The traditional syruping process of candied fruits is the most important and time consuming process. The technique of vacuum infusion was applied in the syruping process to shorten the process time. Therefore, the cost of process and labor can be reduced. This study was to evaluate the process parameters of temperature, degree of vacuum, and the density of puncture which significantly affect syruping process of candied kumquat. Based on the experimental results, the degree of vacuum, temperature, and puncture density significantly affect the amount of sugar infusion. The sugar content of kumquat samples increased as degree of vacuum increased. Puncture density did affect the sugar infusion process, and the samples with higher puncture density infused more sugar solution after the process. At lower temperature, the vacuum infusion process infused more sugar solution and can be repeated in order to increase the sugar content of kumquat samples. After the second run of infusion process, it seems that the sugar content of kumquat sample reached the saturated level. Therefore, further process did not increase the sugar content significantly. The optimum process temperature and pressure were respective 25℃ and 10 kPa for vacuum infusion process which can increase the sugar content of kumquat up to 35°Brix.