Candied Grapefruit Peel
Submitted by kal
Candied grapefruit peel slow-simmered in sugar syrup and rolled in granulated sugar. A bittersweet homemade candy that stores for a month.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minCandied grapefruit peel turns something most people throw away into a bittersweet, chewy treat coated in sparkling sugar crystals. The process is simple but takes some patience: repeated blanching strips the harsh bitterness from the pith, leaving behind a tender peel that soaks up sweet syrup like a sponge.
The blanching step is where the magic happens. You boil the peel, drain it, and start again with fresh cold water, multiple times. Each round pulls out more bitterness. Skip this and you’ll end up with candy that’s too sharp to enjoy. Three to four changes of water usually does the trick.
Once the peel simmers in sugar syrup until it turns glassy and translucent, you roll each strip in granulated sugar while still warm. That sugar coating sets into a crunchy shell around the soft, citrusy center. Stored in an airtight container, these keep for at least a month.
Kitchen Tips
- Scrape out most of the white pith after the first boil. Too much pith means lingering bitterness even after blanching.
- Cook the peel in syrup over low heat. High heat caramelizes the sugar before the peel absorbs enough sweetness.
- Let the pieces cool on a wire rack, not a plate. They’ll stick to flat surfaces.
- Skip the food coloring if you prefer a natural look. The peel develops a beautiful amber hue on its own.
Variations
- Dip cooled strips halfway in melted dark chocolate for an elegant holiday gift.
- Use orange or lemon peel with the same technique for a citrus candy assortment.
Ingredients
Directions
DIRECTIONS: Cover peel with cold water.
Bring to boil and cook until tender, pouring off water and adding fresh cold water several times.
Drain.
With spoon, remove white inner portion of peel. With knife or tiny star cookie cutter, cut a few stars from peel, if desired. With scissors or sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups sugar with 1 cup water. Add a little red or green food coloring. (A drop or two of yellow coloring with red improves the finished color. ) Add peel; cook over low heat until peel has a clear, candied appearance. Remove peel, 2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan. Roll strips separately into remaining 1 cup sugar until well coated. Place on rack to cool. Store in tightly covered container in cool, dry place. Keeps at least a month.
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