There are certain treats that are just beyond compare. We get them when we have the opportunity, but they tend to be few and far between. For me and my family, candied citrus peels are one of those treats. They are rather unusual but so sweet and yummy, once you start eating them, you won’t be able to stop.
Up until I learned how to make this recipe, I often wished I had some to nibble on but they weren’t readily available. Now, I can make them any time I want, and it is not only easy to do so, it is fun as well. Make some for your family today, they will love them until they are gone.
1 pink grapefruit
3 1/2 cups sugar, divided
1. Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don’t cut into fruit). Pull off strips of peel with your fingers. Slide a small, sharp knife along inside of peels to remove excess membrane so peels are about 1/4 in. thick. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.
2. Put peels in a 3- to 4-qt. saucepan and add cold water to cover. Bring to a boil, then drain. Repeat twice more.
3. Refill pan with 2 1/2 cups water and 2 1/2 cups sugar; bring to a boil, making sure that sugar dissolves. Add peels and bring to a boil, then reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles, about 1 1/2 hours.
4. Drain peels, saving syrup for other uses (such as topping pancakes) if you like. Spread peels on a nonreactive cooling rack set on a parchment-lined baking sheet. Allow peels to dry completely, about 2-3 hours.
5. Toss peels in remaining 1 cup sugar, shaking off excess. Store airtight at room temperature. Serve peels plain or dipped in chocolate.
*Melt 10 oz. chopped bittersweet or semisweet chocolate in a small pan over barely simmering water. Dip peels halfway into chocolate; set on baking sheets lined with waxed paper. Chill until set, about 30 minutes.