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Candied Lemons or Limes

4/8/2015

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This was modified from original recipes, which for the most part, ask for equal parts sugar and water for the candy-ing process. But I simply couldn't stomach how much of a syrup it turned everything into - as one of my friends put it, they were like gummy bears - so I went for more blanching rather than sugar-preserving. The lime peels I found to be more bitter, so I blanched them for longer before chilling.
Picture
  • lemons or limes, sliced thinly but evenly
  • 1/2 cup sugar
  • 2 cups water
  • large bowl of iced water

  1. Bring the water to a low boil in a pan or large pot. Blanch the lemons or limes by laying the slices evenly across the water - one layer is ideal, do not do more than two layers. If blanching lemons, leave them simmering for about a minute. If blanching limes, leave them simmering for about 3 minutes.
  2. Fish the slices out with a slotted spoon and put them into the bowl of iced water. Mix the sugar into the still-simmering water. Once the lemon/lime slices have cooled, put them back into the simmering sugar-water. Leave for about an hour.
  3. Fish the slices out and leave on a cooling rack to drain and cool. If you would like them dry completely, set an oven to 200 F and then place the slices onto a baking sheet and bake for about 5-10 minutes.
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    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

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