|Encyclopedia of Kitchen History|
|by Mary Snodgrass|
This encyclopedia provides an overview of the evolution of foods and cooking styles, food storage, utensils, and equipment from pre-history to the...
Results 1 - 10 of 151 for candy peels
Scrub fruit peels. Using a ... for added flavor, you can add a vanilla bean to the syrup or a few drops of vanilla or orange oil. Keeps for 3-4 months.
Remove the colored portion of the orange peels and cut into ... with lemon or grapefruit peels or thinly sliced fresh ginger. Adjust water as required.
Carefully cut orange peel into 4 parts. ... will make orange peels less easy to ... desired, sprinkle with more sugar. May be kept in airtight container.
Remove peel in quarters using ... degrees on a candy thermometer or until ... remaining cup of sugar. Cool and drop on paper towels. Store in airtight container.
Place peel in a 2 ... minutes. Lift from syrup and place in pan of sugar or coconut and cover; then place on wax paper and let dry several hours or overnight.
Remove peel with white pulp ... more. Put 2 cups sugar in bowl and toss small batches of peel in sugar. Air dry 2 hours and store in air tight container.
In 5-quart saucepan over high heat, heat peel and 8 cups ... sugar. Lightly roll pieces of peel, a few at a time, in sugar, adding more sugar if necessary.
Add salt and peels to 4 cups ... water. Heat and stir until sugar dissolves. Cook slowly until peels are translucent. Drain; roll peels in sugar. Dry on rack.
Cut peel into thin strips. ... Remove, drain and rinse in cold water. Return to bowl and add 1/4 cup water and 1/2 cup sugar. Boil 6 minutes, stirring twice.
With a sharp ... peeler, score and peel 4 to 6 ... Roll peel in about 1 cup granulated sugar being sure to separate each strip. Spread on wax paper to dry.
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