Transform simple orange peels into a delightful sweet treat with this classic candied orange peel recipe. The process is lengthy but rewarding, yielding tender, flavorful strips perfect for snacking or adding a citrusy zing to your favorite desserts.
Patience is key, as the peel soaks and simmers to balance bitterness with sugary sweetness. Whether enjoyed on their own or incorporated into baked goods, these candied orange peels offer a bright burst of flavor and beautiful texture.
- Make use of leftover orange peels with a delicious, no-waste approach.
- Perfect balance of sweet and tangy, ideal for sweet snacking or baking.
- Long-lasting and naturally gluten-free, great for gifting and treats.
Ingredients
- Oranges (3 medium, navel): Fresh navel oranges with thick peels provide ideal sweetness and texture for candying.
- Water (2 cups): Used to blanch the peels initially, mellowing bitterness and softening them.
- Granulated sugar (1 cup): Dissolved in water to create the simmering syrup that sweetens and preserves the peel.
- Granulated sugar (1 cup, for coating): Covers the drained peels, adding a crunchy, sweet exterior after drying.
Instructions
- Prepare and peel the oranges
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Cut off the tops and bottoms of each orange to create stable bases. Slice each orange peel into four vertical quarters, carefully removing each quarter peel in one piece to preserve thickness for candying.
- Slice the peels into thin strips
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Cut the large peel pieces into slender strips to ensure even cooking and consistent candy texture in every bite.
- Blanch peels to reduce bitterness
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Bring a pot of water to a boil, then add the peel strips and simmer for 15 minutes. This step softens the peels and removes excess bitterness, improving the final flavor.
- Make sugar syrup and simmer peels
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Combine 2 cups water with 1 cup sugar in a saucepan, bringing it to a gentle boil until sugar dissolves. Add the blanched peels and reduce heat to medium-low to simmer until tender, about 45 minutes, allowing the peels to absorb sweetness.
- Drain peels thoroughly
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Carefully drain the peels from the syrup, ensuring excess liquid is removed to prevent sugar clumping in the next step. Excess moisture can cause uneven coating.
- Coat peels with sugar
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Toss the well-drained peels in 1 cup of granulated sugar until evenly coated, which gives them a crunchy, sweet exterior contrasting their chewy interior.
- Dry peels on a cooling rack
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Arrange sugared peels on a cooling rack, allowing air circulation. Let them sit undisturbed at room temperature for 24 to 48 hours to dry completely, forming a firm sugary crust.
- Save the leftover syrup after simmering; it’s a flavorful sweetener perfect for iced tea or cocktails.
- Make sure peels are fully dried before storage to avoid stickiness and clumping.
- Use thin strips for quicker drying, but thicker pieces create chewier texture.
Storage Tips
Store completely dried candied orange peels in an airtight container at room temperature. They can keep fresh for several weeks, making them an excellent make-ahead treat.
Serving Suggestions
Enjoy candied orange peels as a tangy-sweet snack, or chop and sprinkle over cakes, chocolate desserts, or ice cream for a bright citrus accent. They also pair beautifully with tea or cheese boards.
- Use organic oranges if possible to avoid pesticide residue on the peels.
- Pat peels dry thoroughly after blanching to prevent sugar syrup dilution.
- Experiment by dipping finished peels in dark chocolate for an indulgent twist.
FAQs
- Can I use other types of oranges?
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Yes, Valencia or blood oranges work well, but navel oranges are preferred for their thick peels and sweet flavor.
- Do I need to peel off the white pith?
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Removing excess white pith isn’t necessary but reducing thick pith can lessen bitterness.
- How long does the drying process take?
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Drying typically takes between 24 to 48 hours depending on humidity and peel thickness.
- Can I store candied peels in the refrigerator?
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Room temperature storage in an airtight container is best to maintain texture; refrigeration may cause stickiness.
- What can I use the leftover syrup for?
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The syrup is great for sweetening iced tea, cocktails, or drizzling over desserts.
Candied Orange Peel
Equipment
- 1 pot for boiling water
- 1 saucepan
- 1 cooling rack
Ingredients
- 3 navel oranges
- 2 cups water
- 2 cups sugar divided
Instructions
- Cut the top and bottom off each orange and slice each peel into four vertical pieces; remove peel in one piece.
- Cut the peels into thin strips.
- Bring a pot of water to a boil, reduce heat to medium, and boil the orange peels for 15 minutes.
- Drain and rinse the peels under cold water.
- In a saucepan, combine 2 cups water and 1 cup sugar; bring to a boil over medium heat.
- Add the orange peels, reduce heat to medium-low, and simmer for about 45 minutes until the peels are tender.
- Drain peels well and toss them in the remaining 1 cup of sugar, coating evenly.
- Place the sugared peels on a cooling rack and let them dry for 24 to 48 hours until the sugar coating hardens.
Notes
- Drain peels thoroughly before sugar coating to prevent clumping.
- Save the leftover syrup for iced tea or cocktails.
- Store candied peels in an airtight container for up to two weeks.
