TUTTI FRUTTI ICING

The boiled icing (a cooked sugar syrup beaten to create a glossy meringue-like frosting) acts as a stable matrix that suspends the fruit and nuts throughout. The high sugar concentration in both the icing and candied fruits creates an environment that inhibits microbial growth while the proteins in the egg whites (if using traditional boiled icing) provide structure. Chopping the additions into uniform small pieces ensures even distribution and prevents the dense fruits from sinking, while the sugar in the icing slightly dissolves the surface of the candied fruits, helping them adhere.