Vegan Candied Raspberries

Vegan Candied Raspberries

*VIDEO included* Sugar-coated raspberries to garnish any lovely dessert or cocktail. These are egg-free, vegan, low-FODMPAP, and gluten-free.


Frustratingly, many candied fruit recipes call for raw egg whites, meringue powder (egg), or artificial sugar- chemical-filled soda to be used to adhere the fine sugar to the fruit. I do love eggs, but not raw, as they are a major no-no for people like me with autoimmune disease. Plus, eggs are not vegan, and I often play hostess to vegan friends and family. Experimenting with the timeless staple of a well-stocked bar, I decided to use simple syrup instead. It is easy, it is quick, the ingredients are always on-hand, and it is free of raw materials, animal parts, and chemicals.


  • ¼ cup granulated raw cane sugar
  • ¼ cup filtered water
  • ½ cup caster sugar (also known as sanding sugar or very fine sugar; I use India Tree)
  • 1 pint fresh raspberries


  1. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. In small saucepan over medium heat, add sugar and water. Stir until dissolved. Allow to simmer for one minute. Remove from heat. Allow to set for 10 minutes. This is the simple syrup.
  3. Pour simple syrup into small bowl.
  4. In small dish, pour caster sugar.
  5. Working with one raspberry at a time, quickly dip raspberry into syrup (do not allow it to linger in the syrup), and then dip into caster sugar, gently rolling fruit across sugar in order to coat evenly. Set raspberry atop reserved baking sheet to dry. Repeat with remaining raspberries.
  6. Allow raspberries to dry completely before using or storing.


  • Use as garnish for sweet treats or in cocktails such as Voluptuous Champagne Cocktail.
  • Store in airtight container at room temperature for 1 day.
  • Migraine-Warning: Raspberries.