5 Ingredients or Fewer

Candied CitrusĀ Peels

by:
December  7, 2009
4 Ratings
Author Notes

I love making trash into treasure. Culinarily, this means using things like citrus rinds and asparagus stems instead of throwing them out. A friend shared her method for candying grapefruit peels with me, and I discovered that other citrus peels work well this way too. I like to finish them by rolling in sugar or a sour sugar mixture to give them a nice sparkle. These are always a big hit when I bring them into the office. —evel8yn

  • Makes 4 cups
Ingredients
  • To candy the peels
  • 2 1/2 cups sugar
  • 4 cups Citrus peels
  • To finish the peels
  • sugar
  • citric acid crystals (may be called "sour salt")
In This Recipe
Directions
  1. For grapefruit rinds, you don't need to remove the pith. For all other citrus fruits, remove as much of the white pith as possible using a sharp paring knife. To do this, place the peel flat on a cutting board and carefully slide the knife between the pith and the colored layer. It doesn't have to be perfect, but the more pith you remove, the better. Cut peels into 3-inch by 1/3-inch strips. (This can be very imprecise.)
  2. Place the peels in a medium pot and cover with water. Bring to a boil. Remove from heat, drain, and return to the pot. Repeat this process three more times.
  3. After the fourth boil, place the peels back in the pot. Cover with water, add the sugar, and bring to a boil. Lower heat to a lively simmer and cook, uncovered, two hours. The peels will be translucent and the syrup thickened.
  4. Let the peels cool in the syrup and then put in glass jars. Cover with syrup. Store in the refrigerator. They can be used right away but will last a few months. Any extra syrup works wonderfully as a citrus-infused simple syrup in your favorite cocktail.
  5. The night before you want to serve the peels, remove them from the syrup and drain on wire racks overnight.
  6. For sour peels, combine sugar and citric acid in a small bowl. Taste to adjust sourness. I use a 3:2 ratio of sugar to citric acid. For sweet peels, just pour some sugar into a small bowl.
  7. Roll the peels, one at a time, in either the sour mixture or the sugar and place in a single layer on a plate. The sugar on the surface will dissolve into the peels over time, so these are best eaten within a few days of rolling in sugar.
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6 Reviews

pam December 14, 2020
Do it. These dissolve in your mouth. No sticking to the teeth and no bitterness. Not to mention they are so pretty. I used a vegetable peeler so no need to hassle with pith. (2 grapefruit, 3 oranges, 2 lemon, 2 lime) The first blanch of the peel I boiled five full minutes, the following two blanches were boil and remove. I read it somewhere on the internet. I didn't sugar coat them because I also read somewhere that for use in baking, leave them uncoated. It did take a full three hours to pull this off and so worth it.
 
Garth February 29, 2020
Simple and soooo tasty!! I made a half batch to garnish a coworker's cake and set aside leftover, lemon-infused simple syrup for a friend who loves amaretto sours
 
Thank You evel8yn for you answer. Ok then, I shall make this during the weekend hopefully and post back how it turns out. SMILES
 
I have citric Acid, is this the same thing as your citric acid crystal? thanks, I will make this and post results after I get a comment back about the citric acid
 
Author Comment
evel8yn May 30, 2013
Probably. The stuff I have is called sour salt or citric acid crystals, and it is a grainy white substance that looks about like salt or white sugar.
 
Kelsey B. December 7, 2009
I love candied citrus peels, they can be used for so many things - or just eaten straight! Have you ever dipped these in chocolate?