Julia Childs Candied Citrus Peel

Transport your taste buds to the heart of French-inspired confectionery with Julia Child's Candied Citrus Peel, a timeless treat that’s equal parts elegant and indulgent. This recipe transforms everyday citrus peels—whether orange, lemon, or grapefruit—into glistening strips of sugary perfection with a balance of zesty brightness and caramelized sweetness. Through a simple yet meticulous process of blanching, simmering in a homemade sugar syrup, and air-drying, the peels achieve a delectably chewy texture with a translucent shine. Ideal as a snack, garnish, or luxury addition to baked goods, these candied peels are a delightful way to reduce food waste while creating a gourmet delight. Master the art of this classic culinary technique, and enjoy a homemade treat that embodies the spirit of timeless craftsmanship.

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:120 mins

Total Time:160 mins

Servings: 8

Ingredients

• 3 cups Citrus peels (orange, lemon, grapefruit, or a mix)
• 2 cups Granulated sugar (for blanching and syrup)
• 2 cups Water (for steaming, blanching, and syrup)
• 0.5 cups Additional sugar (for coating, optional)

Directions

Step 1

Begin by thoroughly washing the citrus fruits to remove any wax or residue.

Step 2

Using a sharp knife, carefully score the citrus fruits into quarters, cutting through the skin but not the flesh. Gently peel the skin (zest and pith together) from the fruit in sections.

Step 3

Cut the peels into thin strips about 1/4 inch wide.

Step 4

Place the strips into a medium saucepan and cover them with cold water. Bring to a simmer over medium heat and cook for 5 minutes. Drain the water and repeat this blanching process 2 more times to remove the bitterness from the peels.

Step 5

In a clean saucepan, combine 2 cups of granulated sugar and 2 cups of water to create the syrup. Heat over medium heat, stirring until the sugar dissolves completely. Bring the mixture to a simmer.

Step 6

Add the blanched citrus peels to the syrup. Reduce the heat to low and simmer gently for about 90 minutes, stirring occasionally. The peels should become translucent, and the syrup will thicken slightly.

Step 7

Using a slotted spoon, transfer the candied peels to a wire rack set over parchment paper. Spread them out in a single layer and allow them to dry for at least 3 to 4 hours, or until they are slightly tacky but no longer wet.

Step 8

Optional: Roll the dried candied peels in additional sugar to coat them for added sweetness.

Step 9

Store the candied citrus peels in an airtight container at room temperature for up to 2 weeks. Use them as decorations, snacks, or in recipes as desired.

Nutrition Facts

Serving size	1708.1 grams (1708.1g)

Amount per serving	% Daily Value*
Calories	2710

Total Fat 1.40g	2%
Saturated Fat 0.20g	1%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 25mg	1%
Total Carbohydrate 695.80g	253%
Dietary Fiber 75.20g	269%
Total Sugars 596.40g
Protein 10.60g	21%

Vitamin D 0IU	0%
Calcium 1147mg	88%
Iron 6mg	34%
Potassium 1513mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.4%

Protein: 1.5%

Carbs: 98.1%