Candied Orange Peel in Syrup
A small, luminous treat transforming humble oranges into an indulgent, chewy sweet with a glossy syrup coating.
Ingredients
Main Ingredients
- 4 large large oranges Choose firm, thin-skinned oranges for easy peeling; organic if possible.
- 1 cup granulated sugar Use fine sugar for an even syrup.
- 1/2 cup water Filtered water keeps flavors pure.
- 1/2 teaspoon vanilla extract Optional; adds warmth and depth.
- pinch salt Brightens the sweetness.
Optional Additions
- 1 small cinnamon stick For a festive twist.
- few cloves For a festive twist.
- honey Swap part of the granulated sugar for honey for a different sweetness.
Instructions
Preparation
- Wash the oranges thoroughly and slice off the ends.
- Using a sharp knife, cut the peel into 1/2-inch wide strips, removing as much of the white pith as possible.
Blanching
- Place the peels in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then drain.
- Repeat this blanching step two more times to mellow bitterness.
Simmering
- After the final blanch, drain the peels and return them to the pan.
- Add 1 cup sugar, 1/2 cup water, the pinch of salt, and optional spices. Stir to combine.
- Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 30-40 minutes, stirring occasionally.
- Once the syrup has thickened and the peels are translucent, remove from heat and let cool slightly.
- If using vanilla, stir it in now.
Finishing Touches
- Using a slotted spoon, transfer peels to a cooling rack set over a baking sheet to catch drips.
- Sprinkle with the additional 1/2 cup sugar while still tacky.
- Let the peels dry for several hours or overnight until tacky but not wet.
- Store in an airtight jar with layers separated by parchment if needed.
Notes
Store at room temperature for up to 2 weeks, refrigerated for up to 1 month, or frozen for up to 3 months. Warm syrup before drizzling if it thickens.