How do I whip up tangy lemon peel candies?

Lemon lovers, rejoice! Learn how to make tangy and refreshing homemade lemon peel candies. A burst of citrusy joy in each bite!

You'll need

Items needed to answer the question, How do I whip up tangy lemon peel candies. Items include: Lemons Sugar Water

Lemons 4-5 lemons
Sugar 1 cup
Water 1 cup

Take note
Be careful when handling the boiling sugar syrup, as it can cause burns. Make sure to use a candy thermometer to ensure the sugar reaches the correct temperature. And remember, while these candies may look innocent, they pack a tart punch!

1

Get Your Lemons Ready

Start by washing and scrubbing your lemons thoroughly. You don't want any dirt or pesticides ruining your candy party. Then, using a sharp knife or a vegetable peeler, carefully remove the lemon zest, making sure to avoid the bitter white pith. Set the zest aside for now.

2

Blanching is Bae

Place the lemon zest in a small saucepan of boiling water and let it blanch for about 2 minutes. This will help remove any bitterness from the peel. Drain the zest and rinse it under cold water to cool it down. Pat it dry with a paper towel and set it aside.

3

Sugar Syrup Magic

In a medium saucepan, combine 1 cup of sugar and 1 cup of water. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Clip a candy thermometer onto the side of the saucepan, making sure it's submerged in the sugar syrup. Cook the syrup until it reaches a temperature of 238°F (114°C). This should take about 8-10 minutes.

4

A Dash of Sweetness

Once the sugar syrup reaches the desired temperature, add the blanched lemon zest to the saucepan. Stir gently to coat the zest with the syrup. Reduce the heat to medium-low and let the mixture simmer for about 40-45 minutes, until the zest becomes translucent and tender. Keep an eye on it and give it a stir every now and then.

5

Drying Time

Using a slotted spoon or tongs, transfer the candied lemon zest to a wire rack set over a baking sheet or parchment paper. Arrange the zest in a single layer and allow it to dry for about 24 hours. This will give the candies a chewy texture and intensify their lemony flavor. Patience is a virtue, my friend!