Candied Orange Peels
These homemade candied orange peels are a delightful combination of sweet and bitter, perfect for snacking or gifting. Their vibrant flavor and comforting aroma make them a holiday favorite.
Ingredients
Main Ingredients
- 6 large organic oranges Choose firm, unwaxed fruit for clean and flavorful peels.
- 2 cups granulated sugar Plus extra for finishing.
- 1 cup water For the syrup and blanching.
- 1/4 teaspoon sea salt Balances sweetness and heightens citrus.
- 1 teaspoon pure vanilla extract Or a split vanilla bean (optional) for added warmth.
- 4 tablespoons dark chocolate Chopped (optional) for dipping.
Instructions
Preparation
- Wash the oranges thoroughly and trim off the ends. Cut the peels into 1/2-inch-wide strips, keeping a little of the white pith for texture.
- Blanch the peels to remove bitterness by placing them in a saucepan, covering with cold water, bringing to a boil, then draining. Repeat this blanching process two more times.
Cooking
- Make the sugar syrup by combining 2 cups sugar and 1 cup water in a saucepan, stirring until dissolved. Add the blanched peels, sea salt, and vanilla. Simmer gently over low heat for 45–60 minutes, stirring occasionally.
- Test for doneness: a strip should be glossy, translucent, and coated with slightly thickened syrup.
Finishing
- Drain the peels on a wire rack and reserve the syrup. Let the peels dry for 4 hours or overnight.
- Finish by rolling in granulated sugar or dipping half of each strip into melted dark chocolate. Let set on parchment.
Notes
Store in an airtight container for up to 2 weeks or freeze for up to 3 months. Reheat gently in a low oven for chewiness.