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Candied Grapefruit
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Candied Grapefruit

Date Added: January 14, 2014

Ingredients:

3 Unit Grapefruit pink grapefruit
2 1/2 Cups Sugar
1 1/4 Cups Water Heated To 105F
2 Tablespoons Corn Syrup light or dark
1 Unit Sugar for coating
5 Ounces Semisweet Chocolate 3 squa
1 Tablespoon Butter small lump
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Directions:

1. SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half.

2. Place peels in large pan, cover them with cold water and bring to boil.

3. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle.

4. Hold peels firmly against counter and gently scrape away most of white pith just below skin.

5. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like.

6. In 2-quart saucepan, mix together sugar, water and corn syrup.

7. Bring to boil. When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour.

8. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes.

9. While they are draining, thickly cover large plate with super- fine sugar.

10. Set several pieces at a time in sugar and turn them to coat them.

11. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar.

12. This process will need to be done in several batches.

13. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it.

14. Set aside sugared peels about 1 hour or until they are dried.

15. Carefully package them in tin or plastic container and store either in cupboard or refrigerator.

16. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter.

17. Stir well to ensure that mixture is smooth before removing from heat.

18. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp.

19. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks.

20. Set slices on parchment paper or cake rack and place in cool place to harden.

21. Once chocolate has set, pieces can be stored in refrigerator.

22. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Corn, Natural Sweeteners allergies.
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