From the Kitchen of David and Jean Nale
Candied Citrus Peel
May be eaten as is or used in baking. (From the "Fannie Farmer Cookbook")
2 cups (400 grams) Sugar
3 Tbsp. Corn Syrup or Golden Syrup
Peel the fruit in large strips, using only the zest and white peel. If the white is very thick, trim it down a bit
Put the peel in a pan, cover with cold water, and simmer for 30 minutes.
Drain, cover with cold water and simmer until tender.
Drain and cut the peel into small strips, about 1/4 inch wide and 2 inches long.
Mix 1 cup of the sugar with the syrup and 3/4 cup of water in a heavy saucepan and stir over low heat until dissolved.
Dip a pastry brush in cold water and wash down the sides of the pan, then add the peel and cook very gently over low heat until most of the syrup has been absorbed.
Cover and let stand overnight.
Reheat and bring to the simmer again, then cool a little and drain.
Spread several thicknesses of paper towels with the remaining cup of sugar and roll the peel in it, turning so that all the pieces are well coated.
Let them stand until they are dry enough to handle. Stored airtight, they will stay fresh for several months.
If they become too dry, put a lemon in the container for a day or two and the peel will soften.
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