I have wanted to make ‘artisan’ baked goods for a long time now. The staple of any decent Artisan bakery being the sourdough bread, in my opinion. [Read more…]
Candied lemon peel, orange or grapefruit for that matter, is super easy to make and tastes fantastic!
It can be enjoyed in cakes, breads, and used as decorations or finishing touches. You can also vary the size of the peel. Have larger strips, or smaller grated peel to suit your needs.
Well worth the effort to make, this is a useful method to add to your baking repertoire.
- 2 lemons
- 225g caster sugar, plus extra for sprinkling
- 225ml water
- Rinse the lemons. 'Top and tail' the lemons and with a sharp paring knife vertically peel strips between the top and the tail. Very finely slice the peel.
- Place the peel into a small saucepan and cover with water. Over a medium heat, bring the water to a simmer and blanche the peel for about 10 minutes until it becomes a little translucent. Drain and set the peel aside.
- In the same pan, add the sugar and the 225ml of water. Once again heat until the sugar dissolves and you have a syrup. Add the peel and allow to simmer for about 15 minutes.
- Prepare a drying area by placing some baking parchment under a wire cooling rack. Drain the syrup and place the peel, equally spaced on the cooling rack. Sprinkle with caster sugar to coat thoroughly. Allow to cool and dry out completely.
- Store in an airtight container or use immediately.
For variation you can use orange or grapefruit peel. You can also vary the size of the peel by having larger slices, or grating the peel.
Source: The Contented Baker
Flavoured sugars are easy and quick to put together. Admittedly they will need a few weeks for the flavours to infuse completely but if you are a keen baker these are a worthy addition to any store cupboard. Also, they make a welcome and useful gift to any avid baker. Just present in a lovely jar, or tin, and add ribbon!
There really is not much science to making flavoured sugars. Basically, you can use any sugar, caster, granulated, golden caster and infuse with either lavender, cardamom pods, cinnamon sticks or vanilla pods. Whatever you have available, or whatever you want to use.
As you can see I have shown a lavender infused sugar. I also have some cardamom infusing at the moment. The smell is absolutely divine! I cannot wait to use it.
- 1 No. sterile jar, with lid
- Sugar of your choice, caster, granulated, golden caster or demerera
- Culinary lavender, or cardamon pods, or vanilla pods (2 or 3), or cinnamon sticks (2 or 3)
- Take one sterile jar with a lid.
- Pour your chosen sugar into the jar.
- Add your chosen infusion. The quantity to suit what you have available, or your palate.
- Secure the lid and shake.
- Allow to infuse for approximately 3 weeks to gain the full benefit of the flavoured sugar.
Source: The Contented Baker