Dom
Culinary Explorer
so nice to taste!
Ingredients
- Citrus Peels:
- Peels from 2 large oranges (or lemons, grapefruits, or limes)
- For the Candied Mixture:
- 1 cup sugar
- 1 cup water
- Additional sugar for coating
Instructions
- Prepare the Peels:
- Remove the peel from the citrus fruits, making sure to leave some of the white pith attached (it adds flavor). Cut the peels into strips.
- Blanch the Peels:
- In a saucepan, bring water to a boil. Add the citrus peel strips and blanch for about 2-3 minutes. This helps to reduce bitterness.
- Drain and rinse the peels under cold water.
- Make the Syrup:
- In the same saucepan, combine 1 cup of sugar and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Candy the Peels:
- Add the blanched citrus peels to the sugar syrup. Let it simmer on low heat for about 30-45 minutes, stirring occasionally. The peels should become translucent and tender.
- Dry the Peels:
- Remove the peels from the syrup and place them on a wire rack to cool and dry for a few hours. You can also place them on parchment paper.
- Coat with Sugar:
- Once the peels are dry, toss them in additional sugar until well coated.
- Store:
- Store the candied citrus peel in an airtight container at room temperature for up to a month.
Tips
- You can use the leftover syrup as a sweetener for cocktails or desserts.
- Experiment with different citrus fruits for varied flavors.
Yes, please! This sounds like such a zesty and sweet treat. Can’t wait to try it – perfect for adding a little extra sparkle to any dessert! 
