This was not the way it was to play out. I was not to be overwhelmed by another holiday season. I was to be on top of my game. I’m just coming out of some sort of cookie coma and instead of clinking glasses with you all having an easy breezy festive season I was in some sort harried whirlwind, albeit an enjoyable one.
But not to dwell, it happens and instead of kicking myself for not getting this or anything to you before the New Year I will share it now. Citrus is good anytime during the cold winter months and as soon as I had seen these on Shutterbean’s site a few weeks ago I knew I wanted to try my hand at them. It went with my desire to make fancy candies and why not stand out in late January? You can be the office hero bringing snacks into the employee lounge after all the free food from Christmas is long gone but that need for an afternoon sugar fix has not.
Yay 2013!! We can do this!
Grapefruit and lemons, nothing cures the cold winter blues like some citrus. Granted I should not complain. It has only gotten cold here this week but it is mighty frigid. Any who, get those peels off, get that pith off and make some slices!
You could stop here if you like, I think I’m going to start decorating lots of cakes and cupcakes with candied citrus. Like I did here. But why not keep going? Do it, be bold, it’s 2013! Or do what you want, whatever makes you happy.
Try to leave some so you can roll them in parchment paper and display them like french fries.
Now go on and have a fantastic 2013 and I’ll be here to share my cooking and photography adventures and of course my dogs will be involved, they always are!
Happy New Year!
Candied Citrus Peels
4 Cups sugar + more for rolling peels
4 Cups of water
Carefully make slits from top of grapefruit to bottom going through the peel but not the fruit. Gently remove peel from fruit and remove excess pith. Slice into 1/4 inch wide stripes lengthwise. Repeat with lemons.
Place peels into a pot and cover with cold water and bring to a boil. Drain them and repeat this step two more times.
Bring 4 cups sugar and 4 cups water to a boil and stir occasionally until sugar is dissolved. Wash down sides of pan with a wet pastry brush to avoid sugar crystals from forming. Add the peel stripes to boiling syrup and turn heat to medium low. Simmer the peels without stirring for about an hour or until translucent. Remove from heat and let them cool in the syrup.
Transfer the peels to a wire rack over parchment paper to let excess syrup drip off. Put sugar in a bowl and roll the peels in it. Arrange them on a wire rack in a single layer to harden up a bit and dry for at least 24 hours. Then you can do what you like, eat them up, share, or decorate some cakes. Enjoy!