2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Candied lemons and oranges are a delicious and tender dessert that you can prepare yourself at home. Candied lemon candies and oranges are very nice.
Necessary products: lemons, oranges, sugar. Lemons and oranges are cut into thin slices along with the peel. The seeds are removed.
Pour sugar into a large plate and melt each slice on both sides. All slices are arranged in a pan and baked at 160 degrees.
After the slices are warmed and absorb the sugar, they are placed on a rack and dried at 150 degrees without opening the oven door.
After drying a bit, take them out and arrange them on baking paper in one layer. They are removed from the paper before they are completely dry, because then they become very hard.
You can use lemons and oranges to make candied peels and candied slices.
Ingredients: 1 kg of lemons or oranges or half a kilo of both varieties of citrus fruits.
The crusts need 100 grams of sugar for every 100 milliliters of water, and the slices need 160 grams of sugar per 100 milliliters of water.
The fruits are peeled, before which they are slightly cut so that the peel does not have to be torn. The fruit is divided into pieces, each piece lightly pierced with a knife to remove the seeds.
The slices are left to stand for three hours to dry a bit. The bark is cut into thin slices, which are boiled in water and it is discarded - so the bitterness is removed. Then the pieces of crust are poured with sugar syrup in the required proportion and boiled until the syrup becomes very thick.
Drain the pieces of crust through a colander and leave to dry on baking paper. To speed up the process, the crusts are dried in an oven with the door open at about 100 degrees. When dry, roll in powdered sugar.
The pieces of citrus fruit are poured with syrup in the required proportion so that they float in it. Boil for ten minutes on low heat.
Remove from the heat and after an hour the procedure is repeated. This is repeated a dozen times until the pieces become transparent.
While hot, arrange on baking paper. When dry, roll in crystal sugar.
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