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"Using the Scraps" Recipe: Candied Citrus Peels

April 9th, 2015
Center for Food Safety

Candied peels are a sweet treat that make a great holiday or party gift. You can use them in baking, as a cocktail garnish or just eat them straight from the container.

Ingredients 2 grapefruits, 3 oranges, or 4 lemons (organic)4 cups sugar, plus more for rolling4 cups water

With a paring knife, make 6 slits along the curve of each citrus fruit from top to bottom, cutting through the peel but not into the fruit. Gently remove the peel with his fingers. Slice each piece of peel lengthwise into quarter-inch-wide strips. Remove excess pith from each strip with the knife and discard.

Place strips in a large saucepan and cover with cold water. Bring to a boil, drain, and repeat twice.

Bring sugar and water to a boil, stirring occasionally only until the sugar dissolves. Add strips to the boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat and let the strips cool in the syrup.

Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, and then roll strips in sugar. Arrange in a single layer on a wire rack and let dry for at least 30 minutes.

Sugared peels will keep, covered at room temperature, for up to 2 weeks.

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