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Candied Citrus Peel

Candied Citrus Peel recipe image
Transform the often-discarded peel of lemons, oranges, or grapefruit into a luxurious, aromatic treat. This simple recipe captures the bright, zesty essence of the fruit, balancing it with a rich, sweet syrup that coats each piece in a glossy glaze. The result is a chewy, flavorful confection that adds a sophisticated pop of color and taste to holiday charcuterie boards, cheese platters, or as a stunning garnish for desserts and cocktails. Perfect for using up citrus scraps, this homemade candy is far superior to store-bought versions, offering a fresh, intense flavor profile. It makes an excellent hostess gift or a festive addition to your holiday baking arsenal, adding a burst of sunshine to any occasion.
Courses:
Difficulty: Advanced
Servings: 1
Description
Transform the often-discarded peel of lemons, oranges, or grapefruit into a luxurious, aromatic treat. This simple recipe captures the bright, zesty essence of the fruit, balancing it with a rich, sweet syrup that coats each piece in a glossy glaze. The result is a chewy, flavorful confection that adds a sophisticated pop of color and taste to holiday charcuterie boards, cheese platters, or as a stunning garnish for desserts and cocktails. Perfect for using up citrus scraps, this homemade candy is far superior to store-bought versions, offering a fresh, intense flavor profile. It makes an excellent hostess gift or a festive addition to your holiday baking arsenal, adding a burst of sunshine to any occasion.
Ingredients
  • zest of 4 lrg. lemons, 3 oranges, or 2 grapefruit
  • 1 cup sugar
  • 1/3 cup water
Directions
  1. 1
    Place the citrus zest in a saucepan and cover with 1 quart of water.
  2. 2
    Bring to a simmer and cook for 6 minutes to remove bitterness.
  3. 3
    Drain the zest thoroughly and rinse under cold running water.
  4. 4
    Set the rinsed zest aside.
  5. 5
    In a clean saucepan, combine 1 cup of sugar and 1/3 cup of water.
  6. 6
    Bring the mixture to a simmer, stirring until the sugar is completely dissolved.
  7. 7
    Cover the pan and boil for a few minutes.
  8. 8
    Test the syrup by dipping a metal spoon; it is ready when the last drops fall in a continuous thread.
  9. 9
    Remove the pan from heat.
  10. 10
    Stir the prepared citrus peel into the hot syrup.
  11. 11
    Let the peel steep in the syrup for 1 hour to absorb the flavor.
  12. 12
    Remove the peel from the syrup using a slotted spoon.
  13. 13
    Pat dry or roll in additional sugar if desired (optional).
Note

Store the candied peel in an airtight container in the refrigerator for up to 2 weeks.

The leftover syrup can be saved and used as a sweetener for tea, cocktails, or drizzled over ice cream.

For a less sweet version, you can roll the drained peel in granulated sugar before storing.

Ensure you remove as much white pith as possible when zesting to avoid bitterness in the final product.

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Read it online: https://www.chefs-mate.com/recipe/candied-citrus-peel/