Candied Citrus Peels
Candied citrus peel is a process of replacing the moisture in the pith with a sugar syrup, turning bitter, tough rinds into translucent, tender strips. You boil the peels in three changes of water to remove the bitterness, then simmer them in a concentrated simple syrup until they become glassy and the liquid turns thick.
Patience matters more than speed
The quality of the final result depends on how much of the white pith you leave behind; too much makes the peel bitter, while removing it all makes the structure collapse.
- paring knife
- heavy-bottomed saucepan
- wire cooling rack
- parchment paper
What goes in.
- 4large oranges or grapefruits, organic and unwaxed
- 2 cupsgranulated sugar, plus more for coating
- 2 cupswater
Removing the bitterness
Boiling the peels in fresh water three separate times is the only way to leach out the harsh oils from the pith without ruining the texture.
The method.
Prepare the peels
Slice off the ends of the fruit and score the skin into quarters. Remove the peels by hand, leaving just a thin, uniform layer of white pith attached to the zest.
Cut and trim
Use a sharp knife to cut the peels into uniform strips, about a quarter-inch wide. Trim away any thick clumps of pith.
Blanch the peels
Place peels in a saucepan, cover with cold water, and bring to a boil. Boil for 3 minutes, then drain. Repeat this process two more times with fresh water each time.
Create the syrup
Combine the 2 cups of sugar and 2 cups of water in the saucepan over medium heat. Stir until dissolved, add the blanched peels, and simmer gently.
Simmer until translucent
Cook for 45 to 60 minutes. The peels are ready when they look semi-transparent and the syrup has reduced to a thick, honey-like consistency.
Cool and coat
Lift the peels out with a fork, letting excess syrup drip off. Roll them in a shallow bowl of granulated sugar while still warm, then set them on a wire rack to dry for at least 6 hours.
Other turns to take.
Chocolate Dipped
Once the peels have dried, dip one end into tempered dark chocolate and let it set on parchment paper.
Spiced
Add a star anise or a cinnamon stick to the syrup during the simmering stage for a warmer profile.
When it doesn't go to plan.
Scrub the fruit thoroughly under warm water before peeling to ensure any residual wax is removed.
If the syrup crystallizes in the pan before the peels are finished, add a tablespoon of hot water to loosen it.
Store the finished peels in an airtight glass jar at room temperature; they will stay soft for several weeks.
The ones that keep coming up.
Can I use the leftover syrup?
Yes. The remaining citrus-infused syrup is excellent for sweetening tea or thinning into a glaze for cakes.
Why are my peels still bitter?
The pith is where the bitterness lives. If your fruit was particularly thick-skinned, you may need to blanch a fourth time.
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