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.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# 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. Separate two cups of sugar for syrup from the final cup for coating before starting. Cut slices to a similar thickness and remove seeds without tearing the centers. Choose a pan wide enough for a single layer; overlapping slices cook unevenly and can stick together. Keep the simmer gentle so the fruit flesh remains attached to the rind. Test the peel itself for tenderness instead of judging only by the translucent center. Use tongs carefully around hot syrup, and put a tray beneath the drying rack before transferring fruit. Humid weather can delay drying, so use surface dryness rather than a promised finishing hour. This is not a validated shelf-stable preservation method.

Return