Sour Candied Citrus Peels
A delightful candy made from citrus peels, coated in sugar and citric acid for a sweet-sour treat. These crystallized peels are transformed from ordinary citrus scraps into translucent, jewel-like confections.
Ingredients
- •4 whole large oranges
- •3 cups sugar
- •2 tablespoons citric acid
Cooking Instructions
- 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 1/4" strips.
15 min
- 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.
60 min
- 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.
720 min
- 4.
Citrus peels can be candied 1 month ahead. Store airtight at room temperature.
