Vitalinka
Crochet, I also brought you thanks!
Everyone really liked it, you can definitely replace sweets with them! Gave her husband to work for tea (male team), they said - a cool topic!
Candied citrus peels
Ikra
Crochet, I want to share. I presented your employees with your crusts and slices for the New Year. I dipped the slices still partially in melted chocolate, bought beautiful baskets, packed them with bows. Well, they ate almost everything at once, they didn't bring it home. And one woman (she has diabetes) took it home to her husband. He comes yesterday and says: "You are my husband's dream woman !!!! He was just dying of pleasure when he ate your sweets." How! Right, damn it! Thank you, Krosh!
Milada
Girls who made candied fruits from pamelo, do you also have crusts like a sponge, thick and absorbed all the syrup in the first days? I have 250 grams of crusts, 160 grams of sugar and 120 water, syrup, and so it was like the cat cried for 1/3 of the crusts, but for the purity of the experiment I did not change anything in the recipe. All the syrup went into the crusts on day 2. Yesterday I just squeezed it out of the crusts with a spoon, so that at least somehow it boiled and did not disappear, I tried the crust, it is full of moisture, but it should be very bitter? Today is the 3rd day of boiling the syrup, there is nothing at the bottom, but if you press with a spoon, a lot of syrup comes out and immediately "dives" into the crusts.
Anna1957
Quote: Milada

Girls who made candied fruits from pamelo, do you also have crusts like a sponge, thick and absorbed all the syrup in the first days? I have 250 grams of crusts, 160 grams of sugar and 120 water, syrup, and so it was like the cat cried for 1/3 of the crusts, but for the purity of the experiment did not change anything in the recipe. All the syrup went into the crusts on day 2. Yesterday I just squeezed it out of the crusts with a spoon, so that at least somehow it boiled and did not disappear, I tried the crust, it is full of moisture, but it should be very bitter? Today is the 3rd day of boiling the syrup, there is nothing at the bottom, but if you press with a spoon, a lot of syrup comes out and immediately "dives" into the crusts.

I did, it turned out delicious and beautiful, although there was a bitterness. This time, after soaking, she boiled and poured the water, and then into the sugar syrup. I have the same story with syrup, but I just added water - I'm not going to keep them for long. Still in the cooking process ...
Milada
Thanks for the answer.
I adapted the saucer for this case, they squeezed the syrup like a press, so that it boils at least somehow, and not my crusts fried
To keep the spirit up, I sighed with crusts and a glass of cognac. : drinks: I found 2 pluses - the mood was full and the crusts do not seem so bitter
Oh, the circus, in general, my husband mocks me, and I intimidate him with righteous greed at the end of the drying process.
Anna1957
I tried another batch. Conclusion: boiling and draining the water in the first stage of cooking reduces bitterness.
Milada
And I tried ........
Conclusion - applicants for the trash can.
They are insanely bitter, after drying the bitterness doubled. It's some kind of poison.
I understand that there is no dispute about tastes and I do not intend to, in principle. I will express my opinion - candied fruits from pamelo are bitter and not the most delicious of all citrus fruits... In a couple of days I will make an orange-tangerine and only hope for them.
Anna1957
Quote: Milada

And I tried ........
Conclusion - applicants for the trash can.
They are insanely bitter, after drying the bitterness doubled. This is some kind of poison.
I understand that there is no dispute about tastes and I do not intend to in principle. I will express my opinion - candied fruits from pamelo are bitter and not the most delicious of all citrus fruits... In a couple of days I will make an orange-tangerine and only hope for them.

And I got delicious and very beautiful: if you look at the light source, you can see your finger through the candied fruit like through glass.
Ikra
I haven't tried Pamelov's crusts.And orange-tangerine always turn out great. Although all the same, oranges are beyond competition, for me the most delicious.
By the last, 5th boil, I always have no syrup left. I heat it up a little so that the mass "loosened up" and immediately put it on the parchment. I try to stir up as much as possible. And I get sugared crusts in glaze. That's how it happened the first time, and I really liked it! They are opaque and covered with a sugar crust. Ooooo delicious! They are perfectly preserved in a closed jar, soften slightly during storage, but do not get wet.
rusja
And from the assortment of me - oranges, tangerines, geypefruit, most of all I liked the latter, such a fleshy and fragrant crust was cooked
Gerda1
So this time I decided to cook the Pamelov crusts ... and I feel that some kind of crap will work out
Not only did I soak them for 4 days, but I also boiled them and drained the water .... But .. it still tastes bitter AND the syrup has a LOT of water.
The crusts are plump .. they absorbed water, I tried to squeeze it out. what I could, I squeezed out, but still the water is mnooooooooo
So I've been boiling them for the third day already ... and the water does not get less ...
Anna1957
Quote: Gerda1

