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Posted by penny Weigh and cut fruit, place in saucepan. For ever 450 g (1 lb )fruit make a syrup with 284 ml (10 fl oz.) of the reserved water and 175 g (6 oz) sugar. Leave 2 days. To dry. To store. pack in layers, each layer separated by greaseproof or waxed paper. Place in wax or cardboard cartons. It is important that the containers are not airtight or the candy might go mouldy. hope this is not too compicated. cheers Penny.
on January 14, 2006, 11:57 am, in reply to "orange peel candy"
212.84.120.81
Hope this is suitable.
Cover with cold water.
Bring to the boil and simmer until fruit is just cooked.
Do not overcook.
Drain off the fruit into a heat proof bowl.
Reserve the cooking water.
Place water with sugar into a heavy bottomed saucepan and SLOWLY bring to boil.
Continue cooking over a moderate heat until a thin syrup is formed.
Pour syrup over fruit making sure all fruit is covered.
Leave 24 hours.
Every day for 3 days, drain off the liquid into a saucepan and add 85 g (3 oz) sugar.
Bring to boil and pour syrup over fruit.
On 5th day, drain off the syrup into a saucepan and add 85g (3 oz) sugar
Bring to boil and when sugar is dissolved pour over the fruit.
Repeat the process and leave fruit soaking for 4 days.
use slotted spoon to lift fruit and spread out on clean, dry baking sheets.
Leave fruit to dry out in a very cool oven 38c. 100f. gas 1/4 - 1/2
Turn fruit occasionally so that all sides are dry.
It is ready when all dry and not sticky.
Cover with a piece of waxed paper tied with string.
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