Ingredients
- 8 cups sugar
- 5 cups water
- 4 oranges or 3 grapefruits or 8 lemons, zest cut in 1/2-inch strips
- Superfine sugar, for sprinkling
Directions
In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved. Remove from heat.
In a large saucepan, combine the zest and enough cold water to cover and bring to a boil. Remove the zest, rinse with cold water and repeat the process 2 more time.
Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender. Remove from heat and cool. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.
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By rmatvy_6919909
Knoxville, TN
on December 23, 2006
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The end result is delicious. However, the recipe itself is, rankly, not so good. You will not end up with nearly as much of the final product as the recipe says. You will end up with more sugar water than you need to make this recipe. I was confused when it said to cut the zest into 1/2 in. strips. Were they supposed to be 1/2 in. wide and long? Or 1/2 long? But then how wide? Also, this recipe does not give an estimated time lenght, which made the simmering in sugar water part difficult b/c I did not have any idea how long it would take. However, the end result, as I sais, was delicous.
By timknapp007_1670387
Cody, WY
on April 04, 2005
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Perfect candied zest, not discustingly sweet like store bought. Good job Mario!
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