A simple tutorial and recipe for how to make candied grapefruit zest. Perfect for baked goods or gifting over the holidays!
Ingredients
3large grapefruits
4cups (800 g)granulated sugardivided
cold water
3tablespoonslight corn syrup
Instructions
Slice the grapefruit navel-to-navel into four equal segments. Using a sharp knife and spoon, remove the fruit, so that you are left with the peel only. Working with one segment at a time and using a spoon, scrape the inside of the peel repeatedly (and aggressively) to remove as much of the white pith as possible. This will help remove most of the bitterness.
Once you have removed the pith, slice the zest into ¼-inch thick strips. Don’t worry if you have some pieces that are longer or shorter than others. Repeat until you have trimmed all of the grapefruit segments.
Place the zest strips in a large saucepan and cover with 4 cups (1 quart) of cold water. Bring to a boil and simmer for 10 minutes. Drain the zest in a fine-meshed sieve, and run until cold water. Repeat this entire process two additional times. This helps remove the oils and natural bitterness.
Set out two half sheet pans and sprinkle each pan with 1 cup (200 g) of granulated sugar. Set aside. Combine the remaining 2 cups (400 g) granulated ugar and 1 cup (240 mL) water in the saucepan and add the corn syrup. Boil the mixture for 3 to 4 minutes.
Continue to simmer the syrup, add the zest, and cook, stirring frequently, until a candy thermometer reaches 230°F (110°C). At this point, the zest should look fairly translucent and shiny, similar to a gummy bear in appearance.
Transfer the zest to the sugar-dusted pans with a fork, draining as much of the syrup as possible, and spread the pieces out. Toss the zest with the sugar to coat well, separating the strips. Allow them to cool completely.
Transfer zest to cooling rack, place a sheet of wax underneath to catch any sugar mess, and allow the zest to dry overnight. This may take slightly longer, depending on the humidity of your kitchen. Store candied zest in a covered container, place in layers separated by wax paper, for up to 1 month.
Recipe from December 1991 issue of Gourmet magazine.