Candied Orange Peel
Transform humble orange peels into a delightful treat with this easy recipe for candied orange peel, perfect for snacking, garnishing, or gifting.
Ingredients
Main Ingredients
- 4 large oranges Organic or well-washed; you're using the peel.
- 1.5 cups granulated sugar Plus 1/2 cup extra for coating; fine sugar melts evenly.
- 1 cup water Plus more for blanching; cold tap is fine.
- 1 teaspoon vanilla extract Optional; adds depth and warmth.
- 1 pinch salt Brightens the flavors.
- to taste dark chocolate (70 percent cocoa) Optional for dipping; adds a decadent finish.
Instructions
Preparation
- Wash the oranges well and trim the ends. Using a sharp knife or a vegetable peeler, cut the peel into 1/2-inch wide strips, removing as much pith (white part) as possible.
- Place the strips in a small pot and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times to remove remaining bitterness.
Cooking
- In the same pot, combine 1 cup water and 1 1/2 cups sugar. Bring to a gentle simmer, stirring until the sugar dissolves.
- Add the blanched peels and a pinch of salt. Simmer gently for 30–40 minutes, stirring occasionally, until the syrup thickens and the peels become translucent.
- When the syrup is nearly all absorbed and the peels look glossy, remove them with a slotted spoon and place on a wire rack to cool slightly.
- Toss the warm peels in the extra 1/2 cup granulated sugar to coat, or dip half of each strip in melted dark chocolate and let set on parchment.
- Allow to dry for a few hours until tacky to the touch but not wet. Store in an airtight container between layers of parchment for up to two weeks, or freeze for longer storage.
Notes
For a healthier swap, reduce sugar and make lightly candied peels with a 1:1 water to sugar ratio. Season with cinnamon or star anise for a festive aroma. Drying completely before storing prevents clumping. Pair with drinks or desserts for added flavor.