Candied Citrus Peels
I'm all about easy ways to make food look way more elegant and refined than it really is. I mean, come on, it's half the work for twice the praise. Candied citrus peels do just that. People are always like "oooo, aaaaah" and what not but it's hella fricken easy and equally delicious.
Also, if you ever make a cake and don't have the energy to do a perfect job of frosting it, just throw some of these on there and cover up any imperfections. I ate too many of these today. Whatever.
- 1 cup water
- 2 cups sugar
- 2 cups citrus peels, cut as desired
- Bring water and sugar to a boil in a medium sauce pan and let boil for 5 minutes until the liquid is about as thick as maple syrup
- Bring heat down to medium
- Add in citrus peels a few at a time, being careful not to overcrowd them
- Simmer peels for 5 minutes in the syrup
- Remove, strain, and place into bowl of reserved extra sugar
- Toss in extra sugar until evenly coated, dust of excess and place on parchment paper to dry
- Repeat steps three through six until you have used all of the peels
- Allow to dry out on the counter (so that they have access to air flow) for four hours to overnight
- Store in refridgerator for up to one week