“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.
Use a sharp vegetable peeler to remove zest from citrus (reserve fruit for another use).
Scrape bitter white pith from the back of peel with a small paring knife; discard pith.
Cut peel into 1/4-inch-thick strips 3 inches in length. (Yield: about 40 strips per fruit.)
Combine 1/4 cup sugar and 2 tablespoons water in a saucepan to make a simple syrup.
Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves.
Add peel, cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely.
Strain through a sieve, shaking off excess moisture to prevent clumping; discard liquid.