Edible gifts for friends and family, made with love from the kitchen.
- Carbohydrate 184.6903002578 g
- Cholesterol 0 mg
- Fat 1.93960000289455 g
- Fiber 43.14130160538 g
- Protein 54.5851500448548 g
- Saturated Fat 0.302037000487592 g
- Serving Size 1 1 Serving (2021g)
- Sodium 73202.416561884 mg
- Sugar 141.54899865242 g
- Trans Fat 0.946065001406677 g
- Calories 890 calories
Step-by-step
- Using a pairing knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve remainder of fruit for another use. Slice each piece of peel lengthwise into 1/4 inch wide strips. Trim excess pith from each strip, and discard.
- Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
- Bring sugar and 4 cups water to a boil, stirring occasionally until sugar has dissolved. Wash down sides of pan with a wet brush to prevent crystals from forming. Add strips to boiling syrup; reduce heat to medium-low and simmer gently, without stirring, until strips are translucent, about 1 hour. Remove from heat and let strips cool in syrup.
- Using a slotted spoon, transfer strips to a wire placed in a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 24 hours. Sugar peels can be stored in an air tight container at room temperature up to 2 weeks.
- Take the citrus simple syrup and strain it into bottles. Instant citrus simple syrup! MORE GIFTS.
The Sugar Foundation
Granulated sugar provides the necessary density for successful candying, acting as a preservative that replaces water inside the cells. If you substitute honey or liquid sweeteners, the moisture content prevents the peels from drying properly on the wire rack and ruins the translucent finish. Brushing down the sides of the pan with a wet brush dissolves stray crystals before they can seed the entire batch and turn the syrup grainy.Managing Bitterness
The white pith underneath the citrus skin contains bitter compounds that require proper blanching to neutralize. Boiling the strips in cold water three separate times leaches out excess flavonoids without destroying the structural integrity of the peel. Trimming the excess pith with a sharp paring knife before cooking ensures the final product remains pliable rather than spongy.Drying and Storage
Allowing the sugar-coated strips to dry for a full 24 hours creates a stable exterior crust that will not stick together in storage. Stored in an airtight container at room temperature, the finished peels remain fresh for up to two weeks. Retaining the leftover citrus simple syrup yields an aromatic byproduct that can be bottled for beverage sweetening.
