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Candied Citrus Peel

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.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Candied Citrus Peel

Source: Everyday Food, January/February 2010


  • 2 grapefruits
  • 3 oranges
  • 4 lemons
  • 1 1/2 cups sugar


  1. With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.

  2. In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.

  3. In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.

  4. Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

Reviews (6)

  • 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?

  • 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.

  • LJMPLS 1 Feb, 2015

    No, you don't have to remove the pith. The purpose of boiling the the peels is to remove the bitterness. Most recipes have you boil them for 5 minutes, drain, boil again, and do this for a total of 4-5 times. I am surprised this recipe says to boil once. I also would increase the sugar syrup, and when you're done, don't throw that out! Use it in iced tea, etc.

  • 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!

  • 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.

  • lagne 22 Dec, 2010


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