Candied Lemon Peel
 
Makes 1½ cups
Ingredients
  • 5 lemons
  • 2 cups granulated sugar
  • 1 cup water
  • Fine granulated sugar, for coating
Instructions
  1. Slice off both ends of lemons. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. Slice peels into ¼-inch-wide strips.
  2. In a large pot, add peels and water to cover, and bring to a boil over medium. Boil for 15 minutes. Drain peels in a colander, rinse, and then drain again. Set aside. Discard water from pot. Repeat process one or two more times to reduce the bitter flavor.
  3. In same pot, add granulated sugar and 1 cup water, and bring to a boil. Boil until sugar is dissolved, 1 to 2 minutes. Add citrus peels, and reduce heat to low; simmer, stirring occasionally, until peels become translucent and syrup becomes light in color, 45 minutes to 1 hour. Save syrup for other uses.
  4. Use a slotted spoon to remove a few peels at a time, letting excess syrup drip off.
  5. In a large resealable bag, add hot, wet peels and fine granulated sugar, tossing to coat.
  6. Spread candied citrus peels out on a wire rack to let cool and dry completely, 1 to 2 days.
  7. Store in an airtight container in a cool, dry place for up to 1 month. (They’ll keep even longer in refrigerator, and for a few months frozen.)
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lemon-napoleons/