Some like to eat these just like candy but I mostly use for edible decorations on top of pies and cakes myself. It can be done with any citrus fruit such as lime, lemon, grapefruit, or oranges. The citrus sugar water can be cooled then used as a syrup afterwards to flavor recipes or to drizzled over top.
I prefer to make my own since most purchased candied fruit slices and peels have artificial colors, flavors, and preservatives added and are just not as good as fresh homemade ones.
Lime peels tend to be much tougher than most other citrus fruit peels so they should be boiled low and slow in plain water for 35 to 40 minutes then, after being rinse and drained, they should be given the full two hours in the sugar water. For candied lime fruit slices, blanch in boiling hot water for 5 to 7 minutes then boil for the full two hours in sugar water.
For candied slices of fruit:
Start a pot of water boiling with enough water to fully cover the slices of fruit.
Remove the ends of the fruit and very thinly slice between about 1/8 and 1/4 inch thick. Discard any unwanted end pieces. Remove any seeds. Leave the peel on the fruit.
When water is at a full boil, remove from the heat and put the fruit carefully into the hot water to blanch for 3 to 5 minutes.
While fruit slices are blanching, start another pot with 1 cup of water with 1-3/4 cups sugar (may use granulated or powdered) to boiling. Once at a full boil reduce the heat to maintain a slow but steady boil. Add the fruit slices carefully to the sugar water after blanching. Continue to simmer until the outer peels become translucent. The time will vary depending upon the fruit used and thickness (or toughness) of the peel but usually no more than 2 hours at the very most.
When peel has become translucent (somewhat see through like in appearance) remove with a slotted spoon and place on a cookie cooling rack with a thick layer of paper towels, a sheet of parchment paper, or a sheet of waxed paper placed underneath the rack to catch any sugary citrus syrup drips. You can save the left over syrup if desired to use in recipes or to drizzle over top.
Allow to cool. Once cool dredge both sides of each slice in granulated sugar to coat. Place plastic wrap or waxed paper under and between fruit slices to prevent sticking and store in airtight container until ready to use.
Candied fruit slices will keep for at least a few days and often longer stored at room temperature in an airtight container.
For candied peels:
Put a pot of water on to boil with enough water to fully cover the pieces of peel.
Remove the ends of the fruit and score the peel going horizontally (left to right) around the center once then score the peel vertically (up and down) every 1/8 to 1/4 inch. Remove and separate the strips.
Place the peels carefully into the pot and boil for 20 to 30 minutes.
Pour into a colander to drain discarding the liquid and rinse the peels well under cool tap water. Leave to drain and refill pot with fresh sugar water.
You’ll need 1-3/4 cups sugar to 1 cup of water then — only if needed — repeat to double if required to ensure the peels are covered.
Bring sugar water to a full boil then reduce heat to maintain a slow but steady boil. Carefully add the peels and simmer until translucent. The time will vary depending upon the fruit used and thickness (or toughness) of the peel but usually no more than 2 hours at the very most.
When peel has become translucent (somewhat see through like in appearance) remove with a slotted spoon and place on a cookie cooling rack with a thick layer of paper towels, a sheet of parchment paper, or a sheet of waxed paper placed underneath the rack to catch any sugary citrus syrup drips. You can save the left over syrup if desired to use in recipes or to drizzle over top.
When cool, dredge in granulated sugar to coat. Try to separate them as much as possible so they don’t clump and stick together before placing back on the rack to fully dry overnight before using.
Peels can be made a few day ahead if desired. To store candied peels until ready to use, seal in a clean glass jar with an airtight lid.
Candied peels will keep at least a few days and often longer when stored in a sealed glass jar at room temperature. They also usually tend to last a bit longer than candied fruit slices.
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