So few ingredients, so much fun! You make these one day,and enjoy them the next. Delectably chewy against the crunch of the sugar coating, they’re better than Gummie Bears.
I was confused after reading so many blogs and comments on blogs about how it was hard to make candied citrus rind, how they came out bitter and inedible, that I wanted to see for myself. Contrary, and happily, to all that I read, these came out perfect and are delicious. In fact, they are so good, I am tempted to make lime, tangerine, Meyer lemon, and other kinds of rinds today. If there is a tiny bit of bitterness, it really contrasts well with the sugar coating, and I love that you can really taste pink grapefruit!
Tonite, I am going to serve them on an expresso cup after dinner. I’m going to make a small slit in the middle of one and balance it on the lip of the cup.
Use organic citrus fruit for this recipe to avoid harmful sprays that might have been absorbed in the skins from commerical growing practices. The technique for making them is very simple, here are the steps involved.
Make juice and enjoy it. Then slice the rinds into quarters and peel off the remaining pulp.
Slice the rinds into 1/4 inch to 1/2 inch pieces. I like them wide and some in random shapes.
Blanch the peels (per recipe that follows) 4 times in water to eliminate any bitterness in the rinds. This is what they look like after the first blanching. Remember to throw out the water and start fresh each time.
This is what they will look like after the 2nd or 3rd blanching.
After the blanching, they go back in the pot with the sugar and water to simmer on low for 20 minutes. You can see how they are becoming translucent and soaking in the sugar syrup.
At the end of 20 minutes, the syrup has thickened and the rinds have take on a good deal of sugar. This is when you take them off the heat and place them somewhere cool or in the refrigerator overnight.
The next morning, pile sugar on a plate and drop the peels on top. Turn them over, pressing down, to make the sugar adhere to them. Some people dry the peels on paper towels before this step, I just went ahead and did it while they are wet.
Turn them over and gently press the sugar on with your fingertips.
Then lay them on a rack over parchment paper to dry. You can also just lay them on a piece of parchment paper directly to dry.
Candied Grapefruit Rind
- 2 cups
- 1 cup
sugar, or more, to coat
- Juice each grapefruit and enjoy a glass of fresh grapefruit juice.
- With the left over halves, slice them in halves, then with a serrated knife cut away the residual pulp, leaving the white pith.
- Slice each piece of rind into strips 1/4 to 1/2 inch wide.
- Place in a saucepan, cover with water, and bring to a boil. Remove from the heat and strain in to a colander and throw the water away.
- Repeat this process 3 more times, which is a blanching process to eliminate bitterness from the rind.
- Return the peels to the saucepan, add 2 cups sugar and water to just cover, bring to a boil, then turn down to a low simmer and allow to cook for 2 hours, until the syrup is thick.
- Turn off the heat and leave the peels to cool in the syrup.
- Pour all they syrup and peels into a screw top jar or covered container and put in the refrigerator overnight.
- Drain the peels on a wrack over a broiler pan or aluminum foil for 5 hours so they can dry.
- Fill a bowl with 1 cup sugar, then add the peels and toss them around until they are well coated. Serve.
- They can be saved in a container in the refrigerator for 2 days.
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