Marshmallow fowl and chocolate bunnies had their appeal at one long-past time in our lives, but adulthood appreciates confections of a slightly more elegant nature.
While I do not make Easter baskets for Mr. Pedantic and myself, if I did, these candied peels would be just the thing I'd tuck into that brightly colored acrylic grass.
A dainty, cellophane bag of chocolate-dipped, candied peels, paired with a box of our favorite sugar cubes and a tiny tin of tea. This is just the kind of Easter basket I would like to be given.
I have held off sharing this recipe for quite a while because, while scrumptious, I felt as though candied peels had been done over and over.
But while far from revolutionary, they are truly delicious. Sometimes I share wonderfully wild concoctions, and sometimes I share simple recipes that are not exactly original, in hopes that a fresh look at them through pretty pictures will inspire you to revisit a forgotten favorite.
Orange peels are the standard, but I wanted to give a nod to one of my favorite citrus fruits and try my hand at candying grapefruit.
While grapefruit peels may sound unappetizing, a bubbling bath in sugar syrup mellows out the grapefruit's natural bitterness.
These peels are additive and delicious on their own, but a swipe of white chocolate certainly does not hurt.
The perfect afternoon snack, morning tea side-kick, Easter basket filling, or cake garnish.
You can use this recipe as a base for candying any citrus you like.
Oh Spring, how we have missed you...
CANDIED GRAPEFRUIT PEELS with WHITE CHOCOLATE
recipe adapted from Martha Stewart
- 2 large ruby red grapefruits
- 1 cup sugar
- 1 cup water
- 2/3 cup superfine sugar*
- 1 cup high-quality white chocolate chips
Cook's Note: Rather than buying superfine sugar, you can make your own by pulsing granulated sugar in your food processor. Allow the dust the settle, then store in an airtight container until ready to use!
Line a large sheet pan with wax paper and top with a cooling rack.
Fill a three-quart saucepan with water and bring to a boil over high heat.
Use a small, sharp knife to remove the ends from the grapefruits so that they sit flat. Then, carefully remove the outer skin, trying to avoid the majority of the pith, in sections. Slice the sections into strips about 1/4-inch in width.
Drop the peels into the boiling water and boil for 15 minutes; until the peels are soft. Drain, and lay the peels out onto the prepared cooling rack and allow to dry for 15 minutes.
Meanwhile, make a syrup by combining 1 cup water and 1 cup granulated sugar in a small saucepan. Set the pan over medium-high heat and bring to a boil, stirring until the sugar has dissolved. Add the peels to the syrup and boil for about 8 minutes; until the syrup is thick and the peels are well-coated. Keep an eye on the peels as the syrup may reduce quicker depending on your stove. Return the peels to the cooling rack, separating them with tongs as needed.
Allow the peels to dry for 45 minutes, then drop into the superfine sugar and toss to coat.
Place white chocolate in a small bowl and microwave for thirty seconds. Stir, then continue to heat at thirty second increments; until the chocolate is smooth and evenly melted.
Line a second large baking sheet with parchment. Dip the ends of each peel into the white chocolate and lay the peels out onto the baking sheet. Place in the freezer for 15 minutes; until the chocolate has set. Store in an airtight container.
Cook's Note: Peels are best enjoyed after they have been allowed to sit for several hours, or, ideally, overnight.