Here’s a step-by-step breakdown, using oranges as an example. How to candy citrus peelĬandying citrus is incredibly simple, and comes down to just three easy steps: preparing, blanching, and then simmering citrus peels in sugar and water (simple syrup). And if possible, start with organic or locally grown citrus, as fruits that have been sprayed with chemicals can have an unpleasant residual taste. Typically fruits with thicker peels make the best options for candying, as thinner skinned fruits like clementines can sometimes become tough after boiling.

You can candy just about any type of citrus peel - lemon, grapefruit, pomelo, kumquat - although oranges are the most common. Blanching the peels (i.e., submerging in boiling water for a short period of time) removes their bitter taste, making them easier to eat on their own.

What is candied citrus peel?Ĭandied citrus peels have been transformed from bitter, astringent rinds to soft, sweet candies by simmering in a simple syrup. Rather than buying it, however, it’s much more fun to simply make it at home. You’ve likely come across candied citrus peel in your baking, or maybe you’ve seen it stocked on the shelves of gourmet food shops. If you can boil water, you can candy citrus peel. Not to mention, they’re delightful treats when eaten on their own. Those vibrant citrus peels can be transformed into sweet, bright little bursts of flavor that make an excellent addition to cookies, scones, and cakes. When it comes to fruit, what we typically think of as trash (or, hopefully, compost!) actually has a second life just waiting to be discovered: candy. How many times have you thrown away the peel after eating an orange? Or tossed half a lemon once you’ve squeezed out the juice?

Clementine peel