Candied Lemon Peels (Lemon Crack)
My newfound frugalness is coming out with this recipe. I recently made some major menu changes that include making a green drink & doing lemon water everyday, so I go through quite a few lemons. I hate to throw out food, any part of it. We didn't want to put the peels in the compost because we've heard that citrus isn't really great to compost depending on what you read or hear from others. I had never heard of candied lemon peels, so I was surprised to see that it's actually a thing.
We don't have any safe store-bought treats or candies. Tripping into this out of frugality has grown into full-blown love. Both kids & hubby absolutely love it. They raved about it SO much that I had to break my sugar ban (also part of the drastic menu change) and try a piece. Gotta say, it's taking every bit of restraint I can muster not to sit down and polish off every last piece. And for hubby, the timing couldn't have been more perfect as he's been battling a nasty sore throat. He's taken it to work the last couple days to suck on so he can keep talking. Just a teensy bit needed as a teacher.
Naturally, we're breaking the mold by making this our own using a simple syrup with honey instead of sugar and somehow calling it candied lemon just doesn't do it justice.
Top 8 allergen free
Ingredients
6 organic lemons
1 1/2 cup cold water
2 cups raw honey
Sugar (optional)
Directions
Peel lemons in big pieces. Fill a medium sauce pan 3/4 full and add the lemon peels. Bring to a boil. Simmer for 10 minutes, then drain. Bring to a boil a second time. The double boil is needed to take away the bitterness of the pith & soften the peel.
Drain the peels & set aside. Add water and two cups honey to the saucepan and bring to a simmer, stirring until well blended, about 10 minutes. Add the lemon peels and simmer on low for 50-60 minutes, stirring occasionally.
Immediately lift out the peels with a fork and let them cool on a piece of oiled parchment paper. Set aside the syrup to cool. If choosing to use sugar, sprinkle over peels while still warm & wet. Slide parchment paper onto a cookie sheet & place in oven while it warms up to 170°F. Once the oven comes to temperature, leave it on for about 15 minutes. Turn off oven & leave peels in with the door closed for around 45 minutes. Take out of oven & let cool. When cooled put in a sealed container in the fridge. Be sure to hold on to that yummy lemon syrup. It can also be kept in fridge and is amazing added to hot teas to sooth sore throats or as a sweetener to treats.