Candied Citrus Peel
Candied citrus peel is created by simmering strips of zest in a sugar syrup until translucent, then drying them until they are firm yet chewy. By removing the bitter white pith and slowly replacing the water in the cells with sugar, you turn scraps into a shelf-stable, concentrated sweet.
Patience dictates the texture.
The peel must simmer gently. If you boil the syrup too hard, the sugar will crystallize prematurely and make the peel brittle.
- paring knife
- heavy-bottomed saucepan
- wire cooling rack
- baking sheet
What goes in.
- 4large oranges or grapefruits
- 2 cupsgranulated sugar
- 2 cupswater
- 1/2 cupextra sugar for coating
Removing the Bitterness
Boiling the peels in fresh water three times before adding sugar removes the harsh oils from the pith. Do not skip this step or the final product will remain unpleasantly sharp.
The method.
Prep the fruit
Score the skin into quarters and peel. Use a spoon to scrape away as much of the thick white pith as possible, then slice the peel into uniform 1/4-inch strips.
Blanch the peels
Place strips in a saucepan, cover with cold water, and bring to a boil. Drain immediately. Repeat this process three times, using fresh cold water each time.
Simmer in syrup
Combine the 2 cups of sugar and 2 cups of water in the pan. Bring to a simmer, add the peels, and keep on low heat for 45 to 60 minutes. Stop when the peels look glossy and translucent.
Dry and coat
Lift the peels out with a fork and spread them on a wire rack to cool for one hour. Toss the tacky peels in the remaining sugar until fully coated, then return to the rack to dry for another hour.
Other turns to take.
Chocolate Dipped
Once the peels are dry, dip one half into melted dark chocolate and let set on parchment paper.
Spiced
Add a cinnamon stick or a star anise to the syrup while it simmers to infuse the peel.
When it doesn't go to plan.
Use organic citrus when possible, as wax coatings on standard fruit can be difficult to scrub off.
Store the leftover citrus-infused syrup in the fridge; it works well in cocktails or iced tea.
If the sugar in the saucepan starts to get too thick or dark, add a tablespoon of water to loosen it.
The ones that keep coming up.
How long do these keep?
Kept in an airtight container at room temperature, they stay fresh for about two weeks.
Can I use lemon or lime?
Yes, but use less water or a shorter simmer time, as their peels are thinner and cook faster than orange or grapefruit.
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