Martha Stewart Candied Citrus Peel

Martha Stewart candied citrus peel is a chewy, sugar-coated treat with grapefruit, orange and lemon peel that comes together in 45 minutes. Try this easy candied orange peel idea for a winter dessert plate or a homemade holiday gift, since it needs only four ingredients and a quick simmer.

Cut the peel with most of the white pith left on the fruit, because that thick layer is what turns tender and chewy instead of thin and brittle. Slice too thin and the strips fall apart in the syrup.

Martha boils the peel in plain water first, then simmers it in sugar syrup until it turns translucent. She also lets it dry on a wire rack before tossing it in sugar, so each strip stays separate and never clumps.

Martha Stewart Candied Citrus Peel

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

120

kcal

Strips of citrus peel soften in boiling water, then turn glossy and translucent in a thick sugar syrup. Once they dry on a rack and get tossed in sugar, they end up chewy inside with a sparkly, sweet coating.

Ingredients

• 2 grapefruits
  

• 3 oranges
  

• 4 lemons
  

• 1 1/2 cups sugar
  

Directions

• Cut the peel: Slice the ends off 2 grapefruits, 3 oranges and 4 lemons with a sharp paring knife. Then follow the curve of each fruit to cut away the outer peel, leaving most of the white pith behind, and slice it lengthwise into 1/4-inch strips.
• Boil the peel: Cook the peel in a medium pot of boiling water for about 10 minutes, until tender. Then lift it out with a slotted spoon onto a wire rack set over a baking sheet and spread it in a single layer to dry for 15 minutes.
• Make the syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over high heat, stirring to dissolve the sugar. Add the peel and boil for 8 to 10 minutes, until it turns translucent and the syrup thickens.
• Dry the peel: Lift the peel out with a slotted spoon onto the wire rack and separate the pieces as needed. Let it dry for 1 hour so the surface firms up.
• Coat in sugar: Toss the dried peel with the remaining 1/2 cup sugar until every strip is coated. Then pile it into a jar or serve it right away.

Tools for this recipe

• Checkered Chef cooling racks, OXO stainless slotted spoon, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use only one type of citrus?

Yes, the recipe works with grapefruits, oranges or lemons, so use whichever you have. Grapefruit gives the most bittersweet bite, while lemon stays brighter and tangier. Keep the same strip width so everything cooks evenly.

How do I store candied citrus peel?

Once the peel is fully dry and coated in sugar, pack it in an airtight container at room temperature. Humid air makes the sugar weep, so keep it somewhere cool and dry. I would plan to enjoy it within a couple of weeks.

Why is my candied peel too bitter?

Too much bitterness usually means the strips were cut thin or the white pith was trimmed away. Martha leaves most of the pith on the fruit, and the 10-minute boil in plain water softens it. If you like it milder, simply boil the peel a few minutes longer.

What can I do with the leftover fruit?

The peeled fruit is still fresh and juicy, so slice it into a fruit salad or juice it for a drink. Lemons and oranges also freeze well as juice for later. Nothing here has to go to waste.

What are good ways to use candied citrus peel?

Martha suggests serving it as a sweet finish to a meal or dipping it in melted semisweet chocolate, letting it set and packing it as a gift. You can also chop it finely and stir it into muffin batter or scone dough.