Candied kumquats are one of my favorite ways to preserve citrus season and add a bright, jewel-toned finish to everything from cocktails to cakes! Unlike larger citrus fruits, kumquats are entirely edible, yes the peel and all, which makes them especially perfect for candying. Their naturally sweet skin balances the tart interior, creating little bursts of citrus flavor with a glossy, syrupy finish!
Candied kumquats are one of those pastry kitchen staples that instantly make everything feel a little more special. As a pastry chef, candying citrus was one of the very first techniques I learned in school, and it’s something I still return to every winter and spring when the Los Angeles farmers markets are overflowing with citrus. Between the scent of fresh oranges in the air and tables piled high with glossy kumquats, it’s impossible not to leave inspired.
The process itself is wonderfully simple: simmering kumquats slowly in syrup until translucent and glossy while the citrus oils soften and become beautifully aromatic. It’s one of my favorite ways to preserve citrus season just a little longer and bring a touch of pastry-shop magic into everyday baking and cooking. The addition of a vanilla bean and orange blossom water truly brings all the flavors together!
If you're looking for more candied citrus recipes, check out my candied grapefruit, candied lime, and candied blood orange recipes!
📖 Step-by-Step Instructions
This candied kumquat recipe is simple, beautiful, and packed with bright citrus flavor. Here’s how they're made!
Step 1: Prep. Quarter the kumquats and remove any seeds. Set aside while preparing your syrup ingredients. If desired, prepare a clean glass jar or airtight container for storing the finished candied kumquats.
Step 2: Boil. Drop the kumquats into boiling water and allow them to boil for 2 minutes before removing them and placing them into your prepared ice bath. This blanching process prevents a bitter taste from occurring!
Step 3: Candy the Kumquats. Add the prepared kumquats to the saucepan with prepared syrup and continue cooking over medium heat. The mixture will bubble vigorously at first - stir occasionally to help the bubbling settle and prevent the syrup from boiling over.
Step 4: Cook. Continue simmering until the syrup reaches 230°F and the kumquats become glossy and slightly translucent. If the syrup feels too thick, add an additional ¼ cup water to loosen the consistency slightly.
Step 5: Infuse. Remove the saucepan from the heat and stir in the orange blossom water. Add the vanilla bean and allow the mixture to cool slightly so the flavors can gently infuse into the syrup.
Step 6: Store & Enjoy. Add orange blossom water and transfer the candied kumquats and syrup to a clean container and allow them to cool completely before refrigerating.
Storing and My Top Tips
- Store in syrup for the best texture: Unlike candied citrus slices that dry out on a rack, candied kumquats are best stored fully submerged in their syrup. Keep refrigerated in an airtight container for up to 3 weeks.
- Save the syrup: The vanilla-orange blossom syrup is incredibly flavorful and perfect for cocktails, sparkling water, tea, cakes, fruit salads, or spooning over pancakes and yogurt.
- Watch the bubbling carefully: Kumquats release quite a bit of moisture and natural pectin while cooking, causing the syrup to bubble aggressively at first. Stirring occasionally helps keep the mixture under control without disrupting the candying process.
- Use ripe kumquats: Sweeter, ripe kumquats will create the most balanced final flavor. Look for fruit that is deeply orange with glossy skin and slight softness when gently squeezed.
- Let the vanilla infuse as it cools: Adding the vanilla bean after cooking preserves its delicate flavor and keeps the floral citrus notes from becoming muted during simmering.
More Recipes & Garnishes
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Candied Kumquats
Equipment
Ingredients
- 13 oz (370 g) Kumquats
- Ice bath
- 3 cups (700 g) Water
- 1 ½ cups (300 g) Granulated Sugar
- 1 Vanilla Bean, split lengthwise, vanilla beans removed to be used (optional)
- 2 teaspoons Orange Blossom Water, (optional)
Instructions
- Wash and dry the kumquats thoroughly. Slice each kumquat into quarters lengthwise and remove any seeds.13 oz Kumquats
- Start by boiling a few cups of water in a saucepan. While your water is heating, prepare an ice bath (water and ice in a medium sized bowl).Ice bath
- Once boiling, drop the sliced kumquats into the boiling water and allow them to boil for 2 minutes before removing them and placing them into an ice bath.
- Meanwhile, place the granulated sugar and water in a heavy bottom stainless steel saucepan or dutch oven, mix to combine and bring to a boil. Make sure not to mix the syrup after the initial stir, otherwise the syrup could crystallize. The pot matters here, you want to make sure that your syrup will heat evenly!3 cups Water, 1 ½ cups Granulated Sugar
- Once the syrup has reduced and reached a temperature of 218-220F/104C (this should take about 20 minutes using a gas stove), place the kumquats in the syrup.
- Continue to heat the syrup and kumquats until the syrup reaches 230F/110C and starts foaming (this should take an additional 15-20 minutes using a gas stove, but make sure to stay nearby in case caramelization starts to happen), then turn off the heat.
- Add the split vanilla bean and allow the kumquats to cool in the syrup for 20–30 minutes so the vanilla can gently infuse. If you're noticing that the syrup is a bit too thick, you can add ¼ cup of water to thin it out a little bit!1 Vanilla Bean
- Gently stir in the orange blossom water and then transfer the candied kumquats with syrup to a clean jar or airtight container, ensuring the fruit stays submerged in the syrup. Store in the refrigerator for up to 2 weeks.2 teaspoons Orange Blossom Water
Notes
- Mind your thermometer! Sugar goes through several stages during the candy-making process. You don’t want to add the kumquats to the syrup until it hits about 220F (the thread stage), and you want to heat the candied citrus slices until they hit 230F. If you don’t have a candy thermometer, you’ll need a bowl of cold water.
- Prevent crystalization in the sugar syrup by leaving it alone. After the initial stir to incorporate the sugar and water, don’t stir it any further.
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