CookingLight diet CookingLight diet

How To Make Candied Zest

By Text: Brandy Rushing
December 09, 2008
Randy Mayor
How To Make Candied Zest
Start Slideshow

1 of 11

How To Make Candied Zest

Randy Mayor
“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.
Advertisement
Advertisement

2 of 11

Step One

Randy Mayor
Use a sharp vegetable peeler to remove zest from citrus (reserve fruit for another use).

3 of 11

Step Two

Randy Mayor
Scrape bitter white pith from the back of peel with a small paring knife; discard pith.
Advertisement

4 of 11

Step Three

Randy Mayor
Cut peel into 1/4-inch-thick strips 3 inches in length. (Yield: about 40 strips per fruit.)

5 of 11

Step Four

Randy Mayor
Combine 1/4 cup sugar and 2 tablespoons water in a saucepan to make a simple syrup.

6 of 11

Step Five

Randy Mayor
Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves.
Advertisement
Advertisement
Advertisement

7 of 11

Step Six

Randy Mayor
Add peel, cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely.

8 of 11

Step Seven

Randy Mayor
Strain through a sieve, shaking off excess moisture to prevent clumping; discard liquid.

9 of 11

Step Eight

Randy Mayor
Separate pieces of rind, and allow to air-dry on a sheet of wax paper.
Advertisement
Advertisement
Advertisement

10 of 11

Step Nine

Randy Mayor
Place remaining 1/4 cup of sugar and citrus strips in a bowl; toss well to coat.
Replay gallery

Share the Gallery

Up Next

Advertisement