ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Candied Citrus Peels

Easy Candied Citrus Peels

Photo: Kelsey Harrison; Styling: Emma Crist

It’s crucial to blanch the peels 3 times to remove their bitterness. This fruity candy is delicious on its own, but dipping the ends in melted chocolate or thinned royal frosting makes an extra-special treat.

Ingredients

  • 1 pink grapefruit
  • 2 oranges
  • 2 lemons
  • 3 1/2 cups sugar, divided

Nutrition Information

  • calories 96
  • carbohydrate 25 g
  • fiber 1.1 g
  • sodium 27 mg

How to Make It

  1. Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don't cut into fruit). Pull off strips of peel with your fingers. Slide a small, sharp knife along inside of peels to remove excess membrane so peels are about 1/4 in. thick. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.

  2. Put peels in a 3- to 4-qt. saucepan and add cold water to cover. Bring to a boil, then drain. Repeat twice more.

  3. Refill pan with 2 1/2 cups water and 2 1/2 cups sugar; bring to a boil, making sure that sugar dissolves. Add peels and bring to a boil, then reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles, about 1 1/2 hours.

  4. Drain peels, saving syrup for other uses (such as topping pancakes) if you like. Spread peels on a nonreactive cooling rack set on a parchment-lined baking sheet. Allow peels to dry completely, about 2-3 hours.

  5. Toss peels in remaining 1 cup sugar, shaking off excess. Store airtight at room temperature. Serve peels plain or dipped in chocolate.

  6. *Melt 10 oz. chopped bittersweet or semisweet chocolate in a small pan over barely simmering water. Dip peels halfway into chocolate; set on baking sheets lined with waxed paper. Chill until set, about 30 minutes.