Candied Fruit Peel
An easy, professional-method recipe for homemade candied citrus peel—perfect for baking, garnishing, or gifting.
Servings: 24 servings
Ingredients
- 4-6 citrus fruits peeled
- 1 cups water
- 1 cups sugar
- ¼ cup light corn syrup
Instructions
- Peel citrus, removing as little pith as possible. Trim remaining pith if needed and cut into thin strips.
- Place peel in a pot, cover with cold water, bring to a boil, strain, and repeat twice more.
- Combine sugar and water in the saucepan; stir until dissolved. Add corn syrup.
- Return peel to syrup and simmer gently for 1–2 hours, until translucent and tender.
- Store peel in syrup refrigerated, or drain, cool until tacky, and toss with sugar to crystallize.
Notes
- Yield: About 2 cups, depending on citrus used.
- Technique: Always dissolve sugar before adding corn syrup.
- Variations: Lemon, orange, grapefruit, or ginger.
- Storage: Refrigerate in syrup, put in the freezer in syrup, or store crystallized peel in airtight container at room temperature.
Nutrition
Calories: 44kcal | Carbohydrates: 12g | Protein: 0.03g | Fat: 0.04g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 4mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.02mg