Candied Citrus Peel Recipe

Candied Citrus Peel

Makes 2 cups

Don't let any citrus goodness go to waste. When snacking on satsumas or eating grapefruit for breakfast, save the peels and turn them into a delicious candy that can be added to cookies and scones, yogurt and granola, or champagne flutes and cocktail tumblers. The peel of any citrus will work.


  • 2 cups citrus peels with minimal pith, cut into 1/4-inch wide strips
  • 2 cups granulated sugar
  • 1 cup ultrafine baker's sugar (See Cook's Tip)


  1. Bring a medium pot of water to boil. Add peels and boil 10 to 15 minutes, until soft and translucent. Drain peels and discard water. This step removes bitterness and can be omitted if using only orange peels. The step can also be repeated once or twice to remove even more bitterness, if desired.
  2. In the same pot, bring 2 cups sugar and 1 cup water to boil. Add boiled citrus peels, insert a candy thermometer, and reduce heat to low. Simmer 45 to 60 minutes or until peels become translucent around edges and the sugar temperature reads 230°F.
  3. While peels are simmering, set a rack over a parchment-lined baking sheet. When peels are finished cooking, strain, and carefully transfer to rack to cool. The baking sheet will collect any drips. Save syrup and use to sweeten beverages.
  4. When peels are cool enough to handle, transfer to a small mixing bowl and toss in baker's sugar. Remove from sugar and store in airtight containers in the refrigerator or freezer for longer storage.
  5. Cook's Tip:
  6. Instead of purchasing baker's sugar, make your own by pulsing granulated sugar in a food processor or spice grinder until it becomes ultrafine.


Amount Per Serving (Based on 16 Servings)
Calories: 150
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrates: 40 g
Fiber: 1 g
Total Sugar: 37 g
Added Sugars: 37 g
Protein: 0 g
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