Making Candied Citrus Peel
Candied peel is made by simmering citrus strips in a concentrated sugar syrup until they turn translucent, then cooling them on a wire rack until they set. The process relies on patience, as boiling the peel multiple times in fresh water is necessary to pull out the bitterness before introducing the sugar.
Clean fruit is the only starting point.
Since you are consuming the rind, use unwaxed organic citrus and scrub them thoroughly under warm water to remove any debris. Avoid cutting into the bitter white pith when peeling; aim for strips containing mostly the colored zest.
- Sharp paring knife
- Medium saucepan
- Wire cooling rack
- Large fork or spider strainer
What goes in.
- 4large oranges, grapefruit, or lemons
- 2 cupsgranulated sugar
- 2 cupswater (plus more for blanching)
Multiple Blanching
You must boil the peels in fresh water at least three times, discarding the water each time. This draws out the sharp, astringent oils from the pith, leaving only the clean citrus flavor.
The method.
Prepare the peels
Score the fruit into quarters and peel back the skin. Use your knife to trim away excess white pith, leaving the strips about 1/4 inch wide.
Blanch the peel
Place peels in a saucepan and cover with cold water. Bring to a boil, let simmer for 5 minutes, then drain. Repeat this process two more times with fresh water.
Create the syrup
Combine 2 cups of sugar and 2 cups of water in the saucepan. Heat until the sugar dissolves completely, then add the blanched peels.
Simmer
Keep the syrup at a low, steady simmer for 45 to 60 minutes. The peels are ready when they look glossy and translucent.
Cool and set
Lift the peels out with a fork, shaking off excess syrup, and spread them on a wire rack to dry for at least 2 hours.
Other turns to take.
Sugar-Coated
Toss the slightly tacky, cooled peels in a bowl of fine granulated sugar before letting them dry completely.
Chocolate Dipped
Dip one end of each dried peel into melted dark chocolate and set on parchment paper until the chocolate hardens.
When it doesn't go to plan.
Save the leftover syrup in the fridge; it is highly aromatic and works well as a sweetener for tea or cocktails.
If the syrup crystallizes before the peels are finished, add a splash of warm water and stir gently over low heat.
Store finished peels in an airtight container at room temperature; they keep their texture for several weeks.
The ones that keep coming up.
Why is my peel still bitter?
You likely didn't boil the peels enough times or didn't trim away enough of the thick white pith. If the fruit is particularly thick-skinned, add an extra blanching step.
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