Best 2 Candied Citrus Peels Recipes
Indulge in a delightful culinary adventure with our curated collection of candied citrus peel recipes. Transform ordinary citrus fruits into extraordinary treats with our easy-to-follow guides. Whether you prefer the classic orange peel, the zesty lemon peel, or the aromatic grapefruit peel, we have a recipe for every taste. Discover the art of creating candied citrus peels, a versatile ingredient that adds a burst of flavor and texture to your favorite dishes. Enhance your baking creations, elevate your cocktails, or simply enjoy these sweet and tangy treats as a standalone snack. Let your taste buds embark on a journey of citrusy delight with our comprehensive recipes.
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CANDIED CITRUS PEELS
Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving behind only a lingering lilt. The sugary coating and charming wrapping increase the confection's appeal. Get the packaging how-to for Candied Citrus Peels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
- Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
- Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
- Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.
SOUR CANDIED CITRUS PEELS
Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
Categories Bon Appétit Candy Citrus Grapefruit Lemon Orange Lime
Number Of Ingredients 3
Steps:
- Tear out flesh from orange halves, being careful not to create any holes in peels. It's okay if you can't remove all of the pith. Save flesh for another use; cut peels into 1/4" strips.
- Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time. Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30-40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes). Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes.
- Whisk citric acid and remaining 1 cup sugar in a medium bowl. Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour. Toss peels again in sugar mixture. Return to rack; let sit 4-12 hours to dry out.
- Do Ahead
- Citrus peels can be candied 1 month ahead. Store airtight at room temperature.
Tips:
- Choose the right citrus fruits: Use organic, ripe citrus fruits with thick, flavorful peels, such as oranges, lemons, grapefruit, or limes.
- Prepare the citrus peels properly: Wash the citrus fruits thoroughly and remove the zest using a sharp knife or vegetable peeler. Cut the peels into thin, uniform strips, removing any pith (the white part of the peel) as you go.
- Soak the citrus peels: Soaking the peels in cold water for several hours or overnight helps to remove the bitterness and soften the peels, making them more pliable and easier to candy.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan helps to distribute heat evenly and prevents the sugar syrup from burning.
- Bring the sugar syrup to a boil: Bring the sugar syrup to a boil over medium-high heat, stirring constantly to dissolve the sugar. Once the syrup comes to a boil, reduce the heat to low and simmer for a few minutes, stirring occasionally.
- Add the citrus peels and simmer: Add the prepared citrus peels to the simmering sugar syrup and stir to coat. Reduce the heat to low and simmer for 30-45 minutes, or until the peels are translucent and tender.
- Drain the citrus peels: Drain the citrus peels from the sugar syrup using a slotted spoon or colander. Transfer the peels to a wire rack or parchment paper-lined baking sheet to cool completely.
- Roll the citrus peels in sugar: Once the peels are cool, roll them in granulated sugar to coat. This gives the peels a sweet and sparkly finish.
Conclusion:
Candied citrus peels are a delicious and versatile treat that can be enjoyed in many ways. They can be eaten as a snack, used as a topping for desserts, or added to baked goods. They also make a great gift for friends and family. With a little time and effort, you can easily make your own candied citrus peels at home using the tips and recipes provided in this article. So next time you have some extra citrus fruits, don't throw away the peels! Instead, use them to make this delicious and delightful treat.
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