This recipe takes quite a few hours. Its time consuming, but worth it!
Makes about 2 1/2 cups of candy, depending on the size of the melon.
1 small watermelon washed
1 Tbs sea salt salt
2 Cups granulated sugar, plus more for coating
2 Cups water, plus more for cooking
2-3 sprigs fresh mint leaves
Cut the watermelon into 4 to 6 wedges. Remove the pink flesh and set aside for eating later.
Take each rind wedge and scrape as much pink flesh away from the white as possible and peel away the green outer skin. Youll be left with the white part of the rind. Cut into chunks.
Place all the cut white rinds into a saucepan and cover with water. Bring to a boil, and boil for 5 minutes. A pink-orange foam will float to the surface. Drain and rinse the rinds.
Clean out the saucepan. Place the rinds back in the pan and cover with water. Add the 1 Tbs salt. Bring to a boil. Simmer for 10 minutes. Drain and rinse.
Clean out the saucepan. Dissolve 2 Cups of sugar in 2 Cups of water, stirring constantly until it comes to a boil. Reduce to a simmer and add the mint. Add the rinds. Simmer for 45 minutes, or until softened, but still firm. Drain the rinds from the syrup, reserving the syrup for other uses if you wish.
Simmer the rinds in syrup
Line a baking sheet with parchment, and sprinkle sugar over the parchment. Scatter the drained rinds across the sugar. Dry in a 250 degree oven (stirring occasionally) for about 2 hours, or until they are slighty tacky on the outside and hold their shape. Cool partly and roll in sugar to coat. Store finished in a jar of sugar syrup.
Makes about 2 1/2 cups of candy, depending on the size of the melon.
1 small watermelon washed
1 Tbs sea salt salt
2 Cups granulated sugar, plus more for coating
2 Cups water, plus more for cooking
2-3 sprigs fresh mint leaves
Cut the watermelon into 4 to 6 wedges. Remove the pink flesh and set aside for eating later.
Take each rind wedge and scrape as much pink flesh away from the white as possible and peel away the green outer skin. Youll be left with the white part of the rind. Cut into chunks.
Place all the cut white rinds into a saucepan and cover with water. Bring to a boil, and boil for 5 minutes. A pink-orange foam will float to the surface. Drain and rinse the rinds.
Clean out the saucepan. Place the rinds back in the pan and cover with water. Add the 1 Tbs salt. Bring to a boil. Simmer for 10 minutes. Drain and rinse.
Clean out the saucepan. Dissolve 2 Cups of sugar in 2 Cups of water, stirring constantly until it comes to a boil. Reduce to a simmer and add the mint. Add the rinds. Simmer for 45 minutes, or until softened, but still firm. Drain the rinds from the syrup, reserving the syrup for other uses if you wish.
Simmer the rinds in syrup
Line a baking sheet with parchment, and sprinkle sugar over the parchment. Scatter the drained rinds across the sugar. Dry in a 250 degree oven (stirring occasionally) for about 2 hours, or until they are slighty tacky on the outside and hold their shape. Cool partly and roll in sugar to coat. Store finished in a jar of sugar syrup.
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