Homemade Candied Lemon Rind
These grown-up versions of gumdrops are tart and chewy citrus strips.
- Yield: Makes about 75 two-inch strips
Source: Martha Stewart Living, April 2003
- 3 large lemons, quartered, flesh removed, plus juice of 1 lemon
- 2 1/2 cups sugar, plus more for rolling
Slice rind into 2-by-1/4-inch strips. Blanch in a pot of boiling water three times; start with fresh water each time.
In a medium heavy-bottom saucepan, bring sugar and 3 cups water to a boil, stirring to dissolve sugar. Add lemon juice and strips; return to a boil. Reduce heat to low; cook until strips are translucent, 1 to 1 1/2 hours. Let cool in liquid.
Using a slotted spoon, transfer strips to a wire rack; spread in a single layer. Let stand until completely dry, about 2 hours. Roll in sugar, coating thoroughly.