candied fruits like I have seen in Paris and the Amalfi coast. Whole little fruits are candied and make a nice gift for special occasions. The process takes about 16 days in which time the sugar concentration of the syrup is increased slightly every day.
It is essentially a process of osmosis. The water of the fruit is removed and replaced with sugar. This renders the fruit preserved and will have a shelf life of up to a year without refrigeration.
I use a refractometer to measure the sugar concentration. And the instructions I am following are in Jean-Pierre Wybauw's book 'Fine Chocolates-Great Experience'.
Meyer lemons thicker and it didn't work as well as the thinly sliced Florida lemons. The mandarins didn't work as well as the navel organges. I think they have a lot more water in them.