I adore candied citrus peel. You won’t offend me if you’re not a fan (yet). You probably only know those chewy, tooth sticking, flavorless, processed nuggets that come in a grocery store tub. That’s what I thought candied peel was all about, too – until I made my own. Then, ooohhhh, I fell in love. Hand-crafted candied peel is pliant and juicy with the perfect balance between bitter peel and sweet syrup. Making your own takes a bit more work than opening a tub, but it’s the difference between a frozen beef patty and aged ribeye steak. I always make more peel than what’s needed for a recipe. That way, I can toss the remaining peel in sugar for a sweet snack.
Candied Orange Peel
- Peel from 3 oranges
- 18 oz. water
- 6 oz. corn syrup
- 20 oz. sugar
- Place peels in a pot of cold water, bring to boil, and drain. Repeat this two more times.
- Combine 18 oz. water, corn syrup, and sugar in a pot. Bring to boil. Add drained peels, reduce to simmer and poach for 1 hour. Cool peels in syrup. Store in syrup in refrigerator.
- To roll in sugar, dry peels on a cooling rack overnight. Cut into strips 2” long by 1/2” wide and toss in additional sugar. Store at room temperature.