Candied Limes

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These little devils are going on top of my Tequila Lime Cupcakes in celebration of National Margarita Day. Don’t be intimidated about working with candy. While this little addition is not necessary, it certainly is a welcome addition. Best made the night before.

2-3 limes, depending on size
1 cup water
1 cup + 2 tablespoons granulated sugar
1/4 cup granulated, demerara sugar or pastry sugar (optional)

Mix the 1 cup + 2 tablespoons sugar and water together in a saucepan. Bring to a simmer and stir until all the sugar is dissolved.

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Slice the limes into thin, uniform slices. Make sure seeds are removed.

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Lay in the saucepan in a single layer, and simmer for 10-15 minutes. The simmering time will depend on the thickness and size of the lime slices, but you want to simmer until the rinds are tender and the inside appears slightly translucent.

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Remove from pan one by one, either laying on parchment paper or placing on a cooling rack. Allow to rest until dry; the lime will always remain a little sticky to the touch.

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Optional: When you are ready to use the lime, dip in the extra sugar for presentation. Depending on the effect you are trying to accomplish, you can play around with different kinds of sugar. Since Mexican dessert flavors are known for their caramel notes, I used demerara sugar. It also gave the lime a little color.

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