Candied Citrus Peel

Name: Candied Citrus Peel
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 15 h
Yield: 8 ounces
Ingredients: 4 oranges; 2 cups (400 grams) granulated sugar; 1 cup (240 milliliters) water; 1/2 cup (100 grams) granulated sugar

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
13 hrs
Total Time
15 hrs
Servings
8 ounces
Course
Dessert
Cuisine
International

Candied Citrus Peel

Iris Warren

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A recipe for Candied Citrus Peel! Citrus slices are simmered in syrup until translucent, then tossed in sugar to create a burst of citrus flavor with a sweet coating and chewy texture.

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Ingredients

Servings

4 oranges or 6 lemons
2 cups (400 grams) granulated sugar
1 cup (240 milliliters) water

For coating:

1/2 cup (100 grams) granulated sugar

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Instructions

Wash the oranges (lemons) well.
Using a sharp knife, slice off the top and bottom end of each fruit.
Stand the fruit up on the cutting board, cut side down, then cut lengthwise into 6 equal wedges.
Peel or carefully cut off the segment and any stringy pulp from each rind, but keep the white pith intact.
Cut the rinds into strips about 1/4 inch (6 millimeters) wide.
Place the strips into a large saucepan and cover with water. Bring to a boil and cook for 10 minutes.
Drain, place the strips back in the saucepan, and cover with fresh water. Bring back to a boil, then cook for another 10 minutes.
Repeat one more time, draining, placing back in saucepan with water, and boiling for a final 10 minutes for a total of three times in all.
Drain the rinds and set aside. They should be soft and easy to bend without snapping. If not, repeat the process one more time.
Place the 2 cups (400 grams) sugar and 1 cup (240 milliliters) water in the saucepan.
Bring to a boil, then reduce heat to a simmer, stirring often.
Once the sugar has dissolved, add the boiled rinds and cook, stirring occasionally, until the rinds are translucent and the sugar water has reduced into a thick, bubbling syrup, 45 minutes to 1 hour.
Line a rimmed baking sheet with parchment, then top with a large wire rack.
Remove the rinds from the syrup using a slotted spoon and spread across the wire rack.
Allow to rest at room temperature for 1 hour to cool.
Place the 1/2 cup (100 grams) sugar in a wide bowl.
Add a few pieces of the rind, tossing to coat well on all sides, and arrange on the wire rack in a single layer with no pieces touching. Repeat with the remaining slices.
Allow to rest at room temperature, uncovered, overnight, about 12 hours and up to 24 hours.
Once dried, transfer to an airtight container and store at room temperature in a cool, dark place for up to a month.