Easy Citrus Candied Peel - Thermomix
Sweet and fragrant candied citrus peel, perfect for fruit cakes, baking, desserts, or nibbling as a treat. This Thermomix method reduces bitterness and produces chewy, flavourful citrus peel coated in sugar.
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Ingredients
- 4 Large Oranges (Lemon or any Citrus)
- 400 gm Sugar
- 250 gm Water
- Extra sugar for coating
Instructions
- Trim the top and bottom of your citrus fruit. Using a sharp knife, slice off the peel, leaving a thin layer of white pith attached. thin strips will become drier and more leathery once candied.
- Slice the peel into strips about 0.5 cm wide. Set the fruit aside for eating, juicing, or cooking.
- Put the peel strips in the basket for steaming. Add 1 litre of water to the mixing bowl and cook 20 min / 100°C / sp 4.
- Discard the water and repeat the previous step three times to reduce bitterness from the pith.
- Discard the water from the mixing bowl and proceed with the next step.
- Add 400 g sugar and 250 g water to the mixing bowl and heat until the sugar dissolves. Add the prepared peel and cook for 45 min / 85°C / sp 1.
- Drain the peel through the simmering basket, reserving the syrup in a jar. The syrup can be used later in baking, cocktails, or desserts.
- At this stage, the candied peel can be used.
- For a sweet snack or longer storage, spread the peel on a tray so the pieces are not touching. Dry: In the sun for about 48 hours at 50 deg, or in the oven at 50°C for about 4 hours, or in a dehydrator (check drying times of dehydrator).),
- The peel should still feel slightly sticky. Toss the peel in a small amount of sugar, separating any pieces that have stuck together.
- Store candied peel in the refrigerator for several weeks, or freeze for longer storage.
- Store candied peel in an airtight container in the refrigerator for several weeks or even months. Freeze for longer storage.
- Warning: they are very moreish and tend to disappear quickly!
Notes
The reserved syrup is delicious in baking, cocktails, or drizzled over desserts.
