Candied Citrus Peel 2 Recipe

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Servings: 1


Cost per recipe $8.19 view details
  • 10 x Navel oranges
  • 5 x Grapefruit or possibly 14 lemons
  • 6 c. Sugar Chocolate Dipping Sauce, (recipe follows)


  1. Make 6 lengthwise incisions (top to bottom) in fruit peel. Separate fruit from peel, reserving fruit for another use. In a pot of boiling water, add in peels, return to a boil, boil 30 seconds, drain, and rinse under cool water. Repeat 2 times to remove bitterness. Return peel to pot, add in 4 c. of the sugar and 2 c. of water. Bring to a slow boil and simmer gently for 1 to 1 1/2 hrs, stirring occasionally. With tongs remove peel from syrup and drain, skin-side up, on a wire rack, 1 hour. In a bowl, toss peel with remaining 2 c. sugar till proportionately coated. Transfer to a wax paper-lined baking sheet. Set in a cold, dry place overnight to harden.
  2. Store in tightly-fitted jars for up to 2 weeks. Dipped in Chocolate Sauce if you like. Cold in refrigerator till chocolate sets, about 1 hour.
  3. Makes 90 to 144 pcs


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1592g
Calories 671  
Calories from Fat 17 3%
Total Fat 2.07g 3%
Saturated Fat 0.25g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 10mg 0%
Potassium 2470mg 71%
Total Carbs 171.09g 46%
Dietary Fiber 28.0g 93%
Sugars 125.59g 84%
Protein 12.7g 20%
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