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
Ingredients
- Peel from 1 very large or 2 medium oranges, including the white pith, cut off in wide strips with a knife
- 1 cup granulated sugar
- ¾ cup water
- ¼ cup light corn syrup
Directions
- Place peel in a medium pot of cold water, bring to boil, and drain. Repeat this process twice more.
- After the final drain, combine granulated sugar, water, and corn syrup in the empty pot. Bring to boil. Once the sugar has melted, add drained peel. Reduce to simmer and poach for 1 hour or until the pith is translucent.
- Cool peel in the sugar syrup. If not using within 24 hours, store peel in syrup in refrigerator.
