Candied Citrus Peels

Candied Citrus Peels

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

YIELDS

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

INGREDIENTS

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

INSTRUCTIONS

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.

QUICK TIP

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.