Candied Orange Peel
Transform ordinary orange peels into a shimmering, chewy candy that feels special and homemade, perfect for gifts or holiday treats.
Ingredients
Main Ingredients
- 6 large large oranges Choose organic if possible; you are using the peel.
- 2 cups granulated sugar Plus extra for coating; can swap coconut sugar for a slightly caramel flavor.
- 1 cup water For syrup, plus extra for blanching.
- 1 tablespoon light corn syrup or honey Helps keep the peels glossy.
- 4 ounces dark chocolate Optional, melted for dipping.
- 1 pinch sea salt Optional, adds depth of flavor.
- 1 cinnamon Optional, optional for depth.
Instructions
Preparation
- Wash the oranges thoroughly. Using a sharp paring knife, remove the top and bottom, then cut the peel into long strips about 1/2 inch wide, leaving a thin layer of pith for a softer result.
- Place the strips in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step 2 more times to remove bitterness.
Simmering
- In the same saucepan, combine 1 cup water and 2 cups sugar, stirring until dissolved. Add the blanched peels and bring to a gentle simmer.
- Simmer uncovered on low for 45-60 minutes, stirring occasionally, until peels become translucent and syrup thickens.
Finishing
- Remove the peels with tongs and place on a cooling rack set over parchment to catch drips.
- Toss warm peels in a light dusting of granulated sugar or dip half in melted dark chocolate once they cool slightly.
Drying
- Allow the candied peels to dry on the rack for several hours or overnight until tacky but not wet.
Notes
Store candied orange peel in an airtight container at room temperature for up to 2 weeks. For longer storage, layer between parchment in a sealed container and freeze for up to 3 months. If they become sticky in humid weather, a brief 5-10 minute dry oven at 200°F can restore some chewiness.