I have always been impressed with those who are able to make candied anything: nuts, fruit, hard, soft, etc., etc. I have been successful in making melted chocolate candies and even made a few batches of marshmallows one Christmas. So, when I saw this recipe, I jumped on it, hoping that I would find another candy I could easily make with few ingredients and no need to heat sugar to a particular temperature.
One thing I did not really think about was the average relative humidity in Florida…a MILLION %. Okay, not really, but it is anywhere from 10-20% higher in the Orlando area compared to Dallas. BUT, the oddest thing is my grandmother’s home in East Texas is very close to Shreveport, LA. In doing a bit of research, I did find that the relative humidity of that area is very similar to ours. So, in theory, the only thing that would make much of a difference in recipes would be out altitude. To make a long story longer, this recipe did not really turn out all that great in the end.
If you live in a northern or western state where it’s commonly dry, then this should be a good recipe for you!
Before I begin, this is a very time consuming process. It requires boiling, boiling, cooking down, and then letting everything cool and dry.
Candied Citrus Peel
- 2 medium oranges
- 2 medium lemons
- 1 medium grapefruit
- Boiling water (2 @ 8 cups each)- boil peel in this
- another 1.5 cups water (use in recipe)
- 1.75 cups sugar (plus another 1-2 cups for later)
- 1/2 cup lite corn syrup
- 1 pkg (3oz) lemon flavor gelatin
With a sharp knife, score and peel fruits into quarters; pull away from pulp (save fruit for another day’s salad). *side note: oranges are very pithy…peel as much of it away as you can* With the sharp knife, cut peel into long, thin strips. Heat peels and 8 cups of water in a large kettle over high heat to boiling; boil for 15 minutes; drain peels in colander and rinse. With 8 more cups of hot water, boil peels 15 minutes (again); drain. In same kettle over high heat, add 1.5 cups water, sugar, and corn syrup; heat until boiling and sugar dissolves, stir frequently. Gently stir in peels. Reduce heat to med-low and cook until most of syrup has been absorbed, about 40-50 minutes, stirring occasionally. Remove from heat; gently stir in gelatin until dissolved; cool 10 minutes. Mixture will be thick and sticky. Onto wax paper, place 1 cup of sugar; lightly roll a few pieces in sugar. Continue and add more sugar if necessary. Place the sugar coated peels in a single layer on wire racks overnight or about 12 hours. Store in tightly covered container up to two weeks.
Mine looked like this after they dried. My son really liked the lemon peels, I think because I hadn’t really trimmed enough of the pith from the oranges. I also forgot to use a grapefruit. These would have made it to work with my husband except that I left the container on top of the stove and there is a vent from the oven that made all of the peels get all melty and drippy (if those are actually terms). So, I ended up having to toss them.
I think I would also add limes to the mix in the future.
Grandma’s Notes: 4/3/99- Made strawberry pie for April (1st one I ever made); also made a chocolate pie. We had a birthday party for April. She got so many nice gifts. Today, a lot of wind and rain. THANK YOU LORD FOR LOVING ME WITH ALL MY IMPERFECTIONS. HELP ME TO IMPROVE. PRAISE YOUR NAME, NO STORM HERE.