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Candied Lemon Peels

October 14, 2016

This delicious treat allows your taste buds to experience a wealth of flavors. These candied lemon peels can be used as a garnish or just a sweet & light dessert snack.

 

 

How to make Candied Lemon Peels:

  1. Peel the lemons, being careful to avoid incorporating the white pith.

  2. Put the lemon peels in boiling water for 5 minutes, then strain.

  3. Put the lemon peels in a new pot of boiling water for another five minutes & strain again.

  4. Let them dry out for a few minutes on some paper towels.

  5. Make a simple syrup (1 cup water & 1 cup sugar), add a tablespoon of Light Corn Syrup (if you have it – it is not necessary, but will help to prevent crystallization).

  6. Bring the syrup to a boil, add the lemon peels, and turn the heat down to medium.

  7. After about 10 minutes of simmering, the syrup will start to turn thick as the water evaporates.  Just as you see the slightest hint of the sugar turning a caramel color, pull the peels out with a slotted spoon.

  8. Immediately toss the lemon peels in granulated sugar, spread them out on a sheet tray & let them come to room temperature.

  9. Once they are completely cool you can store them in a dry, air-tight container at room temperature for weeks.

  10. If you’re making a rim for a cocktail, you can pulverize the candied lemon peels with a coffee grinder.

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