Candied Citrus Peel
Transform your leftover fruit into a sweet and zesty treat with this easy Candied Citrus Peel recipe! Perfectly chewy and coated in sparkling sugar, these homemade candies are made from the peels of oranges, lemons, or your favorite citrus fruit. With a triple-blanching technique to remove bitterness and a slow simmer in simple syrup to infuse sweetness, the peels become irresistibly translucent and flavorful. This recipe is a great way to reduce food waste while creating a versatile snack, garnish, or gift-worthy treat. Simple ingredients, a touch of patience, and a hint of creativity come together to create the perfect balance of sweet and tangy. Whether you're topping desserts, stirring them into baked goods, or enjoying them straight from the jar, candied citrus peel will brighten any dish!
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Recipe Information
Ingredients
- 4 pieces Oranges, lemons, or other citrus fruit
- 2 cups Granulated sugar
- 2 cups Water
- 0.5 cups Additional granulated sugar (for coating)
Instructions
Wash the citrus fruits thoroughly to remove any wax or residue from the peel.
Use a vegetable peeler or sharp knife to carefully remove the peel from the fruits, avoiding the bitter white pith as much as possible. Cut the peels into thin strips about 1/4 inch wide.
Place the peel strips in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
Drain the peels in a colander and rinse them under cold water to remove any bitterness. Repeat the boiling and draining process two more times, for a total of three blanchings.
Combine the 2 cups of sugar and 2 cups of water in the same saucepan. Heat over medium heat, stirring until the sugar dissolves to create a simple syrup.
Add the blanched citrus peels to the simple syrup and reduce the heat to low. Simmer the peels gently for 45-60 minutes, stirring occasionally, until the peels become translucent.
Using a slotted spoon or tongs, remove the candied peels from the syrup and place them on a wire rack set over a baking sheet to drain and cool slightly (about 20 minutes).
Once the peels are tacky but not wet, roll them in the additional granulated sugar until evenly coated.
Let the sugared peels dry completely on the wire rack for a few hours or overnight at room temperature.
Store the candied citrus peel in an airtight container at room temperature for up to two weeks, or use them immediately as a garnish or snack.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 564.3 g | 205% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 554.3 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
