CANDIED CITRUS PEEL
"These pretty little sweets keep indefinitely in the refrigerator. Cut into threads (as thin and as long as you can make them) the candy is handy for garnish. Cut into larger strips (1/4-inch), they make a fine after-dinner nibble. Dip one end in chocolate for a bit of elegance."
3 oranges (or other citrus fruit)*
1 cup sugar
1/4 cup water
1 teaspoon light corn syrup
With a vegetable peeler or very sharp paring knife, remove strips of peel from the citrus, making sure that no white pith is included. With a sharp knife, cut the strips into fine julienne (See the note above).
Put the peel in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Drain and rinse under cold water.
In a medium saucepan combine the sugar, water, and corn syrup. Place over low heat and stir until the sugar is dissolved and the liquid is clear. Cover and continue cooking until the syrup registers 238 degrees F on a candy thermometer. Drop in the peel and boil slowly until the mixture thickens, which should take several minutes.
Let cool completely. Refrigerate in the liquid in a covered jar.
*Try orange, lemon, lime, and/or grapefruit.
Source: California Cooking: Parties, Picnics and Celebrations by LA County Museum of Art, Lois Dwan, Crown Books for Young Readers, May 1986
"These pretty little sweets keep indefinitely in the refrigerator. Cut into threads (as thin and as long as you can make them) the candy is handy for garnish. Cut into larger strips (1/4-inch), they make a fine after-dinner nibble. Dip one end in chocolate for a bit of elegance."
3 oranges (or other citrus fruit)*
1 cup sugar
1/4 cup water
1 teaspoon light corn syrup
With a vegetable peeler or very sharp paring knife, remove strips of peel from the citrus, making sure that no white pith is included. With a sharp knife, cut the strips into fine julienne (See the note above).
Put the peel in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Drain and rinse under cold water.
In a medium saucepan combine the sugar, water, and corn syrup. Place over low heat and stir until the sugar is dissolved and the liquid is clear. Cover and continue cooking until the syrup registers 238 degrees F on a candy thermometer. Drop in the peel and boil slowly until the mixture thickens, which should take several minutes.
Let cool completely. Refrigerate in the liquid in a covered jar.
*Try orange, lemon, lime, and/or grapefruit.
Source: California Cooking: Parties, Picnics and Celebrations by LA County Museum of Art, Lois Dwan, Crown Books for Young Readers, May 1986
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