Candied Citrus Peel: Make Your Own Lemon, Orange or Grapefruit Candy and Garnish
Candied citrus peel is simple to make and is a great addition for holiday baking, to decorate desserts or even to give as a homemade gift.
As promised when I posted my orange Boodle recipe, I’m now sharing how to make the candied peel you saw adorning the desserts.
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You can use the candy as decoration on any dessert, as I did on the Boodle’s orange fool, dip the ends in chocolate for a even tastier treat, or just eat it as candy on its own.
If at all possible, get your hands on organic fruit. The last thing you want to do is make candy from pesticide laden peel. Not to mention, the organic fruit just tastes better. I’m lucky as I have my own orange tree so I used fresh oranges from my own tree. You can use any citrus peel you like: lemon, orange, grapefruit, etc.
Check out my popular candied cherry recipe! It’s great for the holidays, or for Empire biscuits!
If you’re like me and have a lot of citrus, you can dehydrate the rind, too! It’s another great way to save those beautiful, aromatic peels to use in cooking and baking all year long.
Don’t miss out on my most popular cake: Sicilian whole orange cake, which uses the entire fruit, peel, and pulp! I also make a Sicilian whole lemon cake!
Candied Citrus Peel
slightly adapted from a BBC Good Food recipe makes 36 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- 2 large, organic (unwaxed) oranges, lemons or grapefruit
- sugar
- water
- (optional – chocolate for dipping)
Directions
Cut each piece of fruit into 8 wedges, then remove the flesh from the skin. Cut each peel into strips.
Put the strips into a small pan and cover with cold water. Bring to a boil, then simmer for 5 minutes. Drain the liquid then repeat with fresh water, however this time, bring to a boil, and simmer for 30 minutes.
Now, drain the liquid again, but reserve it in a measuring jug. Put the strips of peel in a bowl. Add 100g (1/2 cup) sugar to each 100ml (3 1/2 ounces) of water, then pour into a pan over low heat, stirring to dissolve the sugar. Add the strips and simmer for 30 mins until the peel is translucent and soft.
Allow to cool in the syrup, then remove with a fork and arrange in a single layer on a wire rack to dry. You can place the rack in a warm oven for half an hour, but I didn’t do this.
Now dip the strips of peel into a bowl of sugar, a few at a time, then place on parchment or waxed paper and allow to dry for at least an hour.
Keep the candied peel in an airtight tin or container lined with baking parchment. The peel will keep for 6-8 weeks in a cool, dry place.
You can dip the ends of the candied citrus peel in melted chocolate if desired. This makes a lovely gift.
Candied Citrus Peel: Make Your Own Lemon, Orange or Grapefruit Candy and Garnish
Ingredients
- 2 large organic (unwaxed) oranges, lemons or grapefruit
- sugar
- water
- optional - chocolate for dipping
Instructions
- Cut each piece of fruit into 8 wedges, then remove the flesh from the skin. Cut each peel into strips.
- Put the strips into a small pan and cover with cold water. Bring to a boil, then simmer for 5 minutes. Drain the liquid then repeat with fresh water, however this time, bring to a boil, and simmer for 30 minutes.
- Now, drain the liquid again, but reserve it in a measuring jug. Put the strips of peel in a bowl. Add 100g (1/2 cup) sugar to each 100ml (3 1/2 ounces) of water, then pour into a pan over low heat, stirring to dissolve the sugar. Add the strips and simmer for 30 mins until the peel is translucent and soft. Allow to cool in the syrup, then remove with a fork and arrange in a single layer on a wire rack to dry. You can place the rack in a warm oven for half an hour, but I didn't do this.
- Next, dip the strips of peel into a bowl of sugar, a few at a time, then place on parchment or waxed paper and allow to dry for at least an hour.
- Keep the candied peel in an airtight tin or container lined with baking parchment. It will keep for 6-8 weeks in a cool, dry place.
Notes
Nutrition
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This is exactly the recipe I use when making my candied fruit for the panforte! Love it!
:)
I love these and I had NO idea how easy they were to make. This would be easy enough for me to make in the RV and they are perfect to take along for hiking or long drives, we generally need sugar in the afternoon and this would be amazing.
You could make them a bit wider for snacking, Andi. Yep, sugar in the afternoon is something I go for, too! ;)
Christina, how beautifully lovely!!! I am thinking up all kinds of things to use these sweet little Candied Citrus Garnishes on!!! I can’t wait to make these!!! Pinning this right now!
Great! Happy to hear it, Katie! Happy candy-making!
Beautiful! And who knew they were so easy to make? Well, besides you, I mean… ;-)
Haha! :) Thanks, Frank!
Christina, I know this sounds like a cliché but my mouth is watering just looking at your stunning photos. Tempting beyond belief! I love how something so deliciously pretty can keep for a while, as you make as many desserts as you can to enjoy them. Although I’d be in danger of nibbling on the candy before even making dessert!
Yes, a few were nibbled on my end, Jill! Thank you so much!
Brilliant idea. Will use them on some of my lemons.
Excellent! Homegrown are the best!
I have a whole bag of local organic oranges and this recipe is a great use for them. Have you ever frozen the candied peels?
No, I haven’t frozen them when they’re already candied, Cathy, but I have frozen grated rind (for use in cakes, etc.) later. It keeps for a while, but not more than a couple of months, I’d say.
This is so pretty!
Thank you, Kim! It’s tasty too! :)