Watermelon Rind Candy is probably not the first thing you crave when you finish a giant, juicy watermelon slice. Most folks just toss the rinds away. But hey, what if you could make those rinds into a treat so fun and sweet, you’d forget you ever thought of them as kitchen scraps? Trust me, you’ll get more excited about using up leftovers. This recipe is pretty similar to how I discovered those colorful little gems at a summer fair—snuck up on me, just as weird and wonderful as cotton candy sushi and as sunny as some homemade dandelion candy I once tried. If you’re looking for a quirky treat that saves money and surprises your tastebuds, keep reading.
Understanding the Benefits of Candied Watermelon Rinds
So, what’s the big deal about candied watermelon rinds? For starters, you’re saving food that usually heads straight for the bin. Reducing waste feels pretty darn good, plus you’re getting bonus points for inventiveness at home. These candies are sweet, chewy, and pack a subtle melon flavor (surprisingly not weird, I pinky swear). Folks love’em at parties because nobody guesses what they’re biting into at first. And look, I’m no food scientist, but using the whole fruit means you’re wringing out every last drop of goodness and nutrition. There’s also something just plain satisfying about turning would-be-trash into a five-star restaurant conversation-starter.
Did I mention they look stunning in little jars? Like something from an old-time general store, and you just know Grandma would approve. The simple process might win you over even before that. Once you master this, you’ll want to check out quirky treats like iced candy delicious refreshing treats for more kitchen fun.
When I first tried these, I was skeptical. But—wow—they remind me of fun retro treats from my childhood summer fairs. They’re chewy, sweet, and the color just pops on the candy tray! My family devoured them in hours.—Jess T., Kentucky
Essential Ingredients for Candied Watermelon Rinds
To get started on your watermelon rind candy adventure, here’s what you really need. No fancy supermarket trip required, most likely.
- 1 big watermelon (obviously, you’ll be using only the rinds)
- 4 cups sugar (yep, don’t be shy, that’s the candy part)
- 6 cups water (for simmering those rinds)
- One lemon (or lime—totally your call)
- A little vanilla if you want, or stick to the basics
- A pinch of salt (kind of optional but I think it wakes things up)
Not a massive shopping list, right? If you want, sprinkle in a cinnamon stick for extra pizzazz, especially around the holidays. Keeps things interesting!
| Tip | Details |
|---|---|
| Use Fresh Rinds | Only use fresh watermelon rinds for the best texture and flavor. Old rinds may not hold their shape or taste good. |
| Adjust Simmering Time | Don’t rush the simmer; take your time to get the rinds nice and translucent, which enhances flavor and texture. |
| Storage | Store your candied rinds in an airtight container. They’ll last a couple of weeks but are best enjoyed fresh. |
| Add Citrus Zest | For a flavor boost, add lemon or lime zest while cooking. It makes a big difference in the taste. |
| Don’t Skip the Sugar | Toss the rinds in granulated sugar before they dry for extra sparkle and sweetness. |
Step-by-Step Guide to Preparing Watermelon Rinds
Alright, roll up your sleeves. First, slice the green skin off the rind (the really tough part). You just want that white part left. Sometimes it’s tricky, and if you leave a little pink behind, no one’s judging. Cut the white rind bits into small rectangles or squares. They cook more evenly that way—learned that after a few lumpy batches. Soak the pieces in water for about thirty minutes just to help soften them up a smidge.
Next, you’ll boil the rinds in a big pot of fresh water for ten minutes or so until they start turning kinda clearish and lose their rigid crunch. Drain them (don’t burn your fingers—I once did, ouch). Finally, in a saucepan, bring the sugar, your chosen citrus juice, and a pinch of salt to a simmer and plop in those rinds. Simmer low and slow for an hour or however long it takes them to look glossy and see-through. Stir every so often. When done, spread them on a rack to cool and dry a bit. If you’re impatient like me, you’ll sneak a taste while they’re still sticky. That’s part of the magic, honestly.
I always thought candy-making was intimidating, but this recipe breaks it down so even my kids help. It makes such a pretty sweet treat for family get-togethers!—Samira L., Minnesota
Tips for Perfectly Candying Watermelon Rinds
Right, so if you want your watermelon rind candy to taste really good, here’s what I keep discovering (usually after a batch that went sideways). Don’t rush the simmer—low and slow wins. The rinds shouldn’t be mushy, just bendy and see-through. Drying matters: a baking rack is a game-changer, because you want them sticky, not soggy. Sugar is serious business, so if your syrup burns, start over (painful but true). And citrus zest makes a huge flavor difference. Lemon brightens things up and makes your whole kitchen smell happy.
Don’t forget—if the syrup’s not thickening up after an hour, just keep it going. Every stove’s got its own attitude, right? Here’s another thing: if you want extra sparkle, toss the rinds in some granulated sugar before they’re all the way dry. Looks like little candy jewels in a candy dish. People always ask how you made them—that’s when you humble-brag.
Creative Ways to Use Candied Watermelon Rinds
Besides eating candied watermelon rinds straight by the handful, there are other genius ways to use them. Think about adding them to your next baking project—cookies, cupcakes, or even a traditional fruitcake. Chop up some and sprinkle on vanilla ice cream (kind of like sundae cherries but way more interesting). I’ve even mixed chunks into pancake batter. Trust me, it works.
- Sprinkle chopped candies over pancakes for Saturday morning flair.
- Add as a topping for a scoop of vanilla ice cream.
- Stir diced rinds into sweet bread or muffin batter.
- Pair with some classic treats from kentucky cream pull candy for a quirky, candy-themed dessert board.
Whether you’re snacking solo or dressing up a dessert, it’s a sneaky way to impress your crowd. Folks love to hear the backstory of what’s in their cookies, trust me.
Common Questions
Do I have to use fresh watermelon rinds?
You sure do. Old rinds won’t hold their shape or taste great once boiled.
How can I store this candy?
Pop it in an airtight container. It’ll last a couple of weeks, but honestly, it disappears quicker in my house.
Can I freeze candied watermelon rinds?
I wouldn’t recommend it—the texture gets a bit funky after thawing.
Is there a shortcut to drying the rinds?
If you’re short on time, put them on a baking rack in a low oven (think 200 F) for about half an hour.
What’s the best way to cut the rinds?
Small cubes or rectangles work best, just not too thin or they fall apart.
Your New Favorite Old-Fashioned Treat
Let’s just say: if you try this watermelon rind candy recipe once, odds are you’ll want to make it again—especially after you see just how little waste you’re left with. Give it a go, and maybe share a jar with your favorite neighbor. For more quirky sweets, hop over to Candied watermelon rind – Savory Moments for extra ideas, or see what different folks say at Watermelon Rind Candies – MJ’s Kitchen. Who knows, maybe your next summer party will have guests raving about candied peels instead of plain old chips. Let me know how your batch turns out!
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