- With a knife, make an incision around each fruit to get two halves of peel. Carefully detach the peel from the flesh, keeping the flesh for another use. Cut the peel into thin strips.
- In a heavy saucepan, cover the peel strips with cold water and bring to a boil. Drain and repeat the process three more times.
- In the same pan, bring the water, 1 cup (210 g) of sugar, and corn syrup to a boil and stir. Add the blanched orange peel. Simmer for 15 to 25 minutes, until the syrup thickens. Remove the peel from the syrup and place on a wire rack to drain.
- Roll the drained peel in the remaining sugar. Let rest on the counter for 4 hours to dry out. Store in an airtight container.
Use your favourite citrus: clementine, grapefruit, lime, lemon...
This step is crucial to reduce the peel’s bitterness.
Candied citrus peel can be eaten like candy. You can also dip them in chocolate or dice them and use to garnish cupcakes or other sweets. This recipe doubles easily!