Candied Citrus Peel 3 Ways
Candied citrus peel is a holiday classic. We’ll teach you how to make it three ways: sweet, sour, and covered in chocolate. Get the recipe now on Foodal.
Servings Prep Time
20servings 30minutes
Cook Time Passive Time
75minutes 4hours
Servings Prep Time
20servings 30minutes
Cook Time Passive Time
75minutes 4hours
For the peels:
  • 1-2pounds citrus fruit(about 4 large oranges, 3 grapefruit/pomelos, or 6 lemons/limes)
  • 2cups sugar
For the coating:
  • 1cup sugar
  • 2tablespoons citric acid(optional)
  • 10ounces dark or bittersweet chocolateat least 70% cocoa (optional)
To candy the peels:
  1. Carefully peel the citrus, remove the pith, and cut into thin, equally sized strips, about ¼” wide. Reserve the flesh/juice for another use.
  2. Place prepared peels in a large saucepan with 4 cups water and bring to a boil. Reduce heat and continue to cook at a low boil for 5 minutes. Drain in a colander, and return peels to the pan. Repeat this process twice, using fresh water each time.
  3. Add 2 cups sugar and 2 cups water to the pan, and bring peels to a boil again. Reduce heat and continue to simmer for about 45 minutes, or until the peels are translucent. The cooking time may need to be reduced or increased depending on the size of your peels.
  4. Drain and transfer to a wire rack set inside a baking sheet. Chill in the refrigerator for about 15 minutes.
To coat sweet or sour peels:
  1. Whisk citric acid (if using) and white sugar together in a large bowl. Toss peels coat, and return to the wire rack, carefully arranged so they don’t stick together. Let them dry at room temperature for 1 hour.
  2. Toss peels in the sugar mixture again, return to the rack, and allow to dry at room temperature for 4-12 hours.
To coat chocolate peels:
  1. Temper the chocolate in a double boiler, starting with about 7 ounces. Melt while stirring occasionally, then remove from heat and stir in the rest of the chocolate.
  2. Place back over the double boiler and stir. Remove from heat. Chocolate on a knife dipped into the melted mixture will harden quickly when it’s ready to go.
  3. Working quickly, dip peels halfway into the chocolate using tongs. Place on a baking sheet lined with waxed paper, and chill in the refrigerator to harden for about 15 minutes. Carefully remove from the waxed paper.
  4. Store in an airtight container in a cool place for up to 1 month.