Candied Citrus Peels




Introduction: Candied Citrus Peels

Around the holidays I always see people buying and eating expensive store bought candied citrus peels. This year I made my own. It's relatively easy and inexpensive, but it does take a bit of time.

This recipe is for the basic peels. There are two optional variations: 1) dipping the peels in chocolate and 2) leaving the final coating of sugar off so that you can use the peels for baked goods.

Step 1: Ingredients

Decide what kind of citrus peel you want to candy. Grapefruits, lemons, and oranges are the traditional ones; I've also heard of people using limes. Adjust the amount of fruits you purchase based on how big they are. Two grapefruits are about equal in peel amount to three/four oranges, or four/five lemons or limes, depending on size. You want fruit with a thicker peel.

Granulated Sugar
I've used different amounts of sugar for different amounts of fruit peel. On my first go, I used four cups of sugar to four cups of water to three oranges. The second time, I used two cups of sugar to two cups of water to two grapefruits. For more peel, use a larger amount of sugar and water, for less peel use less. Just make sure you have enough syrup to keep the fruit covered the whole time.

Just like what it sounds like. Make sure to use cold (or at least cool) water during the blanching process. Also make sure to keep the ratio of water to sugar the same while making the syrup. Otherwise, nothing special here.

Optional: Chocolate
Peels can be dipped in chocolate after they've been cooked in syrup. Dark or milk chocolate go well with the orange peels. I'm planning to try dark chocolate with the lime peels as well.

For this to work well, you need to be prepared ahead of time for the various stages. You'll want a good paring knife for the cutting step, a large pot for the cooking steps, and a colander, a metal drying rack and wide, shallow bowl for the drying/sugaring step.

Step 2: Cutting the Peels

Cut the fruit into quarters. Remove the pulp part of the fruit from the peel and save for another use.

Cut away as much of the pith (the white, spongey, bitter stuff on the inside of the peel) as possible. I found that cutting the peels into smaller pieces makes this process easier, but increases the amount of time it takes because there are more peels to process. (You will eventually cut all the peels down to a small size either way.)

Start cutting at one end. Slowly wiggle the knife along the peel. Generally, you'll want to make several passes with the knife to get all the pith off. (It's easier to remove the pith when the peel is a little dry, rather than wet -- so I definitely recommend doing this before blanching the peels.)

Step 3: Blanching the Peels

Put the peels in a medium or large pot. Cover the peels with cold water. Heat the peels and water up to boiling. Soon after the water boils, remove the pot from heat and drain the water from the peels.

Repeat this process at least three times for best results. Blanching before cooking the peels takes away a lot of the bitterness while leaving behind the flavor.

Step 4: Cooking the Peels

Set your peels aside for the moment.

On the stove, heat up an equal amount of water and sugar. As stated in the directions, this can be four cups of each or two cups of each, depending on the amount of fruit peels involved. Two cups of each seemed to be plenty for two grapefruits. Four cups of each was a lot of syrup compared to three oranges worth of peels. Experimentation will give you the best results.

Bring the sugar and water to a boil. You can stir the mixture at this point to help the sugar dissolve faster. Once the sugar is entirely dissolved and the syrup is boiling, add the peels and turn the heat down to a simmer.

Allow the peels to simmer in the syrup until translucent. The amount of time this will take is related to how thick the peels are. I left oranges in for a full hour and ended up with very translucent, soft peels. Grapefruits seemed to finish up after only forty-five minutes. When I tried lemon peels (the thickest peel so far), I left them in for a full hour and they still were relatively hard.

Step 5: Sugaring and Drying the Peels

Once the peels are translucent, turn off the heat. Allow the peels to cool down in the syrup.

(I've tried storing the peels in the syrup overnight, rather than immediately processing them. This resulted in very crystalized syrup and peels covered in what was basically rock candy. I think you're better off just finishing the peels right away.)

When you're ready to pull the peels from the syrup, set up a wide shallow bowl or plate filled with more granulated sugar, a wire rack, and a colander.

Put the colander in the sink and pour the peels and syrup into it, draining away the excess syrup. Pull the peels from the colander one by one. If you're using the peels for baking or dipping the peels in chocolate, place the peels on the wire rack without any further modification. Otherwise, roll the peel in the sugar and then rack the peel.

(If you don't have a colander handy, you can also use paper towels to blot the peels when they come out of the syrup. I found that this takes a lot longer, is much messier, and results in lots of wasted paper towels. The colander method is much quicker and less messy.)

After about half an hour, the peels should be firm enough for storage, chopping, or dipping in chocolate. I just put mine in plastic sandwich bags until I'm ready to package them; tupperware would work fine as well.



