Chocolate dipped citrus peel
Chocolate Citrus Candy
Last updated 6/12/2012 1:15:28 AM. Recipe ID 44870. Report a problem with this recipe.
Title: Chocolate dipped citrus peel
Yield: 24 Servings
2 c Sugar
2 1/2 c Sugar
3 oz Semisweet chocolate
From: email@example.com (Kathy Lankford)
Date: 15 Dec 1993 16:43:23 GMT I don't recall where this came from.
It's a 4-day holiday project, but the results are worth it.
Halve and remove fruit from 3 grapefruits and 3 oranges. Cut peel
into uniform 1/2" strips. Pare off white pith. Put in a saucepan
with water enough to cover. Boil 5 minutes, drain, and repeat.
(This debitters the peels.) Add 2 cups sugar. Cook until peels are
transparent and sugar is absorbed (about 45 minutes), watching to
avoid scorching. Spread a cookie sheet with 2 1/2 cups sugar. Roll
the peels in sugar. Lay strips skin-side-up on a wire rack. Put
waxed paper over them. Let rest 2-3 days.
Melt chocolate in double boiler. Dip ends of peels into chocolate.
Let cool on rack. Store in an airtight box with waxed paper between
LET REST 2-3 DAYS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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