Candied peel recipes
Sweet, firm and slightly grainy in texture, candied peel is thick fruit peel preserved in sugar.
Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof.
For this recipe you will need a piping bag fitted with a 3mm nozzle, but if you don't have a nozzle you could use a piping bag or plastic food bag and snip the end off.
More candied peel recipes
Buyer's guide
Buy good-quality candied peel from France, Italy, Spain or Portugal that has not been dyed with artificial colours.
Storage
Candied peel will keep well and retain its colour for several months, if it is stored in a cool place away from heat or direct sunlight.
Preparation
Candied peel is commercially prepared by briefly blanching the peel and submerging it in increasingly concentrated sugar syrup. This process is carried out over several days, until the sugar has replaced the moisture in the fruit. The peel is then dried in gentle heat and either covered with caster sugar (‘crystallised’) or coated in concentrated sugar syrup (‘glazed’). Candied peel is used in baking, confectionery, ice creams, desserts, cakes and mince pies, especially at Christmas.