CANDIES - CANDIED FRUIT PEEL

4 large grapefruit or 6 large navel oranges or 10 tangerines or 12 large lemons

2 ½ cups plus 1 cup sugar

2 tablespoons light corn syrup

1 ½ cups water

(1) To remove any waxy preservative, wash the fruit with a dishcloth or towel and mild detergent.  Rinse thoroughly.

(2) Remove the peel from the fruit.  There are gadgets available in cookware stores that remove only the peel.  If you do not have one, cut the fruit into fourths and separate the peel from the pulp and trim excess white pith so that the peel is about ¼ inch thick.  Cut the peel into ¼-inch dice.

(3) Put the peel into a heavy saucepan and cover with water.  Bring to a boil over medium-high heat.  Reduce the heat, simmer for 5 minutes, and strain through a sieve.

(4) Return  the peel to the saucepan and repeat step 3.  Strain the peel.

(5) Combine 2 ½ cups of the sugar with the corn syrup in the saucepan.  Add 1 ½ cups of water and bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.  After the sugar dissolves, there is no need to stir.

(6) Add the peel to the sugar mixture and return to a boil.  Reduce the heat and simmer uncovered for 45 minutes.

(7) Strain the mixture through a sieve.  (If desired, reserve the syrup to sweeten drinks – it is especially good in iced tea, lemonade, or mixed drinks calling for simple syrup where you might want a sharp citrus flavor.)

(8) Pour the remaining 1 cup of sugar into a plastic bag.  Add the peel and shake the bag until the peel is completely coated with sugar.  Separate the pieces of peel if they stick together. 

(9) Line a large baking sheet with parchment or wax paper.  Spread the peel out on the paper to cool and air dry for 6 hours, or until it is completely dry.  Store in an airtight container for up to 2 weeks or in the freezer for up to 4 months.

MY NOTE:  (1) taste the peel after step 4 and it still tastes bitter, repeat step 3 one more time (2) it takes a few hours to dry the peel so it is best to choose a dry (not rainy or humid) day to make this recipe.

From The Bread Book by Betsy Oppenneer.