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2 c. of citrus peel (cut into thin strips)
l l/2 c. water
l c. sugar
l/2 c. water
powdered sugar
In heavy saucepan combine peel and l l/2 c.water, Bring to a boil. Cook over low heat about l0min. Drain off water. Replenish with same amount of water and repeat process 3 more times. This destroys the bitter taste of the peel. Combine the l/2 c. water & sugar and bring to a boil. Add peel and cook until syrup is absorbed and peel is transparent. Do not cook on too high a flame or peel will carmelize (230 on candy thermometer). Roll fruit strips in powdered sugar. and spread on a rack to dry.
l l/2 c. water
l c. sugar
l/2 c. water
powdered sugar
In heavy saucepan combine peel and l l/2 c.water, Bring to a boil. Cook over low heat about l0min. Drain off water. Replenish with same amount of water and repeat process 3 more times. This destroys the bitter taste of the peel. Combine the l/2 c. water & sugar and bring to a boil. Add peel and cook until syrup is absorbed and peel is transparent. Do not cook on too high a flame or peel will carmelize (230 on candy thermometer). Roll fruit strips in powdered sugar. and spread on a rack to dry.
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