Candied Orange Peels
A delightful treat that transforms leftover orange peels into an indulgent candy, perfect for gifting or enjoying as a cozy snack.
Ingredients
For the Candied Peels
- 4 large oranges Use unwaxed if possible; thick-skinned oranges like navel or Valencia work best.
- 1 cup granulated sugar Plus extra for rolling; a pantry staple that helps crystallize the peels.
- 1 cup water Used for the simple syrup that poaches the peels.
- 1/2 teaspoon vanilla extract Optional, for adding warmth and flavor.
- 1 stick cinnamon Optional, for adding festive flavor.
- 4 ounces dark chocolate Optional, chopped for dipping; transforms them into dessert-like candies.
Instructions
Preparation
- Wash oranges well. Slice off the tops and bottoms, then score the peel into quarters and gently pull it away from the fruit.
- Trim any thick pith from the inside if you prefer less bitterness.
Blanching
- Place peels in a saucepan and cover with cold water. Bring to a boil, drain, and repeat this blanching process two more times.
- You’ll notice the bitterness softening after each boil.
Making the Syrup
- In the same saucepan, combine 1 cup water and 1 cup sugar. Stir over medium heat until the sugar dissolves.
- Add vanilla or cinnamon now if using.
Simmering
- Add the blanched peels to the syrup. Simmer gently, uncovered, for 45–60 minutes until the peels become translucent and most of the syrup is absorbed.
- Enjoy the beautiful citrus aroma filling your kitchen.
Drying
- Remove peels with tongs and lay them on a wire rack to cool and dry for 2–4 hours or overnight for best results.
Finishing Touch
- Roll peels in extra granulated sugar or dip one end in melted dark chocolate and let set on parchment.
- If dipping, chill briefly to set the chocolate.
Storage
- Store in an airtight jar for up to two weeks, or freeze for longer storage.
Notes
Blanching is essential to remove bitterness and create tender texture. Simmer gently—low and slow yields the best results. A light hand is recommended when trimming pith for optimal taste.