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Transform Watermelon Rind into Sweet Candy Bliss

Transform Watermelon Rind into Sweet Candy Bliss Today!

Transform Watermelon Rind into Sweet Candy Bliss is a delightful treat that reduces waste and adds flavor to your dessert repertoire.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings: 8 pieces
Course: Desserts
Cuisine: Eco-friendly
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Candy Mixture
  • 4 cups Watermelon Rind, peeled and diced
  • 1.5 cups Granulated Sugar Swap with agave syrup for a healthier twist.
  • 1 cup Water Essential for dissolving the sugar.
  • 1 teaspoon Ground Ginger Fresh ginger can enhance the flavor.
  • 1 teaspoon Ground Cloves Optional, can skip for simplicity.
  • 1 teaspoon Vanilla Extract Almond extract can be used as a substitute.
  • 1 tablespoon Lemon Zest Lime zest works as an alternative.
  • 1 pinch Salt Optional, to balance sweetness.
For Garnishing or Additional Flavor
  • Shredded Coconut Adds a tropical twist.
  • Dried Berries Fold in for extra sweetness.
  • Chopped Nuts or Chocolate Adds rich texture.
  • Herbal Tea Use to infuse syrup.

Equipment

  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Peel the watermelon rind thoroughly and dice it into small cubes, aiming for about 4 cups.
  2. In a medium saucepan, combine 1.5 cups of granulated sugar and 1 cup of water. Heat over medium heat, stirring until the sugar dissolves, about 5–7 minutes.
  3. Stir in the diced watermelon rind, ground ginger, optional ground cloves, lemon zest, and a pinch of salt into the syrup.
  4. Reduce heat to low and simmer for about 45 minutes until the rind becomes tender and translucent.
  5. Remove from heat, cool in the syrup for a few hours, then strain and dry on parchment paper.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 39gSodium: 5mgPotassium: 110mgFiber: 1gSugar: 35gVitamin C: 2mgCalcium: 1mgIron: 1mg

Notes

Store the candy in an airtight container at room temperature for up to a week, or in the fridge for two weeks.

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