Description
This recipe for Candied Orange Peel offers a delightful way to transform orange peels into sweet, chewy treats. Using a careful process of boiling to remove bitterness, simmering in a sugar syrup to candy the peels, then coating and drying them, you'll get beautifully translucent, flavorful candied orange peels perfect for snacking, baking, or garnishing.
Ingredients
Scale
Orange Peels
- 3 large oranges (preferably untreated or organic)
Sugar Syrup & Coating
- 2 cups (400g) granulated sugar
- 1 cup superfine (caster) sugar
- 2 cups water (for syrup and boiling)
Instructions
- Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical cuts through the peel and pith without cutting into the fruit. Separate each quarter peel by hand and slice lengthwise into 1/4-inch-wide strips.
- Boil the peel: Place the peel strips in a saucepan and cover with cold water by one inch. Bring to a boil over high heat, then reduce to a simmer for 15 minutes. Drain the water. Repeat this boiling step up to two more times if the peels are very bitter.
- Make the sugar syrup: Clean the saucepan. Combine 2 cups granulated sugar with 2 cups water and heat over medium until sugar dissolves and syrup reaches a boil.
- Candy the peels: Add the orange peels to the boiling syrup and reduce heat to low. Simmer gently for 45 minutes until the peels are soft and translucent, and the syrup thickens to a soft ball stage (235°F–245°F).
- Drain: Remove the pan from heat. Once bubbling stops, strain the peels over a heatproof bowl. Reserve the syrup for other uses.
- Coat the candied peels in sugar: Pour the superfine sugar into a shallow bowl or rimmed sheet pan. Toss the warm candied peels in the sugar using tongs or forks, separating pieces to prevent sticking.
- Let the peels dry: Lay the coated peels in a single layer on parchment paper or wire rack. Let them dry uncovered at room temperature overnight or for at least 12 hours until no longer tacky.
- Storage: Store dried candied peels in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
Notes
- Boil the peel up to three times to reduce bitterness; citrus like lemons or grapefruit may require two or more blanchings.
- Reserved syrup is a concentrated sweetener that can be diluted and used in cocktails, lemonade, or as a honey/maple syrup substitute in various dishes.
- To dilute syrup, add 1/4 cup water and simmer, then cool and strain; keep refrigerated for up to 2 weeks.
- If superfine sugar is unavailable, pulse granulated sugar in a food processor briefly to achieve finer crystals similar to table salt without creating powdered sugar.
- Candied orange peel adds a flavorful, sweet citrus component to desserts, baked goods, or can be enjoyed as a snack on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 28 g
- Sodium: 2 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
