Candying Citrus Peels
Candying citrus peel is a process of replacing the moisture in the pith with a concentrated sugar syrup. You boil the peels in three successive changes of water to remove bitterness, then simmer them in a sugar-water ratio until they become translucent and pliable. Once dried and tossed in granulated sugar, they keep for weeks in a sealed jar.
Start with clean, organic fruit
Since you are consuming the rind, use fruit that has not been waxed or sprayed. A sharp paring knife is essential to remove the peel without taking too much of the bitter white pith.
- paring knife
- heavy-bottomed saucepan
- wire cooling rack
- parchment paper
What goes in.
- 4large organic oranges or grapefruits
- 2 cupsgranulated sugar, plus more for coating
- 2 cupswater
Removing the bitterness
Boiling the peels three times is the only way to extract the harsh oils from the pith. Do not rush these initial boils; the peels should be soft enough to pierce with a fingernail before you introduce the sugar.
The method.
Prep the peels
Score the fruit into quarters and peel. Use your knife to trim away excess white pith if it is thicker than a few millimeters.
Blanching
Place peels in the saucepan, cover with cold water, and bring to a boil. Drain, refill with fresh water, and repeat this process two more times.
Simmer in syrup
Combine the 2 cups of sugar and 2 cups of water in the pan. Bring to a simmer, add the blanched peels, and cook over low heat until the peels appear translucent. This usually takes 45 to 60 minutes.
Drain and cool
Remove the peels with a fork and spread them on a wire rack. Let them sit until tacky to the touch, about one hour.
Sugar coating
Toss the slightly sticky, cooled peels in a bowl of fresh granulated sugar until evenly coated. Let them dry on parchment paper overnight.
When it doesn't go to plan.
Cut the peels into uniform thin strips so they cook at the same rate.
Save the leftover syrup in the fridge; it is essentially citrus-infused simple syrup, excellent for drinks.
If the peels harden and become crystalline too quickly, your syrup was likely boiled at too high a temperature.
The ones that keep coming up.
Why do the peels taste bitter?
You likely did not boil them enough times, or the pith was left too thick. The white part contains the most bitterness.
How long do they last?
Kept in an airtight container in a cool, dry place, they stay fresh for about one month.
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