So this time I decided to cook Pamelov's crusts ... and I feel that some kind of crap will turn out
Not only did I soak them for 4 days, I also boiled them and drained the water .... But .. it still tastes bitter AND the syrup contains a LOT of water.
The crusts are plump .. they absorbed water, I tried to squeeze it out. what I could, I squeezed out, but still the water is mnooooooooo
So I've been boiling them for the third day ... and the water does not get less ...
I also squeezed before changing water and after boiling. Why is there a lot of water? In the same proportion: 1400 sugar and 600 water. On the contrary, everything was absorbed by me and I had to add water. And there is no bitterness.
Gerda1
Probably because she squeezed badly
I only sin on this, because I took water for the syrup according to the recipe
I'll just boil them longer until the water evaporates
Countryman
Quote: Krosh

* To check the readiness of candied fruits, you need to chop one crust on a fork and pull it out of the syrup.

* If the crust has a shiny surface and the syrup flows slowly from the fork, the candied fruit is ready.

I started to cook. Boiled only three times so far.

Crumb!
And other girls with experience. Two questions.

1. Dripping slowly - is it with chilled syrup or even hot? The fact is that the viscosity of the syrup at different temperatures is very different.

2. In your opinion, is it possible to further dry the crusts in a standard electric dryer with a fan? The one in which all kinds of mushrooms, apples, berries are dried? I have one - "Rotor" is called. Like this - 🔗
NIZA
Quote: Countryman


2. In your opinion, is it possible to further dry the crusts in a standard electric dryer with a fan? The one in which all kinds of mushrooms, apples, berries are dried? I have one - "Rotor" is called. Like this - 🔗

Dry, do not hesitate, I also dry in the dryer, when the candied fruits were still in sugar, the powder was not, and then I just dry them at room temperature, I am lazy to lay them out again, and they dry out so well
Countryman
Thank you, NIZA!
Crochet
Quote: Countryman

Dripping slowly - is it with chilled syrup or even hot? The fact is that the viscosity of the syrup at different temperatures is very different.
Countryman, in fact, orientation to the cooled syrup is considered correct, since the syrup is always more liquid when hot.

vera100865
but how to make sure that the candied fruits do not dry out? I really like candied fruits according to this recipe, the first 2 times they immediately gobbled up and then ..... There are a lot of crusts, already 2 three-liter jars were filled with candied fruits with vodka, and then what to do with them. Is there bitter in the dough?
Ikra
vera100865, well, how is the result with vodka?
For me, no matter how much I cook, everything is not enough. I give them away with pleasure, I take them to work. I take for winter picnics, they fly away with mulled wine instantly
Crochet
Quote: vera100865

but how to make sure that the candied fruits do not dry out?
vera100865
I dry candied fruits at room temperature to the state I need and store them in tin cans. I have never noticed that candied fruits are drying out ... can we just not have time?

Quote: vera100865

2 three-liter jars covered with candied fruits poured vodka
Why are you so Why vodka?

Quote: Ikra

For me, no matter how much I cook, everything is small.
Ikra

I'm already tired of cooking them ...

I adore with tea, and mine just chew, a lot ... instead of sweets
vera100865
Yes, I am a crow myself, at first when I do they are not dry, I put them on the cabinet in the kitchen, and then the mustache is late.
It's a pity to throw it away, but I read somewhere that it can then be put into cupcakes, but somehow fearfully. The tincture is probably delicious, only the family does not drink much, and for a long time I made various homemade liqueurs. On March 8, my husband finished the cedar tincture since 2009.
Ukka
Little baby, Innus, this is the second time I make your candied fruits! Quite by accident, I found a kilogram of crusts in the freezer (Dotsya was slowly collecting them). The first ones left at once !!!
I went to write thanks !!!
Crochet
Olenka, honey, you are mine, I am so glad that you liked the candied fruits !!! Thank you my dear for trying !!! Good luck to you and your loved ones !!! For a review, a separate grand merci !!!

