Candied Orange Peel
A delightful homemade treat that transforms oranges into sweet, sugar-dusted strips of nostalgia, perfect for gifting or enjoying as a cozy indulgence any time of the year.
Ingredients
Main Ingredients
- 4 large organic oranges Thick-skinned varieties like naval or valencia are best for pretty strips.
- 2 cups granulated sugar Superfine sugar helps the peel adhere evenly.
- 1 cup water Plus extra for blanching.
- 1 teaspoon sea salt Balances sweetness and brightens orange flavor.
Optional Ingredients
- 4 ounces dark chocolate Melted, for dipping.
- 1 teaspoon vanilla For a warming note in the syrup.
Instructions
Preparation
- Wash the oranges thoroughly. Using a sharp paring knife, remove the peel in long strips, avoiding as much of the white pith as possible; a thin layer of pith is okay.
- Cut the peels into 1/2-inch wide strips and set aside.
- Bring a medium pot of water to a boil, add the peels, and boil for 5 minutes to remove bitterness. Drain and repeat once more with fresh boiling water.
Cooking
- In a clean saucepan, combine 2 cups sugar and 1 cup water. Stir over medium heat until the sugar dissolves.
- Add the blanched peels and a pinch of salt. Reduce to a low simmer.
- Cook gently for 30–40 minutes, stirring occasionally, until the peels are translucent and the syrup is slightly thickened.
Drying and Finishing
- Using a slotted spoon, transfer peels to a wire rack set over parchment to catch drips. Reserve the syrup.
- Let the peels dry for 4–6 hours or overnight for best texture.
- Toss dried peels in 1 cup granulated sugar until evenly coated, then shake off excess.
- If desired, dip half the strip in melted dark chocolate and let set on parchment.
Storage
- Store in an airtight container once fully dry. They keep for several weeks at room temperature.
Notes
Toss less sugar and use powdered stevia for a healthier option. You can mix citrus with lemons for a festive zesty variation or add spices like cinnamon for warmth.