Homemade Candied Orange Peel
An easy recipe for candied orange peel. Use them in your favorite recipe, dip them in chocolate for a sweet treat, or give them as homemade gifts during the holidays.
In case you’ve never heard of candied orange peels before, they’re exactly what they sound like: strips of orange peel that have been cooked in a sugar syrup until they’re soft and chewable, and then (optionally) rolled in sugar for an extra sweet finish. They have a strong orange flavor that really shines in baked goods like bread and scones, but taste equally as good on their own (especially when dipped in chocolate).
If desired, you can also dip them in chocolate for an extra treat. These take a bit of time to make, but the process is simple, and much of the time they just simmer on the stove. They also make a great homemade, edible gift for the holidays.
How to Make Candied Orange Peel
Prep Time: 30 minutes
Cook Time: 1 hr. 9 minutes
Total Time: 1 hr. 39 minutes
Yield: 1–2 cups peel
Ingredients
- 3 navel or Valencia oranges
- 2¼ cups (15¾ ounces) granulated sugar, plus extra for rolling
- 1⅛ cups (9 ounces) water
Instructions
- Rinse 3 navel or Valencia oranges. Cut the top and bottom off each orange and score the skin into quarters.
- Remove the skin (both the peel and pith–the white part), and cut into strips about ¼″ wide. Place the strips of peel in a medium saucepan and cover with cold water. Wrap the oranges in beeswax wrap to store for other use.
- Blanch the peels: Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. This will remove the naturally bitterness of the orange pith; you may want to blanch the peels 4-5 times to ensure no bitterness remains. Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.
- In the same saucepan, whisk together 2¼ cups sugar and 1⅛ cups water. Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn’t boil.
- Add the orange peel and cook just until the white (pith) is fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. This could take 45 minutes to 1 hour on medium-low heat, but every stove and pan is different so it’s a good idea to check on them every 10-15 minutes. If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as it will cause crystallization.
- Drain remaining syrup from the peels, setting aside for another use. Toss the peels in a bowl of sugar to coat (optional), and then transfer to a drying rack to dry. Once dry, store in an airtight container. These keep well for at least a few months in a cool, dry place.
Why Stop at Orange?
You can candy every citrus fruit peel using this same method. Fun fact, citrus fruit peels have been candied, pickled, or preserved (marmalade), for hundreds of years. This tradition came about as a way for pirates to stave off scurvy (a condition caused by a severe lack of vitamin C) during long sea voyages.
Citrus fruits are such a heavenly gift. They have almost limitless uses in food, laundry, housekeeping, health, and beauty.
Notes: Method adapted from Food Network
Sources:
Bright-Eyed Baker
Candied Orange Peel
https://www.brighteyedbaker.com/diy-candied-orange-peel/
By Alexandra, Published: Dec 4, 2019, Modified: Jun 5, 2020
@brighteyedbaker