INGREDIENTS

INSTRUCTIONS

Score peel of citrus fruit in sections 2 inches wide, cutting through
peel but not through fruit. Using fingers, peel fruit, carefully
running your thumb between the peel and fruit to separate. Pith will
remain attached to peel. Reserve fruit for another use. Put peel in
saucepan and cover with water. Bring to boil, drain and rinse briefly
under cold water. Blanch in same manner 2 more times. After third
blanching, drain peels, rinse under cold water and, using thin sharp
knife, remove as much pith as possible. You should be able to see
some color through any remaining pith. Cut in shreds about 1/8- to
1/4-inch wide. While peels are being blanched, combine 4 cups sugar
and 4 cups water in large saucepan. Bring to boil and stir to
combine. Cook, without stirring, over medium heat until mixture makes
thin syrup, about 1 hour. You will have about 4 cups syrup. Cover
triple-blanched peel with cold water and bring to simmer. Cook until
peel begins to lose raw look, 5 to 10 minutes. Drain and immediately,
without rinsing peel, transfer to large mixing bowl. Cover with hot
sugar syrup and set aside 1 hour to candy. After fruit has candied,
place about 1 cup sugar in bottom of another large mixing bowl. Add
peel and toss to coat well. Shaking to remove excess sugar, transfer
peel to cooling rack set over jellyroll pan to catch dripping sugar.
Arrange in layer as thin as possible. Place rack and jellyroll pan in
warm oven for 30 minutes to dry. Remove from oven and leave at room
temperature to finish drying. Peel will continue to become firmer and
chewier over several days. When peel reaches desired texture, store
in airtight container until ready to use. Yields about 40 dozen
pieces.
Each piece: 6 calories; 0 sodium; 0 cholesterol; 0 grams fat; 2 grams
carbohydrates; 0 grams protein; 0 fiber
Recipe Source: Los Angeles Times - 12-16-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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