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Candied Citrus Peel

Source of Recipe

My own compilation, with lots of help


Recipe Introduction

Perfect topping to a cake, cupcake, etc. Delicious to munch on their own, too! I think that a mixed assortment of these peels would make an elegant and delicious Christmas gift. You can make them very thin or thick – the thin is great as a topping and the thick is good for eating.

List of Ingredients

Citrus:3 lemons or 4 limes or 2 oranges or 1 grapefruit
2 1/2 c. sugar

NOTE: Based on my experience, you could probably double the amount of peel without having to increase the sugar.


Recipe

FOR THIN STRIPS:
Cut off the ends of the fruit. Cut off the peel of the fruit into long, thin strips - get as much of the white pith off as possible - this is bitter. You want the pieces to be 1/8" wide. A channel cutter would work very well for this.

Bring enough water to cover the peel to a boil. Add the zest and boil for 5 minutes or until tender. Drain and discard water.

Add 2 c. sugar and enough water to cover the peel to the saucepan. Simmer and stir until the sugar is dissolved. Add the zest back to the pan and bring to a boil. Lower the heat to medium low and simmer until translucent - about 10 minutes.

Drain the zest (you can save the sugar water to use as a sugar syrup) and when cool, toss with the 1/2 c. sugar.

Using a fork, remove the zests from the sugar and store in an airtight container for a couple of weeks.

FOR THICKER STRIPS:
Cut through just the peel and pith all the way around the fruit from end to end four times (so that you have four separate sections). Take the peel off. Slice into 1/4-inch strips.

Place in a saucepan and cover with water. Bring to a boil over medium heat. Boil for 1 minute and drain. Repeat 4 times with fresh water each time.

Place a rack that has been sprayed with vegetable oil spray into a baking sheet. Bring enough water to barely cover peel and 2 cups sugar to a boil over medium heat, stirring until the sugar is dissolved. Add the peel and simmer, stirring often, for about 30-45 minutes. The peel should be very tender and soaked with the syrup. Place the peel on the prepared rack and allow to dry for 4-8 hours. Toss in the remaining 1/2 cup sugar and store airtight. They will last about 2 weeks.