Skip to content

Top Navigation

Cooking Light Cooking Light
  • Recipes
  • Cooking 101
  • Eating Smart
  • Healthy Living
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
SUBSCRIBE
Pin FB

Explore Cooking Light

Cooking Light Cooking Light
  • Explore

    Explore

    • 31-Day Healthy Meal Plan

      Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Read More
    • Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

      Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More
    • Our Favorite Healthy Air Fryer Recipes

      Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Read More
  • Recipes

    Recipes

    See All Recipes
    • Breakfast & Brunch
    • Lunch
    • Dinner
    • Drinks
    • Recipe Makeovers
    • Quick & Healthy
    • Diabetic
    • Gluten-Free
    • Vegetarian
    • Cooking Light Live
  • Cooking 101

    Cooking 101

    See All Cooking 101
    • Essential Ingredients
    • Cooking Techniques
    • Meet the Chef
    • Cooking Resources
    • Budget Friendly
    • Smart Choices
  • Eating Smart
  • Healthy Living

    Healthy Living

    See All Healthy Living
    • Weight-Loss
    • Health
    • Fitness
    • Home
    • Travel
    • Nutrition 101
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
Sweepstakes

Follow Us

  1. Home
  2. Cooking 101
  3. How To Make Candied Zest

How To Make Candied Zest

By Text: Brandy Rushing December 09, 2008
Skip gallery slides
Pin
Credit: Randy Mayor
How To Make Candied Zest
Start Slideshow

1 of 10

Pin
Facebook Tweet Email Send Text Message

How To Make Candied Zest

Credit: 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.

1 of 10

Advertisement
Advertisement

2 of 10

Pin
Facebook Tweet Email Send Text Message

Step One

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

2 of 10

3 of 10

Pin
Facebook Tweet Email Send Text Message

Step Two

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

3 of 10

Advertisement

4 of 10

Pin
Facebook Tweet Email Send Text Message

Step Three

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

4 of 10

5 of 10

Pin
Facebook Tweet Email Send Text Message

Step Four

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

5 of 10

6 of 10

Pin
Facebook Tweet Email Send Text Message

Step Five

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

6 of 10

Advertisement
Advertisement
Advertisement

7 of 10

Pin
Facebook Tweet Email Send Text Message

Step Six

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

7 of 10

8 of 10

Pin
Facebook Tweet Email Send Text Message

Step Seven

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

8 of 10

9 of 10

Pin
Facebook Tweet Email Send Text Message

Step Eight

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

9 of 10

Advertisement
Advertisement
Advertisement

10 of 10

Pin
Facebook Tweet Email Send Text Message

Step Nine

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

10 of 10

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Text: Brandy Rushing

    Share the Gallery

    Pinterest Facebook
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 10 How To Make Candied Zest
    2 of 10 Step One
    3 of 10 Step Two
    4 of 10 Step Three
    5 of 10 Step Four
    6 of 10 Step Five
    7 of 10 Step Six
    8 of 10 Step Seven
    9 of 10 Step Eight
    10 of 10 Step Nine

    Share & More

    Facebook Tweet Email Send Text Message
    Cooking Light

    Magazines & More

    Learn More

    • Customer Service this link opens in a new tab
    • Advertise

    Connect

    MeredithCooking Light is part of the Allrecipes Food Group. © Copyright 2023 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Cooking Light. All rights reserved. Printed from https://www.cookinglight.com

    View image

    How To Make Candied Zest
    this link is to an external site that may or may not meet accessibility guidelines.