Thank you for this video. I am making a cake for my granddaughter’s birthday and I wanted to put candied lemon slices on it. The information you have imparted is invaluable to me. I feel quite confident now in going ahead to make my project. Thank you.❤
I hoped to learn, even with the bitter taste you mentioned from boiling the fruit slices - Do you or can you utilize this for other receipes, or is it best to toss out??
Hi! I am looking forward to trying this recipe. I was wondering if it’s ok to bake the slices on a low heat instead of drying them overnight to speed up the process?
Hi! I think that should work but I haven't tried with this particular method before. I would put your oven on the very lowest temperature and maybe even crack the door open to make it like a dehydrator. If you try it let me know how it works out!
Check with the utube posted, although perhaps even dry in a dehydrator, super low or a personally made old window to frame pull out screen drawer to keep covered, or on a spice rack in a window seal for a day or less. This has given seriously wonderful results, rather than a few days to dry peels for another project, it takes a only day-two tops.
I just did this for some muffins I made. I believe I followed the steps pretty well. I cut the slices fairly thick. The flesh still fell apart really badly. Any advice anyone? Did I boil to high or too long perhaps? The initial boil was about 15 minutes and the second in the syrup was around 10. Oh and I just tried one. The rind is still crazy bitter. I hope my muffins aren’t. I used some zest from the same batch of fruit for them.
I’ve only done it once or twice and they came out great, which is dumb luck with a new recipe. I don’t think you boiled them long enough in the syrup she said 20-40 minutes, until they’re translucent. Maybe watch the video again to check time on the first boil (I didn’t do that before, but will try it next time).
Hi, do you leave them to dry in or out of the fridge. And if I was to decide to sugar coat them do I do that right away as the come out of the syrup or do it after the drying process. Thank you.
I tried making this today. It's still quite bitter tho, mom and sis can't even eat it without grimacing. I boiled the sliced citrus (I used lemons) for 15 minutes, and then shimmer (almost poach) them in sugar for approx. 40 minutes. I think it has to be boiled at least three times. I usually make orange marmalade with orange peel, and I boil the peel 3 times (I change the water every time). It still has bitterness but not too much. This recipe tho... it is so bitter, I dunk one slice in my tea and although it's drinkable, the taste is not enjoyable. Also since we have to slice it thickly, it's kinda hard to chew. It looks nice, yes, but it's not edible to everyone. Do you intend to make it bitter and very chewy? Can you actually chew it? I'm really curious. I really want to make this right.
I haven't found my candied citrus to be too bitter using this method, but it could also definitely vary depending on your fruit. Some lemons have a thicker, more bitter pith than others so it might be help to boil them three times like you said. The finished slices will still be slightly bitter, like marmalade would be. The texture is quite chewy, like a thick gummy candy, but not impossible to chew! You could also definitely try slicing them thinner if that suits your preference 😄
I haven't tried yet, although I noticed with one store I usually purchase lemons, all is fine, however the one time I purchased from another store, there was more of a bitterness, which after checking the rest of a few things I don't usually buy there, the celery made the obvious connection....it seems either a storage issue or they store sprays with a chemical to assist with lasting longer until purchased, never again, although fyi to anyone experiencing, try a different store to determine the best product with less of that and stay with them.
Did you wash the fruit before you boiled it? Some of them have a coating on them to make them last longer and you need a wash that gets rid of the coating
I just did this for some muffins I made. I believe I followed the steps pretty well. I cut the slices fairly thick. The flesh still fell apart really badly. Any advice anyone? Did I boil to high or too long perhaps? The initial boil was about 15 minutes and the second in the syrup was around 10. Oh and I just tried one. The rind is still crazy bitter. I hope my muffins aren’t. I used some zest from the same batch of fruit for them. Anyway, what might I have done wrong? - Bitter and falling apart 😟
Hi there! Sorry things didn't work out for you, but I hope this helps: While I haven't had problems with bitterness, it seems like things can vary a lot depending on the quality of the fruit. So depending on the variety, where it was grown, how old it is, etc., the pith might be more or less bitter. Also, I believe that if you have fruit with a really bitter pith, draining the water and repeating the boiling process with fresh water a few times can help get rid of that bitterness. For the flesh falling apart: What kind of citrus did you try? If it's something more delicate, you could try a more gentle simmer instead of a rolling boil.
