Crochet
Pogremushka
We check for readiness after adding lemon zest and juice. The syrup is not that thick ... probably the word "stringy" is most appropriate here.
Maxima
Tell me please, do you need to squeeze out the crust before cooking? I have them from pomelo, thick, absorbed water like a sponge. I'm afraid the syrup will turn out to be watery. I look, no one asked such a question, I am the most incomprehensible
Crochet
Maxima
I cooked candied peel from pomelo crusts, they really absorb water like a sponge, you don't need to squeeze them before cooking, everything turns out so well.

Quote: Maxima

I look, no one asked such a question, I am the most incomprehensible
Probably just no one has yet cooked candied fruits from pomelo crusts!

Good luck to you !
Maxima
Thank you, Krosh. Today I do soak them, or I do them, in the evening I start cooking. And I'll try to dry it on the table - summer ...
Pogremushka
I cooked them! And immediately added to the curd casserole - delicious and very aromatic! And the syrup went as a sweet sauce for pancakes. Krosh, thanks for the great recipe. Plus.
The question remains: should the syrup become viscous after boiling and a few hours after cooling? I got something like this, and then a viscous syrup could be called a stretch. Maybe I didn't cook them?
PySy: Report without a photo, since the laptop is covered, only mobile Internet is available.

Crochet
Pogremushka
I am very, very glad that you liked the candied fruits !!! Eat to your health! Thank you for your feedback and for evaluating the recipe!

Quote: Pogremushka

The question remains: should the syrup become viscous after boiling and a few hours after cooling?
Yeah. Yes, it's not that it turns out to be quite viscous, it flows from the spoon in a continuous stream.

Pogremushka
Yesterday I found a vase of candied fruit syrup in a secluded place in the kitchen. We've forgotten something about her. I looked, and there it was not syrup at all, but ... jelly. Then the answer to my question became obvious to me: o)
skate
Girls, and my syrup has completely evaporated, or something, at the very bottom, and indeed it did not completely cover the crusts, what should I do, add more syrup or what?
simfira
I do not quite understand - 4-5 brews with an interval of 8 hours or 24 hours?
metel_007
I also made candied fruits. Cooked at intervals of 24 hours, eats children instead of sweets.
Crochet
Quote: simfira

I do not quite understand - 4-5 brews with an interval of 8 hours or 24 hours?
simfira
After the first boil, we leave the future candied fruits for 8-10 hours. After the second and all subsequent ones, for 24 hours.
milf
I'm embarrassed to ask, but no one tried to cook from tangerine koro? And then we began to stop by for tangerines, but I wanted candied fruits. Crochet, which is why your recipe did not get to the eye before, the oranges were wasted in vain.
Crochet
Quote: milf

and no one tried to cook from tangerine peels?
milf, I wrote in the very first post:

I usually cook assorted: orange, lemon,tangerine and grapefruit crusts.

Tangerine peels make divinely delicious candied fruits !!! So that saw Shura, saw dry Natasha, dry ...
milf
Crochet, call, did not look. I'll go read it with my eyes.
In general, thank you so much for the recipes. I'll go shopping: tangerine slices inside, and the crusts in the freezer, grapefruit crusts there.
Please tell me your authoritative opinion: girl_red: I want to make your lemon slices from grapefruit, is it worth it or not?
Crochet
Quote: milf

I want to make your lemon slices from grapefruit, is it worth it or not?
milf
We think in one directionCandied citrus peels !!! I already haveabout grapefruit slices are drying up, can you wait? In a few days, I'll tell you for sure: is it worth it or not ...

