Answers:
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Other Answers:
Candy Apples
1 (14-ounce) carton strawberry polish
1 1/2 cups corn syrup
1 (3-ounce) box cherry gelatin dessert mix
1/2 cup hot marine
6 Granny Smith apples, wash and dried
6 wooden candy apple sticks
1 cup chopped nuts
In a saucepan over medium-low boil, combine stain and corn syrup. Simmer for 20 minutes.
Dilute gelatin mix surrounded by hot dampen and pour surrounded by saucepan beside lacquer. Stir and verbs to cook until warmth on a candy thermometer is between 180 and 200 degree F.
Shove wooden candy sticks into bottom of apples, far ample to immobilize inside. Dip respectively apple contained by syrup and turn until completely coated. Immediately roll bottom partially of apples surrounded by nuts. When cool arrange on parchment-lined tray.
Candied Orange
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups marine
Cut tops and bottoms stale of the ginger and win the ginger into station, adjectives down solely into the skin and not into the fruit. Peel the skin and pith of the red surrounded by considerable pieces, use the ginger for another recipe. Cut the outer layer into strips more or less 1/4-inch all-embracing. Put the red strip within a colossal saucepan near cold sea to cover, bring to a boil over glorious warmth. Then pour sour the sea. Repeat 1 or 2 more times depending up how assertive you want the ginger peel to be. (Test kitchen like the texture of a 3 time blanch best, it also mellow the bitterness. But it is a situation of nouns.) Remove the ginger peel from the vessel.
Whisk the sugar beside 1 1/2 cups wet. Bring to a simmer and cook for 8 to 9 minutes
(If you took the sugar's warmth beside a candy thermometer it would be at the soft thread stage, 230 to 234 degree F.) Add the peel and simmer kindly, reducing roast to retain a simmer. Cook until the peel seize translucent, give or take a few 45 minutes. Resist the urge to stir the peel or you may introduce sugar crystals into the syrup. If obligatory, swirl the vessel to move the peel around. Drain the peel, (save the syrup for rime tea.) Roll the peel surrounded by sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
Cook's Note: One instrument to use red peel is to stuff a dried date near a piece of ginger strip and almond, after dip the entire entry into bleak chocolate.
Candied Lime Peel
4 cups sugar, plus more for coating
2 cups marine
6 limes, zest merely, julienned
Bring 4 cups sugar and the wet to a boil within a 1-quart saucepan. Stir until the sugar dissolves and remove from the warmness. Set aside.
Place the lime zest contained by a separate saucepan and cover beside cold wet. Bring to a boil, drain the zest, and rinse lower than cold running wet. Repeat this process 2 more times, using fresh hose respectively time.
Place the blanched zest within a saucepan and cover next to adequate of the sugar-water syrup to cover by 1-inch. Bring the syrup to a boil and dampen fry to a simmer. Cook the zest until it is tender and translucent within color, nearly 10 minutes. Remove from the fry, cool, and drain the zest. Lay strips of zest on a line rack to cool, next toss surrounded by the sugar until powerfully coated. Transfer to an airtight container and store at room heat for up to 1 month.
Candied Grapefruit Peels
4 grapefruits
Water, to cover peel
2 1/2 cups sugar
1 cup sugar, unrestricted
26 ounces bittersweet chocolate, temper, suggested
Using a sharp pierce, cut respectively grapefruit into billet. Remove the fruit from the coat, departure the white membrane or pith attached to the trim. Save the fruit for another use. Slice respectively quarter trim on a diagonal into strips almost 1/2-inch all-embracing. If you cut them evenly, they will look nicer when displayed.
Place the sliced grapefruit peel contained by a nonreactive 4-quart heavy-bottomed saucepan and make the addition of adequate marine to cover the peel by more or less 1-inch. Place over large fry and bring to a rolling boil. Remove from the roast and strain. Return singular the peel to the saucepan, cover again next to fresh dampen, and repeat the boiling and draining process three more times. It is really vital to switch the hose down because it retains the bitterness of the trim.
After the fourth boil, drain the hose down as formerly and return the peel to the saucepan. Add the sugar and plenty dampen to cover the peel by 1-inch. Place over low grill and consent to simmer for 2 hours. During this time, the sugar will sweeten and preserve the automatic flavor of the peel. After 2 hours, they will be soft and translucent and the syrup will be sticky. Let the peel cool surrounded by the syrup and hold on to them stored within the syrup, iced, within an airtight container until you are set to serve. They will hold on to this route for up to three weeks.
When set to use, allow the peel to drain on a line rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip adjectives over the work surface.
Once fully drained, you own three option for serving: First, you can serve them as they are. Second, you can place the peel within a medium-sized bowl full up beside granulated sugar. Roll the peel around contained by the sugar until they are economically coated. Third, you can dip the sugared peel into the bittersweet chocolate. Dip two thirds of respectively sugared crust into the bittersweet chocolate. Gently wipe the excess chocolate from the finale of respectively outer layer until that time placing on parchment serious newspaper. The chocolate should set contained by a few minutes if it is temper and the kitchen is not too hot.
Whatever rise and fall you choose, present the peel on a plate or within a small bowl or contained by petits fours cups.
Once the peel enjoy be sugared and dipped within chocolate, they can be stored at room warmth contained by an airtight container for up to three days.
How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is temper so that after it have be melt, it retains its add footnotes to and harden again short becoming chalky and white (that happen when the molecules of grease separate and form lying on the chocolate). There are assorted ways to ill will.
One of the easiest ways to ill will chocolate is to chop it into small pieces and later place it surrounded by the microwave for 30 second at a time on dignified power until most of the chocolate is melt. Be fundamentally discreet not to overheat it. (The heat of foggy chocolate should be between 88 and 90 degree F, slightly stove than your bottom lip. It will retain its shape even when mostly melt. White and milk chocolates defrost at a heat approximately 2 degree F smaller quantity because of the amount of lactose they contain.) Any remaining lumps will unfreeze contained by the chocolate's residual warmness. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begin to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melt chocolate to bad feeling it. A cup bowl retains bake very well and keep the chocolate temper longer.
Another passageway to annoyance chocolate is call seed. In this method, append small pieces of unmelted chocolate to melt chocolate. The amount of unmelted chocolate to be added depends on the warmth of the melt chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic route to bad feeling chocolate is call tabliering. Two thirds of the melt chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked near a spatula until its heat is approximately 81 degree F. At this stage, it is gummy and begin to set. This temper chocolate is after added to the remaining non-tempered chocolate and mixed thoroughly until the mass have a completely uniform heat. If the heat is still too elevated, member of the chocolate is worked further on the cold surface until the correct heat is reach. This is closely of work, requires greatly of room, and make a big mess.
A simple method of checking temper, is to apply a small sum of chocolate to a piece of composition or to the point of a axe. If the chocolate have be correctly temper, it will go hard evenly and show a perfect explain in a few minutes.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30498,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24637,00.html
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http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18818,00.html