Candied Citrus Peel

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Serves: 4,Yield: 1cup
  • Ingredients

  • 3 lemons or 3oranges, firm and ripe
  • 1/4 cupgranulated sugar
  • 1/2 cupwater
  • Directions

  • Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
  • Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
  • Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
  • Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.
  • Spread peel on a sheet of foil to cool, separating the strips.
  • Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.
  • Reviews

  • “This turned out great!The only thing I did differently was to coat the pieces with sugar after cooking (see recipe #5212).This time I used only oranges, but using lemon and grapefruit would make a really colorful presentation.”

  • “This method worked like a charm. I made candied tangerine peel to top a tangerine and chocolate cake. It is a pain to peel the tangerines so that all the pith is left behind, but it makes for a better finished product.”

  • “Worked like a charm!”

  • “So easy and so yummy. I chocolate coated orange peels for christmas stocking stuffers. Delicious!!”

  • “I made a batch up, tripling it, using 6 oranges and 2 lemons (also tripling the water and sugar). I cooked it for about 50 minutes, till the syrup was nearly gone. I then took the peel and tossed it in about a cup of sugar, stirring till it was encrusted. I then laid it out on a cooling rack till cold. I gently shook the rack so the excess sugar fell off. Yummers!I loved how easy it was to peel the fruit peel. I did use a small spoon to scrape any parts that excess white pith, just to be safe.”

  • “I’ve been using this recipe for a long time to make candied peel for the top of cakes & desserts.It’s really important to remove the pith as it tastes disgusting.I also dry this on baking paper as my first experience using foil wasn’t a happy one (had to pick little bits of foil off the peel in places).Thanks for posting this as I had lost my recipe!”

  • “Wonderful!This was the perfect topping for Lemon Pound Cake.As another reviewer did, I coated my candied lemon peel with sugar aftercooking too.”

  • “FABULOUS! Once candied I dipped them in dark chocolate. I made these on American Thanksgiving at my Aunts annual “Drunk & Bake” where we girls do some baking for Christmas.I had to make another batch a week before Christmas! A request (one of those requests you dare not refuse!) was made that these become an annual tradition.So they are.Thanks from myself and my entire family!Definately dangerous! Seriously yummy!! “

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