Candied Citrus Peels
Easy and simple candied citrus peels that only require 3 ingredients and can be used for batters, doughs and cocktails.
Ingredients
- 70 g citrus peels, (lemon, orange, grapefruit...)
- 160 g water
- 160 g white granulated sugar, make sure it’s vegan
- pinch of salt, optional
Instructions
- Wash the citrus thoroughly before peeling, then cut the peels into your desired shape (matchsticks, diced, or peel the fruit with a vegetable peeler to get thin strips) and place in a saucepan and cover with water.
- Bring to a full boil for about 2 minutes then drain. Repeat 2 more times, always starting with cold water.
- The last time you drain the peels, leave them in the sieve and set aside while you make the syrup in the saucepan.
- Combine the water, sugar and salt in the saucepan and heat on medium, whisking occasionally, until the sugar has fully dissolved.
- Add in the peels and let simmer, uncovererd, on low for around 30 minutes. They’ll become more and more translucent and soft. If you’re using a more bitter peel like lemon, you can let them simmer longer. It’s also a matter of preference, so taste as you go.
- Once they’ve candied, you can transfer them with the syrup into a container, let them cool, then close and store in the fridge. Or you can strain them well (keep the syrup, it’s great for cocktails and cakes!)and roll in sugar or dip in chocolate and let them dry sligthly on a tray or wire rack at room temperature for up to a day before storing in a closed container.
Notes
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The candied peels in a closed container can be stored in the fridge for up to 1 month or at room temperature for 1-2 weeks. They can also be frozen in a bag once strained for at least 2 months.