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Topic: Candied Citrus Peel - Recipe/tutorial included  (Read 3883 times)
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Lothruin
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« on: May 31, 2007 05:42:13 PM »

Last year I bought a bunch of oranges from a traveling salesman (don't ask) and had a WHOLE BUNCH of orange peel, and I'd always sort of wanted to try making candied orange peel, but had never had enough peel all in one place.  I had a party coming up and knew I could get rid of all the fruit if I peeled it all at once, so I decided to give it a shot.  To my astonishment (not being a cooking sort, myself) it turned out well.  So, I did it again this year, trying out lime and lemon as well.

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From the top clockwise, we have lime, orange and lemon.  I have it on good authority that this candy is tasty, but it seems most people favor the lime.  

How it's done:

For the lemons and limes, I bought 3 lb bags of each, sliced them in half crosswise and juiced them.  (I froze the juice in ice cube trays for yummy summer drinks.)  Then I removed the remaining membrane.  For the oranges, of which I had 6 medium fruits, I carefully sliced through the skin only into sixths from stem end to navel and around the middle crosswise, then carefully peeled the fruit and set the peels aside for my evil plans.  (I ate the fruit.  You can too.  Or, whatever.)

You'll want to cook each variety separately if you want them to all taste distinctly of their own flavor.  You CAN candy them together if you don't care that the flavors mingle a bit.  Dump the peels in a big pot and cover with cold water.  Bring this to a boil, immediately remove from heat. drain, cover again in cold water, repeat... You can blanch more or less times depending on how you want your candy to taste, but three times seems about right to me.  Fewer leaves more oil in the peel and therefore your candy will be a little more bitter.  More than three seems to remove the flavor too much.

Once the fruit has been blanched, slice it into strips.  My strips end up being from one to two inches long and about a quarter inch wide, but this is not an exact science.  Set them aside and start your syrup.  For three pounds of fruit, I used 4 cups of water and 4 cups of sugar, which I mixed in until it saturated the water.  I think this was actually overkill, as I was left with a LOT of syrup, but that's OK too, because then you have nice lime, lemon or orange syrup for teas and other uses.  The ratio of sugar to water should be about 1:1 in any case, and that can be adjusted to how much ever you need to cover your peel, if you use less than 3 pounds.  I think I used two cups of water and two cups of sugar for the oranges, and even that was a tad much.  

Once your sugar has mostly dissolved into the water, turn up the heat and bring to a simmer for a little under 10 minutes or until it reaches soft thread stage, around 230 degree or so (if you're lucky enough to have a candy thermometer).  Carefully add your fruit peel and cook on a simmer until the peel starts to turn translucent.  You can stir the sugar water a little while it's eating, but once it comes to a simmer try not to move it too much or you'll introduce crystalization.  I actually don't think this detracts from the resulting candy all that much, but it's best to avoid it for optimum results.

Once your peel starts to become translucent, (a LONG time... 45 minutes to an hour or more depending on how much you are making) remove the pot from the heat and start pulling out the candy pieces.  Roll them in sugar and set them aside to cool.  You'll have to work fast if you did a big batch.  You can even, if you prefer, strain the whole pot in one go and shake the pieces in a large container of sugar, but I find I get best results doing it a little at a time.  If the mixture in the pot is cooling too fast, you can keep it on low heat; just enough to keep the syrup from hardening while you work.  

Once the rolled candy is cooled off (or before that if you blow on it good and you just can't wait) pack it in an air tight container.  The stuff will last a good long while if kept in a sealed container in a cool, dry place.

I know there are a LOT of recipes and/or methods out there, but this one has worked quite well for me. It's easy, but time consuming.  I think however you decide to do it, though, it's great stuff and worth a shot.
« Last Edit: December 11, 2011 02:54:06 PM by Lothruin » THIS ROCKS   Logged

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« Reply #1 on: May 31, 2007 05:44:51 PM »

I love these peels. I may have to try this, but may get lazy and just buy them.
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« Reply #2 on: May 31, 2007 05:58:31 PM »

Mmmm...lime...I might have to buy a few limes and give this a go. I don't usually have good luck when it comes to making candy of any kind, but this sounds too good to resist. And, the added bonus of lime juice in the freezer and lime flavored syrup just seems too tasty to pass up...

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« Reply #3 on: May 31, 2007 06:03:14 PM »

mmmm i hear those are tasty!
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« Reply #4 on: May 31, 2007 06:46:12 PM »

I've heard that these are expensive in the stores. They've been on my "Find Out How to Make and Try it" list for a long time. Thanks much the instructions!
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« Reply #5 on: May 31, 2007 09:33:24 PM »

very impressive! they look tasty. that's a lot of sugar!  Shocked
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« Reply #6 on: May 31, 2007 10:01:47 PM »

very impressive! they look tasty. that's a lot of sugar!  Shocked

Yes, it is. Grin
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« Reply #7 on: June 01, 2007 03:57:39 AM »

Does boiling remove all the heavy toxins, or are you able to get none-sprayed ones? (some parts of the years you can almost smell the poisons they've been drowned in, buying citrus in sweden.. where ever it is we import them from that particular time of year Roll Eyes )
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« Reply #8 on: June 01, 2007 04:56:55 AM »

Wow, I was just wondering earlier today how to do this. Bookmarked!

