Candied Orange Peel
A delightful homemade treat transforming orange peels into sweet, slightly bitter, and chewy candies that evoke the warmth of sunny days and nostalgic afternoons.
Ingredients
Main Ingredients
- 4 large large oranges Use organic if possible; you want fragrant, unwaxed peels.
- 2 cups granulated sugar Plus 1/2 cup more for coating; white sugar gives a clear, glossy finish.
- 1 cup water Filtered if your tap is heavily chlorinated.
- 1 teaspoon vanilla extract Optional, for warmth.
- 1 pinch salt Brightens the flavor.
Optional Flavors and Coatings
- to taste dark chocolate For dipping.
- to taste ground cinnamon For added warmth.
- to taste Grand Marnier For a grown-up flair.
Instructions
Preparation
- Wash the oranges well and peel them with a sharp knife, removing most of the white pith but leaving some for structure. Trim into 1/4- to 1/2-inch wide strips.
- Place the strips in a pot of cold water, bring to a boil, then drain. Repeat this blanching step two more times to mellow the bitterness.
Cooking
- In a clean saucepan, combine 1 cup water and 2 cups sugar. Stir over medium heat until the sugar dissolves and the syrup is clear.
- Add the blanched orange peels to the syrup, reduce to a gentle simmer, and cook uncovered for 40–50 minutes, stirring occasionally, until the peel turns translucent.
- Using a slotted spoon, transfer the peels to a wire rack over a baking sheet to cool and dry for 1–2 hours.
Coating
- Toss the cooled peels in the extra 1/2 cup granulated sugar or dip in melted dark chocolate before sugar.
- Lay them back on the rack to set.
Notes
These peels keep well for weeks. Packaged in small jars with a ribbon, they make a thoughtful homemade gift.