How To Make Candied Citrus Peels

Follow these simple steps to make your own delicious candied treat.

November 11, 2016
candied citrus peel

These tasty treats are easy to create and make for a pretty sweet holiday gift for family and friends. Follow these simple steps to make some amazing candied citrus peels—you can even dip them in chocolate for an added touch of sweetness!

Related: 7 Incredible Uses For Limes Outside Of Cocktail Hour

(Find seasonal recipes, inspiring imagery, and gardening tips every day inside the Rodale’s Organic Life 2017 Calendar!)

organic fruit
Alison Conklin
Choose Organic Winter Fruits

Since most pesticide residue is found in the skin, it’s important to use organic fruit when making candied citrus peels. Most, but not all, organic citrus is unwaxed. If you can find only waxed organic citrus, use a vegetable scrubber or clean toothbrush to remove the coating. The sweetest citrus fruits—Meyer lemons, clementines, Minneola tangelos, pomelos, honey tangerines—yield the sweetest candy, but grapefruit also works well.

cutting fruit peels
Alison Conklin
Cut And Shape

To prepare the peels, cut the fruit in quarters. Cut away the fruit and use a sharp knife to scrape off as much of the white pith as possible. More pith can remain on sweeter fruit—it absorbs the syrup well and provides a nice color and texture contrast—but for tarter fruit, get as much off as possible without breaking through the fruit skin. Save the fruit pulp to eat later.

Cut quarters into ¾-to-1-inch-wide strips about ⅛ to ¼ inch thick, or into shapes as desired using craft scissors.

Related: 3-Ingredient Appetizers And Treats For The Holidays

Alison Conklin
Blanch The Peels And Transfer To An Ice Bath

Blanch the peels to tenderize them as well as remove any bitterness and concentrate flavor. Fill a large pot with enough water to fully cover the peels, and boil over medium heat until tender and almost translucent. Depending on how bitter the peels are, you may need to blanch them more than once, using fresh water each time. Transfer citrus peels to ice bath—refreshing the blanched peels in ice water stops the cooking process and ensures that the peels retain their texture.

Related: 6 Crazy-Good Cranberry Recipes

cooking in simple syrup
Alison Conklin
Cook In Simple Syrup

Candied peel gets its sweetness from being cooked in simple syrup, a mixture of equal quantities of water and sugar. A little cream of tartar is also added to avoid crystallization. Add drained peels to the simple syrup and simmer, stirring only occasionally, until the temperature reaches 230 degrees on a candy thermometer.

Related: 11 Nutritious Reasons To Eat Food Scraps

citrus peels coated in sugar
Alison Conklin
Drip Dry And Coat

Drain the sweetened fruit peels, reserving the simple syrup to use in drinks or over ice cream. Place peels atop wire racks set on rimmed baking trays lined with waxed paper or paper towels and let them drip dry, using a fork to turn them occasionally. Toss the cooled peels in a bowl or bag of granulated sugar. Place sugared peels atop clean racks. In low-humidity climates, leave the peels out to dry for about 24 hours; in higher-humidity climates, you may need to leave them for a couple of days.

dipping citrus in chocolate
Alison Conklin
Bonus: Dip In Chocolate

You can coat candied peels in chocolate for an extra-special treat. For best results, use only the highest-quality bittersweet, semisweet, milk, or white chocolate, and melt it slowly in a double boiler. Dip each slice a third of the way to halfway into the chocolate. Place on plates lined with waxed paper and refrigerate for about 15 minutes until the chocolate is set.