Candied Orange Peel Recipe
Transform humble citrus skins into shimmering, jewel-like treats. This method ensures a professional, translucent finish with a perfect balance of sweetness and bright orange flavor.
Equipment
- Saucepan
- Slotted spoon
- Wire rack
- Candy thermometer
Ingredients
- 4 oranges
- 2 cups sugar
- 2 cups water
- Additional water for boiling
Instructions
Prep the peels for even candying
- Wash the oranges thoroughly under warm water until clean and pat dry. Slice off the top and bottom of each orange, score the peel vertically into four sections, and carefully lift the quarters away from the fruit. Slice the sections into uniform 1/4 inch strips to ensure they candy at the same rate.
The triple blanch to erase bitterness
- Place the orange strips in a saucepan and cover with fresh water. Bring to a boil and maintain a hard simmer for 10 minutes. Drain the peels and rinse them under cold water until the steam stops. Repeat this boiling, simmering, and rinsing process two more times for a total of three blanchings to remove the bitterness from the pith.
Build the syrup, then candy without stirring
- In a clean saucepan, combine 2 cups of sugar and 2 cups of water over medium heat, stirring only until the sugar dissolves. Add 1 tablespoon of light corn syrup and 1/8 teaspoon of citric acid for a glossy finish. Add the blanched peels and bring to a boil, then lower to a medium simmer. Cook without stirring until the peels are soft and translucent, ideally reaching 230.F to 235.F on a thermometer.
Cool, dry, and finish for that jewel-like look
- Remove the pan from the heat and let the peels cool completely in the syrup to maximize sweetness and shine. Lift the peels out with a slotted spoon and arrange them on a wire rack. Let them dry overnight until they are pleasantly chewy and no longer tacky to the touch.
Notes
Crystallization Tip: Do not stir the mixture once the orange peels are added to the syrup. Agitation can cause the sugar to crystallize, resulting in a grainy texture rather than a smooth, glossy finish.
Storage Tip: Dried peels can be stored in an airtight container at room temperature for 7 days or in the refrigerator for up to a month. For long-term use, freeze them in a sealed bag for up to 6 months.
Ingredient Tip: Use organic oranges if possible to avoid waxes and residues. If using standard oranges, scrub the skins thoroughly with warm water until they feel squeaky clean before prepping.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 150kcalCarbohydrates: 38gProtein: 0.2gFat: 0.1gSodium: 5mgPotassium: 50mgFiber: 1.5gSugar: 35gVitamin A: 1IUVitamin C: 15mgCalcium: 10mgIron: 0.1mg
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