Candied Orange Peel

Candied Orange Peel

Slow-simmered orange peel turns tender and translucent, then gets rolled in sugar for a chewy, citrusy treat.

Total 10 hr Makes 48 pieces Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Thick strips of orange peel are boiled to remove bitterness, then simmered in a sugar syrup until glossy and tender before being tossed in sugar to finish. The result is a chewy, sweet-tart candy that works as a snack, a garnish for cakes and cocktails, or a dip in melted chocolate.

Ingredients

  • 4 large oranges, peel only, scored into quarters and removed
  • 6 cups water, divided for blanching
  • 2 cups granulated sugar, plus extra for coating
  • 1 cup water, for syrup
  • 1/4 teaspoon salt

Method

  1. Using a paring knife, score the orange peels into quarters and peel them away from the fruit in large sections. Slice each section lengthwise into strips about 1/3 inch wide.

  2. Place the peel strips in a 6-quart saucepan and cover with 2 cups of water. Bring to a boil, then drain.

  3. Repeat the blanching process two more times with fresh water each time, boiling for 10 minutes and draining, to remove bitterness from the pith.

  4. In the same saucepan, combine the blanched peel, 2 cups granulated sugar, 1 cup water, and the salt. Stir over medium heat until the sugar dissolves.

  5. Reduce heat to low and simmer gently, stirring occasionally, until the peel is tender and translucent and the syrup has thickened and mostly absorbed.

  6. Using tongs, transfer the peel strips to a wire rack set over a baking sheet, separating them so they don't stick together. Let cool for 10 minutes.

  7. Spread 1/2 cup granulated sugar in a shallow dish. Working in batches, toss the warm peel strips in the sugar until well coated.

  8. Return the sugared strips to the wire rack and let dry, uncovered, until firm to the touch and no longer sticky.

  9. Store the candied peel in an airtight container at room temperature, layering with parchment if needed.

Rate this recipe

★ 4.7 (1)

Candied Orange Peel

Thick strips of orange peel are boiled to remove bitterness, then simmered in a sugar syrup until glossy and tender before being tossed in sugar to finish. The result is a chewy, sweet-tart candy that works as a snack, a garnish for cakes and cocktails, or a dip in melted chocolate.

10 hr 48 pieces 165 cal

Ingredients

  • 4 large oranges, peel only, scored into quarters and removed
  • 6 cups water, divided for blanching
  • 2 cups granulated sugar, plus extra for coating
  • 1 cup water, for syrup
  • 1/4 teaspoon salt

Method

  1. 1

    Using a paring knife, score the orange peels into quarters and peel them away from the fruit in large sections. Slice each section lengthwise into strips about 1/3 inch wide.

  2. 2

    Place the peel strips in a 6-quart saucepan and cover with 2 cups of water. Bring to a boil, then drain.

  3. 3

    Repeat the blanching process two more times with fresh water each time, boiling for 10 minutes and draining, to remove bitterness from the pith.

  4. 4

    In the same saucepan, combine the blanched peel, 2 cups granulated sugar, 1 cup water, and the salt. Stir over medium heat until the sugar dissolves.

  5. 5

    Reduce heat to low and simmer gently, stirring occasionally, until the peel is tender and translucent and the syrup has thickened and mostly absorbed.

  6. 6

    Using tongs, transfer the peel strips to a wire rack set over a baking sheet, separating them so they don't stick together. Let cool for 10 minutes.

  7. 7

    Spread 1/2 cup granulated sugar in a shallow dish. Working in batches, toss the warm peel strips in the sugar until well coated.

  8. 8

    Return the sugared strips to the wire rack and let dry, uncovered, until firm to the touch and no longer sticky.

  9. 9

    Store the candied peel in an airtight container at room temperature, layering with parchment if needed.