Sour Watermelon Rind Candy! 🍉🍬 This recipe took AGES to get rid, but we’re so glad we persevered because the end result is incredible. It’s honestly hard to believe that the candies are actually made from watermelon rind – the end texture is so chewy, gummy, sour and delicious! (Citric acid is what makes them sour) Disclaimer: it’s really important to pay close attention to the instructions on this one and to stay close to the stove while they cook down. They can burn very quickly! To get the recipe right, it’s all about controlling the temperature at each stage. Ingredients: 450g (about 4 cups) watermelon rind, peel off skin and cut into ¼-inch thick slices 300g (1 ½ cups) granulated sugar 1 cup water 1 tablespoon citric acid, plus more to taste Peel the outermost green peel off of your leftover watermelon rinds and cut them into ¼-inch thick slices with a knife or a mandoline. Place the rinds in a shallow container and pour the sugar over the watermelon rind slices, then stir to coat. Cover and refrigerate for a minimum of 6 hours, or overnight. The watermelon will release a lot of water. Transfer the watermelon rind and all of the liquid into a medium-sized saucepan over medium heat. Add 1 cup of water to the saucepan. Bring the mixture to a boil, stirring occasionally. The water will boil off for about 15-20 minutes or so, and in the process the watermelon will become glassy and translucent. If you're using a candy thermometer (which we strongly suggest), you'll notice the temperature will start to climb into the 220˚F range. Keep cooking until the temperature reaches 235˚F - 240˚F, about 10-12 minutes, then move to a wider, shallower pan* (more surface area is better here) over low heat. We use a 12-inch skillet. The goal now is to dry out the sugar without burning it, so stir frequently and keep a close eye on the mixture. If you start to get a burnt sugar smell or golden brown color, remove from heat immediately, stir, and then return to low heat in a minute or two. Keep stirring until the sugar starts to dry out and crystallize on the watermelon rind. Once you see the sugar has mostly crystallized, add 1 tablespoon of citric acid to the candied rind and stir to coat. At this point, there should not be any remaining liquid in the pan. Transfer the candy out onto a wire baking rack set atop a sheet pan, and use tongs to unfurl any pieces that have curled up during the cooking process. Optional: Sprinkle on more citric acid, depending on how sour you like your candy. Keep stored in an airtight container at room temperature for up to a month, or longer in the refrigerator or freezer. TIPS: *Pot sizes matter: We like to start cooking the watermelon in a narrower pot so that the water doesn't boil off too quickly. We want to soften up the watermelon in this phase of the cook and then bring the sugar slowly up to temperature. Then, we pour it out into a larger pot because we want the opposite effect - to dry out the sugar syrup as quickly as we can without burning it. The extra surface area of the larger pan is key to quick drying without burning the sugar. Monitor the temperature. We use a candy thermometer to make sure the sugar never gets above 240˚F, and then in the final stages of the cook, you'll want to use your eyes and your nose. If you start to smell burnt sugar or the color of the sugar starts to darken, remove the candy from the heat and stir it around to cool it off before returning to low heat. - @crowdedkitchen