Citrus peels that have been candied are a deliciously crunchy and sweet snack, especially when dipped in dark chocolate. They can be eaten as a snack on their own or added to recipes as a crunchy garnish for salads, ice cream, or yoghurt.
INGREDIENTS
– 4large unwaxed orangesor a mix of oranges and lemon– a few cups of granulated sugar– 7ozdark chocolateoptional - you can also use milk or white chocolate– sea saltoptional
INSTRUCTIONS
STEP-1
Wash the fruits under warm water, slice them into 8 wedges, and remove the flesh, leaving 1/4 inch of peel and pith.
STEP-2
sliced lemons and oranges on a board, some fleshless
Cut each peel wedge into 3–4. Sliced and knifed lemon and orange peel on a board. In medium pan of cold water, place peel. Water is usually 1-2 inches above peel.
STEP-3
Reduce heat and simmer 5 minutes after boiling. Drain pan and add water. Reduce heat and simmer 30 minutes after boiling.
STEP-4
Orange peel colander Drain peel to save cooking water. Water and sugar should be 1:1. Combine 16oz sugar and water.
STEP-5
Over low-medium heat, dissolve sugar. Watering orange/lemon peel
Simmer peel for 30 minutes until translucent and soft after sugar melts.
STEP-6
The peel should cool syrup to room temperature. Remove it with a slotted spoon and set it in one layer on a wire rack over a baking sheet. Your oven may dry the baking sheet in 30–40 minutes at lowest temperature.
STEP-7
Sprinkle a thin layer of sugar on parchment paper, throw the citrus strips a few at a time, spread them on a baking sheet, and air-dry for 1 hour.
STEP-8
Containerise peel. Chocolate on parchment-lined baking sheet after melting and dipping. Season with sea salt. Dark chocolate-dipped candied orange peel
Peels stay cool and dry for 6-8 weeks.