Julia Childs Candied Citrus Peel
Transport your taste buds to the heart of French-inspired confectionery with Julia Child's Candied Citrus Peel, a timeless treat that’s equal parts elegant and indulgent. This recipe transforms everyday citrus peels—whether orange, lemon, or grapefruit—into glistening strips of sugary perfection with a balance of zesty brightness and caramelized sweetness. Through a simple yet meticulous process of blanching, simmering in a homemade sugar syrup, and air-drying, the peels achieve a delectably chewy texture with a translucent shine. Ideal as a snack, garnish, or luxury addition to baked goods, these candied peels are a delightful way to reduce food waste while creating a gourmet delight. Master the art of this classic culinary technique, and enjoy a homemade treat that embodies the spirit of timeless craftsmanship.
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Recipe Information
Ingredients
- 3 cups Citrus peels (orange, lemon, grapefruit, or a mix)
- 2 cups Granulated sugar (for blanching and syrup)
- 2 cups Water (for steaming, blanching, and syrup)
- 0.5 cups Additional sugar (for coating, optional)
Instructions
Begin by thoroughly washing the citrus fruits to remove any wax or residue.
Using a sharp knife, carefully score the citrus fruits into quarters, cutting through the skin but not the flesh. Gently peel the skin (zest and pith together) from the fruit in sections.
Cut the peels into thin strips about 1/4 inch wide.
Place the strips into a medium saucepan and cover them with cold water. Bring to a simmer over medium heat and cook for 5 minutes. Drain the water and repeat this blanching process 2 more times to remove the bitterness from the peels.
In a clean saucepan, combine 2 cups of granulated sugar and 2 cups of water to create the syrup. Heat over medium heat, stirring until the sugar dissolves completely. Bring the mixture to a simmer.
Add the blanched citrus peels to the syrup. Reduce the heat to low and simmer gently for about 90 minutes, stirring occasionally. The peels should become translucent, and the syrup will thicken slightly.
Using a slotted spoon, transfer the candied peels to a wire rack set over parchment paper. Spread them out in a single layer and allow them to dry for at least 3 to 4 hours, or until they are slightly tacky but no longer wet.
Optional: Roll the dried candied peels in additional sugar to coat them for added sweetness.
Store the candied citrus peels in an airtight container at room temperature for up to 2 weeks. Use them as decorations, snacks, or in recipes as desired.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 695.8 g | 253% | |
| Dietary Fiber | 75.2 g | 269% | |
| Total Sugars | 596.4 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1147 mg | 88% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1513 mg | 32% | |
*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.
