Description
These Sour Candied Citrus Peels taste like sour patch kids, just without all the ingredients you can't pronounce! They're chewy, sweet, and a bit sour, and they're pretty easy to make.
Ingredients
- 8-9 citrus fruits (we used a mix of orange, lemon, grapefruit, blood orange and lime)
- 3 cups granulated sugar
- 2 1/4 cups water
- For coating: 1/2 cup granulated sugar + 1 tbsp citric acid (or more to taste)
Instructions
- Wash citrus well. Cut off the top and bottom of each citrus. Score the peel vertically from top to bottom about 6-8 times, spacing the cuts apart equally. Remove the peels from the fruit, then use a paring knife to carefully remove as much of the white pith as possible.
- You can also use a vegetable peeler, but we have found that these often end up being a bit too thin and they will not be uniform in size.
- Cut the peels into 1/4-inch strips. Add all of the peels to a saucepan and cover with water. Bring to a boil and boil for 3-4 minutes, then drain. Return the peels to the pot, cover with water and bring to a boil again. Drain immediately after boiling (this vastly reduces the bitterness of the peels).
- Add sugar and water to the pot over medium-high and stir until sugar is dissolved. Bring to a simmer, then add in the citrus peels. Reduce heat to medium low and simmer for 50-60 minutes, stirring occasionally.
- Use a slotted spoon to transfer the peels to a wire baking rack. Space them apart so they aren’t overlapping much and let dry for about 30 minutes. Let the simple syrup cool completely, then store in an airtight container in the fridge for use in cocktails, baking, etc.
- Whisk together the sugar and citric acid. Taste and adjust citric acid as desired. Toss the peels until well coated and enjoy!
Notes
Boil twice: We boil the peels twice to remove bitterness. If you cut off most of the pith, you could likely get away with just one boil, though we haven't tested it! Many other recipes call for boiling the peels 3 times, but we have found that the 3rd boil doesn't make a difference in the end result.
Cut off as much of the pith as possible: The pith is that soft and cushiony white part underneath the peel. You can remove it by using a paring knife. This will help prevent bitterness in your finished snack. It's totally fine to have a little bit leftover, so don't stress too much! Boiling the peels helps remove any lingering bitterness.
Citric acid: Add a smaller amount first, then taste. It can be a bit overwhelming if you add too much citric acid, so err on the side of caution.
Storage: These sour candied citrus peels can be stored in an airtight container at room temperature for up a month. You can refrigerate them for extended storage, or freeze them for 6 months.
Keep it sweet: If you're not a fan of sour, you can leave out the citric acid. They're just as delicious with sugar! These also make for a great cake/dessert garnish.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 10 pieces
- Calories: 101
- Sugar: 20 g
- Sodium: 3.1 mg
- Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2.5 g
- Protein: 0.4 g
