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Candied Citrus Peel

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Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone dough.

Source: Everyday Food, January/February 2010
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  • Paydro
    28 JUL, 2014
    HELP!!! I don't think that my candies taste the way they should. I started with lemon & lime peels that I had gotten from my friend's fresh squeezed lemon-aid stand. We made the lemon-aides on Saturday, refrigerated & cooked on Sunday night. I cut & cooked the peels per instructions, they have not dried, but have stayed moist. I cooked the lemons & the limes separately, the limes taste more limey, but both the lemons & limes taste bitter-acidy. Should I of stripped the pulp from the rinds?
    Reply
    • pepper1106
      8 DEC, 2014
      The recipe says leave the pith on the orange. That is the white part just below the peel. The pith (the white part) is what makes the peel bitter. So, yes you should have scraped all of that off the peel and just had that thin layer of peel left.
  • Chowchilla Girl
    23 DEC, 2012
    Recipe is awesome-reminds me of my mom's candied peels! You must keep peel boiling in sugar syrup until syrup gets pretty thick. The left over syrup crystalizes into some yummy sugar drops for kid's mouths, too!
    Reply
  • mixitup
    16 DEC, 2012
    I made these and they are out of this world...... BUT....are they suppose to stay wet? Mine never dried? Thank you.
    Reply
  • lagne
    22 DEC, 2010
    I?
    Reply

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