Candied Kumquats
Candied kumquats take minutes to make and add a little extra sweetness to this distinctly tangy fruit. They make a perfect topping for anything from salads to ice cream, and a gorgeous garnish for all kinds of baked goods!
- Prep Time: 5 minutes
- Cook Time: 19 minutes
- Total Time: 24 minutes
- Yield: 1 cup 1x
- Category: candied fruit
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 1 cups (198 grams) vanilla sugar (or granulated sugar)
- 1/2 cup (113 grams) water
- 1 vanilla bean, split and scraped
- 2 cups (312 grams) halved kumquats, seeds removed
Instructions
- Combine sugar, water, vanilla bean seeds, and vanilla bean pod in a small saucepan over high heat. Use a wooden spoon to mix the syrup together as it warms up. Bring to a full boil over high heat, and then immediately reduce heat to simmer. Let simmer for 4 minutes.
- Add kumquats to saucepan and cook for 10 minutes, adjusting heat as necessary to maintain a simmer. Stir occasionally to ensure all of the kumquats get submerged in the syrup.
- Use a slotted spoon to remove kumquats from the syrup, transferring them to a mason jar. Return syrup to saucepan and simmer for another 5 minutes, or until reduced by about half of its original volume. Don't leave the syrup unattended - you don't want it to get so hot that it begins to caramelize!
- Pour the syrup over the kumquats in the jar. Seal and store in the refrigerator.
Notes
Ingredients Notes:
- Although you can buy vanilla sugar, there are plenty of easy ways to make it at home. I often just add a fresh vanilla bean to a large mason jar filled with granulated sugar. Let it sit for at least a couple of weeks before using, and then replenish the sugar in the jar as you use it.
- Vanilla beans are usually much more economical to buy online than in the grocery store. You can also substitute with 2 teaspoons of vanilla bean paste or pure vanilla extract.
- When you slice your kumquats, use the tip of your knife to remove any seeds that are visible. Don't worry if you miss a few - they're perfectly edible!
Equipment Notes:
- A 1 1/2 quart saucepan is an ideal size for this recipe as written.
- Make sure that the utensils you use can withstand high heat! A wooden straining spoon like the one in this utensil set works perfectly.
Other Recipe Notes:
- Candied kumquats will keep in the refrigerator for at least one month.
- This recipe can easily be doubled or tripled and made in a larger saucepan. Use the scaling buttons at the top of the recipe card to scale the ingredients automatically!
Find it online: https://www.brighteyedbaker.com/diy-candied-kumquats/
