Candied Orange Peel Recipe
The Candied Orange Peel Recipe is sweet, tangy and perfect as a treat or garnish. It is simple and fun to make at home.
Ingredients
- 4 large oranges
- 1 cup granulated sugar plus extra for coating
- 1 cup water
- Optional: extra sugar for rolling
Instructions
Prepare the Orange Peels
- Wash oranges thoroughly. Cut off the top and bottom. Slice the peels into thin strips about 1/4 inch wide. Remove the white pith if too thick.
Boil the Peels
- Place orange peels in a medium saucepan. Cover with water and bring to a boil. Boil for 10 minutes to remove bitterness. Drain and repeat once more.
Make Sugar Syrup
- In the same saucepan, combine 1 cup sugar and 1 cup water. Heat over medium heat until sugar dissolves completely. Stir gently to prevent burning.
Simmer the Peels
- Add the blanched orange peels to the syrup. Simmer over low heat for 30 minutes. Stir occasionally until peels become translucent and soft.
Drain the Peels
- Remove peels from syrup using a slotted spoon. Place on a wire cooling rack set over a baking sheet to catch drips. Let cool for 10 minutes.
Coat with Sugar
- Roll each peel in granulated sugar until fully coated. Shake off extra sugar. This adds crunch and a sweet finish to the candy.
Dry the Candied Peels
- Let the sugar-coated peels dry at room temperature for 1–2 hours. They should feel slightly tacky but not wet. Now they are ready to enjoy.
Store Properly
- Store candied orange peels in an airtight container. Keep at room temperature for up to 2 weeks. Use as garnish or eat as a sweet treat.
Notes
- Use thick-skinned oranges for more peel to candy.
- Boiling peels twice removes bitterness.
- Stir gently to avoid breaking peels in syrup.
- Roll peels in sugar while still slightly warm.
- Patience is key; let peels dry completely.
- Store in airtight container to keep chewy texture.