If you liked those citrus twists from a few weeks ago you are going to LOVE these.
A pretty, simple and unique garnish for cocktails, ice cream and all manner of baked goods, candied citrus slices are a favorite around here. And they couldn’t be easier.
Just make a simple syrup with water and sugar, and simmer citrus slices for a bit. Let them dry overnight, and dip in some more sugar for a sparkly effect.
I love to adorn my Grandma Fay’s Passover sponge cake with these lovely slices, but the sky’s the limit!
2 cups granulated sugar, plus extra for dipping
2 cups water
Trim the ends of your fruits and cut into thin slices (between 1/8″ and 1/4″ thick). In a large heavy skillet bring the sugar and water to a boil, stirring until the sugar is dissolved. Reduce to a simmer and add the citrus slices in one layer, working in batches if needed. Turn every 15 minutes until the rinds are softened and a bit translucent, about 45 minutes. Transfer to a baking sheet lined with parchment paper or a Silpat and let sit overnight.
You can use the slices “as is” – they will remain somewhat sticky in this state – or dip lightly in granulated sugar and transfer to a wire rack to dry.
This delicious recipe brought to you by Sheri Silver