Candied Citrus Peel

  1. Quarter fruit lengthwise and remove peel (including white pith) in 1 piece from each quarter, reserving fruit for another use.
  2. Cut peel lengthwise into 1/3-inch-wide strips (if using grapefruit, cut peel in half crosswise first).
  3. Put peel in a large bowl and cover with cold water, then soak 1 hour.
  4. Drain in a colander.
  5. Transfer peel to a wide 4- to 6-quart heavy pot.
  6. Add cold water to cover by 1 inch and bring to a boil.
  7. Reduce heat and simmer 10 minutes, then drain in colander.
  8. Repeat blanching process 2 more times.
  9. Cover peel once more with cold water and simmer until skin side is tender, about 30 minutes, then drain in colander.
  10. Return pot to stovetop and add 6 cups sugar and 6 cups water.
  11. Bring to a boil, stirring until sugar is dissolved.
  12. Wash down any sugar crystals clinging to side of pot with a pastry brush dipped in cold water.
  13. Add food coloring (if using) and boil syrup, uncovered and undisturbed, until it registers 220F on thermometer, about 30 minutes.
  14. Add peel and simmer over low heat until translucent, about 45 minutes.
  15. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  16. Return syrup with peel to a boil and boil, uncovered and undisturbed, until it registers 226F on thermometer, about 30 minutes.
  17. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  18. Return syrup to a boil once more and boil, uncovered and undisturbed, until it registers 228F on thermometer, about 30 minutes.
  19. Remove from heat and let peel stand in syrup, uncovered, at room temperature 8 to 12 hours.
  20. Reheat syrup with peel over low heat just until syrup has liquefied (peel will have absorbed most of syrup), then drain peel in colander.
  21. Immediately spread peel, separating pieces, on 2 metal racks set in 2 shallow baking pans and dry, uncovered, until just barely sticky, 8 to 24 hours.
  22. Spread 1/2 cup of remaining sugar on a plate and roll each piece of peel in sugar to coat well, then transfer to a sheet of wax paper.
  23. Add more sugar as needed to coat remaining peel.
  24. (Pour sugar through a medium-mesh sieve occasionally to remove bits of peel and clumps of sugar.)
  25. Dry sugared peel on wax paper 1 hour.

lemons, sugar, water, coloring, thermometer

Taken from www.epicurious.com/recipes/food/views/candied-citrus-peel-107434 (may not work)

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