Candied Citrus Peels

As a busy housewife, I'm always looking for ways to make my loved ones feel special. This year, I decided to give them edible gifts from the kitchen: candied citrus peels. It's a classic treat that's both delicious and beautiful, and it's surprisingly easy to make.

The best part about this recipe is that it's so versatile. You can use any type of citrus fruit you like, and you can customize the flavor by adding different spices or extracts. I used a combination of grapefruit, orange, and lemon, but you could also try tangerines, limes, or even kumquats. Once you've made the candied peels, you can enjoy them on their own, use them to decorate cakes or cookies, or even add them to cocktails or tea. No matter how you choose to enjoy them, they're sure to be a hit.

Step-by-step

• Using a pairing knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit.
• Using your fingers, gently remove peel. Reserve remainder of fruit for another use.
• Slice each piece of peel lengthwise into 1/4 inch wide strips. Trim excess pith from each strip, and discard.
• Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
• Bring sugar and 4 cups water to a boil, stirring occasionally until sugar has dissolved. Wash down sides of pan with a wet brush to prevent crystals from forming. Add strips to boiling syrup; reduce heat to medium-low and simmer gently, without stirring, until strips are translucent, about 1 hour. Remove from heat and let strips cool in syrup.
• Using a slotted spoon, transfer strips to a wire placed in a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 24 hours. Sugar peels can be stored in an air tight container at room temperature up to 2 weeks.
• Take the citrus simple syrup and strain it into bottles. Instant citrus simple syrup! MORE GIFTS.