Candied Citrus Peel Three Ways - Sugar Coated and Chocolate
Transform citrus peels into elegant confections with this versatile recipe that yields three distinct treats. Start with any citrus fruit - oranges, grapefruit, pomelos, lemons, or limes - and slowly simmer the peels in sugar syrup until translucent and tender. The basic candied peels can be enjoyed as-is, tossed in citric acid sugar for extra tang, or partially dipped in dark chocolate for an indulgent finish. Perfect for gifting, garnishing desserts, or enjoying as a sophisticated sweet treat. The gentle cooking process removes bitterness while preserving the bright citrus essence.
Ingredients
- 1 pounds citrus fruit, about 4 large oranges, 3 grapefruit/pomelos, or 6 lemons/limes
- 2 cups sugar
- 1 cup sugar
- 2 tablespoons citric acid(optional)lemon juice1 tablespoon per 2 tablespoons citric acidtangy
adds tartness to sugar coating
- 10 ounces dark or bittersweet chocolate, at least 70% cocoa(optional)
Instructions
- 1
Carefully peel the citrus, remove the pith, and cut into thin strips about 1/4 inch wide
- 2
Reserve the flesh and juice for another use
- 3
Place prepared peels in a large saucepan with water and bring to a boil
- 4
Reduce heat and continue to cook at a low boil for 5 minutes
- 5
Drain in a colander and return peels to the pan
- 6
Repeat the boiling and draining process twice using fresh water each time
- 7
Add sugar and water to the pan and bring peels to a boil again
- 8
Reduce heat and simmer for about 45 minutes or until the peels are translucent
- 9
Drain and transfer to a wire rack set inside a baking sheet
- 10
Chill in the refrigerator for about 15 minutes
- 11
Whisk citric acid and white sugar together in a large bowl if using
- 12
Toss peels to coat and return to the wire rack arranged so they don't stick together
- 13
Let them dry at room temperature for 1 hour
- 14
Toss peels in the sugar mixture again return to the rack and allow to dry for 4-12 hours
- 15
Temper the chocolate in a double boiler starting with about 7 ounces
- 16
Melt while stirring occasionally then remove from heat and stir in the rest of the chocolate
- 17
Place back over the double boiler and stir then remove from heat
- 18
Test that chocolate on a knife dipped into the melted mixture hardens quickly
- 19
Working quickly dip peels halfway into the chocolate using tongs
- 20
Place on a baking sheet lined with waxed paper and chill in the refrigerator to harden for about 15 minutes
- 21
Carefully remove from the waxed paper
- 22
Store in an airtight container in a cool place for up to 1 month
Tips
Choose citrus with thick peels like oranges or grapefruit for the best results, as thin-skinned varieties may become too delicate during cooking.
The triple boiling process is essential for removing bitterness - don't skip this step even if it seems time-consuming.
Test chocolate tempering by dipping a knife tip - properly tempered chocolate will harden quickly and have a glossy finish.
Good to Know
Store in an airtight container in a cool place for up to 1 month
Can be made completely ahead - candied peels improve in flavor over the first few days of storage
Serve as confections, use as garnish for desserts, or package as gifts
Common Mistakes
Don't skip the triple boiling process or peels will remain bitter
Avoid overcrowding peels on the drying rack or they will stick together
Don't let chocolate get too hot during tempering or it won't set properly
Substitutions
adds tartness to sugar coating
Full guide →FAQ
Can I use any type of citrus fruit for this recipe?
Yes, oranges, grapefruit, pomelos, lemons, and limes all work well. Choose fruits with thick peels for best results as thin-skinned varieties may become too delicate.
How long do the candied peels need to dry completely?
Initial drying takes 1 hour, then final drying requires 4-12 hours at room temperature. Humid conditions may extend drying time significantly.
Can I freeze the finished candied citrus peels?
Freezing is not recommended as it can affect texture. Store in airtight containers at cool room temperature for optimal quality and up to one month freshness.