I seem to have made a pound and a half of candied lemon peel. It's some beautiful stuff but frankly

Steve2, this is great. It looks easy enough for me to want to try it

and it must be so much cheaper than the store bought candied peel. Oranges are cheap those days so this is the perfect season to make them.

 
One thing to note: I spent quite a bit of time with a boning knife, slicing off all the pitch after

boiling the rinds. You want as little of that white stuff as humanly possible. While it's not exactly rocket science, it IS time consuming and messy.

 
Okay, I have a question about the pith. Are you supposed to remove it all??

I often wondered if you're supposed to leave it on, so it gets candied, and not bitter anymoree.

Cause if you candy it first, then remove it, why not just use a veggie peeler to remove only the colored part of the peel to begin with, before you even start candying?

 
Ideally, the more you remove, the better it will be. I took it down to the skin which is much easier

to do once the rinds have been boiled repeatedly.

 
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