Candied Grapefruit Peels

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My roommate is really into juicing, and our apartment just got a new juicer. This means lots of fresh grapefruit-orange juice, and lots of left over fruit peels! I didn’t want the peels to go to waste, so I decided to make these candied grapefruit peels. The process takes a bit of time, but it’s not labor intensive, and definitely worth it. The end result? A chewy, sweet delicacy.

Yield: 2 lbs

Time: 2 hour

  • the peel of 4 grapefruits
  • 3 cups sugar
  • 3 cups water
  • 3/4 corn syrup
  • 1 cup superfine sugar for dusting

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Peel the skin off with your fingers in large sections, keeping the pith attached. Lay each piece of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference. Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute, then drain, Cover with water again and repeat two times (total of three times). Then, cover again and simmer the peel for 20 minutes. Drain and set aside. In the saucepan, make the syrup with the sugar, water and corn syrup. Boil for about two minutes, then add the peel. Simmer, stirring occasionally, until the syrup is considerably reduced, then watch closely. For candy-like peel, watch closely until only about a centimeter of syrup remains at the bottom of the pot. Arrange the peel on a bed of sugar , and straighten while hot if you want them symmetrical. You can also crumble them if you like a more tangled look. Sprinkle more sugar over the strips and toss them occasionally as they cool. When cool enough to handle, put the strips onto cake racks and let them dry.

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The consistency of the finished candy will depend partly on how long they are cooked for, and how long the strips are left to dry. My peels were chewy and translucent, kind of like a gummy candy. I tossed the peels in a cup of sugar right when I took them out of the pot, and the sugar crystallized very quickly. If I made these again, I would let the peels cool a bit before tossing them in the sugar.

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4 thoughts on “Candied Grapefruit Peels

  1. Pingback: 5 Things I Learned Cooking for Crowds (the Life and Death of the Mystery Meat Group pt. 2) | The Errant Diner

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