Total Time
30mins
Prep 30 mins
Cook 0 mins

Directions

  1. Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith.
  2. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.
  3. Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water.
  4. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny.
  5. Spread peel on a sheet of foil to cool, separating the strips.
  6. Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.
Most Helpful

5 5

This turned out great! The only thing I did differently was to coat the pieces with sugar after cooking (see Candied Citrus Peels Peel). This time I used only oranges, but using lemon and grapefruit would make a really colorful presentation.

5 5

This method worked like a charm. I made candied tangerine peel to top a tangerine and chocolate cake. It is a pain to peel the tangerines so that all the pith is left behind, but it makes for a better finished product.

5 5

Worked like a charm!