How To make Candied Grapefruit
3 Plump, pink grapefruit,
- preferably organic 2 1/2 c Sugar
1 1/4 c Water
2 tb Corn syrup
Superfine sugar; for coating 5 oz Semisweet chocolate
1 tb Butter
SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like. In 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil.
When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature. Makes 3 Cups
How To make Candied Grapefruit's Videos
The soft candy made of grapefruit peel, simple formula, amazing taste
Welcome to a delicious day. There are delicious food here
Today's recipe is a soft candy made of grapefruit peel, simple formula, amazing taste
Ingredients:
Pomelo peel
Sugar 300g
Water 400g
How To Make Candied Lemon Slices- Rosie's Dessert Spot
OUR CAKE DECORATING COURSES:
In this cake decorating tutorial, I demonstrate how to create candied lemon slices. Follow this method for most candied fruit types.
RECIPE:
1.5 cups water
1.5 cups sugar
3 to 4 drops yellow gel food colouring
FULL LIST OF TOOLS THAT I USE:
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
SWISS MERINGUE BUTTERCREAM:
ULTIMATE GANACHE RECIPES:
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Stop Throwing Away Orange Peel! Make the Fondest Snack (Only 2 Ingredients)
Candied Grapefruit Peels
Turn those citrus peels from fresh juice into something edible with this simple candy recipe. This dessert is not only tasty, it reduces food waste.
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???? PRINTABLE ????
???? INGREDIENTS ????
4 grapefruits, the peels
2 cups sugar
1 cup baker's sugar
Water
???? INSTRUCTIONS ????
After you use the citrus fruit of 4 grapefruits, whether it be by juicing or something else, you'll need to scrape out all remaining fruit with a spoon. You don't have to get all Type A about it. Some can be left behind.
Then you want to cut the peels into strips. Of course, this depends on how you plan to use the candy. If you are going to use it as a garnish, julienning the peels is probably best. But if you are going to put them in a candy dish or mix them in with your granola, you might want to cube them. If you are going to eat them off of your partner during some sexy fun time, maybe slice them into rings?
Add the peels to medium sauce pot and cover them with about 1-inch of water. They're going to float so you need to push them down in the pot to ensure you have enough water.
Transfer them to the stove and bring them to a boil over a medium-high heat. Once the water is boiling, strain the peels. I love this part, the whole house starts to smell like warm citrus. It's a bit intoxicating.
Repeat step four at least three more times using fresh water every time. This is to remove some of the bitterness in the pith. If you like orange marmalade, doing this four times should be enough. If you aren't a fan of bitter, you can do it two more times.
For our fifth boil, you are going to add 2 cups of sugar along with the water. Bring it to a boil and then reduce it to a low simmer. Cook the peels for two hours. If the water starts to cook down too fast, just add a bit more.
Remove the candied peels from the stove. They should be Gummi Bear-like and the sugar and water mixture will be syrupy. If you want eat these immediately, place the candied peels on a drying rack and let them firm up. Do this for a few hours. Or you can store them in the refrigerator for up to a week until you are ready to use them.
Once the peels have cooled and firmed, place 1 cup of sugar in a shallow bowl and roll them in it. You can mix this up too. Mix in 1 tablespoon of dried ground ginger with the peels to add a bit of spice. Clove would also work.
How beautiful are these? Do me a favor and read up on food waste. There is a lot you can do to help.
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Jacques Pépin: How to Make Candied Orange Peels
Chef Jacques Pépin demonstrates how to crystallize orange skin to make candied orange peels.
How to Make Candied Orange Slices | Hungry AF
Got an orange? Are you bored with a lot of time on your hands? Make these super easy and delicious candied orange slices! Great for a last-minute holiday treat.
For more Hungry AF recipes:
INGREDIENTS
1 navel oranges
1 1/2 cups water
1 cup granulated sugar
4 oz dark chocolate
RECIPE
Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into ¼” slices.
In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices.
After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened.
Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.
Melt chocolate and dip slices halfway. Place slices on a parchment-lined tray and chill.
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