Remember when I told you to keep the lemon peel from the lemons we juiced for the canned lemonade concentrate? Well, wait until you try these homemade candies! Making homemade candies makes my heart sing with joy and candied lemons are fantastic. There is just so much you can do with them and I plan on posting recipes in the future.
Take the peel from 10 juiced lemons, remove the pulp of the lemon, and pick out any rough pith. If the skins are really thick, you may have to cut off some of the pith.
Now, slice the peel into long strips. Place the peel in a large pot and fill with cold water. Put on the stove and place on high, bring to a boil, and boil for 20 minutes. Drain in a colander. Repeat this process 2 more times for a total of 3 times. The last time you drain, dry the pot, then put in 6 cups of sugar and 3 cups of water. Bring this up to a boil and when the sugar just starts to brown add the lemons. Simmer the lemons in the sugar until the lemon peel turns translucent.
Place silpat or wax paper on two cookie trays and layer the trays with sugar. Once the candied lemons are ready, using a fork scoop out the peel and layer them on the cookie trays in a single layer and try to make it so they don’t touch. Sprinkle them with sugar to cover. Let them dry overnight.
Once they are dry, store in quart jars with the sugar they dried in.
You can eat them like this, wrap them in cellophane and give them as gifts, or my favorite: dip one side in dark chocolate. Mmmmmmmmmmmmmm…
Yield: 2 Quarts
Peel from 10 lemons
6 cups sugar
3 cups water
- Remove the skin of the lemon and remove as much pith as possible. Cut the peel into strips.
- Put lemon peel in a large saucepan with cold water to cover, bring to a boil over high heat then drain in a colander. Repeat this process 2 more times for a total of 3 times. Drain lemons in a colander
- Whisk the sugar with water. Bring to a simmer and cook for 8 to 9 minutes (if you took the temperature of the sugar with a candy thermometer it would be at the soft thread stage, 230-234).
- Add the peels and simmer gently, reducing heat to retain a simmer.
- Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels as it will introduce crystals into the syrup. If necessary, swirl the pan around to move the peels around.
- Remove peels with a fork and place on a sugar covered cookie sheet lined with a silpat or wax paper. Sprinkle the lemons with sugar. Let them dry overnight.
- Store them in their sugar.