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Candied Citrus Peel

  • 2 1/2 cups prepared citrus peel 625 ml
  • 2 1/2 cups granulated sugar 625 ml
  • 1/2 cup corn syrup 125 ml
  • 1 cup water 250 ml
  • 1/2 cup instant dissolving (fruit powdered or berry) sugar 125 ml

To prepare peel: With paring knife, peel fruit to produce a thin rind. With spoon, carefully scrape off white pith. With knife or scissors, cut into strips about 1/4 inch (6 mm) wide. Place in large heavy saucepan; add cold water to cover. Bring to a boil, reduce heat and simmer for 10 minutes. Drain and rinse peel. Repeat boiling process 3 more times for orange and grapefruit peel, 4 more times for lemon and lime peel, using fresh cold water each time. Drain well. In large heavy saucepan, heat granulated sugar, corn syrup and water until sugar dissolves. Add peel and boil for about 15 minutes or until temperature reaches 200*F (95*C) on candy thermometer. Remove from heat; let stand at room temperature for at l east 8 hours or overnight. Bring to boil and cook for 10 to 15 minutes or until temperature reaches 220*F (105*C). Remove from heat. Let stand until strips are cool enough to handle but warm enough that they don't all stick together. With slotted spoon, remove peel and drain well. Separate strips and place on waxed paper. Let cool completely. Roll strips in fine sugar to coat or shake strips and sugar together in a bag. Lay out on waxed paper. Let dry for 24 hours, turning once or twice. Store in airtight container. Makes 2-1/2 cups (625 ml) candied peel.

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