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    17 Discussions

    Great Instructable, I'm looking forward to trying this :o)

    One thing, the old story about the pith being bitter? I've never known that to be true. I've even intentionally eaten it to see if there was anything to the story. My results suggest that it is simply bland and a waste of space, but not bitter in itself – there doesn't seem to be ANY flavor to it.

    Hey, thanks for the great recepy!! I love it. Mine are boiling now in the syrup. I added a little bit of lemon juice from the pulp. I tasted the syrup and it tasted even better!! U hould trie it to.
    Big thanks man.

    Great inst'ible, i use these in a gazillion recipes and also make my own. Our kids (and the rest of the family) also eat them raw. I have found grapefruit not to my taste, and have settled on a 50/50 mix of orange and lemon. I always save the syrup and the left-over orange-flavored sugar to use as well.
    If i ever post a certain recipe (ontbijtkoek) i have in mind, i'll refer readers to your delightful instructions for the peel bit.
    cheers, Z.

    i love baking and this is a good way to get zest and flavor

    The mexican restaurant Mi Tiara in San Antonio, Texas uses the orange halves left over from making fresh orange juice every morning. There is still a lot of pulp left and they are wonderful. We try to buy at least a dozen when we travel there. The left over syrup is great for many uses, too. I use it like any other syrup, Mi Tiara uses it to make their pralines. They also candy pumpkin and sweet potatoes.

    1 reply

    For those looking for the restaurant, it is spelled Mi Tierra and is located in Market Square in San Antonio.  They are open 24 hours so if your plane lands late, they're waiting for you.  Tell the concierge or taxi driver you want to go to "me tee-ERA" and they will get you there. 

    I"m surprised. I clicked on this Instructable to see what crazy citrus-peel-eating planet had access to the WWW to post this -ible. I see now that these are not simply citrus peels. There's a lot of prep involved to make them less bitter. How do you cut the white pith off in step 2? By the way that white pith has been found to be essential to absorbing the vitamin C when eating citrus. You don't need all of it but the strands that hang onto the fruit when you peel it is good for you. That is a very sweet grapefruit on top in your bin. I can tell by the skin. The other two are much less sweet.

    3 replies

    how is it that you can tell the sweetness of the grapefruit? that would be a useful skill to have when buying them :)

    I apologize for not replying to this much earlier.  Sometimes my mail gets delivered after I've already moved on.  Now as I go through to clean out my mailbox I'm finding mail I missed. 

    I can tell by the small size of the reflection on the skin that the grapefruit on top has a very very smooth skin.  The other fruit in the bowl has a more mottled reflection which is spread out over a little more area.  In fact that one on top has a very smooth skin compared to most citrus.  The light brown dots on the skin are another indicator of good quality fruit.  What I have found with citrus is the smoother the skin, the thinner the skin and the sweeter the fruit.  Once you learn what smooth skin looks like and what it means to the eating enjoyment, there might be times when you walk by the citrus bins completely, because there is not one fruit in there that meets your new standards.  I discovered this on my own but apparently I had a natural affinity for grapefruit with smoother skins.  I made the mistake of ordering grapefruit at a restaurant once and got one of those thick skinned, mottled, freaks.  Normally I eat Texas Red or Ruby Red with the smoothest skins.  I cut them into wedges and suck the flesh out in one bite.  They are great eating grapefruit. 

     I think he's looking at the peel colour. it seems a bit different to me...

    Thank you for this instructable. My Nanna used to do this, she died in the 90's and I thought the recipe was lost. Thank you

     I can't wait to see how mine turn out! My parents said I should try boiling other fruit in sugar next. That would be a horrible banana candy >__<

    I first boil the peels and then peel off the pith -- it makes it quite soft and easy to scrape off. (Extra boiling is required with grapefruit since it has a thicker peel than, say, a lemon.) However, I don't think that would make a significant difference in either the end product, or the simplicity of the process.

    I had not considered dipping orange peels in chocolate, though -- I will definitely  add that to my holiday citrus peel this year. Thanks for the inspiration and a well-written Instructable :-)

    Great instructable! I tired it with orange. Mine was kind of bitter too but it was alright to eat. It gets hard when I leave it for too long.

    Great 'structable! Good pics, really well defined steps. The blanching step is a great tip, I wondered why mine turned out bitter. Thanks for this!

    Cool! We often make something very similar for Christmas, and have even used the exact same snowflake cellophane as you have in the first picture. We normally do the chocolate dipped ones though. Yummy! It also seems to make it easier to get the pith off if you boil it on the peel, then carefully scrape it off with a spoon, though you have to be careful not to tear the peel if it is thin.