“Candied citrus peel is an ideal gift from your kitchen,” says Cooking Light Test Kitchens Professional Kathryn Conrad. The recipe is easy to master, and any type of citrus fruit will work. You can use the sweet-tart zest as a garnish, serve over ice cream, or pair with chocolate for an elegant after-dinner treat. Store candied peel layered in wax paper in an airtight container for up to a month. “Sprinkle each layer with the excess sugar left over from the final coating to help prevent pieces from clumping,” Conrad says. Rinse fruit thoroughly before beginning.
2 of 10Randy Mayor
Use a sharp vegetable peeler to remove zest from citrus (reserve fruit for another use).
3 of 10Randy Mayor
Scrape bitter white pith from the back of peel with a small paring knife; discard pith.
4 of 10Randy Mayor
Cut peel into 1/4-inch-thick strips 3 inches in length. (Yield: about 40 strips per fruit.)
5 of 10Randy Mayor
Combine 1/4 cup sugar and 2 tablespoons water in a saucepan to make a simple syrup.
6 of 10Randy Mayor
Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves.
7 of 10Randy Mayor
Add peel, cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely.
8 of 10Randy Mayor
Strain through a sieve, shaking off excess moisture to prevent clumping; discard liquid.
9 of 10Randy Mayor
Separate pieces of rind, and allow to air-dry on a sheet of wax paper.
10 of 10Randy Mayor
Place remaining 1/4 cup of sugar and citrus strips in a bowl; toss well to coat.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.