46 minutes ago, SLB said:[Dumb] question about candied citrus.
I am dealing with all of the collected citrus peel in my freezer, finally. There is too much of it. People, I don't even eat all that much fruit, so I don't know what is happening here.
But anyway, where was I. So -- the OLD-timey recipes have you candying the prepped peel in heavy syrup for several hours, followed by the final sugar-roll and whatever you're gonna do.
The NEWfangled recipes have you candying the prepped peel for, like, 10 minutes.
I assume that the former is a true preserve with a durable shelf-life, while the latter might . . . mold or something, after awhile; is this correct?
I've done candied peel microwave method and Instant Pot method, never the old several hours way. Once you roll it in the sugar and let it dry, it just gets drier and harder as it ages. I have never seen mold or anything growing on the peels I have processed.
