Candied Lemon Peel
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
Cut peel into halves or quarters.
Add salt to 1 quart water; add peel.
Let stand overnight.
Drain; wash thoroughly.
Place peel in saucepan; add water to cover.
Simmer, changing water several times, until no bitter taste remains and peel is tender.
Drain; cut in strips.
Combine 2 cups sugar, 1 cup water, and corn syrup in saucepan; cook to 234 degrees on candy thermometer or until syrup forms thread when dropped from spoon.
Simmer until peel is transparent; drain.
Roll peel in sugar.
Allow peel to dry well before packing for storage.