Delicious Candied Citrus Peel Recipe

Citrus peels that have been candied are a deliciously crunchy and sweet snack, especially when dipped in dark chocolate. They can be eaten as a snack on their own or added to recipes as a crunchy garnish for salads, ice cream, or yoghurt.  


– 4large unwaxed orangesor a mix of oranges and lemon – a few cups of granulated sugar – 7ozdark chocolateoptional - you can also use milk or white chocolate – sea saltoptional



Wash the fruits under warm water, slice them into 8 wedges, and remove the flesh, leaving 1/4 inch of peel and pith.


sliced lemons and oranges on a board, some fleshless Cut each peel wedge into 3–4. Sliced and knifed lemon and orange peel on a board. In medium pan of cold water, place peel. Water is usually 1-2 inches above peel.


Reduce heat and simmer 5 minutes after boiling. Drain pan and add water. Reduce heat and simmer 30 minutes after boiling.


Orange peel colander Drain peel to save cooking water. Water and sugar should be 1:1. Combine 16oz sugar and water.


Over low-medium heat, dissolve sugar. Watering orange/lemon peel Simmer peel for 30 minutes until translucent and soft after sugar melts.


The peel should cool syrup to room temperature. Remove it with a slotted spoon and set it in one layer on a wire rack over a baking sheet. Your oven may dry the baking sheet in 30–40 minutes at lowest temperature.


Sprinkle a thin layer of sugar on parchment paper, throw the citrus strips a few at a time, spread them on a baking sheet, and air-dry for 1 hour.


Containerise peel. Chocolate on parchment-lined baking sheet after melting and dipping. Season with sea salt. Dark chocolate-dipped candied orange peel Peels stay cool and dry for 6-8 weeks.


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