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Candied Watermelon Rind

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“Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from NI includes all the syrup, although you won't eat it all.”
2 cups

Ingredients Nutrition


  1. Place watermelon rind in a deep pot and add the sugar.
  2. Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
  3. In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
  4. Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
  5. Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
  6. While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you’re keeping it in the fridge, skip this part!).

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