Quote: milf

In general, thank you so much for the recipes.
Oh, how nice ... My good health!
milf
Crochet, of course I'll wait. Today I bought tangerines and grapefruits, so right now I read your message and sit in thought, go grab a couple of grapefruits or show willpower and wait.
NO, I'll eat, I need to be fortified, but the neck has already started to hurt. Better then buy fresh ones
LLika
I boiled the syrup, added the crusts and then I had a question, do I need to cover the pan with a lid when cooking? I suspect that it is not necessary, but just in case I ask
I have 400 g of crusts, but I counted the syrup not from 1400 g of sugar, but from 1500. I will cook 4 times so as not to become sugar
Crochet
Quote: milf

Crochet, of course I'll wait.
milf, by the end of the week I will be with the report !!!

Quote: milf

I'm going to eat, I need to be fortified, but the neck already started to hurt
Eat for health and do not get sick !!!

Quote: LLika_7

I boiled the syrup, added the crusts and then I had a question, do I need to cover the pan with a lid when cooking?
LLika_7
No way !!! The moisture should evaporate, and this is only possible with the lid open.
Ikra
In general, here:
Candied citrus peels
Cooked at an accelerated pace, in 2.5 days. Boiled early in the morning and late in the evening. By 5 boiling there was no syrup left, but the candied fruits themselves were gorgeously candied, it turned out to be enough to dry them for several hours. From the "leftovers" - a handful of delicious citrus sugar, which turned into the remnants of syrup, frozen and sugared in air and poured from the crusts.
True, I took the calculation of the syrup from the "neighboring" recipe - lemon slices. For the peels of 6 small oranges, it took me 500 g of sugar and 300 g of water.
And the main thing: delicious!
Ukka
Crochet, Innochka, help !!!
I cooked the fourth brew and half of the syrup disappeared somewhere ... But I poured it to cover the crusts ... What to do? And can I add lemons instead of lemon juice?
Crochet
Olenka, honey, then cook in what's left, no, I'm serious !!! It happened to me too. It's just that the crusts absorb syrup differently, some "drink" more, others less ... Boldly replace the juice with acid!
Ikra
I dare to share my experience here: I had almost no syrup left for the last cooking. Everything has already stuck together literally into one monolith.
He heated the mass over the slowest heat so that it could be mixed with a spoon, warmed it up a little, literally two minutes and laid it out on parchment. For the first 20-30 minutes she constantly stirred to prevent the crusts from sticking together, then she simply dried the day in the air. The crusts turned out to be delicious - glazed, you didn't even need to sprinkle them with sugar.
Now I'm soaking another batch of tangerines. The first were orange, flew away in 5 minutes.
Natalia 1108
Baby, get the report !! Wonderful candied fruits, very tasty!

Candied citrus peels
Ikra
The second batch of tangerines came out as good as the first. I didn't take it off, because it turned out exactly the same: initially glazed, the syrup evaporated almost completely by the last cooking, and by itself formed a sugar crust on candied fruits. It tastes as good as orange.
Crochet Thanks again for the recipe, but for myself I have determined the proportion forever: for 6 large tangerines or 6 medium-sized oranges - 2 glasses of 250 g of sugar and 300 ml of water.
Rimma71
I also made candied fruits !!!!! Cooked 5 times, all exactly according to the recipe. The question is: the syrup has remained liquid. Why? Second: here they are - they have been drying for almost a day, but still sticky. Is it possible to sprinkle with powder or let them lie down? Third: delicious! I'm afraid if they still lie down, there will be nothing to sprinkle with powder! Thanks for the recipe!
Crochet
Quote: Rimma71

the syrup remained liquid. Why?
Liquid? Yeah ... strange ... Did you put the lid on the pot with candied fruits when cooking?

Quote: Rimma71

Is it possible to sprinkle with powder or let them lie down?
Rimma71, yes, let them lie down, dry out more ...

Quote: Rimma71

I'm afraid if they still lie down, there will be nothing to sprinkle with powder!


Quote: Rimma71

Thanks for the recipe!

Quote: Ikra

Crochet thanks again for the recipe

Quote: Natalia 1108

Wonderful candied fruits, very tasty!

