Products Required: lemons, oranges, sugar. Lemons and oranges are cut into thin slices along with their peels. Remove the seeds.
Pour sugar in a large plate and dip the slices on both sides. All slices are arranged in a baking tray and baked at 320°F (160 °C).
After they are baked, heated and absorb the sugar, they are placed on a grid and dried at 302°F (150 °C), without opening the oven door.
Once they chill a little, line them up on baking paper in a single layer. Remove the paper before they dry completely, as they will become very hard otherwise.
You can use lemons and oranges to make candied peels and candied slices.
Ingredients: 2 lb (1 kg) of lemons or oranges or a pound of both varieties of citrus.
The peels require 2/5 cup (100 grams) of sugar per 2/5 cup (100 ml) of water, and for the slices - 2/3 cup (160 grams) of sugar per 2/5 cup (100 ml) of water.
Peel the fruits, having cut them slightly beforehand in order to avoid ripping the crust. The fruit is divided into pieces, each one slightly pierced with a knife in order to remove the seeds.
The slices are left out in the open for three hours in order to dry a little. The skin is cut into thin slices, which are boiled in water, which is then discarded - this removes the bitterness. Then the pieces of crust are flooded with sugar syrup in the required proportions and cooked until the syrup becomes very thick.
Drain the peels using a colander and set them aside on a baking sheet to dry. To speed up the process, the peels are dried in an oven, with its door open and heated to about 212°F (100 °C). When dry, roll them in powdered sugar.
The pieces of citrus fruit must be soaked in syrup having the necessary proportions, so that the pieces can swim in it. Boil ten minutes on slow fire.
Remove from the heat, and after an hour, repeat the procedure. This is repeated ten times until the pieces become transparent.
While still hot, arrange on a baking sheet. When dry, roll them in crystalline fructose.See more