Candied Orange Peel
Transform fresh oranges into delightful candied peels that are perfect for adding sweetness to desserts or gifting.
Ingredients
Main Ingredients
- 4 large large organic oranges Well-washed; organic preferred for zest.
- 1 cup granulated sugar Plus 1/2 cup for tossing after candying.
- 1 cup water Plus extra for boiling peels.
Optional Ingredients
- 1/4 teaspoon vanilla extract Or a cinnamon stick for simmering.
- 4 ounces dark chocolate Melted, for dipping.
Instructions
Preparation
- Wash the oranges and trim off the ends. Use a sharp knife to cut the peel into 1/4- to 1/2-inch wide strips, leaving a thin layer of pith.
- Place the peels in a small pot, cover with cold water, and bring to a boil. Drain. Repeat this blanching step two more times to remove bitterness.
Candying
- In the same pot, combine 1 cup water and 1 cup sugar and bring to a gentle simmer over medium heat.
- Add the blanched peels and simmer uncovered for about 45–60 minutes, until the peels are translucent and the syrup has thickened.
- Use a slotted spoon to transfer the peels to a wire rack set over a baking sheet to catch drips. Allow to dry for 2–6 hours, or overnight.
- Toss the peels in the remaining 1/2 cup sugar to coat, or dip in melted dark chocolate if desired.
Notes
For a healthier option, reduce sugar in the syrup. Cut peels thinner for a quicker candying process. Best stored in an airtight container.