Candied Fruit Candy and Confectionery Chocolate Recipes

Dark Chocolate Candied Grapefruit Peels

Candied grapefruit peel

Original post published December 7th, 2017. Last updated on December 15th, 2023.

A few weeks ago, I was tasked with making an assortment of chocolate bars for a family anniversary party (more on that adventure coming soon!) For one of my recipes, I made a dark chocolate bar with chunks of candied grapefruit peel. Well, I ended up with a lot of extra candied citrus peel, so I decided to put it to good use!

Worth the Effort

This recipe is somewhat time-consuming (mostly due to lots of boiling and air-drying) but it’s actually super easy. The hardest part is waiting for the peels to dry, because if you’re anything like me, you’ll be itching to taste-test!

Be sure to plan ahead, though. Drying takes time, so you’ll want to candy your grapefruit peels at least a few days before you plan to dip them in chocolate.

Hand holding candied grapefruit peel dipped in chocolate

Candied grapefruit peels dipped in chocolate

Candied grapefruit with dark chocolate, and slices of grapefruit

These chocolate-dipped candied grapefruit peels would be great for holiday gifting! They ship well and will last for weeks at room temperature when stored in an airtight container, so they’re also perfect for mailing to out-of-town friends and family. I suggest packaging them in a pretty cello bag.

Just be sure to make a few extras to keep for yourself. They’re difficult to resist!

Hand holding candied grapefruit with dark chocolate

Candied grapefruit with dark chocolate, and slices of grapefruit

Candied grapefruit peels dipped in chocolate

Candied Grapefruit Peel Variations

I used grapefruit peels, but this recipe works equally well with oranges, lemons, or limes. (For step-by-step instructions, as well as a “quick dry” method, please see this candied orange peel recipe.)

I dipped my candied peels in dark chocolate. However, you can substitute white or milk chocolate. Just be sure to use a high-quality chocolate such as Callebaut, and not chocolate chips meant for baking. Good-tasting (and properly tempered) chocolate makes all the difference in this simple recipe.

If you don’t want to temper chocolate (or simply aren’t a chocoholic!) candied grapefruit peels can also be enjoyed plain. Eat un-dipped peels can be eaten as a snack, add them to other recipes, or use as a garnish for various desserts.

Candied grapefruit peels and slices of grapefruit on a white background

Candied grapefruit peel with chocolate, on a white background

Candied grapefruit with dark chocolate, and slices of grapefruit on white surface

Candied Grapefruit Tips & Tricks

You can slice the peels as wide or narrow as you’d like. I’d caution against making them too skinny, however, or they may fall apart during the candying process. For grapefruit I like to slice the peels around 1/2-inch – 3/4-inch wide.

Also, keep in mind that the wider you slice your strips of peel, the longer they will take to dry. Very thin (1/4-inch) peels will dry in as little as 4-8 hours; wider peels may take 2-3 days. (For extremely wide strips, I recommend going with this quick-dry method!)

When preparing your peels, don’t forget to remove the stickers from the grapefruit! They’re sometimes easy to miss, so take time to double check.

Candied grapefruit peel dipped in chocolate, on white background

Candied grapefruit peel and sliced grapefruit on a white background

Other fruit-based candy recipes you might enjoy:|

Simple Candied Orange Peel
Cranberry Jelly Candy
Strawberry Marshmallows

And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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Candied grapefruit peel

Candied Grapefruit Peels


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  • Author: becky
  • Total Time: 2 hours (+ drying time)
  • Yield: 20 1-inch wide strips 1x

Description

These delightful chocolate-dipped candied citrus peels are perfect for holiday gifting. Grapefruit works especially well, but this recipe is just as delicious with orange or lemon peels, too!


Ingredients

Scale

2 large grapefruit
500 grams granulated sugar (2 1/2 cups, divided)
400 milliliters water (2 cups)

Good-quality dark chocolate couverture, for dipping (optional)


Instructions

Candied Grapefruit Peels:

Thoroughly wash and dry each grapefruit.

Two grapefruits on a white cutting board

With a sharp chef’s knife, remove the ends of each grapefruit.

Grapefruit on cutting board with knife

Carefully remove the peel from each fruit. Try to remove it in halves if possible. (Refrigerate the fruit and reserve it for breakfast or for use in another recipe; you will not need it here.)

Grapefruit peels on cutting board with knife

Slice grapefruit peels into 1/2-inch – 1-inch strips, or as wide/narrow as desired. Keep in mind that the wider your strips, the longer they will take to try.

Grapefruit peels on cutting board with knife

Add sliced grapefruit peels to a medium saucepan.

Grapefruit peels in saucepan on stovetop

Fill pot with water, completely covering the peels. (Don’t worry if some of them float to the top!)

Grapefruit peels in saucepan on stovetop

Bring to a rolling boil. Boil peels for 15 minutes.

Grapefruit peels in saucepan on stovetop

Drain peels in a mesh strainer and rinse thoroughly with cool water.

Grapefruit rinds in mesh colander

Bring 400 grams (2 cups) sugar and 400 milliliters (2 cups) water to a boil in a medium saucepan. Stir until sugar has dissolved.

Sugar and water in saucepan with a spoon

Add the blanched grapefruit peels. Reduce heat to low and simmer for one hour.

Grapefruit peels in saucepan on stovetop

Grapefruit peels in saucepan on stovetop

While peels are simmering, line a rimmed baking sheet with parchment.

Parchment lined tray

Drain candied peels in a fine mesh strainer.

Grapefruit peels in metal colander

With tongs, transfer peels to prepared tray. (Be careful, they’ll still be hot!)

Grapefruit peels on tray

Toss in remaining sugar.

Grapefruit rind slices on tray, coated in sugar

Grapefruit rind slices on tray, coated in sugar

Allow to sit at room temperture, uncovered, for 1-3 days or until dry. (To speed things along, please see this candied orange peel recipe for a quick-dry oven method.)

Dipping the Dried Peels (optional):

Temper dark chocolate couverture of your choosing. My go-to is Callebaut 54.5% dark, but any good-quality dark, milk, or white chocolate would work nicely.

Dip a portion of each peel in the tempered chocolate. (If desired, you could also use an enrobing fork to cover the entire peel.)

Transfer dipped peels to a clean sheet of parchment to cool and allow the chocolate to set.

Store candied peels (plain or chocolate-dipped) to an airtight container at room temperature for up to one month. Do not refrigerate.

 

Notes

* You can slice the peels as wide or narrow as you’d like. I’d caution against making them too skinny, however, or they may fall apart during the candying process.

A good metal colander will come in very handy for this recipe.

The air-drying portion of this recipe will take 2-3 days. Be sure to plan ahead! To speed the process along, place tray in the oven on its lowest heat setting (ideally no warmer than 200° F / 93° C) for one hour, then turn the oven off, crack the door, and allow tray to remain in the oven until completely cool.

  • Prep Time: 1 hour
  • Drying Time: 1-3 Days
  • Cook Time: 1 hour
  • Category: Candy and Confectionery
  • Method: Stovetop
  • Cuisine: Sweets

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