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Candied Citrus Peel

Prep Time30 mins
Total Time30 mins
Course: Candy
Servings: 1 -2 cups
Author: Mirlandra Neuneker


  • 3 large lemons or oranges
  • 1 cup granulated sugar
  • 1/2 cup water
  • several cups additional sugar for coating or melted dark chocolate


  • Start with ripe fruits that have beautiful peels without blemishes.
  • Cut the peel from the fruits in strips leaving about 1/4" of the white pith attached.
  • If your strips are wide, cut them down into strips about 1/4" wide.
  • Put peels in a small sauce pan. Cover with cold water and bring to a boil over high heat.
  • Drain the peels and repeat the boiling process twice more. This helps extract the bitter taste from the peel.
  • After the third draining, place the peels back in the pan with sugar and water. Bring the mixture to a boil and then simmer until the peel is translucent, about 15 minutes.
  • Use a slotted spoon to remove peels and place them on a wire drying rack. Dry for 3-4 hours. The sugar syrup you boiled the peels in will have a slight citrus flavor. It can be discarded or saved for use in cocktails, hot tea, or drizzling on cakes.
  • When the peels have dried, dredge them in granulated sugar and store in an airtight container. Alternately, dip peels in dark chocolate, let dry and store in an airtight container.