1. In a medium saucepan, combine sugar and water over high heat; bring to a boil. Continue boiling until sugar is completely dissolved and mixture is clear and starting to become syrupy (3-4 min.).
2. White syrup boils, slice kumquats in half lengthwise; gently pick out visible seeds with the tip of a paring knife and discard.
3. Add halved fruits to the pan with the syrup; reduce heat to low. Cook until tender and starting to become translucent (about 10 min.).
4. Remove fruit from the pan with a slotted spoon; place in a lidded glass storage container.
5. Increase heat to high; boil 3-5 min. more until syrup is quite thick.
6. Spoon 3-4 tbsp. syrup over fruit in the storage container; cool to room temperature (about 1 hr.).
7. Store candied kumquats in the refrigerator, covered, for up to 3 days.

Tasty Tip:

• Serve over desserts or enjoy with salty sharp cheeses, in cocktails or with grilled chicken, pork or fish.