[Sca-cooks] P: Candied Lemon Peels

[Phil Troy / G. Tacitus Adamantius]

Also sprach <jenne at fiedlerfamily.net>:
>Ok, so I have about 35 lemon peels soaking in water in the kitchen. I've
>changed the water twice and figure that I will change it a couple more
>times before candying them. But I have some questions.
>
>Someone asked me "aren't candied lemon peels supposed to be dry?" And I
>thought about it, and the fact that they are referred to as a 'sucket',
>and eaten with 'sucket forks' and thought, wouldn't it be more usual for
>them to be somewhat sticky, if you have to eat it with a fork?

There's a difference between suckets and the dryer, confit types.

If they're specifically referred to as candied in the recipe, that 
suggests a hard, dry product (candy, I gather, coming from Arabic 
roots denoting hard-crack sugar). Other forms are just preserved...

Adamantius