I remembered a marmalade class I took with June Taylor several years ago and the candied peel she served. It's funny how you can make candy out of something that starts out as the most awful, bitter thing you can imagine. Boiled, dried and sugared up, bitter citrus peel is barely recognizable. I tried June Taylor's recipe for candied Meyer lemon peels on my pomelo peels and had great success with my first two batches. The next two batches were complete failures. Here's why: The first failure was the result of overcooking on the first boil. In her recipe, June says to cook the peel until it offers no resistance to the bite, but for me, cooking it to this point resulted in a bitter mush. To the trash! I have discovered I like my candied peel to be a little bit more al dente. I want to have to put a little tooth into the peel.
The second failure was the result of pure greediness. June's recipe calls for 3 medium-sized Meyer lemons, so you have to use the amount of pomelo peel to equate 3 medium-sized Meyer lemons. Otherwise, the gigantic pith absorbs all the syrup on the second boil and the syrup evaporates before it can get to 230 degree. I make tiny batches now -- just one pomelo at a time -- and have been thrilled with the results. I also started adding the beads from a real vanilla bean to my sugar. Couldn't really taste the vanilla, but maybe I just need more beads. Candied peel is like a blank canvas -- you can use all kinds of spices and additions to add layer upon layer of flavor. Have fun!
Here's the recipe I use as a foundation.