Sugar clings like crystals to these delicate strands of candied citrus. These can be served as candy, or us them as a garnish.
Wash citrus fruit.
Using a very sharp peeler, ‘shave’ just the very outside skin of fruit. The key to good candied fruit is to not get any of the white bitter pith when shaving the fruit.
Cut peels into thin strips.
Place in a small sauce pan and cover with water.
Bring to a boil and reduce to a slow boil for 10 minutes to soften peel.
Using a large slotted spoon drain citrus strands.
Lay strands on a rack to dry for about 1/2 hour.
While they are drying, make a simple syrup in a small sauce pan of 1/2 cup sugar and 1/2 cup water.
Bring to a boil until sugar is dissolved. Add peel, reduce heat to a slow boil and allow peel to candy as it cooks for approximately 10 -12 minutes.
Strain once again using the slotted spoon and lay out candied fruit on a parchment lined baking sheet. Place in oven on ‘warming’ setting or lowest setting on your oven. Allow to dry for 1 hour.
Remove and place in a bowl. Sprinkle with white sugar to coat.
Enjoy the candied citrus on their own or use as a garnish.
Check out our recipe index for some delicious jelly roll recipes and garnish with candied citrus.