Allison Day
Allison - Subscribe RSS Subscribe RSS
Son -

Candied Citrus Peels

Candied Citrus Peels

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.

Sweet, citrusy, yum…


  • 2 grapefruits, 3 oranges, or 4 lemons
  • 4 cups sugar, plus more for rolling
  • 4 cups water

Cooking Directions

  1. Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit.
  2. Using your fingers, gently remove peel. Reserve fruit for another use.
  3. Slice each piece of peel lengthwise into 1/4-inch-wide strips.
  4. Using a paring knife, remove excess pith from each strip and discard.
  5. Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat at least twice.
  6. 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.
  7. 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.)
  8. Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet.
  9. Wipe off excess syrup with paper towels, then roll strips in sugar.
  10. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.
  11. Sugared peels will keep, covered at room temperature, for up to 2 weeks.


5 Responses

  1. I love candied citrus peel! I made some around Christmas and I totally agree that the efforts are worth it. I am trying to figure out an easier way though: peeling, scraping, slicing… it was almost too much for me and my laziness ๐Ÿ™‚

    PS – love the detail in the photos.

    Patricia (Brownies for Dinner)´s last blog post… Chocolate croissantsโ€ฆ sort of.

  2. How funny, we must be on the same wavelength. We just did candied peels last week. Beautiful shots. We’ve always cooked them for less time, but now we’ll have to try this recipe to see how it comes out different. Totally agree about not using too much sugar when rolling them. Just like you say, it’s easy to over sweeten them.

    White On Rice Couple´s last blog post… Kitchen Tour + Arugula & Radish Salad w/Warm Braised Pork Belly

  3. Patricia – Thanks! I broke it down into little pieces to get all the citrus peels – every night when Son ate an orange or tangerine, I would make him let me peel it first, then I scraped the pith off the peel while he ate the fruit. ๐Ÿ™‚

    As for the pics, Son used his macro lens for them… I’ll be waiting to see some macro pics from you now that you have your new lens! ๐Ÿ˜€

    WoRC – Thanks! I actually made these in February, but when you posted yours it reminded me, oh yeah… I never posted them… ๐Ÿ˜‰

  4. SO pretty! And yes, I agree… dipping in dark chocolate would be fab!

    RecipeGirl´s last blog post… How to Make Homemade Alfajores

  5. That looks good enough to eat … LOTS!

    J.D. Meier´s last blog post… Finding Your Values

Leave a Reply