Classic Candied Citrus Peels
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Makes approximately enough to fill an 8-ounce jar
Photography by Jenna Northcutt
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 4 lemons or limes (or 3 Meyer lemons, 2 oranges or 1 grapefruit)
- 4 cup(s) water, divided, plus more as needed
- 2 1/4 cup(s) pure cane sugar, divided (plus 1/4 cup more if coating)
- 3 ounces semi-sweet chocolate (optional)
Classic Candied Citrus Peels Directions
- Remove the peel from the fruit with a sharp paring knife by first removing the ends of the fruit, then cutting and removing the peel in large segments — avoiding the pith.
- Cut the peel into ¼-inch matchstick slices, then boil in 2 cups of water for 10 minutes. (Some fruit peels require multiple changes of boiling water to remove bitterness. Keep a kettle of boiling water ready to expedite this stage.)
- Drain the peels and allow them to dry while bringing 2 cups of water and 2 cups of sugar to 230° (use a candy thermometer) while stirring as the sugar melts.
- Reduce the heat and add the peels to the sugar syrup — stirring regularly until the sugar mixture thickens and the peels turn a bit translucent.
- Remove the peels from the syrup. (Save the simple syrup for flavoring baked goods or an addition to mixed drinks. It can also be saved and used to start a batch of jam, as citrus peels naturally contain pectin, the compound that makes jam thicken.)
- Dry the peels overnight on parchment paper or dredge them through granulated sugar and then allow to dry. Store at room temperature in a jar.
- Alternative methods of finishing: Leave the peels in the syrup and refrigerate, or use a double boiler to melt some semi-sweet chocolate. Dip the dried peels halfway in the melted chocolate and allow them to set up on parchment paper. Store at room temperature in a jar.
Recipe notes
If using store-bought fruit, choose only organic, as pesticides can build up in the peel. Some citrus peels are more bitter than others — boiling in water alleviates the bitterness. Sweet oranges should only need one boiling; lemons may need two; limes may need three; but grapefruit may need up to five baths of boiling water — depending on your taste. In order to reduce bitterness in all fruit peels, avoid the inner, white pith and keep the outer, colored sections of peel only.
Special tools recommended:
Sharp paring knife
Candy thermometer
Mason jars (optional)
Double boiler (optional)
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