My 300 g of peel make sugar syrup: boil 200 g of water, place 450 g of sugar, allow to boil. Merge with crusts last of the water and throw the crust soaked in syrup. Bring to a boil (but not boil), set aside in a cool place for a day. To do this procedure for 4 days. Check whether the candied fruit. Take out one stick, striped, and watching the surface should be glossy, the syrup is very thick, slowly flowing down. Give the syrup to drain completely, about 2 hours. Spread on a baking sheet baking paper on it – candied and dried half an hour at 50 C. After pull out, dip them in the sugar thickly and again spread on the paper, this time for longer drying. It took me 3 hours, but may be more – try it yourself. The candied fruit should not be sticky but should not be as dry noodles. Cool them and place in a well closed container at the store. Store the candied fruit for a long time. Or eat (which we successfully did))).
арбуз? А причём тогда лимоны и апельсины?
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