Calamondin candy
A simple two-ingredient recipe made from organic cane sugar and orange-ripe calamondin fruit (aka calamansi). Best if made in a dehydrator!
Ingredients
- orange-ripe calamondin fruit, sliced (Quantity of your choosing)
- organic cane sugar (Enough to dip calamondin slices into after the initial 8 hour dehydration period)
Instructions
- Slice off stems of calamondins (and very top of skin) with a serrated knife. Then thin-slice each calamondin fruit into 3-4 slices. Remove seeds with the tip of your knife.
- Place calamondin slices in dehydrator on low temperature (95°F / 35°C is our preferred temp) for 8 hours to reduce moisture content and get the fruit to become tacky but not wet. Dip slices in sugar using one of the two methods described in article, then return to the dehydrator for another 48-72 hours (still on low temperature) until completely dried.
- Let cool to room temperature, then store in airtight bags or jars. Refrigeration not necessary.