I have been examining scores of recipes for candied citrus peels and I am unable to find an answer to this question. Most recipes indicate pretty standard candy making instructions; heat sugar/water solution to 230, add orange peels, cook for some amount of time or reduce by some amount.

But that's the part that I'm having a hard time with. Time makes a big difference with candy making. Wouldn't leaving them cook for, say, an hour, produce drastically different results than 30 minutes? Why does there seem to be no recipe out there that uses actual candy making terms for this recipe?

I just need some idea of what temperature to take the sugar solution up to. I'm going to guess firm or hard ball?

  • I am having difficulty understanding your questions. From the "scores of recipes" surely you have found one simple one like this: Prep:15min Cook: 45min Ready in:1hr Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times. In a medium saucepan, heat sugar and water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
    – user28908
    Oct 28, 2014 at 18:13
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    @piglet your example recipe only contains cooking times. This will result in highly variable end temperature/sugar concentration, and no way to get consistently good results in different setups. Matthew is asking about the temperature, which is a good indicator of being done, instead of cooking time, which is a very bad indicator.
    – rumtscho
    Nov 20, 2014 at 9:04
  • @rumtscho I am getting sick of your petty pedantic editing. Please stop victimising me. Sie gehen mir auf die Nerven.
    – user28908
    Nov 21, 2014 at 20:02
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    Nov 22, 2014 at 21:22
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    – rumtscho
    Nov 22, 2014 at 21:30

1 Answer 1


I don't think you are looking for a specific temp (i.e.; crack or soft ball stage) after adding the citrus since you have already "contaminated" the syrup. My preferred recipe is from Epicurious.com (http://www.epicurious.com/recipes/food/views/Candied-Citrus-Peel-107434). I have used it twice with great results and am going to be making again very soon for the holidays.

  • Great answer. I had been wondering why this candy suddenly seemed so flexible in making, while sugar is normally tricky at best. Now it clicked -> Of course, all that natural citrus peel would not obey strict sugar laws and be highly variable!
    – Layna
    Nov 20, 2014 at 14:53

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