What temperature should "simmer" be for candying fruit?

I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent"

So my question is:

What temperature should the syrup be during the infusion phase?

I would like to use my SV machine and a zipock to take the guessing and hands on part out of this recipe, but don't know what to set this temperature to.

I found this: To what temperature should you take candied citrus peels?, but it doesn't give the actual answer :(

And I have seen this, (http://ift.tt/1BHQvul) but it has a chamber sealing step I can't do - so don't know how that affects the temp and time hold, if at all.

Thanks in advance for your advice!