Candied Citrus Peel

Method

1. Cut the citrus peels into ¼-inch-wide strips. Remove most of the pith if you prefer less bitterness (leaving some is traditional and adds character).
2. Place the peels in a saucepan and cover with cold water. Bring to a boil. Drain. Repeat this blanching process 2 more times (3 times total). This removes the harshest bitterness.
3. In the same saucepan, combine 600 ml water and 400 g sugar. Heat over medium, stirring until the sugar dissolves. Add the blanched peels.
4. Reduce heat to low and simmer gently for 1-1.5 hours until the peels are translucent and the syrup has thickened. Stir occasionally.
5. Using a slotted spoon, transfer the peels to a wire rack set over a sheet pan. Spread them out so they don't stick together. Let dry for 30 minutes.
6. Toss the still-sticky peels in granulated sugar, coating them completely. Spread on parchment to dry for at least 2 hours (overnight is better).
7. Optional: Dip one end of each piece in melted dark chocolate. Place on parchment until set.
8. *Storage:** Airtight container at room temperature for 2-3 weeks. Refrigerator for up to 2 months.
9. *Save the citrus syrup!** It's essentially an infused simple syrup — use it in cocktails, drizzle on cake, or stir into tea.