Time: 2 Hours and 30 Minutes
5 pounds of Oranges or Lemons, Water, Sugar
peel of fruit in sections 2 inches wide, cutting through peel but not
through fruit. Using fingers, peel fruit, carefully running your
thumb between the peel and fruit to separate. Pith will remain
attached to peel. Reserve fruit for another use.
peel in saucepan and cover with water. Bring to boil, drain and
rinse briefly under cold water. Blanch in same manner 2 more
times. After third blanching, drain peels, rinse under cold water
and, using thin sharp knife, remove as much pith as possible. You
should be able to see some color through any remaining pith. Cut in
shreds about 1/8 to 1/4 inch wide
peels are being blanched, combine 4 cups sugar and 4 cups water in large
saucepan. Bring to boil and stir to combine. Cook, without
stirring, over medium heat until mixture makes thin syrup, about 1
hour. You will have about 4 cups syrup.
triple-blanched peel with cold water and bring to simmer. Cook until
peel begins to lose raw look, 5 to 10 minutes. Drain and
immediately, without rinsing peel, transfer to large mixing bowl.
Cover with hot sugar syrup and set aside 1 hour to candy.
fruit has candied, place about 1 cup sugar in bottom of another large
mixing bowl. Add peel and toss to coat well. Shaking to remove
excess sugar, transfer peel to cooling rack set over jellyroll pan to
catch dripping sugar. Arrange in layer as thin as possible.
Place rack and jellyroll pan in warm oven for 30 minutes to dry.
from oven and leave at room temperature to finish drying. Peel will
continue to become firmer and chewier over several days. When peel
reaches desired texture, store in airtight container until ready to use.
about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol,
0 fat, 2 grams carbohydrates, 0 protein, 0 fiber.
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