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Candied Citrus Peel

Candied Citrus Peel – Transform your leftover citrus peels into a delicious and easy-to-make treat with this step-by-step guide for making candied citrus peel. This recipe is perfect for garnishing desserts or as a treat on their own, and is from The Modern Pioneer Pantry by Mary Bryant Shrader.
Candied Citrus Peel on a serving tray.
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5 from 1 vote
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Author Liren Baker

Ingredients

  • 2 medium lemons
  • 2 medium limes
  • 1 medium navel orange
  • Water to cover plus an additional 2 cups water
  • 3 cups granulated sugar divided

Instructions

  • Rinse the citrus, then slice off the top and bottom of each fruit and score the peel into quarters.
  • Remove the peels from the fruit and slice the peels into strips about ½ inch (13mm).
  • Place the strips into a medium saucepan and add water to cover. Bring the water and peel mixture to a boil over high heat. Once boiling, turn the heat down to low and simmer for 3 minutes.
  • Drain using a colander or fine-mesh strainer placed in the sink. (Do not save the hot water.) This process will remove the bitter flavor present in the peels.
  • Fill the medium saucepan with 2 cups water and then add 2 cups sugar. Dissolve the sugar over low heat, stirring regularly until no sugar crystals remain.
  • Add the strips to the saucepan and bring the mixture to a boil over high heat, stirring continuously, then immediately reduce the heat to low, stirring the peels for a few more minutes. Cover and simmer for 30 minutes.
  • Remove the lid and continue simmering on low. Keep an eye on the peels and stir occasionally to prevent sticking. Simmer the peels until they become translucent, which may take another 5 to 15 minutes.
  • Once the peels appear translucent, remove the saucepan from the heat. Place a colander or fine-mesh strainer over a large bowl and drain the peels. (Do not discard the syrup that will drain into the bowl.) (See Notes below.)
  • Preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper.
  • Put the remaining 1 cup sugar into a second bowl. Once you can comfortable handle the peels, toss them in the sugar until they are very well coated.
  • If curling (optional), curl the sugar-coated peel strips into rounds and place them on the lined baking sheet.
    If making simple strips, simply place on the lined baking sheet.
    Make sure they do not touch each other.
  • Place the baking sheet on the middle rack of the oven and bake for 1 hour.
  • Transfer the baking sheet to a heatproof surface. Allow the curls to cool on the baking sheet for a few minutes, then transfer them to a wire cooling rack.
  • When the peels have cooled completely, transfer them to an airtight container, but do not pile them on top of each other. Make one layer of peels, place a piece of parchment paper over the first layer, then add the second layer of peels, and continue to place them in the container with parchment paper between each layer.
  • Candied citrus curls are best stored in a cool, dark pantry. They will stay at peak freshness for at least 2 months.

Notes

Recipe excerpted and lightly adapted from The Modern Pioneer Pantry reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2025 by Mary Bryant Shrader.
Notes from author Mary Bryant Shrader
Candied citrus curls are a visually appealing way to prepare citrus peels. They make a charming addition to your culinary creations, especially as an elegant garnish for topping special-occasion cakes and cupcakes. These delicate curls are made by simmering strips of citrus peel in a sugar solution until they become soft and then baking them to achieve the perfect curls. They add a burst of tangy sweetness wherever used, including as a festive treat at Christmastime.
  • What should you do with the sugar syrup that drained into the bowl?
    This syrup is now a delightfully flavored citrus simple syrup. It can be used to flavor hot or cold beverages, mixed with fresh fruit, or drizzled over ice cream. It is best stored in an airtight container in the refrigerator and will stay at peak freshness for at least 3 months.
Notes from Liren
I simplified the recipe due to the size of my fruit, which did not yield long enough strips to create curls. If you wish to create the curls, be sure to find larger fruit, and I recommend cutting the strips thinner, perhaps closer to 1/4" in width. Grapefruit would be a great option or larger oranges.
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