Soft-Candied Citrus Peel

1. 1

   Using a sharp vegetable peeler and working from pole to pole, remove the zest from the citrus fruits in strips about 1 inch (3 cm) wide.

2. 2

   Try to remove only the colored portion of the rind and leave the bitter white pith on the fruit.

3. 3

   (If youve peeled too deeply, you can lay the strips flat on a counter, pith side up, and carefully trim away the pith with a knife.)

4. 4

   Using a sharp knife, cut the strips of zest lengthwise into pieces about as narrow as a wooden match.

5. 5

   Put the peel in a medium saucepan and add water to generously cover.

6. 6

   Bring to a boil and cook until the peel is soft and translucent, 5 to 6 minutes.

7. 7

   Drain the peel and discard the water.

8. 8

   In the same saucepan, bring the 2 cups water, sugar, and corn syrup, if using, to a boil, stirring to dissolve the sugar.

9. 9

   Add the drained peel, decrease the heat to maintain a gentle boil, and cook until the peel is translucent and the syrup is thick, about 20 minutes.

10. 10

    If you like, you can use a candy thermometer to gauge doneness; the mixture should register about 210F (100C).

11. 11

    Let cool, then transfer the peel and syrup to a clean jar, cover tightly, and refrigerate until ready to use.

12. 12

    The peel will keep in the refrigerator for at least 2 months.

13. 13

    If you dont use the corn syrup, it might recrystallize.

14. 14

    If it does, warm it slowly, adding a little water if necessary, to untangle the pieces.

* Per serving · 4 servings · Values may vary.