Candied citrus curls are a visually appealing way to prepare citrus peels. They make a charming addition to your culinary creations, especially as an elegant garnish for topping special-occasion cakes and cupcakes. These delicate curls are made by simmering strips of citrus peel in a sugar solution until they become soft and then baking them to achieve the perfect curls. They add a burst of tangy sweetness wherever used, including as a festive treat at Christmastime.
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Makes approximately 50 1/2-inch-wide curls
- 2 medium lemons
- 2 medium limes
- 1 medium navel orange
- Water to cover, plus an additional 2 cups water
- 3 cups granulated sugar, divided
Equipment
- Medium (6- to 8-quart) saucepan
- Colander or fine-mesh strainer
- 2 large bowls
- Baking sheet
- Parchment paper
- Wire cooling rack
- Airtight container
Rinse the citrus, then slice off the top and bottom of each fruit and score the peel into quarters.
Remove the peels from the fruit and slice the peels into strips about 1/2 inch wide.
Place the strips into a medium saucepan and add water to cover. Bring the water and peel mixture to a boil over high heat. Once boiling, turn the heat down to low and simmer for 3 minutes.
Drain using a colander or fine-mesh strainer placed in the sink. (Do not save the hot water.) This process will remove the bitter flavor present in the peels.
Fill the medium saucepan with 2 cups water and then add 2 cups sugar. Dissolve the sugar over low heat, stirring regularly until no sugar crystals remain.
Add the strips to the saucepan and bring the mixture to a boil over high heat, stirring continuously, then immediately reduce the heat to low, stirring the peels for a few more minutes. Cover and simmer for 30 minutes.
Remove the lid and continue simmering on low. Keep an eye on the peels and stir occasionally to prevent sticking. Simmer the peels until they become translucent, which may take another 5 to 15 minutes.
Once the peels appear translucent, remove the saucepan from the heat. Place a colander or fine-mesh strainer over a large bowl and drain the peels. (Do not discard the syrup that will drain into the bowl.) (See Cook’s Notes.)
Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
Put the remaining 1 cup sugar into a second bowl. Once you can comfortably handle the peels, toss them in the sugar until they are very well coated.
One at a time, curl the sugar-coated peel strips into rounds and place them on the lined baking sheet. Make sure they do not touch each other.
Place the baking sheet on the middle rack of the oven and bake for 1 hour.
Transfer the baking sheet to a heatproof surface. Allow the curls to cool on the baking sheet for a few minutes, then transfer them to a wire cooling rack.
When the curls have cooled completely, transfer them to an airtight container, but do not pile them on top of each other. Make one layer of curls, place a piece of parchment paper over the first layer, then add the second layer of curls, and continue to place them in the container with parchment paper between each layer.
Candied citrus curls are best stored in a cool, dark pantry. They will stay at peak freshness for at least 2 months.
Cook’s Notes
What should you do with the sugar syrup that drained into the bowl?
This syrup is now a delightfully flavored citrus simple syrup. It can be used to flavor hot or cold beverages, mixed with fresh fruit, or drizzled over ice cream. It is best stored in an airtight container in the refrigerator and will stay at peak freshness for at least 3 months.
Excerpted from “The Modern Pioneer Pantry,” reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2025 by Mary Bryant Shrader
