Candied fruit peel

Candied fruit peel

1 jar 50 minutes
Candied fruit peel may be the perfect sweet, but is also a good way to deal with leftover fruit. Save the peel from any unsprayed citrus fruit and use it in these sweet treats. Vary your candied fruit peel according to your tastes.
Candied fruit peel
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  • 2-3 citrus fruits of any kind, preferably uncoated

Sugar syrup

  • 85 g Dansukker Granulated Sugar
  • 150 ml water
  • 70 g Dansukker Light Syrup

To decorate

  • Dansukker Granulated Sugar

Wash the fruit in lukewarm water. Cut the peel into long, thin strips, avoiding the bitter white pith. Now cut the strips into thin shreds.

Fill a saucepan with water, add the peel and bring to the boil. Boil for about 5 minutes and then drain the water. Repeat once more.

Bring sugar, water and syrup to a boil in a heavy-bottomed saucepan. Add the peel and simmer on a low heat for about 15 minutes or until the mixture thickens.

Remove the saucepan from the heat and allow it to cool. Lift the pieces of peel and roll them in sugar to cover them with sugar.

Use the leftover liquid from the fruit peel for drinks or sprinkle over desserts.

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