New This Month

Candied Citrus Peel

Thin strips of candied peel come out chewy; thicker ones are softer, making them better for dipping in chocolate.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, December/January 1992/1993


  • Several oranges, grapefruit, or lemons, enough to yield 2 cups of peel
  • 1/2 cup water
  • 1 cup sugar
  • 2 tablespoons corn syrup


  1. Score citrus into quarters and peel off skin. Trim off a little of the white pith, then cut peels into long strips. Place peels in a small stainless-steel saucepan. Cover with cold water and bring to a boil. Simmer 8 to 10 minutes, drain, and repeat twice more. Drain well.

  2. Wash pan; combine water, sugar, and corn syrup. Stir over medium heat until dissolved. Bring to a boil; add peels.

  3. Turn heat down to low and cook until peels are translucent and syrup has been almost completely absorbed.

  4. Drain peels in a colander. If desired, roll in sugar or dip in chocolate. Using tongs, remove to a parchment-lined baking sheet to dry. Store in an airtight container.

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