• If sugar syrup begins to crystallize on peel, turn out of skillet immediately. Peel will still be good but will have a different appearance and won't need a sugar coating. • Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month. If chilled peel becomes too moist, pat dry and reroll in sugar.
Recipe information
Total Time
6 hr
Yield
Makes about 45 strips
Ingredients
Preparation
Step 1
With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into 1/3-inch-wide strips.
Step 2
Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness.
Step 3
Have ready a lightly oiled large rack set in a shallow baking pan.
Step 4
Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
Step 5
Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess.
