Carob-dipped Citrus Peels

Often overlooked, citrus peels offer an ample array of delicious uses.  Whether dried and ground into a spice rub, simmered stove-top as potpourri, or candied into a gourmet treat, the end result is sure to please!

Carob-dipped Citrus Peels

citrus peels: grapefruit, orange, lemon, etc

2 cups granulated sugar

4 cups water

additional sugar for coating

1 cup carob drops (or chocolate chips)

It is best to wash your fruit before peeling it; scrap off pith and slice into 1/2″ strips.  I used thin-skinned mandarin oranges, so there was no need for scraping off excess pith.

In a medium sauce pot bring water and sugar to a boil, stir often to dissolve sugar.  Add peels and reduce heat to med-low; gently simmer for 2 hours, stirring occasionally.  With my next batch of candied peels, I think I will add a vanilla bean to the simmering pot!

When the simple syrup has reduced, remove from heat and allow peels to become cool-to-the-touch.  Pour additional sugar on a large plate and dredge peels through sugar, coating both sides.  Place sugar-coated peels on wax paper-lined baking sheets and set aside allowing them to dry for several hours.

Place carob drops in a double boiler and melt.  Add 1-2 tbsp of water to achieve desired dipping consistency.  If you add too much water you may need to dip your peels a second time.  Place candied peels back onto the wax paper and allow carob (or chocolate) to reach a firm set.

Transfer peels to an airtight container for storage… if you don’t end up eating them all the first day!

Images and content copyright © 2009-2012 Danielle R Limoge.