Candied Citrus

I borrowed this recipe from the amazing Lael Cakes bakery in Brooklyn. The chef makes beautiful vegan and GF cakes that are masterpieces. She uses evaporated cane juice in most of her recipes because it goes thru less processing than regular sugar. Unfortunately, that’s hard to get on this island so I used C&H’s superfine professional Baker’s Sugar. The result was the same: delicious, bright bits of sunshine.

Really, it’s just simple syrup and slices of fruit but it’s nice to have this one in a recipe box. Candied citrus is one of my favorites and dipping them in tempered dark chocolate is just heaven.

Candied Citrus
Print Recipe
A delicate candy touch to add to cakes, fancy drinks, or just to satisfy your sweet tooth.
Prep Time
8 minutes
Cook Time
40 minutes
Prep Time
8 minutes
Cook Time
40 minutes
Candied Citrus
Print Recipe
A delicate candy touch to add to cakes, fancy drinks, or just to satisfy your sweet tooth.
Prep Time
8 minutes
Cook Time
40 minutes
Prep Time
8 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Combine the sugar and water over medium heat in a saucepan until syrupy, stirring occasionally to prevent burning. Thinly slice citrus, cutting in half from the stem first and then each half into crescents. Cook these pieces in the hot sugar solution over medium heat for about 10 minutes. Cover a baking sheet with parchment paper and transfer the sugared fruit to it. Bake at 235°F for 20-30 minutes until the fruit is shiny and the texture crisp. Allow the fruit to cool before removing from baking sheet. Larger fruit takes longer to bake.
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