Candied Citrus Peels

Makes about 4 cups of peels.

Note: You can use any thick-skinned citrus fruit, but don’t use thin-skinned fruits such as limes or clementines, which will get leathery in the process. From Julie Kendrick.

• About 6 medium-sized grapefruit (to make about 4 cups of peels)

• 3 c. sugar, plus more for coating finished peels

• 1/3 c. light corn syrup

• Chocolate and white chocolate (or candy coating) for dipping and decorating


Wash fruit thoroughly and cut off ends so each piece sits flat. Using a sharp knife, cut long strips of peel in a circular motion around the circumference of the fruit. Slice peels into thin strips, removing any remaining pith or fruit.

Add peels to large saucepan and cover with water. Bring water to boil, then drain the peels into a colander and discard boiling water. Return peels to saucepan, cover with fresh water, and bring to a boil again. Drain peels again, then cover with fresh water for a final blanching. Drain peels for final time and set aside.

To make simple syrup: Place 2 cups water in a large pan, add 3 cups sugar and corn syrup, and stir until dissolved. Bring mixture to a boil. Try to avoid stirring too vigorously or splashing, but if crystals form on the side of the pan, remove them with a pastry brush dipped in cold water.

Once the mixture is boiling, add the peels, stirring as little as possible, and simmer until peels become translucent and jewel-toned, usually about 30 to 45 minutes.

Remove peels with slotted spoon or tongs, and drain on wire rack set over a baking sheet. Reserve remaining simple syrup and refrigerate for another use.

Once peels are cool to the touch, fill a shallow bowl with sugar and coat each peel, returning them to the wire rack and straightening them out to dry. Peels can be left to dry for a few hours or overnight.

To coat in chocolate: Melt chocolate in microwave according to package directions. Dip peels in chocolate one at a time, covering bottom two-thirds of the peel and running a spoon along the underside to remove excess chocolate. Place dipped peels on parchment-lined baking sheets.

Melt white chocolate or candy coating, and drizzle fine lines onto chocolate-covered portion of peels. Store in refrigerator in airtight containers until ready to serve.