Candied Orange Peels
Transform ordinary orange peels into a sweet and indulgent treat that is perfect for gifts and festive occasions.
Ingredients
Main Ingredients
- 4 large oranges Choose firm, unwaxed fruit; organic is ideal.
- 1.5 cups granulated sugar Standard white sugar gives a glossy finish.
- 1 cup water For the simple syrup.
- 0.25 teaspoon salt Balances sweetness.
Optional Additions
- 1 teaspoon vanilla extract Adds warmth to the syrup.
- 1 stick cinnamon Adds warmth to the syrup.
Instructions
Preparation
- Wash the oranges and trim the ends. Use a sharp paring knife to slice the peel into long strips about 1/2 inch wide, keeping some white pith for chew.
- Place the peels in a saucepan and cover with cold water. Bring to a boil and drain. Repeat blanching two more times to reduce bitterness.
Cooking
- In the same pan, add 1 cup of water and 1.5 cups of sugar. Stir over medium heat until sugar dissolves to create a clear syrup.
- Add the salt and the optional cinnamon stick or vanilla extract if using.
- Return the peels to the syrup. Simmer gently, uncovered, for about 30 to 40 minutes until the peels become translucent and the syrup thickens slightly.
Drying
- Use a slotted spoon to transfer peels to a wire rack set over a baking sheet to catch drips. Let drain for 10 minutes.
- Toss the peels in granulated sugar to coat. For a crystalline finish, let them dry on the rack for 4 to 12 hours.
Storage
- Store cooled peels in an airtight jar at room temperature for up to two weeks, or refrigerate for longer life.
Notes
For a chocolate-dipped version, melt dark chocolate and dip the ends once peels are dry. Reduce sugar by 25% for a lower-sugar approach.