@@BakingButterlyLove I'm a bit of a lush when it comes to boozy desserts, so my mind immediately went to a whiskey/whisky, rum or bourbon spiked citrus syrup for a cake drizzle. Maybe a whiskey orange bundt cake? Sort of an 'old fashion' inspired cake.
~I cut up the fruit & I put the syrup with the cooked fruit in jars. It's delicious on top of plain yogurt. I'm making 3 double batches now & I use = parts of sugar & water & I added 1 Tbsp lemon juice to my syrup. You just have to cook it to the desired syrup thickness you want. You could add it to hot water for a tea with a slice of the candied fruit on top, or in tonic water with a good Gin for a nice twist on a gin & tonic 😊👍. So many ways to use the syrup, drizzled onto an orange cake that's still warm with holes poked in it so the syrup will seep through, let cool & top each slice with fresh whipped cream & a slice of the candied fruit cut in half & put into the whipped cream🥰 poking out for deciration & an extra treat 😊 yummy❣
@@ggmatelmao3947 I made them, not bad but the rinds are a bit bitter and the strange itself is too sweet for my taste. Next time I'll just do rinds and longer boiling
I accidentally added the granulated sugar before it dried off fully. It is now on a cooling rack, Will me doing this step mess anything up? Also the Cake looks amazing
This recipe isn't intended to make the oranges crispy, but chewy. If you're having trouble with the oranges becoming sticky you can toss each piece with granulated sugar. But make sure they're totally dried out first!
Yes if you are buying waxed fruit and you don't want to eat that you should wash them. Depending on your location you can also get organic fruit that's unwaxed!
I find it easiest to perhaps use a really sharp scissor & cut the peel as close to the inside of the pulp as possible but then it would not look good for deco
Place on a spice rack or something like that in a window seal, and usually takes a day, with a lovely scent in the house, wretched sun and heat make it dry quick. Other options known, let me know if interested and I can share.
This happened to me when the fruit was sliced too thin. The flesh in the middle shrinks a lot as they cook, so it's better to start with a slightly thicker slice.
Thank you for such an informative video. I loved all the explanations detailing why you do things a certain way. Love it!
Thank you for this video. I am making a cake for my granddaughter’s birthday and I wanted to put candied lemon slices on it. The information you have imparted is invaluable to me. I feel quite confident now in going ahead to make my project. Thank you.❤
Me encanta la pastelería, es un excelente trabajo
That is delicious... and simpler than I thought... it just takes a bit of time.
Buen video para hacer un buen pastel
Thank you❤ I like this recipe it's very easy ❤
They look gorgeous
I hoped to learn, even with the bitter taste you mentioned from boiling the fruit slices - Do you or can you utilize this for other receipes, or is it best to toss out??
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Adoro receita de laranja! 🍊
Me encanta ❤❤❤
Very good
Lovely video. Thanks sharing, can I put this inside a fruit cake? Also what idea besides decorating cakes can I use this candied citrus from.
dont know about inside… you can decorate it with the slices but exerimenting never hurts!
Top😊
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don't throw out the boiled citrus water! makes for a fantastic tea hehe
This is a great suggestion! I love tea thank you 🙂
It's bitter, tried it once never again
@@lirastolons4951 no problem, it’s quite good with honey + the water still has the citrus nutrients 🤗
@@SaminSays I forgot I commented on this lol I tried it and it was soooo good I loved it 😍
@@lirastolons4951 yay im so glad! happy holidays to you
Vídeo muito bom, interessante 😊
I soak lemon slices in a jar of honey, after a while I can just
eat lemon slices without tasting Sour:)
Good job bro
Those look fabulous! Your cake looks beautiful! Subbed and liked!
Thanks so much!
Great that look awesome but my mom absolutely sucks and says it can’t have sugar can I use stevia?
Exelente lo are en casa
Hi! I am looking forward to trying this recipe. I was wondering if it’s ok to bake the slices on a low heat instead of drying them overnight to speed up the process?
Hi! I think that should work but I haven't tried with this particular method before. I would put your oven on the very lowest temperature and maybe even crack the door open to make it like a dehydrator. If you try it let me know how it works out!
i saw from other video that we can speed up the drying process using oven 100 degree celcius in 20 minutes
Check with the utube posted, although perhaps even dry in a dehydrator, super low or a personally made old window to frame pull out screen drawer to keep covered, or on a spice rack in a window seal for a day or less. This has given seriously wonderful results, rather than a few days to dry peels for another project, it takes a only day-two tops.
