Candied Peel is the thick peel of citrus fruits preserved in sugar.  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 castor 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 time.