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Candied Fruit Peel Recipe
|Sugar||2 1⁄2 Cup (40 tbs)|
|Light corn syrup||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Teaspoon|
Serving size: Complete recipe
Calories 2089 Calories from Fat 4
% Daily Value*
Total Fat 0.49 g0.76%
Saturated Fat 0.12 g0.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 265.3 mg11.1%
Total Carbohydrates 535 g178.3%
Dietary Fiber 9.1 g36.4%
Sugars 503.7 g
Protein 6 g11.9%
Vitamin A 6.9% Vitamin C 181.9%
Calcium 14.4% Iron 7.4%
*Based on a 2000 Calorie diet
Place in large saucepan with water to cover.
Heat to boiling and simmer 15 minutes.
Repeat with fresh water and drain two more times.
Return rind to pan.
Stir in 2 cups of the sugar, add corn syrup, ginger, salt and 1 cup of water.
Cook slowly, stirring often from bottom of pan, 40 minutes or until most of syrup is absorbed.
Soften gelatine in the remaining 1/2 cup water.
Stir it in till dissolved, then cool.
Lift out strips, one at a time, and roll in remaining 1/2 cup sugar, sprinkled on sheet of waxed paper, to coat generously.
Place on cooky sheet in single layer to dry slightly.
If stored in a tightly covered container, peel will keep fragrantly moist for weeks.