Imagine a sweet, chewy treat that encapsulates the bright, sunny essence of oranges in every bite. Candied orange peel is not just a delightful snack; it’s a versatile ingredient that can elevate your desserts and add a burst of citrus flavor to many dishes. This recipe for candied orange peel is easy to follow and results in deliciously sugar-coated strips of orange peel that can be enjoyed on their own or used as a garnish for various confections. With roots in many cultures, candied citrus has been cherished for centuries, making it a timeless addition to holiday treats and special occasions. The method of candying fruit, particularly citrus, can be traced back to ancient times when preserving food was essential. Whether you’re looking to preserve citrus or create a gourmet candy experience at home, this homemade candied citrus recipe is sure to impress. The aromatic scent that fills your kitchen while making candied orange peel is just one of the many reasons to try this recipe. Plus, it offers an opportunity to utilize the zest and peel of the fruit, reducing waste and enhancing your cooking endeavors, while also transforming what is often discarded into a cherished delicacy.

Ingredients

• For the candied orange peel:
• 4 medium-sized oranges (preferably organic for better flavor and less wax; blood oranges can also provide a unique taste and color, making your candied orange peel even more visually appealing. When selecting oranges, choose ones that are heavy for their size, as this indicates juiciness.)
• 2 cups granulated sugar (select a fine sugar for better coating; avoid using powdered sugar as it will not give the same texture. You may also consider using cane sugar for a more natural flavor profile.)
• 1 cup water (filtered or distilled water can enhance the syrup’s clarity and overall quality, ensuring a more refined taste; using tap water may introduce unwanted flavors.)
• 1/2 teaspoon salt (a small amount enhances the sweetness and balances the flavors, elevating the overall profile of the candied orange peel; be mindful that too much salt can overpower the sweetness.)
• For coating:
• 1 cup granulated sugar (for rolling; using superfine sugar can result in a smoother coating, which clings better to the peels; consider sifting the sugar to eliminate clumps and ensure even coverage.)

Steps / Instructions

1. Prepare the oranges: Wash the oranges thoroughly to remove any residual pesticides or wax. Using a vegetable peeler, carefully peel the skin off the oranges, ensuring that you get long strips of peel with minimal pith (the white part), as it’s bitter and can affect the taste. You should have long strips of peel, ideally about 1 inch wide. The more uniform the size, the more evenly they will cook, creating aesthetically pleasing candied orange peel. For an extra layer of flavor, consider zesting some of the oranges before peeling, and reserve the zest for future use in baking or cooking.
2. Blanch the peels: Place the orange peels in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes. This process helps to soften the peels and reduce bitterness, which is crucial for achieving a pleasant flavor in your final product. Blanching not only softens the peel but also allows for better absorption of the syrup during the candying process. This step is essential for ensuring that the peels will become tender yet retain their chewy texture once fully candied.
3. Drain and rinse: After simmering, drain the peels in a colander and rinse them under cold water to cool them down quickly. This will also remove any bitterness that may remain, ensuring each piece of candied orange peel is flavorful. Rinsing is a key step to ensure the best taste, so don’t skip it! You want your final product to be perfectly balanced and delicious. This process also stops the cooking process, maintaining the ideal texture of the peel.
4. Prepare the syrup: In the same saucepan, combine 1 cup of water with 2 cups of granulated sugar. Stir over medium heat until the sugar dissolves completely, creating a syrup. Watch for small bubbles forming, indicating that the syrup is starting to heat up properly. This syrup will coat the peels, infusing them with sweetness. Aim for a gentle simmer, as a vigorous boil might caramelize the sugar too quickly. If you prefer a more complex flavor, you could add a splash of fresh orange juice to the syrup at this stage for a hint of acidity.
5. Simmer the peels: Add the drained orange peels back into the syrup, along with 1/2 teaspoon of salt. Bring the mixture back to a gentle simmer and let it cook for about 45 minutes to 1 hour, or until the peels become translucent. Stir occasionally to ensure that the peels are evenly coated, taking care not to let them stick to the bottom of the pan. The transformation of the peels from opaque to translucent is a key visual cue that they are ready! Keep an eye on the consistency of the syrup; it should remain fluid and not become too thick.
6. Cool the peels: Once the peels are ready, remove them from the heat and allow them to cool in the syrup for about 30 minutes. This will allow them to absorb more sweetness and flavor, resulting in a richer candied orange peel. The longer they sit, the more flavorful they will become! This step is essential for deepening the taste profile of your candied treat. Additionally, the cooling process helps the syrup to further thicken slightly, creating an ideal coating.
7. Coat in sugar: After cooling, remove the peels from the syrup (you can save the syrup for other uses, like sweetening tea or cocktails). Place the peels on a wire rack to drain for about 15 minutes. Then, roll them in granulated sugar until fully coated. Make sure every part of the peel is covered for the best texture and sweetness; this sugary coating not only adds flavor but also creates a delightful crunch. To enhance the presentation, consider tossing them in colored sugar for a festive look!
8. Dry the peels: Place the sugar-coated peels back on the wire rack and let them dry for at least 24 hours at room temperature, until they are no longer sticky. This step is crucial for achieving the perfect texture; they should be firm but not hard. Proper drying ensures that they are enjoyable to eat and have a satisfying chew. If you’re in a humid environment, you may need a bit longer to ensure they dry properly without absorbing moisture.
9. Store the candied orange peel: Once dried, store the candied orange peel in an airtight container. They can last for several weeks, making them perfect for snacking or gifting! You can keep them in a cool, dark place to maintain their freshness, or even in the refrigerator for extended shelf life. For optimal enjoyment, allow them to come to room temperature before consuming, especially if stored in the refrigerator.

