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.