Sunday, 28 April 2013

Sugary Orange Peel Recipe

Sugary Orange Peel Recipe
These sugar-coated lemon or lime pieces entice plenty of enhances whenever I set them out at events. 


    4 medium belly buton oranges
    2 to 3 glasses glucose, split
    1 cup water
    1/2 tsp. salt
    1/2 cup semisweet choc snecks, optional
    2 tsp reducing, optional


    With a knife, score the remove from each lemon into areas. With fingertips, remove remove and white pith attached. Place remove in a saucepan; cover with the water. Carry to a steam. Boil, discovered, for Half an hour. Strain and do it again twice.
    Meanwhile, in another pot, combine 1 cup of glucose, the water and salt. Carry to a boil; steam and mix for 2 moments or until glucose is demolished. Strain remove and add to syrup. Carry to a boil; reduce heat. Cook, discovered, for 50-60 moments or until syrup is almost all consumed, mixing sometimes. (Watch carefully to prevent sizzling.) Strain any staying syrup.
    Cool lemon remove in a single layer on a foil-lined cooking sheet for 1 hour. Cut into 1/8-in. to 1/4-in. pieces. Spread staying glucose on an ungreased 15-in. x 10-in. x 1-in. pan. Spread pieces over sugar; throw to coat. Let take a position for 8 hours or instantaneously, throwing sometimes.
    If desired, liquefy choc snacks and shortening; mix until sleek. Dip one end of each lemon remove into chocolate; allow excess to drop off. Let take a position on wax paper until set. Store in an air-tight package for up to 3 weeks. Yield: 5 glasses.

Nutritional Facts 1 providing (1/4 cup) is equal to 90 calories, track fat (trace soaked fat), 0 cholesterol, 59 mg salt, 23 g carbs, 1 g fiber, track protein

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