Candied Citrus Peel
Sweet-tart Candied Citrus Peel strips can be made from orange, lemon, or grapefruit peels, transforming them into a delightful treat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Score and carefully peel 4 oranges, reserving the peels; slice into 1/2-inch strips and remove any bitter white pith.
-
Place the prepared peels in a saucepan, cover with cold water, and bring to a boil; drain and repeat this boiling and draining process two more times to reduce bitterness.
-
In a separate saucepan, combine water, sugar, and corn syrup; stir over medium heat until sugar dissolves, then bring to a simmer.
-
Add the blanched peels to the simmering syrup, reduce heat to low, and cover with a parchment circle; gently simmer for about one hour until the peels are translucent.
-
Remove the saucepan from heat and cool to lukewarm; remove the peels and arrange them on a wire rack over a baking sheet for air drying for about 24 hours.
-
Optionally, preheat the oven to its lowest setting and dry the peels for 20 minutes, checking frequently until sticky but still pliable.
-
Once dried, chop the peels for use in baking or coat them in granulated sugar; for chocolate-dipped peels, ensure dryness, then dip in melted chocolate and add optional toppings.
-
Store the finished candied peels in an airtight container for several weeks in a dry environment.