Remember the yuzu curd that I made not too long ago, well to fully utiltised this precious babies, I made some Candied Yuzu Peel as well.
When I first started blogging, an overseas blogger that I know, made candied orange peel and I was thinking whether it will be achievable in our weather. Though I could have used orange peel to test it out back then but somehow I never gotten into doing it.
So this time round, I decided to use yuzu instead as the smell of yuzu's skin is so heavenly.
Verdict: This tasted so good that I regretted it is only a small portion. Will definitely be nice to serve this on Lunar New Year to cleanse the palette from all those fatty food.
Now I am thinking I might try using orange peel instead. In the meantime, I am going to do a small test to see whether it store well inside the fridge and not having the sugar crystal melting away.
Result: The sugar coating is still good after a period in an air tight container store inside the fridge.
What you need:
6 yuzu skin
½ cup sugar
Slice of the white pith as much as possible.
Cut into ¼" thick.
Place yuzu skin in a pot and add cold water. Bring to a boil and discard water. Repeat another time.
In another pot, add water and sugar and bring to a boil. Add in yuzu skin.
Bring to a boil, remove the foam using a stainless spoon.
Lower down to flame and continue to simmer for 45 mins - 1 hr. The liquid syrup should left about two or three tablespoon only.
Drain and lay yuzu slices evenly spaced out.
Let it dry for 3 hours.
Coat with sugar.
Store in air tight container in the fridge.