I myself have soaked a kilogram of grapefruit crusts today ... I don't have time to cook, mine will scatter them at once, but I ... and I don't buy them candy for that, though they don't mind ...
Ukka
My mumzel is conservative and it's hard to persuade her to do something useful ... But - I cut off ALL candied fruits, and I didn't get it either !!! And in baking, how good are candied fruits !!!
Wiki
Thank you so much for the recipe! I bought a citrus juicer and immediately a pile of orange peels formed. I found this recipe and decided to try it.
Excellent candied fruits!

Candied citrus peels
Crochet
Quote: WIKI

Thank you so much for the recipe!
WIKI, Vikulya, good health !!!

Quote: WIKI

Excellent candied fruits!
I am very glad that our opinions coincided !!!

Many thanks for the tip and for the delicious photo !!!

Sonadora
Inus, the crusts are already floating, and I have a question for you, a question, even two. Is it possible to freeze the crusts and how to cook them later (pour cold water in frozen form or let them thaw at room temperature)? In my oven, the minimum temperature is 50 degrees, dry with the door ajar?

Virgin, you should have seen the eyes of my men today, when I started making jam from orange cake ... And when I got to the crusts ...
Anna1957
Quote: Sonadora

Inus, the crusts are already floating, and I have a question for you, a question, even two. Is it possible to freeze the crusts and how to cook them later (pour cold water in frozen form or let them thaw at room temperature)? In my oven, the minimum temperature is 50 degrees, dry with the door ajar?

Virgin, you should have seen the eyes of my men today, when I started making jam from orange cake ... And when I got to the crusts ...

I will insert my 5 cents, while the author is not there. I freeze the crusts just removed, as well as soaked and then wrung out. The second option seems to me more convenient - it takes less space in the freezer. I bring the frozen ones to a boil, drain the water (an additional measure to get rid of the bitterness), and then cook according to the recipe. Once I was making dried cherries according to Admin's recipe, and I still have cherry syrup - I put it into candied fruits, it turned out very soulful.
Can you tell us more about the cake jam?
Sonadora
Anya, thanks for the help!

About cake. I made orange juice in an ordinary juicer, not for citrus fruits, all the pulp was collected in a container, from seven oranges it turned out 380 grams. Throw out - the hand did not rise. I took 500 grams of sugar, 200 g of water, boiled the syrup, added the cake and let it boil for 10-15 minutes, at the end of cooking I added the juice of half a lemon. It turned out not even jam, but jam.
Anna1957
Quote: Sonadora

Anya, thanks for the help!

About cake. I made orange juice in an ordinary juicer, not for citrus fruits, all the pulp was collected in a container, from seven oranges it turned out 380 grams. Throw out - the hand did not rise.I took 500 grams of sugar, 200 g of water, boiled the syrup, added the cake and let it boil for 10-15 minutes, at the end of cooking I added the juice of half a lemon. It turned out not even jam, but jam.

It will be necessary to try in winter. Only a lot of sugar, in my opinion. Well, it's to your taste, not storage though.
Crochet
Quote: Sonadora

Can the crusts be frozen?
Manyun, call me late to answer ...

You can freeze and even need !!!

Quote: Sonadora

how to cook them later (pour cold water in frozen form or let them thaw at room temperature)?
I pour it straight from the freezer into a saucepan and immediately fill it with cold water ...

Quote: Sonadora

In my oven, the minimum temperature is 50 degrees, dry with the door ajar?
Manyunechka, I have never dried them in the oven, all the time only at room temperature, more until April I had such an oven ... But at the first opportunity I will definitely try to dry them in the oven !!!

Manyunechka, I think that 50 gr. the ideal temperature for drying candied fruits, if you open the oven a little, then the flow of dry air will be greater and the candied fruits will dry faster ...
Sonadora
Kroshik!
Inus, and in what form do you add the zest, with a ribbon or what?
Crochet
Manyun, I take off the zest with such a knife:

Candied citrus peels

I get it in thin stripes ...

Sonadora
Thank you, Inus! There is such a knife on the farm!
I've already cooked it once. Now I'm cooling.

Kroshik, my husbands scoff at me ... Why, they say, you drain orange water every eight hours! We can, you can cook from it too! :
Crochet
Quote: Sonadora

We can, you can cook from it too! :
Manyun, well, perhaps a la orange blossom ...
Merri
The orange-tangerine season is coming soon, so let's cook candied fruit!
Sonadora
Inus, I come to you with a tremendous thank you and with candied fruits, or rather with what is left of them for this morning (I cooked half a kilo of crusts).
Candied citrus peels

Most of the day was taken by my mother-in-law, well, they drank my tea.

