Candied Citrus Peel

By Hklbrries

From “Brittles, Barks and Bonbons,” by Charity Ferreira, who writes “the peels of navel oranges, Meyer lemons and ruby grapefruits make delicious candy.”

Ingredients

• 5 medium oranges, 6 lemons or 4 grapefruits
• 2 cups sugar, divided
• 1 1/2 cups water

Details

Servings 8

Preparation

Step 1

Wash the fruits thoroughly. To remove the peels without tearing, slice off the stem end of the fruit, then make vertical cuts about 1 inch apart through the peel. Carefully peel off the scored sections of the rind. With a sharp paring knife, trim away as much of the white pith from the peel as possible. Cut the peel length-wise into 1/4-inch-wide strips.

In a small pan, cover the peels with water. Bring to a simmer and cook for 20 minutes. Drain, reserving peels. In the same pan, stir together 1 1/2 cups of the sugar and the water over medium-low heat until sugar is dissolved. Add the peels and simmer gently, stirring occasionally, until soft and translucent, about 40 minutes. Place a cooling rack over a baking sheet and use a slotted spoon to transfer peels to rack. Let them stand for about an hour, until almost dry.

Line a baking sheet with waxed paper. Place the remaining ½ cup sugar in a bowl. Roll the peels in the sugar to coat, shaking off excess. Place the peels on waxed paper and let them dry completely, about 4 hours. Store in an airtight container at room temperature for up to one month.