Candied Pineapple Snack (Print Version)
# Ingredients:
→ Primary Components
01 -
3 cups of regular sugar, divided
02 -
Two 20-ounce cans of pineapple rings, drained (save the liquid)
03 -
4 tablespoons of light corn syrup
# Instructions:
01 -
Take the juice from the pineapple rings and measure 1½ cups (add some water if needed). Stir it together with a portion of the sugar and the corn syrup in a big pot. Warm it over medium heat until it’s mixed, then gently boil it for 4 minutes.
02 -
Turn the heat down and slip the pineapple rings into the pot, spreading them out so they don’t clump together. Let them cook gently for about 45 minutes. Flip them around often until they’re totally see-through.
03 -
Move the sticky rings onto a cooling rack with parchment under it to catch drips. Leave them to dry fully, which might take all night. If you’re in a hurry, put them on a rack in a 200°F oven for roughly 30 minutes.
04 -
After they’re completely dry (and not tacky), roll the rings in the leftover sugar in a shallow dish or bowl so they’re fully covered all over.
# Notes:
01 -
Keep in a sealed container at room temperature for up to a week.
02 -
Make sure the rings are fully dry and not sticky to avoid spoilage.
03 -
Works great for baking, in desserts like cookies or fruitcakes, or just as a treat.
04 -
Using fresh pineapple gives a zingier flavor, while canned makes it sweeter.