Candied fruit peels are easy to prepare, plus they only require two extra ingredients: sugar and water. Once you master them, you will never go back.
Be sure not to skip the 2 boil and drain steps. They're essential to get rid of the bitterness.
3medium sized citrusesorange, grapefruit or shaddock
¾cupsof sugarplus more for dusting
1cupof water
Sweet spicesoptional
Instructions
Wash the fruits
Thinly peel them while make sure to avoid as many of the white spongy layer as possible. I use a vegetable peeler; it makes this task easier
Cut the peels into smaller portions
Removing the bitterness
Fill a pot with water and add the peels
Bring to a boil, let simmer for about 20-30 minutes
Discard the water
Fill the pot once more with water and add the peels
Repeat the process of boiling and simmering
Drain and discard the water
Preparing the candied peels
In the same pot, combine the sugar, 1 cup of water and sweet spices (optional)
Add the fruit peels and bring to a boil
Let simmer at low heat until the liquid is almost fully absorbed, and you’re left with syrupy peels (about 20 to 30 minutes)
If you added sweet spices, remember to take them out promptly
Line a baking sheet with parchment paper
Sprinkle generously with sugar
Using tongs, extract the fruit peels from the pot one at a time
Layer them on the lined baking sheet
Sprinkle with sugar to coat
Let cool
Enjoy or preserve in a glass jar
Notes
Remember to take the sweet spices out before your peel turns into candied fruits. Or else, you will end up with candied sweet spices that I don’t recommend eating. I am not sure you will be a fan.