Yield:产量约3杯
服务：24
Citrus with thicker peels will produce the best candied results. (Very thin peel—from limes, for example—turns leathery when candied.) Blanching peels multiple times tames their bitter flavor. You’ll likely have left over syrup after making this recipe; brush it over cake or use it in cocktails.
Read the Test Kitchen tip to understand theanatomy of a citrus peel, and learn more ways to usecitrus peels.
Put the sliced peels in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a boil over high heat and blanch for 5 minutes.
Drain the peels, cover with fresh water, bring to a boil, and blanch again for 5 minutes. Repeat once more for a total of three blanchings.
In the same saucepan, combine 1-1/2 cups of the sugar and 1 cup of water; bring to a boil over high heat.
加果皮并将热量降低到低。让果皮非常轻轻地慢火煮 - 混合物应该只是稍微冒泡 - 直到它们开始看起来半透明，45至60分钟。偶尔搅拌以确保均匀地剥落糖果并且不要燃烧。
Drain the peels, reserving the syrup for another use. Set a rack over a parchment-lined rimmed baking sheet. Put the remaining 1 cup of sugar in a bowl. Roll the peels in the sugar, shake them in a sieve to remove any excess, and spread them on the rack; let dry for 5 to 6 hours. Once fully dry, store the candied peels in an airtight container in a cool, dry place for up to 1 month.
Very good, but if not dry enough after 5 or6 hours on the rack, place in oven on rack at 180 degrees for about 20 minutes
You must try this. Complex, interesting and very yummy.
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