5 from 36 votes
Candied Citrus Peels
Candied Citrus Peels are strips of orange or mixed citrus peel simmered to tenderness and preserved in a sugar syrup until translucent and soft. Optional dipping in dark, milk, or white chocolate adds rich contrast, while a sprinkle of sea salt enhances the citrus flavor. This recipe captures the bright zestiness of unwaxed citrus in a chewy sweet treat with a balance of natural citrus bitterness and sugary coating.
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings:
6
servings
Calories:
624 kcal
Course:
Dessert, Snacks
Cuisine:
American
Ingredients
- 4 orange or a mix of oranges and lemons, large, unwaxed
- granulated sugar a few cups of
- 7 oz dark chocolate optional - you can also use milk or white chocolate
- salt optional, sea salt
Instructions
- Wash the fruits very well, under warm water, and after that slice the fruit into 8 wedges, remove the flesh, leaving about a bit less than 1/4 inch thickness of peel and pith.
- Next, cut each peel wedge into 3-4 thinner strips.
- Add the peel to a medium pan and cover with cold water, the peel should be submerged in water. I usually add water 1-2 inches above the peel.
- Bring to a boil, after that reduce the heat and continue to simmer for 5 minutes. Drain, then return to the same pan and re-cover with fresh water. Bring to a boil, after that reduce the heat and continue to simmer for 30 minutes.
- Drain the peel, reserving the cooking water. After that, measure the water and add sugar 1:1. This means, that if you have 16oz of water you add 16oz of sugar.
- Pour the sugar mixture into a pan and heat over low-medium heat, stirring to dissolve the sugar.
- Once the sugar is dissolved, add the peel and simmer for 30 mins, or until the peel is translucent and soft.
- Remove from heat and leave the peel to cool the syrup to room temperature. After that, remove it with a slotted spoon and arrange it in one layer on a wire rack set over a baking sheet.
- Transfer the baking sheet to the oven at the lowest setting for 30 mins to dry, it can take 40 mins, depending on your oven.
- Sprinkle a thin layer of sugar over a sheet of parchment paper, toss the citrus strips in the sugar a few at a time, then spread out onto a baking sheet covered with parchment paper, and leave for 1 hour to air-dry.
- At this point, you can pack the peel into an airtight jar. Or you can melt the chocolate and dip it in chocolate, place it again on the baking sheet covered with parchment paper for the chocolate to settle. Sprinkle with sea salt.
Cup of Yum
Notes
- Use unwaxed citrus or soak waxed fruit in hot water and scrub to remove coatings before peeling.
- Double blanching the peels in boiling water reduces bitterness effectively.
- Dry candied peels on an oven-safe rack to ensure even drying.
- Candied peels can be dipped in dark, milk, or white chocolate; sea salt enhances flavor if sprinkled.
- Mix different citrus peels for varying flavor profiles.
- Leftover fruit flesh can be used to make homemade potpourri.
Nutrition Information
Calories
624kcal
(31%)
Carbohydrates
125g
(42%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
1mg
(0%)
Sodium
8mg
(0%)
Potassium
397mg
(8%)
Fiber
6g
(24%)
Sugar
116g
(232%)
Vitamin A
209IU
(4%)
Vitamin C
46mg
(51%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 624
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 125g | 42% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 397mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 116g | 232% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 46mg | 51% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.