Making candied fruit is really a simple process. You infuse fruits and citrus peelings in sugar syrup. You can make candy orange wedges, orange peel, lemon peel, grapefruit peel, pineapple and fresh cherries. You can also make candy fruits, like carrots for carrot cake decorating.
You'll need two sauce pans, one for making the syrup, and another to blanch the fruit. This is a recipe for candied orange peel.
Simple syrup is used for creating candied fruits, adding flavor to cold drinks, and adding moisture to sponge cake. There are different strengths of simple syrup for different uses. Thin simple syrup, produced with 1 part sugar to 2 parts water, is used to brush on cake layers, mostly sponge cake, to provide extra moisture and sweetness.
Combine equal parts of sugar and water inside a medium saucepan. Bring to a boil and let the sugar dissolve. You don't need to stir the syrup, but in the event you do it will do no harm. You can flavor the syrup. Take the syrup off the heat and cool slightly.
Remove the bottom and top of an orange. Set the flat end of the orange on a cutting board. With a sharp paring knife, slice the peel off in strips, starting at the top and slicing downward, following the curve as much as possible. Do not worry about cutting off the white pith from the peel.
You can candy the peel as it is, or cut into strips that are 1/4 inches wide, to use in cake decorating and garnishes. You can also dip it in chocolate and use it for a snack. Larger peels, like grapefruit ought to be cut into strips for even cooking.
Place the peel inside a pot of cool water. Bring water to a rolling boil, remove from heat and transfer the peel into a colander to drain. Repeat the process twice more. For grapefruit or perhaps a much more tart flavored fruit, you will need to blanch them seven or eight times.
Remove the pot from heat and let it cool. The orange rind can be stored in its own syrup for weeks in the refrigerator. You may select to drain them and roll them in sugar. Sugared rinds tend to dry out quite fast and should be eaten within a few days. You can dry the peel and dip it in tempered chocolate to make it last a bit longer.
You'll need two sauce pans, one for making the syrup, and another to blanch the fruit. This is a recipe for candied orange peel.
Simple syrup is used for creating candied fruits, adding flavor to cold drinks, and adding moisture to sponge cake. There are different strengths of simple syrup for different uses. Thin simple syrup, produced with 1 part sugar to 2 parts water, is used to brush on cake layers, mostly sponge cake, to provide extra moisture and sweetness.
Combine equal parts of sugar and water inside a medium saucepan. Bring to a boil and let the sugar dissolve. You don't need to stir the syrup, but in the event you do it will do no harm. You can flavor the syrup. Take the syrup off the heat and cool slightly.
Remove the bottom and top of an orange. Set the flat end of the orange on a cutting board. With a sharp paring knife, slice the peel off in strips, starting at the top and slicing downward, following the curve as much as possible. Do not worry about cutting off the white pith from the peel.
You can candy the peel as it is, or cut into strips that are 1/4 inches wide, to use in cake decorating and garnishes. You can also dip it in chocolate and use it for a snack. Larger peels, like grapefruit ought to be cut into strips for even cooking.
Place the peel inside a pot of cool water. Bring water to a rolling boil, remove from heat and transfer the peel into a colander to drain. Repeat the process twice more. For grapefruit or perhaps a much more tart flavored fruit, you will need to blanch them seven or eight times.
Remove the pot from heat and let it cool. The orange rind can be stored in its own syrup for weeks in the refrigerator. You may select to drain them and roll them in sugar. Sugared rinds tend to dry out quite fast and should be eaten within a few days. You can dry the peel and dip it in tempered chocolate to make it last a bit longer.
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