Candied watermelon rinds
You can prepare a simple but very tasty delicacy from a product that is usually thrown into the trash, we are talking about watermelon rinds. Candied watermelon rinds can replace any factory-made sweets according to their taste, and leave them far behind in terms of the content of nutrients, because in addition to sugar, candied watermelon peels contain vitamins and minerals.
Required:
peeled watermelon rinds 2 kg; sugar 0.7 kg; liter of water; powdered sugar or sugar for sprinkling 50 g.
1. Peel the crusts from the top green layer with a knife.
2. Cut them into bars or cubes.
3. Dissolve sugar in warm water and place pieces of watermelon rinds there.
4. Keep on the stove until the candied fruits become transparent. This usually takes about half an hour. The process can be carried out in two stages: after the first heating to a boil, cool the syrup with crusts for a couple of hours, then heat again and cook for 15 minutes.
5. Place the pieces on a sieve and let the syrup drain completely.
6. Arrange the candied watermelon in one row to dry; it is convenient to do this on sheets of baking paper.
If there is too much syrup on the glass sheet, then after three hours it can be replaced with a new one.
7.Dry candied watermelon rinds for at least 24 hours in the open air. The process can be speeded up a little by placing the sheets with candied fruits on a baking sheet and placing them in a warm, 40 - 45 degrees oven.
8. Sprinkle dried candied fruits with sugar or powdered sugar.
9. Store in a dry place, in closed jars or boxes.
Candied watermelon rinds can be served with tea or used in baking muffins, cakes, and pies.
Required:
peeled watermelon rinds 2 kg; sugar 0.7 kg; liter of water; powdered sugar or sugar for sprinkling 50 g.
1. Peel the crusts from the top green layer with a knife.
2. Cut them into bars or cubes.
3. Dissolve sugar in warm water and place pieces of watermelon rinds there.
4. Keep on the stove until the candied fruits become transparent. This usually takes about half an hour. The process can be carried out in two stages: after the first heating to a boil, cool the syrup with crusts for a couple of hours, then heat again and cook for 15 minutes.
5. Place the pieces on a sieve and let the syrup drain completely.
6. Arrange the candied watermelon in one row to dry; it is convenient to do this on sheets of baking paper.
If there is too much syrup on the glass sheet, then after three hours it can be replaced with a new one.
7.Dry candied watermelon rinds for at least 24 hours in the open air. The process can be speeded up a little by placing the sheets with candied fruits on a baking sheet and placing them in a warm, 40 - 45 degrees oven.
8. Sprinkle dried candied fruits with sugar or powdered sugar.
9. Store in a dry place, in closed jars or boxes.
Candied watermelon rinds can be served with tea or used in baking muffins, cakes, and pies.
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