Right in time for Halloween.
I have had this recipe forever
and finally got around to giving it a whirl.
They look just beautiful.
1 pink grapefruit
8 cups cold water, divided
6 cups sugar, divided
1. Using a vegetable peeler (I used a paring knife) peel
rind from fruits trying to include as little of the bitter white pith
as possible. In a large saucepan, cover the zest strips with
2 cups cold water. Bring to a boil; drain and rinse zest
under cold running water. Repeat procedure two more times,
using fresh water each time.
2. Return blanched zest strips to the saucepan. Cover with 4 cups
sugar; add remaining 2 cups water. Bring to a boil; reduce
heat to a simmer. Continue to simmer until zest is
translucent in color, about 10 minutes.
3. Remove from heat; cool and drain. Lay strips on a wire rack
set over parchment paper. Allow to dry for at least
4 hours at room temperature.
4. Toss zest in remaining sugar, coating completely.
Transfer to an airtight container. Store at room
temperature for up to 1 month.
Warning: when I ate them, I made a
"Kodak face." I am not the sweet/sour
sort of candy lover.
My son thinks they are great.
(They resemble the Airhead candy)
Also, when I tried to use a potato peeler,
I had issues so just used a paring knife.
They also make a great centerpiece though
I think they might be gone by the weekend:)
Until next time,
Nimble Fingers and Even Stitches