Tarefa 5 😮
I just did this for some muffins I made. I believe I followed the steps pretty well. I cut the slices fairly thick. The flesh still fell apart really badly. Any advice anyone? Did I boil to high or too long perhaps? The initial boil was about 15 minutes and the second in the syrup was around 10. Oh and I just tried one. The rind is still crazy bitter. I hope my muffins aren’t. I used some zest from the same batch of fruit for them.
I’ve only done it once or twice and they came out great, which is dumb luck with a new recipe.
I don’t think you boiled them long enough in the syrup she said 20-40 minutes, until they’re translucent. Maybe watch the video again to check time on the first boil (I didn’t do that before, but will try it next time).
Hi, do you leave them to dry in or out of the fridge. And if I was to decide to sugar coat them do I do that right away as the come out of the syrup or do it after the drying process. Thank you.
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Vídeo muito bom!
I had no idea 😮 and I call myself a cook 😅
I tried making this today. It's still quite bitter tho, mom and sis can't even eat it without grimacing. I boiled the sliced citrus (I used lemons) for 15 minutes, and then shimmer (almost poach) them in sugar for approx. 40 minutes.
I think it has to be boiled at least three times. I usually make orange marmalade with orange peel, and I boil the peel 3 times (I change the water every time). It still has bitterness but not too much. This recipe tho... it is so bitter, I dunk one slice in my tea and although it's drinkable, the taste is not enjoyable.
Also since we have to slice it thickly, it's kinda hard to chew. It looks nice, yes, but it's not edible to everyone.
Do you intend to make it bitter and very chewy? Can you actually chew it? I'm really curious. I really want to make this right.
I haven't found my candied citrus to be too bitter using this method, but it could also definitely vary depending on your fruit. Some lemons have a thicker, more bitter pith than others so it might be help to boil them three times like you said.
The finished slices will still be slightly bitter, like marmalade would be. The texture is quite chewy, like a thick gummy candy, but not impossible to chew! You could also definitely try slicing them thinner if that suits your preference 😄
The thickness of the Citrus Slice is the key to bitterness ... The thicker it is, the bitter it is ... Try to make them as thin as possible.
I haven't tried yet, although I noticed with one store I usually purchase lemons, all is fine, however the one time I purchased from another store, there was more of a bitterness, which after checking the rest of a few things I don't usually buy there, the celery made the obvious connection....it seems either a storage issue or they store sprays with a chemical to assist with lasting longer until purchased, never again, although fyi to anyone experiencing, try a different store to determine the best product with less of that and stay with them.
Did you wash the fruit before you boiled it? Some of them have a coating on them to make them last longer and you need a wash that gets rid of the coating
@@trashbasket11 Of course I did. I think the main culprit here is the pith of my fruits, probably they were too thick to begin with.
Can I sun dry them in the end instead of leaving them overnight
I've never sun dried anything before so I don't know how long it would take!
❤
Legal parabéns
Boiling the slices for just 10-15 minutes won’t reduce the bitterness of the slices. They’ll be super bitter.
Nunca tinha visto isso
I just did this for some muffins I made. I believe I followed the steps pretty well. I cut the slices fairly thick. The flesh still fell apart really badly. Any advice anyone? Did I boil to high or too long perhaps? The initial boil was about 15 minutes and the second in the syrup was around 10. Oh and I just tried one. The rind is still crazy bitter. I hope my muffins aren’t. I used some zest from the same batch of fruit for them. Anyway, what might I have done wrong? - Bitter and falling apart 😟
Hi there! Sorry things didn't work out for you, but I hope this helps:
While I haven't had problems with bitterness, it seems like things can vary a lot depending on the quality of the fruit. So depending on the variety, where it was grown, how old it is, etc., the pith might be more or less bitter.
Also, I believe that if you have fruit with a really bitter pith, draining the water and repeating the boiling process with fresh water a few times can help get rid of that bitterness.
For the flesh falling apart: What kind of citrus did you try? If it's something more delicate, you could try a more gentle simmer instead of a rolling boil.
