Candied Grapefruit
Submitted by Bell
Candied grapefruit peel: slow-simmered in sugar syrup until translucent, rolled in superfine sugar, and optionally dipped in dark chocolate for an old-fashioned confection.
YIELD
3 cupsPREP
20 minCOOK
1 hrsREADY
2 hrsCandying grapefruit peel turns what most cooks toss into a jewel-like candy with citrus perfume and a chewy translucent texture. The bitterness is the whole reason to use grapefruit over orange or lemon, it balances all that sugar and gives the finished candy a grown-up edge.
The first boil is essential. A 25-minute simmer in plain water strips out most of the bitter oils so the finished peel doesn’t pucker your mouth.
Scraping away the pith after boiling is where patience pays off. Leave a thin layer for chew, but remove the thick white cushion or the candy will taste chalky.
Corn syrup in the sugar syrup is the anti-crystallization insurance. Without it, your syrup can seize up in the pot halfway through and you’ll fight grainy candy forever.
Pro Tips
- Hold the syrup at a low simmer, never a hard boil. Aggressive bubbling makes the peels tough instead of tender.
- Drain on a rack, not paper. Paper sticks to syrupy peel and tears up your hard work.
- If the superfine sugar coating starts clumping with syrup beads, sift it through a fine strainer and keep rolling. Don’t waste sugar by tossing it.
- Let the rolled peels air-dry at least an hour before storing so the sugar coat sets and doesn’t turn sticky.
Variations
- Dip half the peels in dark chocolate with a pinch of sea salt on top for a sweet-salty finish.
- Swap grapefruit for orange or lemon peel for a less bitter, brighter candy.
- Toss the still-sticky peels in a mix of sugar and cinnamon or ground ginger for a warmer flavor profile.
Ingredients
Directions
SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half.
Place peels in large pan, cover them with cold water and bring to boil.
Simmer 25 minutes. Remove peels and let them cool until they are easy to handle.
Hold peels firmly against counter and gently scrape away most of white pith just below skin.
Cut cleaned peels into strips with knife or scissors as narrow or wide as you like.
In 2-quart saucepan, mix together sugar, water and corn syrup.
Bring to boil.
When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour.
Set cake rack over baking sheet.
Remove peels a few at a time and spread them out on rack to drain about 15 minutes.
While they are draining, thickly cover large plate with super- fine sugar.
Set several pieces at a time in sugar and turn them to coat them.
When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar.
This process will need to be done in several batches.
If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it.
Set aside sugared peels about 1 hour or until they are dried.
Carefully package them in tin or plastic container and store either in cupboard or refrigerator.
To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter.
Stir well to ensure that mixture is smooth before removing from heat.
Dip each rind into chocolate, coating most of it but leaving a little “handle” to grasp.
Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks.
Set slices on parchment paper or cake rack and place in cool place to harden.
Once chocolate has set, pieces can be stored in refrigerator.
Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature.
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