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

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


Recipe Summary

Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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.