2.00 lbs.
1 kilo of any one kind of citrus peel listed below:
Chinese
grapefruit (pomelo is the easiest to candy and has a great flavor) Japanese call
it “Buntan”
Lemons (only if
they have very thick skins)
Limes (only if
they have unusually thick skin)
Grapefruit (get a
mixture of pink and yellow if available)
Oranges
Do not mix different kinds of peel together as each
fruit peel cooks at a different rate. NOTE: When choosing fruit, select those that are light
in weight with the thickest skin.
CLEANSING WATER BATH:
Water
4.00 lbs. 1814 grams
Salt 0.04 lb.
18 grams
In a large
stainless steel pot bring salted water to a rolling boil.
SIMPLE SYRUP for candied citrus peel:
Water
5.00 lbs. 2268
grams 40%
Sugar
7.00 lbs. 3175
grams 60%
(normally a small amount of either lemon juice, cream of
tarter or glucose would be added to the sugar mixture to cut down on the sugar
crystallization). This step is not necessary for this application since citrus
will be added in the candy process.
ADDITIONAL INGREDIENTS:
Powdered Sugar for dusting when tumbling and drying finished
peel.
Peel fruit
leaving as much of the pith (the white part) attached to
the skin as possible. Cut peel/pith into ¼
to 1/8th inch (0.5 cm) or thinner strips, cut again into small squares. Reserve the fruit for other
uses. While peeling and
cutting fruit peel, make simple syrup and start salted water for water bath.
Boil together the
water and sugar until it reaches the sticky and slightly syrup stage which can
take as long as 35 minutes depending on the altitude. When making
simple syrup, stir only until sugar crystals are dissolved, stop stirring at
this point. Do not stir again.
Wash down sides
of pan frequently with a pastry brush dipped in cold water to cut down the
possibility of crystallization or use the lid which will cause the sides of the
pan to sweat and automatically wash the sides.
When done, set
aside but keep warm. The simple syrup
can be made ahead and warmed for use. First step is the
cleansing water bath. Place cubed peel in pot of boiling salt water. Return water to a
boil, as soon as the water boils, immediately remove from heat, drain
peel.
NOTE: (Overcooking at this point will create a
finished peel with a mushy consistency.) Return peel to
pot, ladle enough hot simple syrup tocover.
Simmer gently, for approximately
20 TO 30 minutes depending on the kind of peel
being candied, at this point the peel will start to turn translucent
but this will not be evident while it is in the simple syrup solution. Use a slotted
spoon or a long handled sieve to test for doneness. Lift a spoon full
of the peel out of the simmering liquid, let the sugar syrup drain off for a
minute or so.
If an even
translucency is achieved, drain all the peel in a colander, do not reserve
this first syrup bath because it will be very bitter tasting and has no further
use. Return peel to
pot, again ladle enough simple syrup over peel to cover. Simmer (do
not boil) until peel is clear and looks like transparent jewels when held
up out of the syrup for about a minute. This step can take up to 35
minutes.
Drain simple
syrup into a container and reserve for later use. (Such as adding to apricot
glaze or glazing layers of cakes when assembling or whenever simple syrup is
required.) Pour hot candied
peel out on lightly oiled sheet pan, silpat or a parchment lined baking sheet.
Dust with
powdered sugar. Scatter peel
evenly on pan to dry and cool.
After 10
minutes, tumble peel and dust again with powdered sugar. Air dry for 1 to
2 hours before packaging. Previously
made peel can be added at this point.
A slight white
"bloom" on the peel is desirable when well dried. The peel can be
used up to 1 year if kept under refrigeration or frozen. It is not
necessary to refrigerate if used within 1 week and kept in cool, dry
place.
