What is the difference between apples in syrup and candied apples?

In the world of baking and professional gastronomy, the choice between apples in syrup and candied apples can make a significant difference in the final result of your creations.

Although both products are made from the same fruit, their processes and final characteristics are very different. Let’s take a closer look at the main differences between candied apples and apples in syrup and how professionals use them to surprise their clients.

Processes for making apples in syrup and candied apples

Apples in syrup

The process of making apples in syrup is relatively quick and always strives to preserve the fruit’s original texture and freshness. Let’s review the steps in the process:

• Initial preparation: First, the apples are peeled, cored and cut into uniform wedges or slices.
• Preparation of the syrup: A syrup is prepared with water and sugar in a 1:1 or 2:1 ratio. Citric acid can also be added optionally to maintain the color.
• Gentle cooking: The apples are cooked in the syrup at a medium temperature (85-90°C) for 15 to 20 minutes, ensuring that they acquire sweetness and maintain their texture.
• Cooling and preservation:The apples in syrup are packed hot with the syrup to take advantage of the heat and create the necessary vacuum that aids in preservation.

Making candied apples

Compared to syrup, candied fruit is a longer and more complex process that involves partial dehydration and sugar saturation. The presence of a crunchy caramel layer covering the fruit gives the final product a very specific texture. These are the main steps:

• Fruit preparation: The process is similar to syrup, but the cut is done into cubes or larger, more uniform rectangular portions.
• Confit process: They are soaked in syrup at low initial sugar concentrations, gradually increasing until the apple absorbs the sugar and partially dehydrates. This process can take several days.
• Drying and finishing: Once candied, the apple pieces are drained and left to dry. They can be covered with a layer of crystallized sugar or glazed.

Distinctive characteristics of apples in syrup

• Texture: Tender, smooth, juicy but with a certain firmness, with a balanced sweetness.
• Flavor: The natural freshness of the apple predominates, with a moderate sweetness and acidic notes of the original fruit.
• Aspect: They present their original color, with a juicy and shiny appearance due to the syrup but maintaining the structure of the fruit.
• Moisture content: High, between 70% and 80%.
• Lifespan: 36 months in a sealed pasteurized container. Once opened, consume within one week, keeping the container refrigerated.

Distinctive characteristics of candied apple

• Texture: Firm, chewy, with a slightly crystallized surface and crunchy due to the caramel but with a firm interior.
• Flavor: Very sweet that intensifies the apple flavor.
• Aspect: It has a darker color, with a shiny surface and golden tones.
• Moisture content: Low (25-30%).
• Lifespan: Up to 24 months if stored correctly, packaged in cardboard boxes with a plastic bag inside.

How do professionals use apples in syrup and candied apples?

Uses of apples in syrup

• Pie fillings: Its juiciness provides moisture to baked doughs.
• Accompaniments: They are used as a garnish with meats, especially poultry and pork, or as an accompaniment in modern presentations.
• Base for compotes and refined desserts: They are widely used due to their ease of processing.

Uses of candied apples

• Pastry: They are ideal for decoration, long-lasting products (panettones, roscones, sponge cakes, etc.).
• Decoration: They maintain shape and color on surfaces. They are widely used in eye-catching decorations, fairs, and artistic confectionery.
• Chocolate shop: They can be covered in chocolate or apple pieces can be incorporated into chocolates.
• Snacks gourmet: They are used as independent elements or in mixtures.

How do professionals select the best apples in syrup and candied apples?

When choosing a supplier of candied apples and apples in syrup, professionals consider several aspects. For example, in the case of apples in syrup, the cut must be uniform so that the cooking is even and the pieces are neither too soft nor too hard. Furthermore, the product must maintain a good sweetness-acidity balance.

When it comes to candied apples, professionals especially value a good degree of candiedness, meaning they are neither excessively dry nor sticky, a consistent size, and an attractive surface for decoration. The pieces should also be cut without breaking and must be resistant to baking and freezing. Let’s look at other criteria professionals use when selecting these ingredients.

Selection criteria for apples in syrup

• Apple variety: Choosing firm fruits that maintain their texture after cooking.
• Syrup quality: Balanced sweetness without overshadowing the natural flavor of the fruit.
• Conservation and stability: It is essential to ensure that the fruit maintains its freshness and structure during preparation.

Selection criteria for candied apples

• Caramel uniformity: The caramel layer should be smooth, without bubbles or imperfections.
• Durability: The caramel should remain firm without softening over time.
• Visual impact: In elegant presentations, attractive shades and shine are sought to enhance the aesthetics of the product.

Each professional chooses their brand of apples in syrup and candied apples depending on the type of preparations they make and the desired effect to impress their clients. At Lazaya Preserved Fruits, as a specialized supplier for over 80 years, we offer professionals a wide range of possibilities for their products, guaranteeing the highest quality for each specific application.

Our apples in syrup and candied apples have a best-before date between 12 and 36 months with optimal storage. Apples in syrup are available in different sizes, different brix values ​​(14-20), in halves, discs, and slices, with sugar, sweetener, and in water. They are suitable for vegans and celiacs and are presented in tin containers. Candied apples can be found in cubes and rectangular portions. Both are suitable for vegans and celiacs and are presented in tin containers (apples in syrup) or cardboard boxes with an inner plastic bag (candied apples). As always, we are at your complete disposal. For any questions, please do not hesitate to contact us.