Whole Candied Citrus Fruit
Okay,
due to demand and the fact, the recipe for peels and whole fruit, are in fact different. I was forced to sit down and do the research for this recipe.
Now, the closest thing to “whole” candied fruit, I’ve done, were the kumquats. Outside of that, slices and peels are the only ones I make on a regular basis.
Once I actually do this, I will update this post with photos. If you end up making this before I do. Please tag me in it so I can learn from you.
So, without anymore ramblings from me, here is:
The Whole Candied Citrus Fruit Recipe.
(Oranges, lemons, mandarins, small grapefruits)
Best Fruit to Use
Thin-skinned citrus works best: mandarins, Meyer lemons, small oranges
* Avoid very large or thick-pith fruit for your first batch
* Fruit should be unwaxed or scrubbed thoroughly
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Ingredients (Basic Ratio)
* Whole citrus fruit (1–6 pieces)
* Granulated sugar
* Water
**Syrup ratio:**
* Equal parts sugar : water by weight
(Example: 1000 g sugar + 1000 g water) this part is very unimportant. Otherwise you may not penetrate deep enough with the sugar, and or spend too much time cooking off excess water.
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Equipment
* Saucepan large enough to hold fruit in a single layer
* Paring knife or skewer
* Slotted spoon
* Thermometer (helpful but optional)
* Parchment or wire rack
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Step 1: Prep the Fruit (Critical)
1. Wash and scrub fruit thoroughly.
2. Using a skewer or paring knife, poke 6–10 small holes through the peel into the flesh.
This allows syrup penetration and prevents bursting.
3. Optional but recommended for larger citrus:
* Cut a tiny slit at the stem end to release trapped air.
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Step 2: Blanch to Remove Bitterness
1. Place fruit in a saucepan and cover with cold water.
2. Bring to a boil, simmer 5 minutes.
3. Drain and repeat 2–3 times, starting with fresh cold water each time.
* Mandarins: 2 blanchings
* Oranges/Lemons: 3 blanchings
* Grapefruit: 4 blanchings
This step controls bitterness and softens the peel.
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Step 3: Prepare the Syrup
1. Combine sugar and water in the saucepan.
2. Heat gently until sugar dissolves.
3. Bring to a bare simmer (not boiling).
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Step 4: Candying Process (Slow & Gentle)
1. Add blanched fruit to syrup—fruit should be fully submerged.
2. Simmer very gently for 60–90 minutes, uncovered.
Temperature target: 220–225°F (104–107°C)
3. Turn fruit occasionally for even saturation.
4. The fruit is ready when:
* Peel looks translucent
* Fruit feels heavy and glossy
* Syrup has slightly thickened
Do not let the syrup boil hard—this causes wrinkling.
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Step 5: Cure Overnight (Professional Finish)
1. Remove pan from heat.
2. Let fruit cool completely in the syrup.
3. Cover and rest 12–24 hours at room temperature.
This step dramatically improves texture and shelf life.
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Step 6: Drying or Finishing
Remove fruit from syrup and choose a finish:
Option A: Classic Glossy Finish
* Place on a wire rack or parchment
* Let dry 12–24 hours
* Result: sticky, jewel-like fruit
Option B: Sugar-Crusted
* Roll fruit in superfine sugar after 1–2 hours of drying
* Let set completely
Option C: Chocolate-Dipped
* Allow fruit to dry 48 hours
* Dip bottom half in tempered dark chocolate
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Storage
* Store wrapped in parchment, then airtight container
* Room temperature: 2–3 weeks
* Refrigerated: up to 2 months
* Can be frozen (well wrapped) for 6 months
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Leftover Citrus Syrup (Don’t Toss It)
Use for:
* Cocktails or mocktails
* Brushing cakes
* Sweetening tea
* Glazing pastries
* Pancake or waffle syrup
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Flavor Variations
Add to syrup:
* Vanilla bean
* Star anise
* Cinnamon stick
* Bay leaf
* Saffron
* Lavender (very sparingly)
Please just tell me how you plan to use them in the comments. #fruitsarerefreshing