Crochet
Quote: Sonadora

InusI come to you with a tremendous thank you
Oh, well straight uastie-uAstier, I am dragging you with tatI was waiting for the ferry ... well, I think they won't like it ...

And they turned out beautiful !!!

Manyun, and you only made of lapisone crusts?

Manyun, well, have you even tried it yourself ?!

Good health to you and your loved ones, my sweetheart !!!

Quote: Sonadora

Most of yesterday was taken by the mother-in-law
Strongly you love her Manyun , well, once all luhhher children most of the mother-in-law ...

P.S. Ahh,Manyunechka, we have the same bowls !!! My here ...
Sonadora
Quote: Krosh

I am dragging you with tatI was waiting for the ferry ... well, I think they won't like it ...
Kroshik, and for whom was the ax in store, for me? So if you don’t like it, don’t suffer for a long time?

Quote: Krosh

Manyun, and you only made of lapisone crusts
Yeah, only lyapisinovye were. Soon I'll go tangerines - I'll make them too!

Quote: Krosh

Manyun, well, have you even tried it yourself ?!
And then! After the second brew, try and start!
By the way, I overdid it. Not in the sense that I ate everything undercooked, but in the fact that I cooked it for too long - there was no syrup left at all.

Quote: Krosh

Strongly you love her Manyun , well, once all luhhher children most of the mother-in-law ...

Yeah, I'm lucky with her! She's with me, I don't know.

Quote: Krosh

Manyunechkhere ...


Quote: Krosh

Good health to you and your loved ones
Thank you, Inus!
Ukka
Little baby, Innus, I again 55 times made candied fruit. I made crusts of 1 kg, I thought I’ll bake muffins with candied peas ... Toka rashly carried them to work to try them ... Candied peas, like honey - if there is, then they are not immediately available ... In general, they pecked mine in a few days seagulls employees all the kylo of candied fruit ... There will be no cupcakes ...
Thank you very much for that and again !!! And the recipe went to the masses ...
Elya_lug
And I baked candied fruit cakes twice in a row. I wore it to work, everyone liked it. I put a lot of candied fruits in the dough, it tastes better.
Crochet
Quote: ukka

Little baby, Innus, I again 55 times made candied fruit.
That tyzh my dear ... your every review is just like a balm for the soul ...

Quote: ukka

Candied herbs, like honey - if they are, then they are not immediately available ...
Here in ethat place is a complete PPKS !!!

And I don’t get to cupcakes either, eh ...

Good health to you and your loved ones !!!
Iruta
Little baby, thank you tremendously for the recipe: rose: I cooked candied fruits for the first time in my life, and it turned out to be such a tasty treat. I dragged slices straight from the pan, could not resist the temptation: girl_red: And what kind of syrup turned out ... I have only made orange slices, and I also plan to make lemon and tangerine slices, now I will not throw out a single crust, since you can cook such sweets

Nadiia
thanks for such an original recipe !!! now all my colleagues collect skins from me (and they don’t give me any more) to cook this yummy at home. after trying my candied fruit today.
thanks from me and from colleagues
Candied citrus peels
Crochet
Iruta, Nadiia, girls, my dear, good health to you and your loved ones !!!

And welcome to the club of candied citrus lovers !!!

Nadiia, very sunny photo !!! Appetizing !!!

Countryman
A little off topic, sorry. As an alternative.

I also tried to make candied fruits last year (I unsubscribed somewhere here then).

But this winter I found another use for the crusts. I now make marshmallows on their broth, which is repeatedly filled with sugar-free crusts. More precisely, for the marshmallow, the original sugar syrup. Using as a base Giraffe marshmallow technology .
Sometimes I also add boiled crusts puréed with a blender. Not all, of course, but only those in which there is something to purée. It turns out a marshmallow to taste very expressive.

Perhaps, by the way, you can also use the decoction remaining after cooking candied fruits. Just select the proportions.
Tasima65
Thank you very much from me and my two friends! Cooked from 2 kg. True, delicious and unusual.
Antonella
And I'm doing it now! Spread out to dry half, everything does not fit)
IwOlga
Kroshchenka, thanks for the sweet crusts! I cooked it for the first time, the sons really liked it, and even my husband praised it. "Even" - because he is usually indifferent to sweets. I think that my candied fruits will not live to bake, I urgently need to cook more!
vera100865
The candied fruits are wonderful, but I don’t understand, I don’t eat right away, they lie down a little, hard teeth can be broken. I keep it in a paper bag and tried it in the bank, everything is the same. What am I doing wrong?

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