Candied Zucchini Recipes

CANDIED ZUCCHINI STRIPS

Steps:

• Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add zucchini. Reduce heat to medium. Simmer, with a round of parchment placed directly on the surface, until zucchini are translucent, 15 to 20 minutes. Let zucchini cool in syrup.
• Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 1 hour. Use immediately.

CANDIED ZUCCHINI

Steps:

• Peel and cut off ends of zucchini. Quarter length wise and remove seeds and soft centers with a spoon. Cut into half inch pieces.
• Combine 2 cups sugar, water and kool-ade in a medium pot. Cook over high heat until mixture comes to a boil and sugar disolves. Reduce heat to medium low and add zucchini.
• Simmer until zucchini is tender, 15-20 minutes.
• Set a strainer over a large bowl and drain zucchini. Allow to drain and cool for 30 minutes. Reserve liquid for making more candy later.
• Place zucchini pieces in a food dehydrator for about 8 hours or until mostly dry but still slightly sticky (Alternately you could place pieces on a cooling rack over a cookie sheet and put in the oven set to the lowest temperature with the door craked slightly).
• Roll pieces in granulated sugar and let cool completely.
• Store in an air tight container.

CANDIED ZUCCHINI

Steps:

• .Make syrup by boiling sugar and water together for 5 minutes.
• Cut zucchini into 1/2" cubes.
• Drop cubes into boiling syrup and cook over low heat only until barely tender (they will become somewhat translucent).
• Chill in the syrup overnight.
• The next day, spread cubes on dryer trays and dry at 135°F for about 8 to 12 hours, until leathery.
• Store airtight.
• I know I saw where someone used Kool-Aid to flavor it. Any extract should work, too.