Rimma71, Ikra, Natalia 1108
Girls, good luck to you all and thank you very much for your feedback !!!
Rimma71
No, I didn't cover it with a lid, but was it necessary? I only covered between boils when they were completely cool ... And today candied fruits for breakfast, with cottage cheese .... Very tasty !!! Thanks again! Again I began to collect the peels (also now I choose thick-skinned oranges)
Crochet
Quote: Rimma71

No, I didn't cover it with a lid, but was it necessary?
No, no, no, no way !!! I just thought that the reason for the liquid syrup could be precisely in the closed lid (when the lid is closed, excess moisture does not evaporate), but if not ... then I don't even know why this could have happened ...

Quote: Rimma71

Thanks again! Again I began to collect the peels (also now I choose thick-skinned oranges)
Once again, to your health !!! Try grapefruit, yummy!
simfira
The second time I cooked this nyamka, the first time I dried it in the oven, the second day in the kitchen. The first turned out to be dry, the second dry-soft. Question - the latter will not grow moldy due to their softness? Close the jar with a lid?
Crochet
Quote: simfira

the latter will not grow moldy due to their softness? Close the jar with a lid?
simfira, can. Easy. I have already encountered this. Either dry it out, or instead of a lid cover the jar with parchment paper and make (on paper, naturally) several punctures (I poked with a toothpick), well, at least I do that ...
Zarinka
Crochet, I also brought my oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooOh-OOhhOhmuch thanks also It is simply breathtakingly tasty It is true for the first portion they collected "the whole village", but already their own crusts in the freezer are crowding
🔗
Crochet
Zarinka, dear mom, what a bouquet Candied citrus peels!!! Thank you very much !!!

I am very glad that the candied fruits came to taste, cook and eat to your health !!! For a review, a separate grand merci !!!
Qween
Innochka, there is no time to reread the topic. Please write down how many times to cook the crust. It was written 4-5 times. This together with the description of the first two (I realized that together with the two)? And one more thing: the first time, after boiling, you wrote that it should be cooled for 8-10 hours, and the second time 24. In subsequent times, should you also keep it in syrup for a day?

Already a million times I made candied citrus fruits according to different recipes, but none of them caught on. I am pinning my hopes on your recipe.
Ikra
Crumbling !!!! My colleagues send you a huge thank you for the recipe! I made them an assortment of crusts, slices and chocolate self-made sweets, they sit, gnaw, everyone is happy!
Crochet
Quote: Qween

Please write down how many times to cook the crust. It was written 4-5 times. This together with the description of the first two (I realized that together with the two)?
Anechka, yeah, that's right, we start counting from the very first cooking.

Quote: Qween

In subsequent times, should you also keep it in syrup for a day?
And then to the point!
Anyut, I myself have not tried to withstand less than a day, but Klimola writes that less is possible:

Quote: Klimola

True, I accelerated the process - I cooked it in syrup 5 times, but not after 24 hours (well, there is no strength to wait !!!), but in the morning and in the evening. And everything turned out well !!!

Quote: Ikra

Crumbling !!!! My colleagues send you a huge thank you for the recipe! I made them an assortment of crusts, slices and chocolate self-made sweets, they sit, gnaw, everyone is happy!
Ikra, oh, how glad I am to hear that !!! Good health to colleagues, and thank you so much for your kind words !!!
Qween
Innochka, well, I just boiled the crusts once. Tomorrow morning I will continue.
Qween
Innochka, take the job:

Candied citrus peels

I just laid them out to dry on a silicone mat. If it turns out not to sprinkle in powder, then I will put it in jars as it dries. Or maybe I roll it in powder ... I have not decided yet.

The candied fruits are very tasty! Thanks for the recipe!
I also tried many different recipes, but this one turned out to be the most delicious. Although you need to spend enough time, but the result is justified, and you get a lot of candied fruits.

Not visible in the photo, but the candied fruit turned out to be amber, juicy, resilient and perfect for baking Easter cakes.