Tips & Tricks

• Use organic oranges: Organic oranges are preferable as they are less likely to have wax coatings, which can affect flavor and texture. Look for vibrant, firm oranges for the best results; the quality of your fruit significantly impacts the final taste of the candied orange peel. Additionally, try to select oranges that are in season for the best flavor profile.
• Customize the sweetness: Feel free to adjust the sugar in the syrup based on your taste preferences. You can also experiment with adding spices like cinnamon or vanilla for additional flavor. A touch of almond extract can also create a lovely aroma that pairs beautifully with the citrus notes. Remember, the quality of the sugar can also affect the taste; try using raw sugar for a deeper flavor.
• Make-ahead options: Candied orange peel can be made well in advance, making it an excellent holiday gift or a fancy addition to your dessert table. In fact, the flavors deepen over time, enhancing their deliciousness! Consider making a large batch to enjoy throughout the season; they pair wonderfully with a variety of sweets and savories.
• Common mistakes: Avoid cooking the peels too quickly; a gentle simmer allows the peel to soften without becoming mushy. Also, ensure they are well-coated with sugar to achieve a pleasant texture. Not letting them dry long enough can lead to stickiness, so be patient! Proper drying will make the difference between a candy that is overly sticky and one that is perfectly enjoyable. Always taste as you go to ensure perfect sweetness and flavor balance.

Variations

• Different citrus varieties: While this recipe uses oranges, you can substitute with other citrus fruits like lemons, grapefruits, or limes for a unique twist. Each fruit imparts its own flavor profile to the candied peel, allowing you to create various versions of this delightful treat. For a fun combination, consider mixing different citrus peels together for a colorful medley.
• Chocolate-dipped option: For an indulgent treat, dip half of the sugar-coated peels in melted dark or milk chocolate and let them set on parchment paper. This adds an extra layer of richness that complements the citrus beautifully, transforming your candied orange peel into a decadent dessert. Sprinkling sea salt on top of the chocolate before it sets can create a wonderful sweet-salty contrast too.

Serving Suggestions

Candied orange peel can be enjoyed straight from the jar as a sweet snack or used to enhance various desserts. Crumble them over cakes or pastries, mix them into cookie dough, or use them as a stunning garnish on desserts like ice cream or custards. For a touch of elegance, consider arranging them on a platter with a drizzle of chocolate. Pair them with a cup of tea for a refreshing experience or include them in gift baskets as a delightful homemade treat. The possibilities are endless! You can learn more about this topic and discover other creative uses for candied orange peel, ensuring your culinary adventures continue to expand, making use of this versatile ingredient in unexpected ways.

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Candied Orange Peel

Recipe by Chef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− Varies +

⏱️

Prep Time

30 min

🍳

Cook Time

1 hr

🔥

Calories

—

This recipe for candied orange peel is easy to follow and results in deliciously sugar-coated strips of orange peel that can be enjoyed on their own or used as a garnish for various confections.

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Ingredients

US Metric

• 4 medium-sized oranges (preferably organic)
• 2 cups granulated sugar
• 1 cup water
• 1/2 teaspoon salt
• 1 cup granulated sugar (for coating)

Directions

1.

Wash the oranges thoroughly to remove any residual pesticides or wax. Peel the skin off the oranges, ensuring that you get long strips of peel with minimal pith.

2.

Place the orange peels in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for about 10 minutes.

3.

Drain the peels in a colander and rinse them under cold water to cool them down quickly.

4.

In the same saucepan, combine 1 cup of water with 2 cups of granulated sugar. Stir over medium heat until the sugar dissolves completely.

5.

Add the drained orange peels back into the syrup along with 1/2 teaspoon of salt. Bring the mixture back to a gentle simmer and let it cook for about 45 minutes to 1 hour, or until the peels become translucent.

6.

Once the peels are ready, remove them from the heat and allow them to cool in the syrup for about 30 minutes.

7.

After cooling, remove the peels from the syrup and place them on a wire rack to drain for about 15 minutes. Roll them in granulated sugar until fully coated.

8.

Place the sugar-coated peels back on the wire rack and let them dry for at least 24 hours at room temperature.

9.

Once dried, store the candied orange peel in an airtight container.