Candied Citrus Peels

When most people walk by a Godiva store they are typically drawn to the chocolate truffles.  I, on the other hand, am drawn to the candied fruit.  The candied fruit is usually proudly displayed in the front window where they hand dip the sparkling gems into melted chocolate.  Candied citrus peels are they typically one of the fruits they have on display.

Candied citrus peels are also known as crystallized fruit or glacé fruit.  It is a candy making process that has been around since the 14th century as a means of food preservation.  Making candy is traditionally a very technical and somewhat tedious process.  However, this candy recipe is super simple, fun and fast.  If you have a recipe that requires citrus but does not require the peels, than this is the the perfect recipe to use to ensure the peels do not go to waste!

Candied Citrus Peel

2 large pink grapefruit or 4 medium oranges or 6 medium lemons

1 cup sugar, more for coating

1/2 cup water

Carefully remove the peel from the fruit.  Leave 1/4″ of the white pith attached. Cut the peel into narrow strips (about 3/8″ wide). In a medium saucepan, add the strips and cover with water. Bring to a boil and then drain the water. Fill the pan back up with water, covering the strips and bring to a boil once again.  Drain and then repeat this 1 more time.

After draining for the last time, return the peels to the saucepan.  Add 1 cup of sugar and a 1/2 cup water. Simmer over low/medium heat until the peels are translucent (about 20 minutes). Drain the water and remove the peels. Place the peels on a wired rack and allow to dry for about 2 to 4 hours.

Once the peels are completely dry, place them in a plastic gallon sized bag.  Add 1/3 cup of sugar to the bag. Toss the peels in the sugar until they are evenly coated with sugar. Remove the peels and serve or store in an airtight container.

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