Candied Orange Peels
Transform simple orange peels into a sweet, chewy treat perfect for gifting or indulging after dinner.
Ingredients
Main Ingredients
- 4 large large organic oranges Choose unwaxed fruit since you are using the peel.
- 2 cups granulated sugar Plus extra for rolling; swap coconut sugar for a deeper flavor.
- 1 cup water Use 3/4 cup for a thicker syrup.
- 1 tablespoon lemon juice Brightens the syrup and helps preserve color.
- 1 pinch salt Balances sweetness.
Optional Ingredients
- 6 ounces dark chocolate, melted For dipping and an elegant finish.
- 1 stick cinnamon Optional, for a warm, spiced note.
- 2 pieces star anise Optional, for a warm, spiced note.
Instructions
Preparation
- Wash and dry the oranges thoroughly. Using a sharp paring knife, cut off the top and bottom, then score the peel into quarters and remove the peel in long strips, leaving most of the white pith attached.
- Place the peels in a medium saucepan and cover with cold water. Bring to a boil for 1 minute, then drain. Repeat this blanching process two more times with fresh water each time.
Cooking
- Combine 1 cup water, 2 cups sugar, and lemon juice in the saucepan. Add a pinch of salt and optional spices. Heat gently, stirring until the sugar dissolves.
- Add the blanched peels to the syrup and simmer over low heat for 40–45 minutes, turning occasionally until the peels become glossy and translucent.
- Remove the peels with a slotted spoon and place them on a wire rack over a baking sheet to cool and firm up for about an hour.
- Toss the cooled peels in extra granulated sugar to coat, or dip half into melted dark chocolate and set on parchment to harden.
Notes
Store in an airtight container layered with parchment at room temperature for up to two weeks. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature.