Sugar-Coated Candied Citrus Slices (Print-Friendly Version)

Thin citrus slices simmer in a sugar syrup before draining and receiving a sugar coating. Slice consistently and judge tenderness through the rind, not just the flesh. This home method does not establish a month-long room-temperature shelf life.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 2 cups water

02 - 3 cups granulated sugar, divided use

03 - 3 medium citrus fruits, such as oranges, lemons, limes, or blood oranges

# How to Make It:

01 - Wash the citrus under running water and trim the ends. Cut into consistent one-fifth-inch slices.

02 - Remove large seeds gently. Combine two cups of sugar and two cups of water in a wide heavy pan.

03 - Heat until the sugar dissolves and the syrup boils. Add a single layer of slices, using batches if necessary.

04 - Reduce to a gentle simmer and turn carefully partway through. Begin checking around thirty minutes and continue until the rind is tender and fruit translucent.

05 - Lift to a clean rack over a tray and drain about fifteen minutes. Coat with the reserved cup of sugar and return to the rack.

06 - Let dry in a clean protected place, turning once, until the surface is no longer wet; this may take twelve to twenty-four hours. Refrigerate after drying and use within a few days, or freeze rather than relying on unverified long room-temperature storage.

# Extra Suggestions:

01 - Two cups dissolve in two cups of water for the syrup.

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