Succade

Citrus peel (orange, lemon, citron) candied in sugar syrup, then dried and rolled in sugar. A very old tradition of Mediterranean confectionery, it is used in baking and also eaten on its own as a sweet treat.

1 h 30
1 serving
Medium
Budget-friendly

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Ingredients

Spices & seasoning

1 pinch Salt

Nutrition facts

3,112 kcal per serving

Protein: 4.5 g
Carbohydrates: 749.3 g
of which sugars: 745.5 g
Fat: 3.6 g
Fiber: 16.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Wash the citrus fruit, cut into quarters and remove the peel, leaving some of the white pith on.
Blanch the peel 3 times in boiling water, changing the water each time, to soften the bitterness.
Drain and cut into thin strips.
Bring water to the boil with 500 g of sugar, add the strips and simmer gently for 45 minutes until translucent.
Drain them on a rack and leave to dry for 24 hours at room temperature.
Roll them in the remaining sugar, leave to dry for a few more hours, then store in a tin.