Candied Citrus Peels
I saw some of these in this month’s Martha Stewart magazine and after looking online, I made some with grapefruit, oranges and lemons. Before you make some, read the instructions here and here. Basically, to make the peels, you cut off the peel in strips and remove as much pith as possible. Then blanche the skins twice and then using a simple syrup, cook until the skins are translucent, about 1 hour.
Afterwards, remove and let the skins dry on racks. I found it was really important to get the excess syrup off the skins or the sugar you coat them in will dissolve onto the moist skin. I like the idea of the second link above to let them dry overnight before dusting with sugar.
After they dry out with the sugar on them, they have a crisp sugar coating and a moist almost gummy quality to the skins. They taste almost like those gummy Sunkist candies but much better, obviously. These citrus peels are definitely candies but I love the idea of them alongside other holiday treats as they have a great citrus after taste that is really yummy and really nice lingering taste of clean fruit.
Package them in wax paper bags and staple on a label you can download here as a pdf or from Flickr here. Put a handful in the bag and slap on the label and you’re all set to giving some gifts!
And I forgot to mention, all you U.S. party people, the last day to place orders for guaranteed Christmas delivery is Monday. I’ll still be shipping after that but I’m not guaranteeing Christmas delivery after Monday. And a big, big thanks for all your support!!
23 Comments Add your own
1. vanessa | December 12th, 2008 at 5:28 pm
Ooo, I’ve been wanting to try these for a couple years now and your cute packaging just might be the incentive I needed! Thanks!
2. katy | December 12th, 2008 at 5:39 pm
just saw a recipe for these in Food & Wine Magazine. Peaked my interest. After reading your post I’m going for it for sure! Your sammy board folks are just darling. I’m new to your blog, but it was an instant favorite!
3. michelle | December 12th, 2008 at 6:42 pm
i’ve been meaning to make candied lemon peels FORever! it’s just the kick in the pants i need to finally do it!
4. Neža | December 14th, 2008 at 10:19 am
Thank you for this inspiring post and great (yummy) photos! I made it yesterday and let dry overnight then tossed the peels in sugar before breakfast. So I drank my hot herbal tea and nibbled some peels. OOOOOO, wonderful! I usually don’t eat sweets, but this bittersweet lemony taste, mmmmmmm :O I think it also helps to heal my sore throat!
Thank you again and hope you have a nice weekend.
5. katie | December 14th, 2008 at 4:07 pm
wow! thanks for share the great idea and the awesome labels!
6. geek+nerd | December 14th, 2008 at 4:36 pm
I’ve wanted to try making these for a long time, and your cute little downloadable label might’ve just pushed me over the edge! Thanks for reminding me of this :)
7. vanessa | December 14th, 2008 at 5:58 pm
those look amazing! what a great idea!
8. Heather | December 14th, 2008 at 9:39 pm
These are lovely!! Do you think you could do limes as well?
9. sarah | December 14th, 2008 at 10:51 pm
Heather, I don’t see why not! Limes sound delicious! And I’m so excited you all are going to try it, I’m loving them.
10. Kristen Davolt | December 15th, 2008 at 3:20 pm
Thanks I needed something for stocking stuffers. This is perfect.
11. Heather | December 15th, 2008 at 6:07 pm
Just out of curiosity… did you boil your fruit peels separately or all together?
12. sarah | December 15th, 2008 at 6:19 pm
I actually boiled all mine together because I only used 1 or 2 of each since it’s what I had on hand. And they still each taste distinctly like the fruit that they are. But I suppose if you did each individually, the taste may be even more prominent, not sure. I did spend quite a bit of time removing as much of the bitter white pith as possible–there should be very little, if any, of it left on the skin before you start boiling them. And then to remove even more bitterness, the double boiling with just plain water before the final simple syrup boil is important.
13. Elizabeth | December 15th, 2008 at 6:40 pm
Hi — I’ve really enjoyed dropping in here sometimes especially for the holiday craft ideas. I made the candy fruit peels too (using the same Martha Stewart approach). Here’s my question: have you thought of anything super useful to do with the leftover sugar syrup? It boils down a lot, but I still have probably 2 cupes each of orange and lemon concentrated sugar syrup and at 4 cups of sugar a pop, I can’t stand to throw it out. But, alas, not much lemonaid or ice tea drinking is happening here in Seattle in Winter, and I don’t know what else to do with it. Any ideas? Thanks!
14. sarah | December 15th, 2008 at 6:58 pm
Elizabeth, you know I forgot I cut it back since I didn’t use as much fruit so I only used a simple syrup with 2 cups of each. But the syrup would be super yummy in lots of drinks! I drink lots of lemon flavored soda water and a little of the syrup added to it is a very taste treat. But you could use it to poach fruit for a warm dessert or I’ve even used a flavored simple syrup over top of a pound cake or a similar cake. Anyone else have any ideas?
15. Jeannette | December 15th, 2008 at 10:37 pm
I’ve been wanting to try thee also, so thanks for all the great info. What did you use, or find was the easiest, for removing the pith?
16. sarah | December 15th, 2008 at 10:47 pm
I just used a paring knife and used a cutting board that was thick enough that I could use the knife pretty much parallel to the peel.
17. jen | December 16th, 2008 at 6:46 pm
oh i saw martha’s article on candying peels as well, and was thinking of giving it a try - she didn’t do oranges though, i think so i was curious about how that would turn out.
they look so pretty and festive. i would like to try this too. thanks!
18. Ines | December 16th, 2008 at 7:38 pm
I just had to try making these, when I saw the recipe and they turned out REALLY great!
I also used the leftover sirup to make “christmas”caramel. Add a good tablespoon butter and to make them really christmas-ish add some christmasspices like cinnamon or allspice - then heat till it’s thick and pure on a piece of bakingpaper to cool. Brake into small pieces when cold.
19. mub | December 17th, 2008 at 3:34 am
Thank you for posting this, it inspired me to make my own and they turned out really great =D
20. Sarah Blake | December 18th, 2008 at 12:42 am
Thanks for the tips/idea. I am going to repost this (the idea, with my own writing) in my blog! Don’t worry, I’ll give credit where credit is due! :D
Also, your name is like mine and my roommate’s combined. Sarah [Blake] and [Amy X] Neuburg. Plus, you know, the “er”.
Anyway that tickled me, and has definitely been a factor in my continued reading of this blog.
21. Leslie Todd | December 20th, 2008 at 11:22 pm
My mom always makes these, but she finishes them with a dip in dark chocolate. Yum.
22. Kelly Tay | December 25th, 2008 at 10:38 am
Hello from Singapore, Sarah! I chanced upon your blog awhile ago, and have been checking it regularly for wonderful gift/packaging/crafting ideas. I tried these last night and bagged them Christmas-style, and gave them out at gifts at Midnight Mass. They were easy+fun to make, and definitely a hit with people. Thanks for sharing!
23. silvanacarolina | January 2nd, 2009 at 6:27 pm
Thank you so much for sharing this, it has indeed been inspirating! After seeing your pictures is hard not give this a try. They look absolutely delicious and I love the packaging:)
I'm curious about your two cents. You smart cookie!
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