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.

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
45 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Reviews (4)

192 Ratings
  • 5 star values: 28
  • 4 star values: 35
  • 3 star values: 72
  • 2 star values: 50
  • 1 star values: 7
Rating: 5.0 stars
08/26/2020
Sarah, would you know if it is possible to use this candied citrus peel in Ricotta Cannoli filling, or is it a different type of candied orange and lemon peel? Is there a video you have for Ricotta Cannoli filling? Sarah, your videos and recipes are marvelous and excellent! I use most of your recipes, especially the Christmas peppermint cookies! Thankyou so much!
Rating: 5.0 stars
08/26/2020
Sarah, would you know if it is possible to use this candied citrus peel in Ricotta Cannoli filling, or is it a different type of candied orange and lemon peel? Is there a video you have for Ricotta Cannoli filling? Sarah, your videos and recipes are marvelous and excellent! I use most of your recipes, especially the Christmas peppermint cookies! Thankyou so much!
Rating: 4.0 stars
04/07/2020
This recipe was delicious! However, the lemon peels took MUCH longer than 8 to 10 minutes to turn translucent in the sugar water and the sugar water never thickened. Other than that, it was great. Would definitely recommend!
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Rating: 4.0 stars
04/07/2020
This recipe was delicious! However, the lemon peels took MUCH longer than 8 to 10 minutes to turn translucent in the sugar water and the sugar water never thickened. Other than that, it was great. Would definitely recommend!
Rating: 4 stars
12/30/2018
Mine came out leathery, as I tried to minimize how much pith was left on. Next time, I will leave a good amount of pith, change the boiling water and let the citrus peel sit for a while in the syrup after boiling.
Rating: Unrated
07/28/2014
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?
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Rating: Unrated
12/23/2012
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!
Rating: Unrated
12/16/2012
I made these and they are out of this world...... BUT....are they suppose to stay wet? Mine never dried? Thank you.