Ingredients Jump to Instructions ↓

  1. 2 Grapefruit - seeNote

  2. 2 cups 396g / 13oz Sugar

  3. 3 tablespoons 45ml Light corn syrup

  4. 3/4 cup 177ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: You can use 3 oranges or 6 lemons in place of the grapefruit. Peel fruit in large strips. If white pith is very thick, trim off a little. Place peel in a saucepan, cover with cold water and simmer 30 minutes. Drain, then cover with cold water and simmer until tender, about 10 minutes. Drain and cut peel into strips about 1/4 inch wide and 2 inches long. Mix 1 cup sugar with corn syrup and water in a heavy saucepan and stir over low heat until most of syrup has dissolved, 3 to 5 minutes. Dip a pastry brush (any small brush with soft bristles) in cold water and wash down sides of pan (this prevents coarse sugar crystals from forming), then add peel and cook gently over low heat until most of syrup has been absorbed, 15 minutes. Cover pan and let stand overnight. Reheat and bring to simmer, then remove from heat, cool slightly and drain. Spread several thicknesses of paper towels with remaining cup sugar and roll peel in it, turning so that all pieces are well coated. Let them stand until they are dry enough to handle. Store airtight, and they will stay fresh several months. If they become too dry, put a lemon in the container for a day or two and the peel will soften. This recipe yields about 2 cups candied peel. Each tablespoon: 22 calories; 2 mg sodium; 0 cholesterol; 0 fat; 6 grams carbohydrates; 0 protein; 0 fiber.


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