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LOCATION: Recipes >> Preserving >> Candied Citrus Peel 04

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Candied Citrus Peel

2 1/2 cups prepared citrus peel 625 ml
2 1/2 cups granulated sugar 625 ml
1/2 cup corn syrup 125 ml
1 cup water 250 ml
1/2 cup instant dissolving (fruit powdered or berry) sugar 125 ml

To prepare peel: With paring knife, peel fruit to produce a thin
rind. With spoon, carefully scrape off white pith. With knife or
scissors, cut into strips about 1/4 inch (6 mm) wide. Place in
large heavy saucepan; add cold water to cover. Bring to a boil,
reduce heat and simmer for 10 minutes. Drain and rinse peel. Repeat
boiling process 3 more times for orange and grapefruit peel, 4 more
times for lemon and lime peel, using fresh cold water each time.
Drain well.

In large heavy saucepan, heat granulated sugar, corn syrup and
water until sugar dissolves. Add peel and boil for about 15 minutes
or until temperature reaches 200*F (95*C) on candy thermometer.
Remove from heat; let stand at room temperature for at l east 8
hours or overnight. Bring to boil and cook for 10 to 15 minutes
or until temperature reaches 220*F (105*C). Remove from heat. Let
stand until strips are cool enough to handle but warm enough that
they don't all stick together. With slotted spoon, remove peel and
drain well. Separate strips and place on waxed paper. Let cool
completely. Roll strips in fine sugar to coat or shake strips and
sugar together in a bag. Lay out on waxed paper. Let dry for 24
hours, turning once or twice. Store in airtight container. Makes
2-1/2 cups (625 ml) candied peel.

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