Candied citrus peel gets a bad rap; a world of mediocre fruitcakes studdied with chewy, plasticky bits will do that to an ingredient. I don’t like candied peel in things, but, fresh candied peel is a pretty and delicious addition to a Christmas cookie plate (especially if you dunk the ends in melted dark chocolate). Straight out of Joy of Cooking, this is an easy recipe that makes a lot, two excellent qualities in a recipe.
Place in a saucepan:
Peel of 3 oranges, 2 grapefruits, or 6 lemons, removed in wide strips
Add water to cover and simmer for 30 minutes. Drain, cover with fresh cold water, and simmer until tender. Drain, refresh under cold water, and remove any remaining pulp or pith by scraping it away with a spoon. Cut the peel into 1/4″ wide strips.
Combine in a large, heavy saucepan:
1 c sugar
3 T light corn syrup
3/4 c water
Stir over low heat until the sugar is dissolved. Add the fruit peel and cook very gently over low heat until most of the syrup is absorbed. Cover and let stand overnight.
Bring to a simmer again, then let cool slightly and drain. Spread several layers of paper towels on a counter and spread on them:
1 c sugar
Roll the citrus peel in the sugar until well coated. Transfer the peel to a sheet of wax or parchment paper and let dry for at least an hour. Store between layers of wax or parchment paper in an airtight container in the fridge for up to 4 months.