[Sca-cooks] Candied fruits--oranges and lemons

David Walddon david at vastrepast.com
Fri Nov 13 17:18:44 PST 2009

I use thicker peels than Raphaella and if you have looked at her photos I
also don't waste that much peel! :)
I like a nice bite of peel so that is why I make them bigger.
Also dipped in chocolate (not period but AMAZING!) they make great 12th
night gifts. 
Since I am no longer allowed sugar I am wondering if anyone out there has
candied peep with any of the substitutes, or at the very least a combo of
sugar and a substitute?

On 11/13/09 12:43 PM, "Raphaella DiContini" <raphaellad at yahoo.com> wrote:

> Yes, sorry about that. It should read 1/4 cup water and 1/2 cup sugar for
> every 1 cup of boiled peels. I will definately try to remember that for the
> future. :) 
> In joyous & humble service,
> Raffaella 
> --- On Fri, 11/13/09, lilinah at earthlink.net <lilinah at earthlink.net> wrote:
>> From: lilinah at earthlink.net <lilinah at earthlink.net>
>> Subject: Re: [Sca-cooks] Candied fruits--oranges and lemons
>> To: sca-cooks at lists.ansteorra.org
>> Date: Friday, November 13, 2009, 12:32 PM
>> Hi, Raphaella:
>> You wrote:
>>> I chose to use a candying method similar to that which
>> Master Eduardo uses for his candied orange peels. The
>> oranges are peels are boiled in water three times, approx.
>> 20 minutes each, replacing the water each time (and
>> reserving the water from the first two boilings for
>> orangewater to wash the hands with). The peels are then
>> boiled in simple syrup starting with ? cup water, ? cup
>> sugar, for every 1 cup boiled peels. After letting them dry
>> in a dehydrator that is turned off (so it's not exposed to
>> the air, but I found actually using the heat dries it too
>> much), you can roll them in more sugar to coat the remaining
>> stickiness and give them a nice sparkle.
>> Note that i've removed some of the "?" where they were
>> clearly a special character meaning "no breaking space" and
>> where they were "curly" apostrophes.
>> But it still looks like you've got a secret recipe :-)
>> Special characters don't make it through e-mail. So what
>> really was in those question marks?
>> I've found with Word, at least, to override that MicroSoft
>> automatic feature, that if i write 1/2, it gets replaced
>> with a single special character, then if i re-type it, "1/2"
>> actually stays in place.
>> Another way is to use decimals - so 1/2 = .5 or 0.5
>> -- Urtatim (that's err-tah-TEEM)
>> the persona formerly known as Anahita
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