Candied Citrus Peels

Go from rinds to riches with sugar-dipped citrus peel candy.


1-1/3 to 1-1/2 cups candy


Citrus Peels

  • 1 large grapefruit
  • 1 medium orange
  • 2 large lemons
  • 1 cup water
  • 3 cups Florida Crystals® Organic Raw Cane Sugar , divided

Chocolate Citrus Peels

  • 1/4 cup dark chocolate chips


Citrus Peels

Using a vegetable peeler, remove the peel from each fruit using long strokes down the fruit to create long peels. Using a paring knife, remove any extra white pith that may be remaining.  

Place the peels in a saucepan and fill with enough water to cover the peels. Boil the peels 7 to 10 minutes. (This will soften the peels.) Remove the cooked peels to a strainer and allow water to drip off. Using a sharp knife, cut the peels into ¼-inch strips.  

Fill saucepan with 1 cup fresh water and 1 cup sugar. Heat over medium heat, stirring to dissolve the sugar granules. Add fruit peels and heat until a syrup begins to form. Continue stirring. When white bubbles begin to form, turn off the heat and use a slotted spoon or tongs to remove the peels. Place on a wire rack resting on a baking sheet. Spread out the peels so they can air dry. Dry the peels for at least one hour so that the syrup becomes tacky to the touch.  

Add 1 cup sugar to a large bowl. Add the peels in small batches. Toss until peels are coated with sugar. Place on a rimmed baking sheet sprinkled with remaining sugar. Allow the sugared peels to sit out for a few hours until dry. Toss the peels a few times while drying to ensure all of the peels are coated and dry.   

Store the peels in a clean, airtight storage container with a tight-fitting lid.

Chocolate Citrus Peels

For chocolate citrus peels, peel the fruit a bit thicker. Allow a bit more of the white to stay on the peel. Cut into 1/2-inch strips. Follow directions for candied citrus peels and let dry completely.  

Melt dark chocolate chips until smooth. Dip 1/3 to 1/2 of the sugared peel into the melted chocolate. Place on a waxed-paper lined baking sheet to dry. Place baking sheet in the freezer to cool the chocolate.  

Store chocolate-dipped peels in a container lined with wax paper.


After removing the citrus peels from the sugar, spread out the leftover sugar on the baking sheet to dry for about one hour. Line a baking sheet with parchment. When ready to save the citrus sugar, gather the ends so the sugar flows towards the center of the paper. Carefully pour the sugar into a storage container with a tight-fitting lid and use in your favorite beverages.