Hello, world – all the Afterlife Cafe posts you’ve seen so far were from my trusty sidekick Bob — occasionally you’ll see a reference to “Ted” or “we”. I’m Ted.
I made a whole mess of candied tangelo peel today for hot cross buns. I usually candy tangerine peels and thought I’d give tangelos a whirl – they have sturdier peels which makes this a bit easier. These last a long time in an airtight container in the freezer – I just finished a slightly stale batch that was still usable from December 2010.
Start with the whole peels of 8 tangelos, torn in pieces as large as possible.
Put the tangelo peels in a saucepan and cover with cold water.
Bring to a boil, then simmer over very low heat until the white part of the peels scrapes off easily without the whole peel disintegrating – took me about 35 minutes but it depends how low you keep the heat, so check them often.
Drain the peels and let them cool 10 minutes.
Carefully scrape off the white part of the peels with a spoon and discard it.
Slice the peels into strips.
3 cups sugar
2 1/4 cups water
1/2 cup corn syrup
Back in the saucepan, bring this to a full boil, and carefully add the tangelo peels.
Simmer this over very low heat for about 45 minutes, stirring occasionally.
1 lb sugar in a large bowl
With a small amount of that pound of sugar, dust a half-sheet lined with a silicone mat.
Drain the peels. I haven’t figured out a great use for the syrup yet… maybe poaching fruit?
Quickly lay the peels out on the dusted silicone mat, using tongs to spread them out so they are touching as little as possible.
Let them cool to room temperature, about 10 minutes.
Dust the peels with a bit more sugar to make them easier to handle, then transfer them to the large bowl and complete dust the peels with sugar, packing down slightly so that no sticky parts remain exposed.
I usually let them dry for another hour, then store them in an airtight container in the freezer until I’m ready to use them.
You can eat these like candy, chop them up and put them in hot cross buns or other breads, top cakes with them, and lots of other things I’m sure. Tomorrow I’ll put some in a cherry glaze to serve with ham.