Any tips on what you can do with the leftover sirup from the pan?
It's good for mixing into cocktails or iced tea! You can also brush it onto cakes if you're doing a citrus flavored cake.
@@BakingButterlyLove Thanks so much! Glad I saved it :)
@@BakingButterlyLove I'm a bit of a lush when it comes to boozy desserts, so my mind immediately went to a whiskey/whisky, rum or bourbon spiked citrus syrup for a cake drizzle. Maybe a whiskey orange bundt cake? Sort of an 'old fashion' inspired cake.
~I cut up the fruit & I put the syrup with the cooked fruit in jars. It's delicious on top of plain yogurt. I'm making 3 double batches now & I use = parts of sugar & water & I added 1 Tbsp lemon juice to my syrup. You just have to cook it to the desired syrup thickness you want. You could add it to hot water for a tea with a slice of the candied fruit on top, or in tonic water with a good Gin for a nice twist on a gin & tonic 😊👍. So many ways to use the syrup, drizzled onto an orange cake that's still warm with holes poked in it so the syrup will seep through, let cool & top each slice with fresh whipped cream & a slice of the candied fruit cut in half & put into the whipped cream🥰 poking out for deciration & an extra treat 😊 yummy❣
So. What about washing them before?? No recipe here mentions That! You did say about the removal of pips.
Rico 😋
Was that yellow fruit
lime or orange??
Lemon
@@LilPoopsie it's been 8 months since I asked the question 😂😂 damn that's a lot of time
Bro limes and oranges aren’t yellow though
Ok gonna make these with my mom tommorow, please pray I don’t burn my house down 😂 lol
How’d they go?
@@lucymachin6697 i see they are not responding so they might be not so well
@@ggmatelmao3947 I made them, not bad but the rinds are a bit bitter and the strange itself is too sweet for my taste. Next time I'll just do rinds and longer boiling
@@lucymachin6697 I’m gonna try them so I hope I don’t mess up lol
@@sanjoysarker6157 I put the extra sugar water with a pot of tea, a bit sweet but I can dilute it further
Emmy fun
I accidentally added the granulated sugar before it dried off fully. It is now on a cooling rack, Will me doing this step mess anything up? Also the Cake looks amazing
Nope that should be fine! In fact that way is better, so that the sugar granules will stick 😄
I tried it and it took like an hour ?? They didn’t seem translucent
I made this candied orange, but somehow it became so sticky and not crunchy at all. I need tips please. Ty
This recipe isn't intended to make the oranges crispy, but chewy. If you're having trouble with the oranges becoming sticky you can toss each piece with granulated sugar. But make sure they're totally dried out first!
Or Even save you remaining cereal bits, and toss in a bowl with a portion to coat, it also has the sugar granules and a nice added flavor.
Shouldn't you wash them to remove any coating before slicing? Or was that just not shown?
The slicing tip is super useful
Yes if you are buying waxed fruit and you don't want to eat that you should wash them. Depending on your location you can also get organic fruit that's unwaxed!
Can you freeze these?
mmm I love some transparent fruit.
the peel taste bitter. how to remove its bitterness?
I find it easiest to perhaps use a really sharp scissor & cut the peel as close to the inside of the pulp as possible but then it would not look good for deco
Boil in water 1-2xs first for about 10 mins rinse repeat
Maybe wash in dawn and then soak in vinegar, briefly, and wash again before slicing...that may assist in removing...
Would there be any way to speed the drying process ? By a lot ?
If you’ve a dust-free fan I’d use that
Place on a spice rack or something like that in a window seal, and usually takes a day, with a lovely scent in the house, wretched sun and heat make it dry quick. Other options known, let me know if interested and I can share.
Can we bake them along with brownies
How long do these last? On room temperature/ fridge?
I've never kept them around for so long to find out! But if they're properly dried they should keep at the very least for a few weeks in the fridge.
After the first boil I had nothing in the middle so idk what happened can u tell me?
This happened to me when the fruit was sliced too thin. The flesh in the middle shrinks a lot as they cook, so it's better to start with a slightly thicker slice.
Thank you so much but what the hell is up with that knife 0:49
Lol great vid but I want to get her a decent knife and some real tongs 👌
I thought it was a simple bread loaf cutting knife
You should drink the juice, it's very good for you if organic
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