Candied Lemon Peels (and Lemon Simple Syrup

• Vegan
• Gluten free

• Produce

  • 1 Peel of

• Baking & Spices

  • 1 Dark chocolate
  • 1 Granulated sugar
  • 2 cups Honey or sugar

• Liquids

  • 1 Tap water

Found on acleanbake.com

Description

Ingredients

• Peel of 4-5 large lemons, meat removed, thinly sliced
• Tap water
• 2 cups honey or sugar, or 1 cup each (I used honey)
• Granulated sugar for garnish (optional)
• Melted dark chocolate for dipping (optional)

Directions

• In a stockpot that fits the prepared peels with room to spare, cover the peels with tap water and bring to a boil. Boil for 3-5 minutes before draining. Return the peels to the pot and repeat. After the second boil, put the cooked peels in a bowl and set aside. Put the sugar or honey (or both) plus an additional 2 cups of water into the pot, stir briefly, and bring to a boil. Stir to dissolve the sugar/honey into the water, then add lemon peels. Boil for 1 hour until the water is thick and has reduced to below the level of the lemon peels and the peels are translucent. Turn off the heat and let the peels cool completely in the pot with the liquid, with the top off. Once the peels and cooking liquid have cooled completely, strain the peels, reserving the liquid in a separate container. Place a cooling rack over a cookie sheet or cutting board covered with wax paper or a nonstick pad. Spread the peels evenly across the rack and set aside in a cool, dry place to cool completely for about 24 hours, or dry for about 3 hours before pressing gently into a bowl of granulated sugar to coat. Once the peels are completely dry, or have been thoroughly coated with sugar, dunk halfway in melted chocolate and place back on the drying rack until the chocolate solidifies (optional). Store peels and simple syrup separately in airtight containers at room temperature for up to a week, or in the freezer for up to 6 months.