Crystallized Citrus Peels
Crystallized peels are made by simmering strips of citrus skin in a heavy sugar syrup until they turn translucent, then tossing them in granulated sugar to coat. Once dried on a wire rack, they become firm, chewy strips that keep for weeks in a sealed jar.
Patience is your primary ingredient here.
The pith must be fully softened by the syrup or the end result will be bitter and tough. Ensure your peels are free of wax before you begin.
- paring knife
- heavy-bottomed saucepan
- wire cooling rack
- baking sheet
What goes in.
- 4 eachlarge oranges or grapefruit, thick-skinned
- 2 cupsgranulated sugar, plus extra for coating
- 2 cupswater
Driving the sugar into the pith
Keep the heat low so the syrup penetrates the cellular structure of the peel without burning the sugars, which turns the fruit dark and acrid.
The method.
Prepare the fruit
Score the skin into quarters and pull it away. Slice into uniform strips about a quarter-inch wide. Avoid removing the white pith entirely, as it holds the structure of the candy.
Blanch the peels
Place peels in a pot of cold water, bring to a boil, and drain immediately. Repeat this three times to tame the sharp bitterness of the zest.
Simmer in syrup
Combine the 2 cups of sugar and 2 cups of water in the saucepan. Once dissolved, add the peels. Simmer on low for 45 minutes until the peels look glassy and have absorbed much of the liquid.
Coat and dry
Lift the peels out with a fork, letting excess syrup drip off. Toss them in a bowl of dry granulated sugar until coated. Spread onto a wire rack and let them air-dry for at least 12 hours until the surface is no longer sticky.
When it doesn't go to plan.
Use a vegetable peeler if you prefer thinner, delicate ribbons of candy.
Save the remaining syrup in the fridge; it is concentrated citrus extract perfect for sweetening tea or cocktails.
If the sugar coating dissolves after an hour, the peels were too wet; let them dry longer before the final toss.
The ones that keep coming up.
How do I know the peels are done simmering?
They will look translucent, almost like stained glass, and the pith will have lost its chalky, white opacity.
Can I use lemons or limes?
Yes, but decrease the simmering time by 10 minutes as the skins are thinner and cook faster.
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