Candied Orange Peels
A cozy homemade recipe for indulgent candied orange peels that transform bright bitterness into tender sweetness, perfect for gifts or as a sweet treat.
Ingredients
Main Ingredients
- 4 large organic oranges Choose unwaxed if possible; the peels are the star.
- 1.5 cups granulated sugar Plus extra for rolling; reduce to 1 cup for a lighter sweet.
- 1 cup water For syrup, with additional water for blanching.
- 0.5 teaspoon salt Balances the sweetness and lifts the orange flavor.
- 1 teaspoon vanilla extract Optional for warmth.
- 1 stick cinnamon Optional for warmth.
Instructions
Preparation
- Wash the oranges well. Using a sharp paring knife, cut off both ends and slice the peel into 1/2-inch strips, removing as much of the white pith as possible without sacrificing the shape.
- Place the peels in a medium saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times (three total blanchings) to remove bitterness; refresh the water each time.
Syrup Preparation
- After the final drain, measure 1 cup fresh water and 1 1/2 cups sugar into the saucepan. Add the peels and bring to a gentle simmer over medium-low heat. Stir until the sugar dissolves.
- Simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until the peels are translucent and the syrup has thickened to a light glaze that coats a spoon.
Drying
- Using tongs or a slotted spoon, transfer peels to a wire rack set over parchment to catch drips. Let them dry for 2–3 hours, or overnight for chewier candy.
- If you like a sugar crust, toss the cooled peels in additional granulated sugar until coated.
Optional Chocolate Dipping
- For chocolate-dipped peels, melt 4 ounces of dark chocolate, dip each strip halfway, and set on parchment until the chocolate firms.
Notes
Store cooled candied peels in an airtight container at room temperature for up to 2 weeks. If sugared, place parchment layers between layers to prevent sticking. For longer storage, freeze flat on a tray.