Watermelon Rind Candy Recipe | CDKitchen.com (2024)

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Don't throw away those watermelon rinds! Believe it or not, they make a great candy. You first soak them in a brine which helps breakdown the rind so it's edible. Then, you cook it in a sugar syrup to sweeten it up. The final step is to give it a sugary candy coating.

serves/makes:

ready in:

over 5 hrs

9 reviews
6 comments

ingredients

4 cups sliced watermelon rind, white part only (use larger watermelons with thicker rinds, not small ones)
water to cover

Brine
1 quart water
1/4 cup salt

Sugar Coating
2 cups sugar, plus more for coating
1 lemon, peeled
1 1/4 cup water

directions

Place the strips of watermelon rind in a saucepan and cover with hot water. Bring to a boil over medium-high heat. Let cook at a boil for 5 minutes. Drain the rinds well and let them cool.

Meanwhile, combine 1 quart of water with the salt in a glass or plastic bowl. Mix well. When the watermelon rinds are cool, place them in the salt bring. Cover the bowl and let the rinds sit in the brine for at least 6 hours.

Drain the brine and rinse the rinds several times in fresh water. Place the rinds in a saucepan and cover with fresh water. Bring to a boil over medium-high heat and cook, stirring occasionally, until the watermelon rinds are tender.

In another saucepan, combine the sugar, lemon peel, and the remaining water. Bring to a boil over medium-high heat. Cook until the mixture reaches softball stage, about 235 degrees F on a candy thermometer.

Add the rinsed rind to the sugar mixture. Cook at a simmer, stirring frequently, until the rind is clear and the syrup forms long threads when drizzled from a spoon.

Remove the rind from the sugar mixture and let drain on a rack over waxed paper.

Place sugar in a shallow bowl. Dredge the rinds in the sugar, coating completely. Shake off any excess sugar. Place the rinds on a rack to cool and dry. When dry, store the watermelon candy in an airtight container.

recipe tips

Make sure the rinds are thoroughly cleaned and the green outer skin is completely removed.

To prevent the candy from becoming too salty, rinse the brined rinds well. More than you think you need to as it will absorb a lot of the salt.

Cook the rinds until they are translucent.

Monitor the sugar syrup closely to avoid overcooking, which can lead to a hard candy.

Allow the candy to cool and dry completely before storing to prevent stickiness.

Try adding spices like cayenne, cumin, ground ginger, or tajin to the sugar syrup for a totally different flavor.

If the syrup thickens too much during cooking, add a little more water to thin it.

common recipe questions

Can I use the green part of the watermelon rind?

No, only the white part of the rind should be used as the green part is too tough.

What can I use instead of lemon peel?

Orange or lime peel can be used for a different citrus flavor.

Is there a substitute for the sugar coating?

Granulated sugar is best for coating, but for a different texture, you could try superfine sugar.

How do I store and keep the candy?

Store in an airtight container at room temperature for up to 2 weeks.

Can this candy be frozen?

Freezing is not recommended. The rind would deteriorate too much upon thawing.

nutrition data

210 calories, 0 grams fat, 51 grams carbohydrates, 0 grams protein per serving. This recipe is low in fat.

more recipes like watermelon rind candy

CANDIED FRUIT

CANDIED ORANGE (OR LEMON) PEEL

CANDIED ROSE PETALS

MICROWAVE CANDIED CITRUS PEELS

CANDIED FIGS

reviews & comments

leeludallas REVIEW:
May 19, 2021

Very salty. I used half the sat and rinsed well. Took forever to make it. Next time will use lemon zest in the sugar mixture and boil with cloves. Some ginger powder worked a bit, good recipe just needs some tweaking.
as2021 May 2, 2021

I left it brining for 12 hours so I think that is the reason my ended up too soft. I think I let my sugary thing too long in the pan, as it started to become brown and when I tried it was too sticky on my teeth. I will try this recipe again, next time starting early, brining.
Heicart REVIEW:
August 17, 2020

I tried it. I did one-and-a-half batches, but only still used the 1/4 C salt, because I read the comments. I rinsed and soaked until the salt stopped leeching into the water--to make sure it was all gone. I also boiled too long at the start, and skipped the second simmer, because it was already soft. I added cinnamon, ginger and squeezed a lime into the sugar syrup. Mine came out looking like brown glass. It was gorgeous. The end result was SO SWEET. Like those sugary dried pineapple pieces you buy at the super market. But it was chewier. It's good, and I'm on the look out now for other similar fruit candy recipes. Glad I tried it, but now I can't stop eating it. :)
Guest Foodie July 14, 2020

My mother made this back in the 50s as a treat for the family. She threw away very little.
Teresa August 21, 2019

Iâm confused... do I use 1 & 1/4 c salt like it says at the top or only 1/4 c like it says in the directions?
- CDKitchen Staff Reply:
  
  I think you misread the list of ingredients. It only calls for 1/4 cup of salt.
Bekah REVIEW:
June 26, 2019

I agree that it was too salty...but I used a small melon, so the rind was thin. I was disappointed at first about the salty taste, but then I covered it in Mexican spices (tajin) instead of sugar and it is EXCELLENT.
Guest Foodie REVIEW:
September 13, 2018

Recipe is fine. I used half the salt because of all the salty comments. I also used one clove during the sugar cooking process to add flavor as it's very bland and when i added the final sugar coating i mixed in ginger powder and citric acid (produce protector) for flavor and preservation. Gave it lots of flavor and now in a food dehydrator for an hour to dry. It's good but definitely needed the extras for flavor!
Grandma 2012 REVIEW:
June 6, 2018

First time trying this. May leave out last sugaring step because the syrup was already crystalizing on the strips. I'll just spread them out to dry.
shemomgranzi July 21, 2017

Ok you guys.. This recipe I made ago years but soda instead of salt works better and ginger added to the sugar and left in syrup instead of lemon and cinnamon makes for a crazy good recipe (especially if you cook it low heat longer ... found out by mistake .makes a super toffee!)
Guest Foodie December 21, 2016

Hi there I have recently made the Watermelon Preserve (Konfyt) from another recipe. I will definitely try this one. We have major watermelons at the moment. I grew up with drying fruit, rolled fruit which we called "smear." You peal the fruit e.g. peaches, cut into pieces, mince, use a plastic table top, wipe with butter, pour the peach mixture on table. Place in sun to dry, sprinkle Castor Sugar over the now dried peach mixture. Cut into long strips. Roll up the strips and then cut into slices. Walla!Regards Frances from South Africa
Trose REVIEW:
October 2, 2016

Mine turned out salty as well but u think I used too much salt because I had only 1 cup of rind. I will try this again.
Guest Foodie REVIEW:
September 23, 2014

This wasn't salty at all like the other person reported. Although I didn't find it all that flavorful either (other than sweet) but it's past good watermelon season so it could be that my watermelon rind was just bland to begin with. Will try it again next summer.
caridad REVIEW:
June 20, 2014

turned out to be very good candied watermelon rind recipe. I like it dry and good for snacking. only I don't know how it can be preserve or should it be refrigerated. I will make this again!
TheDodds REVIEW:
June 24, 2013

This recipe turned out fine for me - not salty. I think you really need the brine to soften the rind or something. Anyway, thank you for the tasty and unique recipe.
LIsa August 14, 2010

Soaking it in the salt water made my candy very salty & actually ruined it. Even though I rinsed it several times and added more sugar to the syrup mix, it still was salty. That was unfortunate because the recipe requires so much prep work to get the rinds cut & then soak them for 6 hours. I'd recommend, forego the brine & follow the rest of the recipel.

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