These are like homemade sour candy and we can't stop eating them. Here’s an idea for leftover citrus flesh you'll have: Use the juice to make curd, then gift it in jars. This recipe is from Rebekah Turshen of City House in Nashville, TN.
Recipe information
Yield
Makes about 3 cups
Ingredients
4
3
2
Ingredient Info
Preparation
Step 1
Tear out flesh from orange halves, being careful not to create any holes in peels. It’s okay if you can’t remove all of the pith. Save flesh for another use; cut peels into ¼" strips.
Step 2
Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time. Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30–40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes). Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes.
Step 3
Whisk citric acid and remaining 1 cup sugar in a medium bowl. Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour. Toss peels again in sugar mixture. Return to rack; let sit 4–12 hours to dry out.
Step 4
Do Ahead: Citrus peels can be candied 1 month ahead. Store airtight at room temperature.
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Reviews (8)
Back to TopSo easy. So good. Everyone should be making these!
Anonymous
Maine
2/4/2019
These candies are delicious but it’s been over 24 hours on a rack and still not dry. Not very humid (74%) in my kitchen.
Anonymous
Orcas Island, WA
12/7/2017
When these turn out - they are addictive- but I've had some problems getting certain batches to dry - could be the Florida humidity--grapefruit ones I did last night still wet.
Attyinfla
Fort Lauderdale
12/7/2017