Exotec's Citrus Bark
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 82.6
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.3 g
- Protein: 0.1 g
IntroductionTasty citrus candy, fondly remembered from grove stores. It's a LOT of work! but worth it.
So far, NOT diabetic-friendly (only because of the almond bark - the rinds would be fine by themselves). Tasty citrus candy, fondly remembered from grove stores. It's a LOT of work! but worth it.
So far, NOT diabetic-friendly (only because of the almond bark - the rinds would be fine by themselves).
1 c orange peel
1/2 c lemon peel
1 c sucralose
1 2# pkg almond bark
Adding liquid food coloring to the almond bark will cause it to "break." I successfully used small amounts of gel coloring.
For dipping rinds, make larger pieces. I made julienne strips of mine to chop for the candy. The larger pieces could be dipped in chocolate. I believe it might be possible to add dry flavorings to the melted almond bark: cocoa, citrus powder, finely milled coffee (?).
Completely de-pith by scraping until no white remains.
Brine peels for 24 hours, changing brine two - three times.
Boil brined rinds for 3 10-minute boils, changing water between cookings.
Combine 1 c sucralose with 1/2 c water to pot with rinds. Slow boil/simmer until liquid is completely absorbed, stirring frequently. DO NOT LEAVE the pot while this is ongoing, as the simple syrup can easily scorch or boil over.
When rinds have absorbed the syrup, place them on a drying rack or butcher paper to dry overnight.
Chop dried rinds into small pieces.
Prepare almond bark according to package directions.
Stir in chopped citrus rinds.
Pour out and flatten in a thin layer on a foil-lined cookie sheet, jelly roll pan, or baking pan.
Freeze until firm.
Break citrus bark into pieces approximately 1" square/diameter, etc.
Store in plastic bags in the freezer.
Serving Size: about 45 1" pieces
Number of Servings: 45
Recipe submitted by SparkPeople user EXOTEC.