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1
With a vegetable peeler, remove strips of peel 1 inch (3 cm) wide from the lemons or oranges, cutting lengthwise down the fruit.
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2
Remove just the colorful outer peel, leaving behind the bitter white pith.
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3
Using a very sharp chefs knife, slice the peel lengthwise into very thin strips no wider than a toothpick.
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4
Put the strips of peel in a small, nonreactive saucepan, add enough water to cover them by a few inches, and bring to a boil.
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5
Reduce to a gentle boil and cook for 15 minutes.
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6
Remove from the heat, strain the peel, and rinse with fresh water.
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7
Combine the 2 cups (500 ml) water, sugar, corn syrup, and salt in the saucepan.
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8
Fit the pan with a candy thermometer and bring to a boil.
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9
Add the blanched peel, reduce the heat, and cook at a very low boil for about 25 minutes, until the thermometer reads 230F (110C).
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10
Turn off the heat and let the peel cool in the syrup.
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11
Once cool, lift the peel out of the syrup with a fork, letting the syrup drain away, and serve atop ice cream or sorbet.
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12
Store the peel in the syrup.
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13
Candied Citrus Peel can be stored in the refrigerator for up to 2 months.
