Candied Orange Peel
A delightful homemade treat that transforms humble orange peels into sweet, sticky candy. Perfect for gifting or enjoying as a snack.
Ingredients
Main Ingredients
- 4 large oranges Choose organic if possible for un-waxed peels.
- 1.5 cups granulated sugar Regular sugar works; superfine dissolves faster.
- 1 cup water Filtered water gives a cleaner flavor.
- 1/4 cup light corn syrup Helps prevent crystallization if planning to store longer.
Optional Ingredients
- 4 ounces dark chocolate For dipping the candied peels.
- extra granulated sugar For tossing; use while peels are still tacky.
Instructions
Preparation
- Wash the oranges thoroughly and slice off the top and bottom so the orange sits flat.
- Score four long lines from top to bottom and gently peel away the peel in strips about 1/2 inch wide.
- Try to remove most of the white pith, but don’t worry if some remains.
Blanching
- Bring a medium saucepan of water to a boil and add the peel strips.
- Blanch for 1 minute, then drain. Repeat this step two more times using fresh water each time.
Candying
- In the same saucepan, combine 1 cup water and 1 1/2 cups sugar. Stir over medium heat until sugar dissolves.
- Add the peel strips and the corn syrup (if using), then bring to a gentle simmer.
- Let the peels simmer uncovered over low to medium-low heat for 35–40 minutes, stirring occasionally.
Cooling
- Transfer the peels to a wire rack set over a baking sheet to drain and cool for 1–2 hours.
- If you prefer crystallized texture, toss each strip in extra granulated sugar while still tacky.
Finishing Touch
- For a chocolate-dipped finish, melt 4 ounces dark chocolate and dip half of each strip, then let set on parchment.
Notes
Store finished peels in an airtight container for up to 2 weeks or freeze for longer storage. To refresh, warm gently in a low oven or toss briefly in a pan with a teaspoon of water and a dab of butter.