Recipe – Fairy Fee’s Candied Chillies

by Thelurch on October 6, 2012 · 0 comments

in Recipes

Chillies are very versatile, we all know that. There are now so many varieties in different shapes, sizes, colours, heat levels and flavour. People are always looking for new ways to showcase the Chilli in its best light, so what better way to showcase the heat and flavour by making Candied Chillies and thanks to Fairy Fee ( Fee Campbell ) she is sharing her method here;

 

 

 

 

“Choose a chilli with a good thick flesh and tough skin as they have to withstand quite a bit of cooking.  I used Bulgarian Carrots grown in the Fairy Fee greenhouse.

Slice your chillies to the desired size always mindful that they will ‘shrink’ a bit during cooking.

For every 1 cup of prepared chillies add 1 cup of sugar to 1 cup of water and slowly bring to the boil stirring all the time until the sugar is dissolved.

Add the chillies and simmer gently until all the stock syrup is absorbed (this takes a few hours) taking care not to allow it to burn.

 

 

Allow to cool slightly but be careful not to let the chillies stick together.

 

 

 

 

Coat each piece in granulated sugar and place on a rack to dry overnight (or on a very low heat in the oven for an hour or so but be careful because they will burn very easily).

 

 

 

 

Melt some bitter chocolate and dip half the chilli in the chocolate and lay on greaseproof paper to set.”

 

 

 

 

 

So there you have it, a simple but slightly different way to use some of your home grown crop and with Christmas fast approaching, giving these in a box or pack would make a great stocking filler for the Chillihead in your life!

 

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