Candied Orange Peel
This Candied Orange Peel Recipe transforms simple orange peels into a delightful treat that can be used as a garnish, a sweet snack, or an indulgent addition to desserts.
Ingredients
Main ingredients
- 4 large organic oranges Use unwaxed fruit if possible for the cleanest peel.
- 1.5 cups granulated sugar Regular sugar is fine; superfine dissolves faster.
- 1 cup water Filtered if your tap is heavily chlorinated.
- 0.25 teaspoon salt Enhances brightness.
- 1 teaspoon vanilla extract Or 1 cinnamon stick for a festive twist.
- optional dark chocolate For dipping.
- optional zest of an additional orange For extra aroma.
Instructions
Preparation
- Wash and dry the oranges. Using a sharp knife or vegetable peeler, remove the peel in long strips, trying to leave as much white pith behind on the fruit. Reserve the fruit for snacking or juice.
- Trim the peels into even strips about 1/2 inch wide. Place them in a saucepan and cover with cold water. Bring to a boil and boil for 2 minutes, then drain. Repeat this blanching step two more times to remove bitterness.
Cooking
- In the same saucepan, combine 1 cup water and 1 1/2 cups sugar with the salt. Add the blanched peels and bring to a simmer over medium-low heat. Stir until the sugar dissolves.
- Simmer gently, uncovered, until the peels become translucent and the syrup thickens — about 40–60 minutes.
- Remove peels with a slotted spoon and lay them on a cooling rack set over a baking sheet to catch drips. If you like a sugared finish, toss warm peels in a shallow bowl of sugar until coated, then return to the rack to set.
- For chocolate-dipped peels, melt dark chocolate in a double boiler and dip peels halfway. Place on parchment to harden.
Notes
Store cooled candied peels in an airtight jar at room temperature for up to two weeks, or in the refrigerator for up to a month. You can freeze plain candied peels for up to three months.