LEMON PEEL CANDY RECIPES

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CANDIED LEMON PEEL RECIPE: HOW TO MAKE IT



Candied Lemon Peel Recipe: How to Make It image

This old-fashioned candied lemon peel can also be used a garnish for other desserts. The sweet-tart taste is delightful.—Betty Slivon, Sun City, Arizona

Provided by Taste of Home

Categories     Desserts

Total Time 02 hours 35 minutes

Prep Time 01 hours 45 minutes

Cook Time 50 minutes

Yield 1 pound.

Number Of Ingredients 6

8 large lemons
2 cups sugar
2 cups water
1-1/2 cups superfine sugar
1-1/2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • With a sharp knife, score each lemon, cutting peel into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use)., Place peel in a large heavy saucepan and cover with cold water., Bring to a boil. Cover and cook for 30 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips. Bring to a boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until peels are transparent, stirring occasionally., Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each strip into chocolate mixture; place on waxed paper until set. Store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 96 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 19g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

CANDIED CITRUS PEEL RECIPE | BBC GOOD FOOD



Candied citrus peel recipe | BBC Good Food image

Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats

Provided by Mary Cadogan

Categories     Treat

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 1 hours 45 minutes

Yield Makes about 300g

Number Of Ingredients 3

4 large unwaxed oranges, or 2 oranges and 2 lemons
big bag of granulated sugar
100g bar of dark chocolate (or gluten-free alternative), optional

Steps:

  • Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
  • Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
  • Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
  • Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
  • Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
  • To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

Nutrition Facts : Calories 82 calories, CarbohydrateContent 17 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 1 grams protein

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