Ingredients: |
Ingredients: 3 cups water, for blanching
2-3 Limes, sliced thinly
3 cups water, for ice bath
Ice bath
3 cups water, for sugar syrup
1½ cups sugar
¼ cup sugar, for garnish
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Directions: |
Directions:Boil a 3 cups of water in saucepan
Prepare an ice bath (water and ice in a medium sized bowl)
Drop the lime slices into the boiling water and allow them to boil for 2 minutes before removing them and placing them in ice bath
Mix sugar and water in a heavy bottom saucepan, bring to a boil (do not mix after the first stir as over stirring the syrup could cause it to crystallize)
Turn down to a low to medium simmer
Prepare a wire rack with parchment paper underneath the rack to catch any syrup drippings
Once the syrup has reduced and reached a temperature of 220ºF (this should take about 20 minutes using a gas stove)
Place the lime slices in the syrup
Continue to heat the syrup and lime slices until it reaches 245ºF and starts foaming (this should take an additional 20 minutes using a gas stove)
Remove from heat
Remove the lime slices one by one using a fork or tongs (can use food tweezers if you have them) and place each slice on the prepared wire rack
When limes are dry, coat both sides of the lime slices by pressing them into the ¼ cup sugar (may need more sugar for good coverage)
Let the limes cool for 2 hours before enjoying |
Personal
Notes: |
Personal
Notes: Pooh's Notes of Love:
Candy thermometer works best for sugar temperature.
Thinner lime slices candy more evenly, dry faster, and create that glossy, translucent finish that's beautiful.
Let the candied lime slices air dry on a wire rack for several hours (or overnight) before storing. This extra drying time prevents excess moisture, which can lead to stickiness or unwanted crystallization later on.
For a firmer, less sticky result, they can be dried in a 200ºF oven for 1 hour.
Once fully cooled and dried, store candied lime slices in an airtight container between layers of parchment paper at room temperature for up to 1 week, or refrigerate for 2–3 weeks.
For longer storage, store in an airtight container or plastic wrap and freeze between layers of parchment paper for up to 3 months. Store till ready to use and then just take out what you need to use.
Save the syrup! The leftover lime syrup is incredibly flavorful! Thin with a bit of hot water if needed, strain, and refrigerate for up to 2 weeks. Use it to sweeten cocktails, mocktails, tea, or brush onto cakes and pastries for a bright citrus moment!
For easy cleanup, add about a cup of water into your saucepan with the leftover syrup and continue to heat for a few minutes. The added water will help to dissolve any crusted sugar bits that are clinging to your pan.
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This recipe for Delicious Candied Limes is from