Candied Citrus Peel 2 Recipe

• 10 x Navel oranges
• 5 x Grapefruit or possibly 14 lemons
• 6 c. Sugar Chocolate Dipping Sauce, (recipe follows)

1. Make 6 lengthwise incisions (top to bottom) in fruit peel.
2. Separate fruit from peel, reserving fruit for another use.
3. In a pot of boiling water, add in peels, return to a boil, boil 30 seconds, drain, and rinse under cool water.
4. Repeat 2 times to remove bitterness.
5. Return peel to pot, add in 4 c. of the sugar and 2 c. of water.
6. Bring to a slow boil and simmer gently for 1 to 1 1/2 hrs, stirring occasionally.
7. With tongs remove peel from syrup and drain, skin-side up, on a wire rack, 1 hour.
8. In a bowl, toss peel with remaining 2 c. sugar till proportionately coated.
9. Transfer to a wax paper-lined baking sheet.
10. Set in a cold, dry place overnight to harden.
11. Store in tightly-fitted jars for up to 2 weeks.
12. Dipped in Chocolate Sauce if you like.
13. Cold in refrigerator till chocolate sets, about 1 hour.
14. Makes 90 to 144 pcs

oranges, lemons, sugar chocolate dipping sauce

Taken from cookeatshare.com/recipes/candied-citrus-peel-2-98555 (may not work)