An easy recipe for homemade candied citrus! Turn everyday citrus fruits into a sweet snack, an elegant garnish for desserts, a simple addition to a cheese plate, or a stunning homemade gift!
This is one of those easy, yet life-saving, recipes to have in your baking arsenal.
What if you find yourself in the middle of New York City and cannot find candied lemon peel to save your life? [These are real life scenarios, people. Don’t laugh.]
Or perhaps you are one of those people who cannot stand wasting a single atom of produce.
No matter what your reasons, candied citrus is where it’s at.
Basically citrus zest is cooked in simple syrup, drained and then tossed in granulated sugar, if desired. It will keep for months and looks rather fancy as a garnish on dessert, as a sweet component to a cheese plate, or (spoiler alert!) as a surprising note in cookies .
It would also make a lovely Christmas gift! 🙂
While this recipe is not difficult, it does take a bit of time. The most challenging part about it is cutting the zest. How you cut your zest completely depends on the application and how much time you have to let it cook.
My julienned zest took about 2 hours to cook. Imagine what a large piece takes!
A little technical tidbit for you – because you know I can’t resist…
The ingredients for this recipe are very simple, as is the preparation, but the order of combination is paramount. Corn syrup is an invert sugar, which helps keep the sugar from crystallizing as it cooks; however, if you let an invert sugar sit on top of undissolved sugar, it will keep the sugar from fully hydrating and it can crystallize anyways. So make sure you dissolve your sugar in the water first and then add the corn syrup.
Also, don’t skip the blanching of the peels! This helps take away any residual bitterness. It only takes a few minutes total. Promise.
More Dessert – Because life is better with sugar…