HOW TO PHOTOS..MAKING CANDIED PEEL AT HOME... FOR cakes, breads and dipping in chocolate

boiling in fresh water until they become opaque

The syrup here was using dark brown sugar

Now that we are in the prime season for citrus, it is a good time to make citrus peel good for baking and ice cream making.
Do not make this recipe on a rainy, damp or humid day or the fruits will not dry

Remove the peel from the fruit as you would when peeling by hand..don't just remove the zest, the pith is important to.

Place the peels in a a large pot of cold water and bring to boil.
Simmer uncovered until the peels become opaque or transparent.
Drain well and throw away the boiling water..unless it is organic fruit, then it can be used to make a bitter syrup...just add 2 parts white sugar to 1 part water.

With the drained peels
Make a double simple syrup (this is NOT the cooking water) with 2 parts sugar to 1 part water, enough syrup to cover the peels.
Once this syrup is simmering, add the peels and bring to rolling boil.
Do not stir.
Boil until the sides of the pan begin to crystallize

Carefully remove the peels with a slotted spoon onto wire cooling racks, ( with a cookie sheet underneath).

The cooking syrup may be cooled and used on sweet breads, pancakes, fruit cakes & etc.

Allow to dry at room temp, in an airy place where the air circulates for 48-72 hours.

They must be dry to the touch before packing.

Place in air tight packaging in a cool dark place and use for baking & etc.

These may be frozen in  vacuum packed bags, for up to 12 months.


Candied peel is fairly expensive so this is a very economical idea.

You may cut the peel into strips before cooking and then when dry dip in dark chocolate..these are delicious with strong black coffee

Fruits to candy:
limes, lemons, grapefruit, oranges, mandarins, satsumas....kumquats don't really crystallize they do become syrupy though...great for ice cream sundaes