I love candied peel. Thank you so much for the recipe Cheesy
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« Reply #9 on: June 01, 2007 04:58:32 PM »

The worst we have to worry about in the US is the resin/wax they put on the outside of the fruit to make it look pretty in the store.  You gotta scrub the fruit good, but not hard enough to take off the zest.  Fresh is best, obviously.  All the fruit I used was grown in the US, so no imports for me.
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« Reply #10 on: June 02, 2007 09:18:53 AM »

The US uses its fair amount of pesticide on citrus too.. Smiley I'm sure the control is better now than it was 30 years ago, but we keep finding out that the pesticides we use turned out to be more harmful than we thought.
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« Reply #11 on: June 02, 2007 07:51:37 PM »

I actually like the orange the best.  mmmmm It tastes like those gummi orange slices my family always buys at Cracker Barrel  Cheesy
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« Reply #12 on: June 02, 2007 09:37:25 PM »

Oh, I'm sure the US uses plenty of rotten things.  In fact, I'm sure of it.  I live in the breadbasket, and there are towns North of me that can't use well-water because of runoff from ConAgra-owned grain fields or feed lots.  Still, though, a good thorough washing is in order, but I wouldn't be too afraid of it afterward.  I'm probably intentionally naive about it, though.  Smiley
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« Reply #13 on: June 03, 2007 07:09:27 AM »

Maybe the simple answer is just "it's totally worth it either way" Grin
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« Reply #14 on: June 03, 2007 10:35:29 AM »

Hah!  And it so is.
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« Reply #15 on: June 27, 2007 07:12:52 PM »

My boyfriend and I made these with orange peels for Christmas gifts one year. We made a ton, and it took a super long time, but it was worth it and we got a lot of good feedback.

However, we rolled them in powdered sugar and dipped them in melted chocolate-- it's another step, but well worth it! To do this, you take a bag of chocolate chips (we did milk and dark-- I liked the dark chocolate better), and melt them slowly over a double boiler, stirring constantly. The exact temperature isn't important unless you want a glossy, professional shell-- if you want this, Joy of Cooking has great instructions. Once the chocolate is melted, dip the peels in one by one and set them on a cookie sheet to harden. Yum!
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« Reply #16 on: June 28, 2007 07:22:00 AM »

These look delicious, and the chocolate covered ones sound great too! I'm so jealous of all you chefs, attempting to cook something unusual + me, normally = disaster!
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« Reply #17 on: July 25, 2007 04:52:25 AM »

I gotta say, and I know first hand, these are SO good!!  Unfortunately, they only lasted about a day in my house from the time the mail arrived. Cheesy
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« Reply #18 on: July 25, 2007 07:04:18 AM »

Oh my God. I love you! I had these at a European market that happened to be in town and they were to die for!
They had practically every kind of fruit/fruit peel imaginable.

I love how you feel less guilty because it's fruit Grin
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« Reply #19 on: August 11, 2007 06:34:03 PM »

I've had these too and they are the yummiest! I had to hide the lime from Mr. Kittykill. Thanks for posting the recipe
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« Reply #20 on: August 12, 2007 05:02:06 PM »

I loooooove citrus peel candy.  Dh tends to throw out the peels I save (it takes me a day or two to get enough peels) before I can make them.  Your instructions are a ton easier than the way I got out of a cookbook.  When I make some I'll have to let you know how it went.
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« Reply #21 on: December 04, 2007 11:05:28 AM »

I finally made some candied orange peel to adorn my gingerbread loaf.

It's really delicious! Hopefully I won't eat all the peel before I make the gingerbread..lol.

Thanks for the recipe!!!

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« Reply #22 on: November 29, 2008 04:55:20 PM »

Thanks for your inspiration!  This Thanksgiving was spent at my fiance's aunt's house in the country and she let us raid her Meyer lemon tree  Cheesy  We made lemonade and ate the yummy pulp, then I made candied peels. 

Just because it might be helpful,  I used smaller proportions along these lines:

Peel of 2 lemons (white membrane removed)
1 cup white sugar
3/4 cup water

Cut peels into strips; stir 3/4 cup sugar and 3/4 cup water together; boil and then stir in the peel strips.  Simmer at lower heat for 15 minutes.  Use a slotted spoon to fish out the strips; roll in the remaining 1/4 cup of sugar.  I used a spoon to help separate the strips and to spoon sugar over them.  Let cool and store at room temperature.

The smaller proportions worked well, and they didn't take long to make...but they're almost gone!  So I'm definitely going to try your method in the near future so I can make more as gifts.

I then used the lemony syrup to sweeten a glass of the lemonade we had just made  Grin
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