Homemade Candied Citrus Peel
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for transforming fresh orange and lemon peels into sweet, translucent candied strips. These sugary treats are perfect for snacking or as a flavorful addition to holiday baked goods.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | Overnight | Approx. 2 cups |
🔪 Key Equipment
- Large pot
- Saucepan
- Spoon
- Knife
- Cutting board
- Wax paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Oranges | Large, peeled in strips |
| 2 | Lemons | Large, peeled in strips |
| 1 Cup | Sugar | Granulated |
| 3 Tbsp | Light Corn Syrup | None |
| 3/4 Cup | Water | For syrup |
| 1 Cup | Sugar | For rolling |
Instructions
Step 1: Prepare the Peels
- Remove the peel from the 3 large oranges and 2 large lemons in large strips.
- Place the peels in a pot, cover with cold water, bring to a simmer, and cook for 30 minutes to remove bitterness. Drain.
- Return the peels to the pot, cover with fresh cold water, and simmer again until the peels are very tender.
- Drain the tender peels and rinse under cold water. Once cool, use a spoon to scrape away any remaining white pith, then cut into 2-inch by 1/4-inch strips.
Step 2: Candy and Cure
- In a saucepan, combine 3/4 cup water, 1 cup sugar, and 3 Tbsp light corn syrup. Stir over low heat until the sugar is completely dissolved.
- Add the citrus peel strips to the syrup. Simmer gently, uncovered, until most of the syrup is absorbed and the peels look translucent.
- Remove from heat and let the peels stand in the syrup overnight.
- The next day, bring the mixture to a simmer again for a few minutes. Let it cool slightly, then drain the peels well.
- Spread the remaining 1 cup sugar on a plate. Roll the drained, sticky peels in the sugar until thoroughly coated.
- Transfer the sugar-coated peels to wax paper to dry completely until firm and no longer tacky.
💡 Make-Ahead & Storage: Store the dried candied peels in an airtight container at room temperature for up to two weeks.
Original Recipe Scan
