Candied citrus

This recipe is for chocolate-dipped candied citrus peel

INGREDIENTS

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

Cut fruit lengthwise into 8 wedges (oranges, grapefruits) or 4 wedges (lime, lemon)
With a sharp knife, remove fruit flesh from the wedges, but leave white pith attached to rind!
Cut each section of peel lengthwise into strips that are about 5-8 cm (2-3 inch) long and 1 cm (½ inch) wide
Put into heavy sauce pan
Repeat (at least) 5 times:
Cover with boiling water
Let simmer for 5 minutes
Drain
Drain well
Spread out the strips on paper towels (separated)
In the sauce pan, combine 300 grams (1½ cups) sugar, 180 ml (¾ cups) water, and the ginger
Bring to a boil, then reduce heat and let simmer without stirring until sugar dissolves
Add the peels
Partially cover the pan and let simmer gently for 1-1¼ hours, or until the peels are tender and the syrup is almost absorbed
In the mean time, line a large tray with waxed paper
When the peels are done cooking, use tongs to transfer the hot peels to the paper, keeping the strips separated
Let cool
Roll the strips in 200 grams (1 cup) of sugar
Place the strips in single layer on fresh waxed paper, and let sit overnight to dry
If still sticky, sprinkle more sugar or roll again in sugar, and dry again overnight
Melt the paraffin wax in microwave (takes a while), or "double boiler" / "bain marie" over simmering water
Add the chocolate to the melted paraffin and heat in microwave until smooth
Dip the peels halfway in the chocolate, and twirl off the excess
Lay on waxed paper to harden

NOTES