Candied Citrus Peels

I thought these looked so good... they went straight from the magazine to my stove top within hours. I had to have them immediately. They're just so fresh and pretty! I had a lot of fun prepping them as well. Slicing the peels and removing the pith was very relaxing for me...weird, I know... for me, cooking is more of a luxury than a chore. and let me tell you - my house smells soooo good right now. I should make these every day just for the smell.

1.Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.

2. Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.

3. Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)

4. Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes. Sugared peels will keep, covered at room temperature, for up to 2 weeks.

Thanks Martha!
I don't mind that you're a nasty control freak who dabbles in a bit of insider trading and knits ridiculously impressive afghan-like ponchos in the slammer. You know your way around a dang kitchen, and that's good enough for me! Go on wit yo bad self!
(yep, that just happened. A white mom from the Springville suburbs jee-ust said "go on wit yo bad self" ...deal with it.)