Every now and then, my sister sends me a link to a recipe that she thinks I should try. A couple of months ago, she sent me a link to a candied citrus peel recipe. Her birthday was coming up, so I figured heck, why not make them for her? They seemed easy enough, and nearly everyone in my family loves sweet, citrusy foods.
It can be a little tedious slicing all the peels into nice, neat thin slices, and scraping the pith off of them, but it’s very much worth it when you get to try the final result. You really don’t have to roll the finished citrus peels in much sugar at all, otherwise they’ll become almost too sweet. Although I didn’t do so, these would be great dipped in some melted dark or semisweet chocolate.
- 2 grapefruits, 3 oranges, or 4 lemons
- 4 cups sugar, plus more for rolling
- 4 cups water
- Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit.
- Using your fingers, gently remove peel. Reserve fruit for another use.
- Slice each piece of peel lengthwise into 1/4-inch-wide strips.
- Using a paring knife, remove excess pith from each strip and discard.
- Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat at least twice.
- Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming.
- Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
- Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet.
- Wipe off excess syrup with paper towels, then roll strips in sugar.
- Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.
- Sugared peels will keep, covered at room temperature, for up to 2 weeks.