Yield: Yields about 3 cups
Citrus with thicker peels will produce the best candied results. (Very thin peel—from limes, for example—turns leathery when candied.) Blanching peels multiple times tames their bitter flavor. You’ll likely have left over syrup after making this recipe; brush it over cake or use it in cocktails.
Put the sliced peels in a 3-quart heavy-duty saucepan and add enough water to cover. Bring to a boil over high heat and blanch for 5 minutes.
Drain the peels, cover with fresh water, bring to a boil, and blanch again for 5 minutes. Repeat once more for a total of three blanchings.
In the same saucepan, combine 1-1/2 cups of the sugar and 1 cup of water; bring to a boil over high heat.
Add the peels and reduce the heat to low. Let the peels simmer very gently—the mixture should be just slightly bubbling—until they begin to look translucent, 45 to 60 minutes. Stir occasionally to ensure that the peels candy evenly and don’t burn.
Drain the peels, reserving the syrup for another use. Set a rack over a parchment-lined rimmed baking sheet. Put the remaining 1 cup of sugar in a bowl. Roll the peels in the sugar, shake them in a sieve to remove any excess, and spread them on the rack; let dry for 5 to 6 hours. Once fully dry, store the candied peels in an airtight container in a cool, dry place for up to 1 month.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?