Candied Orange Or Grapefruit Or Lemon Peels Recipe

Name: Candied Orange Or Grapefruit Or Lemon Peels
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: Oranges, Zest Of; 2 tablespoons table salt; 3 cups granulated sugar; 1 cup water

Transform leftover citrus peels into irresistible candied delights! This recipe, inspired by Living on a Dime, creates sweet and chewy treats perfect for snacking, baking, or gifting. Easy to make and with a long shelf life (keeps for a week or freeze for later!), these candied peels are a delicious way to reduce food waste and add a touch of elegance to your desserts. Learn how to candy orange, grapefruit, or lemon peels – the choice is yours!

Prep Time 20 mins

Cook Time 100 mins

Calories 193.5 kcal

Protein 0g

Rating 4.0 (1 Reviews)

Candied Orange Or Grapefruit Or Lemon Peels

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Candied Orange Or Grapefruit Or Lemon Peels

Oranges, Zest Of
2 tablespoons table salt
3 cups granulated sugar
1 cup water

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How to Make Candied Orange Or Grapefruit Or Lemon Peels

Wash citrus fruit thoroughly (if not organic).
Cut each fruit into quarters.
Carefully remove the peel from each quarter.
Slice the peels into 1/4-inch wide strips.
Place peels in a saucepan. Add 2 tablespoons salt and cover with enough cold water to completely submerge the peels.
Bring to a boil and boil for 15 minutes. Drain and rinse the peels thoroughly.
Repeat step 6 two more times, boiling for 20 minutes each time to remove bitterness.
Drain peels completely.
In a clean saucepan, combine the peels with 2 1/2 cups granulated sugar and 1 cup water.
Simmer over medium-low heat, stirring frequently, until all the syrup is absorbed by the peels and they are translucent (approximately 30-45 minutes). Be careful not to scorch the peels.
Spread the candied peels on a baking sheet lined with wax paper to cool completely.
Once cool, roll the peels in 1/2 cup of granulated sugar to coat evenly.
Allow the candied peels to dry completely, about 2-3 hours.
Store in an airtight container at room temperature for up to one week or freeze for longer storage.