Ultimate Homemade Candied Citrus Peel Recipe: Sweet & Tangy Treats

Unlock the incredible potential of your leftover citrus peels by transforming them into a delightful, sweet, and tangy treat with this simple candied citrus peel recipe. Far from being mere food waste, these vibrant strips of candied fruit zest offer a burst of flavor that’s perfect for any occasion. Whether you’re looking for a charming homemade gift, a sophisticated topping for your morning yogurt or cereal, or a decadent, chocolate-dipped indulgence, this recipe will guide you through creating a truly special confection.

Why Make Homemade Candied Citrus Peel?

Beyond the sheer deliciousness, there are several compelling reasons to embark on this culinary adventure. For starters, it’s a fantastic way to minimize food waste. In an age where we’re increasingly conscious of our environmental impact, repurposing parts of fruit that might otherwise be discarded is a smart and sustainable choice. While we won’t claim this candied treat is “healthy” in the traditional sense, it certainly transforms what would be waste into a delightful, gourmet experience.

Sustainability in Your Kitchen

Think about all the oranges, lemons, limes, and grapefruits you might use for juice, zesting, or simply eating. Often, the robust, flavorful peels are thrown away. This recipe offers a simple, yet elegant solution, turning potential trash into a treasured treat. It’s a small step towards a more resourceful kitchen, showcasing how even the most humble ingredients can be elevated.

Perfect for Gifting and Special Occasions

Homemade candied citrus peel makes for an exquisite and thoughtful gift during the holidays or any time of year. Package them in small cellophane bags tied with a ribbon, or arrange them in a decorative tin. The vibrant colors and unique flavor profile are sure to impress. Dipping them in dark chocolate adds an extra layer of sophistication and decadence, making them irresistible.

Versatile Culinary Ingredient

These sweet and chewy peels aren’t just for snacking! Chopped, they can add a bright, zesty kick to a variety of dishes. Sprinkle them over morning yogurt, oatmeal, or a bowl of fresh fruit. Incorporate them into baked goods like muffins, scones, or cakes for an unexpected citrus burst. They can even be used as a sophisticated garnish for cocktails or desserts.

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Gather Your Ingredients for Candied Rainbow Citrus Peel

The beauty of this recipe lies in its simplicity and adaptability. You’ll primarily need fresh citrus and sugar, along with water. The “rainbow” aspect comes from using a variety of citrus fruits, each contributing its unique flavor and hue.

Ingredients You’ll Need:

• 1 large grapefruit: Adds a lovely bitterness and a thicker, more substantial peel.
• 2 oranges: Provides a classic sweet-citrus flavor and bright color. Navel or Valencia oranges work well.
• 2 lemons: Contributes a sharp, tangy note that balances the sweetness.
• 3 limes: Offers a distinct aromatic and tart quality, adding depth to the “rainbow.”
• 2 cups granulated sugar (+ more for coating): This is for the syrup that infuses the peels with sweetness. Extra sugar is used for the final crystalized coating.
• Water: Essential for both blanching the peels and creating the sugar syrup.

Remember, the total quantity of peels should be approximately 3 cups, so feel free to adjust the specific number of each fruit based on what you have on hand or your personal preference.

Essential Kitchen Tools for Success

Having the right tools can make the candying process smoother and more enjoyable. Here are a few items you’ll find particularly helpful:

Kitchen Tools You’ll Find Helpful:

• Wire cooling rack: Crucial for allowing air circulation around the peels as they dry, preventing them from becoming sticky or molding.
• Large saucepan or stockpot: You’ll need ample space for boiling the peels multiple times and simmering them in the sugar syrup. A larger pot prevents boil-overs.
• Slotted spoon: Perfect for easily removing the delicate peels from boiling water and the hot syrup.
• Small cellophane bags: If you plan on gifting, these are ideal for presenting your beautiful homemade candied peels.

Candied Rainbow Citrus Peel

This simple Candied Rainbow Citrus Peel recipe transforms your leftover citrus peels into a delectable holiday candy! Give them as a fun homemade gift or chop them up for topping yogurt and cereal for yourself.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Servings:

4
cups

1 hour
hr
20 minutes
mins

Author:
Amanda Davis

Ingredients

• 1 grapefruit
• 2 oranges
• 2 lemons
• 3 limes
• 2 cups sugar + more for coating
• Water

Before You Begin

*The purpose of this process is to remove a lot of the bitterness from the peel. The number of boil/drain repetitions totally depends on your peels (thickness, size), and your taste, but I found 3 to 4 repetitions to be about right. This blanching step is critical for achieving that perfect balance of sweet and tangy without being overly bitter.

