How to keep sugar coating from dissolving and turning to surup?

I tried this but after letting the peels dry out overnight, then dipping in sugar, a short time later the sugar dissolves into a more syrupy type coating. How do I get the sugar coating to stay in crystal form?

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Candied Citrus Peel
Recipe question for: Candied Citrus Peel

1 Comment

HalfPint July 15, 2020
I like to do a second dredging in sugar, just to make sure. Then when I store in an airtight container, I add little extra sugar to absorb any moisture (sugar is hygroscopic; loves to suck up water). If you live in a climate with high humidity, it might make sense to put in a food-safe desiccant pack to the container to control the moisture. Hope that helps.
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