Candied Citrus Peel
This is a methodical process of replacing the moisture in the pith with sugar. You are aiming for a texture that resists the tooth, coated in a fine layer of crystalline shimmer.
Avoid the white pith
The quality of the final product depends entirely on the thickness of your peel. A little white pith is necessary for the structure, but too much will make the result bitter.
- Sharp paring knife
- Heavy-bottomed saucepan
- Wire cooling rack
- Parchment paper
What goes in.
- 4large organic oranges or grapefruits
- 2 cupsgranulated white sugar, divided
- 1 cupwater
Removing the bitterness
Boil the peels in plain water three separate times, starting with cold water each time. This cycle draws out the harsh oils from the peel before the sugar enters.
The method.
Prep the fruit
Score the skin into quarters and remove it in large sections. Trim away the excess white pith with your paring knife, leaving a uniform layer about an eighth of an inch thick. Cut into quarter-inch strips.
Blanch
Place peels in a saucepan, cover with cold water, and bring to a boil. Drain. Repeat this cycle two more times with fresh, cold water. Taste a piece after the third blanch; if it remains sharp or bitter, blanch again.
Simmer in syrup
Combine 1 cup of water and 1 cup of sugar in the pan. Bring to a low simmer, add the peels, and let them cook undisturbed for 45 minutes. The peels are ready when they look translucent and the syrup has thickened to a syrupy consistency.
Cure
Remove the peels with a fork and place them on a wire rack over parchment paper. Let them air-dry for at least 12 hours until they are tacky but not wet.
Coat
Toss the dried peels in the remaining cup of sugar until each piece is fully coated. Allow to dry for another 12 hours before storing in an airtight container.
When it doesn't go to plan.
Use organic fruit, as you are consuming the outer skin directly.
Do not stir the peels while they simmer in the syrup, as this can encourage the sugar to crystalize prematurely.
Save the leftover citrus-infused syrup to stir into tea or cocktails.
The ones that keep coming up.
Can I use lemons or limes?
Yes, though they require less blanching time. Follow the same visual cues for translucency.
My peels are turning white and powdery. What happened?
The syrup crystalized too quickly. Keep the heat strictly at a low simmer and avoid scraping the sides of the pot.
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