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Candied Citrus Peels

May 10, 2011

I’m in tech this week. For those not in the business we call show, tech week means a severe lack of free time. Luckily, I made a treat to get myself through the week, candied orange and tangerine peels, but I don’t have any more time to gab about it. To the pictures!

Candied Citrus Peels

Adapted from Jacques Pepin
Makes 3-4 cups of citrus peel candy

4 cups raw citrus peel
(I used 5 tangerines and 1 orange. The tangerine was yummy, but a little fussier to work with. You could also use lemon, grapefruit, etc.)
1¼ cups sugar
Additional ⅓ – ½ cup sugar for dusting
Plenty of water
Optional: 1 cup chocolate chips, melted

1. Peel citrus, including the white pith, and cut the peel into ¼-inch strips. I found it easiest to cut a disc off the top and bottom of the fruit and slice downward in large sections. Don’t worry if you have some fruit-flesh attached.
2. Place peels in a pot and cover with cold water. Bring the water to a boil and allow to boil for 30 seconds. Drain and rinse the peels with cold water in a colander. Rinse the pot.
3. Repeat step 2 once more.
4. Return peels to the pot. Add 1 ¼ cups sugar and 4 cups cold water. Bring to a boil, stirring occasionally to dissolve sugar.
5. Continue cooking at a gentle boil for 45 – 50 minutes, or until the water has reduced to a thick syrup.
6. Place additional sugar in a shallow dish. With a slotted spoon, remove cooked peels to the sugar dish and turn to coat. (Be careful not to let too much sugar cake on – it should just be a light dusting.)
7. Remove to wire racks to cool. At room temperature, the peels will harden. Finished peels keep for a few weeks in an airtight container.
8. For extra decadence: melt chocolate chips and dip the room-temperature peels into the chocolate. Place on wax paper or parchment and cool in the fridge.


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