Candied Citrus Peel
Source of Recipe
Laura (mamalaura9)
Recipe Introduction
This is delicious with lemon, orange or grapefruit. I haven't tried it with lime but imagine it would be tasty that way, too. When I make this, it doesn't last long at our house. This recipe takes some time but isn't difficult and the results are well worth it. You'll need a candy thermometer for best results.
List of Ingredients
4 medium oranges, 6 lemons or lime or 2 grapefruits (preferably
organic to avoid pesticide residue, since it's the peel you're using)
2 cups granulated sugar
1/2 cup water
1/4 tsp cream of tartar
Recipe
Wash the fruit well then quarter the fruit and pull the peel off. Use a paring knife to scrape off the pith (the whitish fluffy stuff on the back of the peel -- it's too bitter to make into candy). When all you have left is clean peel, slice it into strips about 1/4 inch wide.
Put all the peel in a heavy, non-reactive saucepan, add cold water to cover and bring to a boil. Lower heat and boil gently for 15 minutes.
Remove from heat and let stand 15 minutes before draining.
Dump the peel out into a colander and rinse well in cold water. The peel should be soft at this point.
Using the same saucepan, combine 1 cup of the sugar with the 1/2 cup water and cream of tartar. Stir, then bring to a boil, swirling the pan several times to help dissolve the sugar and get the crystals offthe sides of the pan. Boil the syrup until it looks clear (just a minute or two) then add the peel, making sure it is completely immersed in the syrup. Clip your candy thermometer to the side of the pan, making sure the tip of the thermometer isn't touching the bottom of the pan. Boil the peel over moderate heat (should be a gentle boil) about 30 minutes, or to 230 degrees F. You can do something else while it boils, just hang close to the kitchen to keep an eye on it. By the time it's done, the peel should have absorbed most of the syrup. Remove from heat.
Put the remaining cup of sugar in a bowl. Use a slotted spoon to dip the peel out of the pot and put it in the bowl of sugar. Toss well to coat. Spread the peel out on a platter or baking sheet (line with wax paper, parchment or foil for easy clean-up) and let air-dry overnight.
The finished peel should be crispy outside and chewy inside. If it's soft all over, you didn't cook it to high enough a temperature. Eat it right away -- it won't keep, but will taste good baked in cookies or fruitcake. If it's crisp enough to crack in two when you bend a piece,
it was cooked at too high a temperature, but will still taste just fine. (Can you tell I've had a few adventures with this recipe?)
Laura's Notes:
Store in an airtight container, packed in granulated sugar. If cooked properly and stored in sugar, this stuff will last a year, in theory.
It's always gone in short order in our house.
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