Candied Orange Peel
Transform ordinary orange peels into glossy, sweet-tasting treats that are perfect for gifting or enjoying with tea.
Ingredients
Main Ingredients
- 4 large large organic oranges Use organic when possible; Navel or Valencia oranges work well.
- 1.5 cups granulated sugar Superfine sugar yields a smoother coating.
- 1 cup water For syrup, plus extra for blanching.
- 1 teaspoon vanilla extract Optional; adds warmth and depth.
- 2 tablespoons light corn syrup or honey Optional; helps keep the peel glossy.
- 1 pinch salt Sharpens sweetness.
Instructions
Preparation
- Wash the oranges well and trim the ends. Using a sharp knife, slice the peel into 1/2-inch wide strips, removing as much pith as possible.
- Place peels in a medium saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times.
Cooking
- In the same saucepan, combine 1 cup water and 1 1/2 cups sugar. Stir over medium heat until sugar dissolves.
- Add the blanched peels and bring to a gentle simmer.
- Simmer uncovered for 30–45 minutes, stirring occasionally, until the peels are translucent and the syrup coats them.
- Add corn syrup or honey and vanilla toward the end for shine and flavor.
- Using a slotted spoon, remove the peels and lay them out on a wire rack set over a baking sheet to catch drips.
- Let them dry for 4–12 hours until tacky but not wet.
Finishing Touches
- Toss the dried peels in extra granulated sugar to coat, or leave plain for a softer bite.
- For a decadent finish, dip half the strip in melted dark chocolate and let set on parchment.
Notes
Can reduce syrup sugar by 25% for a healthier option. Seasonal variations include using grapefruit or lemon peels. Package strips for gifts in cellophane tied with twine.