Instructions

• Prepare the Peels: Use a sharp paring knife to carefully slice just through the peel from the top to the bottom of each citrus fruit. Cut into fourths or eighths, depending on your desired thickness for the candied pieces. Gently peel off the skin, being careful to keep the pieces intact. Set the fruit aside for another delicious recipe – nothing goes to waste!
• Blanch to Remove Bitterness: Place all the prepared peels into a large pot and cover them completely with cold water. Bring the water to a rolling boil over high heat, then carefully drain the water. Repeat this process: cover with fresh cold water, bring to a boil again, and drain. Continue this boil-and-drain method 3 to 4 times. This crucial step extracts the bitter compounds from the peel. To test if they’re ready, take a small bite of a grapefruit peel; it should no longer be excessively bitter.
• Remove Excess Pith: After blanching, allow the peels to cool slightly so they are comfortable to handle. Gently scrape off any remaining mushy white pith that may still cling to the inside of the peel. This ensures a cleaner texture and further reduces bitterness.
• Simmer in Sugar Syrup: In a clean large pot, combine the prepared peels, 2 cups of granulated sugar, and 1 cup of cold water. Bring this mixture to a gentle simmer over medium-high heat, stirring occasionally to dissolve the sugar. Continue to simmer, stirring intermittently, until the citrus peels become beautifully translucent. This process usually takes about 40 minutes, allowing the peels to absorb the sweet syrup and become soft and pliable.
• Cool and Dry: Once translucent, use a slotted spoon to carefully remove the candied peels from the hot syrup. Place them in a single layer on a wire cooling rack, ensuring there’s space between each piece for optimal air circulation. Let them cool and dry at room temperature overnight. This extended drying time is key to achieving a firm, chewy texture.
• Finish and Coat: The next day, finish off your candied peels by rolling them in fine granulated sugar. This creates a sparkling, non-sticky coating. For an extra touch of indulgence, melt some dark chocolate and dip half of each candied peel into it. Place them back on the wire rack (or parchment paper) until the chocolate sets.
• Store Properly: Store your finished candied citrus peels in an airtight container. They will keep well in the refrigerator for a few months, allowing you to enjoy this delightful treat long after you’ve made them.

Tips for Perfect Candied Citrus Peel Every Time

• Choose Fresh, Unblemished Fruit: The quality of your citrus directly impacts the final product. Look for firm, brightly colored fruit without soft spots or mold. Organic citrus is often preferred, as you’re eating the peel.
• Consistency in Slicing: Try to slice your peels into uniform sizes. This ensures they cook evenly in the syrup and have a consistent texture.
• Don’t Rush the Blanching: This step is paramount. The multiple boils are what transform the bitter peel into a palatable, flavorful canvas for the sugar. Skipping or shortening this step will result in overly bitter candies.
• Maintain a Gentle Simmer: When cooking the peels in syrup, a gentle simmer is ideal. Too high heat can caramelize the sugar too quickly or cause the syrup to reduce too much, leading to hard, brittle peels.
• Proper Drying is Key: Allow ample time for the peels to dry overnight. If they are still sticky, they haven’t dried enough. You can extend the drying time for another day if needed, or even use a very low oven (around 150°F / 65°C) for an hour or two with the door slightly ajar to speed up the process.
• Experiment with Sugars: While granulated sugar is standard, you can experiment with superfine sugar for an even finer coating, or even colored sugars for a festive touch.

Creative Variations and Serving Suggestions

Once you’ve mastered the basic candied citrus peel, the possibilities for customization are truly endless:

• Chocolate Dipped Delight: As mentioned, a dip in melted dark, milk, or even white chocolate elevates these to gourmet status. A sprinkle of sea salt on the chocolate before it sets adds a sophisticated contrast.
• Spiced Candied Peels: Infuse your syrup with spices like cinnamon sticks, star anise, cloves, or a vanilla bean for a warm, aromatic twist.
• Cocktail Garnish: Use a thin strip of candied lemon or lime peel to elegantly garnish cocktails or mocktails.
• Baking & Desserts: Finely chop the candied peels and fold them into cookie dough, scone batter, fruit bread, or panettone. They add moisture, flavor, and a delightful chewy texture. They also make a beautiful edible garnish for cakes and cupcakes.
• Trail Mix Addition: Add chopped candied peels to your homemade trail mix for a sweet and tangy chew.
• Citrus Zest Powder: Once thoroughly dried, you can grind some of the candied peel into a powder to use as a unique flavoring in sugar rubs, hot chocolates, or as a garnish for desserts.

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.