How To Make Candied Zest

Credit: Randy Mayor

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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.

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Step One

Credit: Randy Mayor

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

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Step Two

Credit: Randy Mayor

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

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Step Three

Credit: Randy Mayor

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

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Step Four

Credit: Randy Mayor

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

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Step Five

Credit: Randy Mayor

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

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Step Six

Credit: Randy Mayor

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

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Step Seven

Credit: Randy Mayor

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

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Step Eight

Credit: Randy Mayor

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

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Step Nine

Credit: Randy Mayor

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

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How To Make Candied Zest

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