Candied Citrus Peel

Candied Citrus Peel


"You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled."


9 h servings 121 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
  2. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
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  1. 35 Ratings


Super! so happy to find a basic recipe for candied citrus peel! Added notes: For gorgeous presentation, cut citrus peel in spiral. For result more citrus peel-y and less candy-fied... do step 1 ...

This recipe is really yummy! I used orange peels and planned to use them to decorate a cheesecake; I had to stop myself from eating them all. I followed the directions exactly, and the orange ...

Worked great for me. Make sure you take the peels out of the sugar water after the 15 minutes...I waited too long, so they were a bit too gooey. I then chocolate coated them....AN EXCELLENT CA...

This was easy. After they dried I tossed them in granulated sugar. A tip to make the removal of the pith super easy - use a Pampered Chef grapefruit knife. You'll be done in a jiffy.

This recipe was a hit with my family. I was surprised because I first tried grapefruit peel. My husband kept raiding my stash and ended up eating every last one.

Tastes just like gumdrops...only better! Easy to do, but beware it takes some time, mostly "babysitting". Worth it though! Dipped them in sugar while still a little sticky and will use them to d...

I used a citrus zester to make long very thin ribbons of lemon rind with no pith. Cooked exactly as directed. When done and cool enough to handle, I put the candied rind in a small bowl of sug...

I tried to take the shortcut and listened to another reviewer, who said you should only boil these twice. I was left with peels with a very bitter pith. I made another batch, boiled them three t...

I like this recipe for the 3 step blanching process and the simple instructions (no candy thermometer!). I do change the sugar/water ratios to 1/3C and 3/4C which allows the cooked peel to be r...