Martha Stewart Candied Citrus Peels

Martha Stewart candied citrus peels take about 2 hours and just grapefruit, orange or lemon peel, sugar and water to make a sweet, translucent, sugar-coated confection. Try this easy winter dessert for holiday gifting or cookie platters, since it's a few-ingredient treat that keeps for weeks.

Blanch the peels in fresh cold water three times before they go into the syrup, because that is what removes the bitterness. Skip it and the candy tastes harsh and sharp instead of bright and gently citrusy.

Martha trims the excess pith off every strip and simmers the peels in syrup until translucent, then lets them cool right in the pan. A wet pastry brush on the sides of the pot keeps sugar crystals from forming, so the syrup stays clear and smooth.

Martha Stewart Candied Citrus Peels

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

150

kcal

Slender strips of citrus peel turn tender and translucent after a slow simmer in sugar syrup. A final roll in sugar gives them a crisp, sparkling coat with a chewy center.

Ingredients

• 2 grapefruits, 3 oranges, or 4 lemons
  

• 4 cups sugar, plus more for rolling
  

• 4 cups water
  

Directions

• Remove the peel: Use a paring knife to cut 6 slits from top to bottom along each of your 2 grapefruits, 3 oranges or 4 lemons, going through the peel but not into the fruit. Gently pull the peel off with your fingers, then save the fruit for another use.
• Cut the strips: Slice each piece of peel lengthwise into 1/4-inch-wide strips. Then trim away the excess pith from every strip with a paring knife and discard it.
• Blanch three times: Put the strips in a large saucepan, cover with cold water and bring to a boil. Drain them, then repeat the whole process twice more.
• Make the syrup: Bring 4 cups sugar and 4 cups water to a boil, stirring occasionally until the sugar dissolves. Stop stirring, then wash the sides of the pan with a wet pastry brush so no crystals form.
• Simmer the peels: Add the strips to the boiling syrup and reduce the heat to medium-low. Simmer gently for about 1 hour, until they turn translucent.
• Cool in the syrup: Take the pan off the heat and let the strips cool right in the syrup. They keep this way, covered and refrigerated, for up to 3 weeks.
• Drain and wipe: Lift the strips out with a slotted spoon onto a wire rack set over a rimmed baking sheet. Then blot off the extra syrup with paper towels.
• Roll and dry: Roll the strips in sugar, then arrange them in a single layer on a wire rack. Let them dry for at least 30 minutes before serving or packing.

Tools for this recipe

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

FAQs

How long do candied citrus peels keep?

Once rolled in sugar, I keep them in a covered container on the counter for about 2 weeks. If you leave them unsugared in the syrup instead, cover the pan and refrigerate it for up to 3 weeks.

Can I use these for baking instead of snacking?

Yes, just skip the final sugar roll in the last step. The peels stay softer and stickier, which makes them easier to chop into cakes, scones and cookies.

Can I make candied citrus slices instead of strips?

You can. Slice the whole fruit crosswise into 1/4-inch-thick rounds and start with the three blanchings. Skip the sugar coating if you want garnishes for cocktails or desserts.

Which citrus works best?

The recipe works with grapefruit, oranges or lemons, so use what you like. Use 2 grapefruits, 3 oranges or 4 lemons, and even mix them for a gift box.

What is the most common mistake?

Skipping the three blanchings is the big one, because the peels stay bitter. Stirring the syrup after it boils is another, since it can make sugar crystals form.