HOW TO CANDY CITRUS FRUIT SLICES
Candying slices of citrus fruit is done using a similar method to candying citrus zest, but takes longer. Candied citrus fruit is not only a gorgeous dessert or in-glass beverage garnish, but delicious as well.
This technique can be used with almost any variety of lime, lemon, or orange. We haven’t tried it with fresh yuzu fruit yet but suspect the results could be very good. Meyer lemons are delicious, and candied blood oranges make a particularly striking garnish (but are a little bit more on the bitter side, so take that into account when choosing a dessert).
Because citrus slices float, you can’t candy as many of them in a pot as you can pieces of zest. For large batches you may want to use multiple pots (or keep your slices particularly thin and try to reuse your syrup).
- For each pot:
- 1 cup water
- 2 cups granulated sugar or evaporated cane juice
- Citrus fruit(s) of your choice (amount depends on the fruit’s diameter)
Depending on the consistency of the syrup after the slices are finished, it can be reused in various ways.
- If it’s still mostly liquid, you can reuse it for more slices or add it to sorbet or cocktail recipes.
- If it has become viscous (having reached the soft ball stage (240°F) or hotter), you can continue to cook it to make hard candy. Boil it until it reaches the hard crack stage (295-310°F) and very carefully pour it onto an oiled baking sheet or silicon baking mat in a pan. Before the sugar cools enough to harden, quickly score it with the blade of a knife coated with cooking oil. Once the candy has cooled completely, you can snap it into pieces along the scored lines.