And how many I tried quick recipes for making candied citrus fruits, then in general it did not look like candied fruits in the end.
BlackHairedGirl
Sorry that so little, but that's all that remains ... They go to the post like candy ... I collect for the next portion. Crumb! Thanks for the recipe and tips for freezing the crusts. All the time I was throwing away such wealth !!!

Candied citrus peels
Anna1957
Quote: Krosh


Candied citrus peels

Category:
Blanks
Candied citrus peels
* Boil syrup from 1400 g sugar and 600 ml water,

Tell me - is this proportion of sugar and water for what weight of the crusts?
metel_007
Quote: Anna1957

Tell me - is this proportion of sugar and water for what weight of the crusts?
This is a proportion for 1 kg of crusts, if you have less, reduce the amount of syrup or collect the crusts in the freezer in a bag so that they do not dry out. I collected for six months and it turned out very tasty
Anna1957
I collected from tangerines and pomelo - tangerine for some reason turned black in the freezer, and pomelo is very beautiful
milf
Crochet , albeit belatedly, but thank you for the candied fruit. I gnaw them with tea, and just like that. First I collected some in the freezer, I also noticed that the tangerines had turned black, but nothing happened to the orange and grapefruit. I didn't roll in powder, because they turned out to be beautiful glazed. I didn't have much time before NG, and already before the last cooking they stood an extra day on the balcony and nothing happened to them, so cook with pleasure. I'll try them even in baked goods. Thanks again for the recipe.
Slastena
Hello, and I'm just making these candied fruits in three days, they will probably be ready if they work out! then I will bring a report, but they have a beautiful vidocq. My tangerine peels have not turned black in the freezer: pardon: they probably didn’t lie much, so we gnawed at the lope for the holidays!
Ikra
Krosh, and I am again with thanks !!!! It's good that before the holidays I worked out the recipe to the smallest detail and cooked up a large stock. It so happened that all these days we visited the guests. The best and most desired gift for both adults and children turned out to be these very crusts that were gnawed in a matter of minutes.The recipe was handed out, I hope that now not a single tangerine or orange peel will remain uncooked
Slastena
Crochet, thanks for the recipe, it's very tasty, my little rodent was so bit by bit dragged, now you can bake muffins with candied fruits
Candied citrus peels
Elya_lug
I, too, thank you. I cooked tangerine crusts even before the new year, but did not get them out of the syrup, since no one will eat hard ones. I have already added it to the curd cream in the cakes twice. It's so delicious, thanks for the recipe
Ikra
How interesting! I look, and I understand that everyone is different. And most importantly, such as they love. Someone has soft candied fruit, someone has nibbles (like mine). I'm just delighted with my own people, because all the holidays were in the fresh air and mulled wine was cooked. And such crusts, along with piperkuques, went to him for a sweet soul.
Elya_lug
Ikra, well, if you take out my crusts from the syrup and dry them, they will be as they should be. But we do not have a lot of "rodents" and therefore the soft version is what you need. I've tried different recipes, but this one is perfect. And the syrup will go into the impregnation of the cake or homemade liquor.
Ikra
Elya_lug, I just make so many crusts and syrup that I basically don't have syrup at the end of cooking. Everything that is, settles with a glazed crust on the slices. And dries up in a couple of hours. I put it in a jar, but after a couple of days they still gain some moisture, and become a little softer without losing the glaze. Well, very tasty!
Although now my task is to cook soft candied fruits so that I can put them in baked goods.
About the liquor, how will you do it, tell
Elya_lug
Ikra, but there is no recipe for a liqueur as such. Just add syrup to vodka, about 1/4 of the syrup, and the rest is vodka.I had practically no syrup, and the crusts were harsh (although it may be so), and I added another 100 grams of water. And I cooked only half a kilo of crusts, it didn't fit in the freezer anymore, but now I'm still collecting it.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers