
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A splash (¼ cup) of light corn syrup
# Instructions:
01 -
Save 1½ cups of the pineapple juice (top it up with water if necessary). Put the juice, corn syrup, and half of the sugar into a big pot. Warm it up on medium, stirring until the sugar completely melts. Let it simmer gently for about 4 minutes.
02 -
Turn the heat to low and gently place the pineapple slices in the pot, keeping them spaced out. Stir them around frequently during the next 45 minutes in the simmering syrup until they turn clear and glossy.
03 -
Move the coated pineapple slices onto a wire rack with parchment or something similar underneath to catch drips. Leave them there until they're no longer sticky, which might take all night. If you're short on time, dry them in a 200°F oven for around 30 minutes.
04 -
When the slices are entirely dry and not sticky anymore, toss them in a shallow dish with the rest of the sugar. Make sure each one is covered all the way around.
# Notes:
01 -
Keep in a sealed container at room temp for up to 7 days
02 -
Make sure they're fully dry and not tacky before storing, or they'll go bad
03 -
Great for baking cookies, cakes, or just as a sweet snack
04 -
Fresh pineapple works for a more tangy kick. Canned will give you more sweetness.