Candied Orange Peel Recipe

Ever find yourself desperately needing a burst of sunshine in your snack game? Well, these candied orange peels are literally everything you didn’t know you were missing—sweet, zesty, and bursting with flavor that’ll transport you straight to a sunny citrus grove.

I love taking something as simple as orange peels and turning them into something delightful. With huge oranges and a few cups of sugar, this candied orange peel recipe transmutes an orange’s worth of edible peels—usually an item that’s discarded—into a sweet, snackable indulgence.

The simple recipe retains the peels’ health benefits and features the flavor of orange in all its vibrant, sunny glory.

Candied Orange Peel Recipe Ingredients

• Oranges: Packed with vitamin C and fiber; contribute zesty aroma.
• Granulated Sugar: Adds sweetness and helps achieve a glossy finish.
• Water: Essential for dissolving sugar; creates syrup for candying.

Candied Orange Peel Recipe Ingredient Quantities

• 4 large oranges
• 3 cups granulated sugar, plus extra for coating
• 2 cups water

How to Make this Candied Orange Peel Recipe

1. Rinse the oranges well under clear, running water. Rub the peel of the oranges vigorously while rinsing them. You will need to clean the peels thoroughly since your body will ingest any contaminated oil or dirt when you eat the orange flesh or drink the juice. After you have rinsed the oranges well, dry the fruit with a clean towel.

2. With a sharp knife or a vegetable peeler, peel off the orange skin in wide strips, being careful to avoid as much of the white pith as possible.

3. Cut the peel away from the orange in thin strips that are about 1/4 inch wide.

4. Put the orange peels in a medium saucepan and cover them with cold water. Heat on medium-high until the water is boiling and then boil for a full 10 minutes.

5. Empty the peels into a colander. Boil the peels two more times, using fresh water each time. The result should be peels that are pretty much free of bitterness.

6. In the identical saucepan, mix together 3 cups of granulated sugar and 2 cups of water, making sure to stir the solution until the sugar is completely dissolved.

7. The mixture of water and sugar must first be brought to a full boil. Then, after reducing the heat to a steady medium-low, the next ingredient—the orange peels—is added.

8. Peeled fruit simmered in syrup for about 45-60 minutes, with occasional stirring, becomes translucent.

9. With a slotted spoon, transfer the peels to a wire rack placed over a baking sheet. Let them cool and dry slightly for at least 1 hour.

10. Throw the somewhat sticky peels into more granulated sugar and toss them around until they are completely coated. Let the orange peels dry completely at room temperature. Then put them in an airtight container.

Candied Orange Peel Recipe Equipment Needed

1. Kitchen sink
2. Clean towel
3. Sharp knife or vegetable peeler
4. Medium saucepan
5. Colander
6. Mixing spoon
7. Slotted spoon
8. Wire rack
9. Baking sheet
10. Airtight container

FAQ

• Q: How do I prepare the orange peel?A: Carefully remove the rind with a vegetable peeler or knife, leaving as much pith as you like. Cut the rind into very thin strips.
• Q: Can I use other types of citrus fruits?A: Yes, you can use lemons, grapefruits, or limes. Just remember to adjust the sugar levels to taste since these fruits can be more or less sweet and can have more or less bitter edge.
• Q: How do I store candied orange peels?A: Keep them in an airtight container at room temperature for up to a month or freeze for a longer shelf life.
• Q: Is it necessary to blanch the peels before candying?A: Blanching aids in extracting the bitterness from the peels and softens them for candy making.
• Q: Can I reuse the leftover syrup?A: Yes, it can be used as a syrup in cocktails or desserts for flavoring. You can make very flavorful syrups for all those uses if you choose your plants wisely.
• Q: How can I tell when the peels are done?A: When the peels turn and are a little firm to the touch, they are done. They should be translucent, and if they appear too thick, they are not peeled correctly.
• Q: Is it normal for the sugar to crystallize on the peels?A: Yes, it is completely normal for sugar to crystallize during storage—and it gives the candied peels an uplifting texture!

Candied Orange Peel Recipe Substitutions and Variations

You can use grapefruits or lemons instead of oranges while still achieving the same flavor profile.
Use coconut sugar or light brown sugar instead of granulated sugar for a different taste.
H2O: Use OJ or a mix of H2O and lemon juice for flavour.

Pro Tips

1. Minimize Pith for Better Flavor When peeling the oranges, use a sharp knife or vegetable peeler to carefully avoid the white pith as much as possible. The pith can be bitter, and minimizing it will improve the sweetness and flavor of the candied peels.

2. Blanching Technique for Reduced Bitterness Ensure thorough blanching by boiling the peels three times using fresh water each time. This process helps to remove any residual bitterness in the peel and softens them for better texture.

3. Utilize a Candy Thermometer To ensure the sugar syrup reaches the correct consistency, you can use a candy thermometer to monitor the temperature. Aim for about 235°F (soft ball stage) to ensure the sugar properly candied the orange peels.

4. Air Dry for Perfect Texture Allow the peels to dry on a wire rack for at least an hour or until they are tacky to ensure they do not become overly sticky. Proper drying will help them achieve the ideal chewy texture without clumping together when stored.

5. Optional Flavor Enhancements For an extra flavor dimension, consider adding a small amount of vanilla extract or spices like cinnamon or star anise to the sugar syrup while simmering. This can impart a subtle yet delicious twist to your candied orange peels.