Candied citrus peels are a fun, unexpected addition to your bakes. They're not as commonly used as they have been in the past, and I think it's about time for them to make a comeback. You can apply this recipe to make lemon or lime peels as well.
Notes
- Scaling the Recipe: If you need more than the yield of ½ cup candied peels, you can scale this recipe up. Just use an additional ½ cup water and ½ cup sugar for every orange you peel (or every 1-2 lemons, or every 2-3 limes).
- Drying Time: It's almost always best to make candied peels either early in the morning on the day you need them, or the day before. They don't have to be completely dry when adding into a bake, but they should be dry enough that they're not dripping anymore. The minimum time I would wait before using is 3-4 hours.
Storage
Store in an airtight container at room temperature for up to a week, or up to a month in the fridge.
Related
Looking for other recipes like this? Try these:
Grace Says:
Save the orange-infused simple syrup in a small jar. You can add it to other recipes or use it for mixed drinks.
📖 Recipe
Candied Citrus Peels
Easy DIY candied peels, for oranges, lemons, or limes.
Ingredients
- 1 medium orange, peeled Or 1-2 lemons, or 2-3 limes.
- ½ cup sugar
- ½ cup water
Instructions
- Cut the orange peels into strips.
- Over low-medium heat, add the sugar and water into a pot. Heat until the sugar is completely dissolved, then add the orange peels. Bring to a boil, then reduce to a simmer and allow to cook for 10-12 minutes. Do not stir. The pith of the orange peels should look translucent, and may be slightly green.
- Remove from the heat and set aside until the pot cools completely, up to 1 hour. After the peels are completely cool, use a fork or tongs to transfer the peels to a cooling rack. Allow to harden for several hours or overnight.
Did you make this recipe? Let me know!