Candied Citrus Peel

makes about 3 cups

recipe adapted from Martha Stewart Living [1]

  • 2 grapefruits
  • 4 lemons
  • 4 cups sugar, plus more for rolling
  • 4 cups water

Using a pairing knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve remainder of fruit for another use. Slice each piece of peel lengthwise into 1/4 inch wide strips. Trim excess pith from each strip, and discard.

Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.

Bring sugar and 4 cups water to a boil, stirring occasionally until sugar has dissolved. Wash down sides of pan with a wet brush to prevent crystals from forming. Add strips to boiling syrup; reduce heat to medium-low and simmer gently, without stirring, until strips are translucent, about 1 hour. Remove from heat and let strips cool in syrup.

Using a slotted spoon, transfer strips to a wire placed in a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 24 hours. Sugar peels can be stored in an air tight container at room temperature up to 2 weeks.