Description

This Candied Orange Peel recipe transforms fresh orange peels into sweet, tender treats perfect for snacking, baking, or garnishing. The process involves boiling to reduce bitterness, simmering in sugar syrup until translucent, and coating with superfine sugar for a delightful sugary crunch. These peels can be stored for weeks and add a burst of citrusy sweetness to many dishes and drinks.

Ingredients

Scale

Orange Peel

3 large untreated/organic oranges

Syrup and Coating

2 cups granulated sugar (400g)
2 cups water (for syrup)
1 cup superfine (caster) sugar
Water for boiling peels

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Instructions

Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical incisions through the peel and pith without cutting into the fruit. Separate each quarter of the peel with pith from the fruit using your fingers. Slice the peel lengthwise into 1/4-inch-wide pieces.
Boil the peel: Add the orange peels to a saucepan and cover with cold water by one inch. Bring to a boil over high heat, reduce to a simmer and cook for 15 minutes. Drain the peels. Repeat boiling up to 2 more times if the peels are very bitter.
Make the sugar syrup: Clean the saucepan, add 2 cups water and 2 cups granulated sugar. Heat over medium stirring until sugar dissolves. Bring the syrup to a boil.
Candy the peels: Once syrup boils, add orange peels carefully, reduce heat to low to keep a gentle simmer. Cook for 45 minutes until peels are soft, translucent, and syrup thickened. Syrup reaches soft ball stage between 235°F – 245°F.
Drain: Remove pan from heat. When syrup stops bubbling, strain peels over a heatproof bowl and reserve syrup for other uses.
Coat in sugar: Place superfine sugar in a rimmed pan or wide bowl. Toss peels with tongs or forks to coat thoroughly, separating them if stuck.
Dry the peels: Spread peels on a parchment-lined sheet pan or nonstick rack in a single layer. Let them dry uncovered at room temperature for at least 12 hours or overnight until no longer tacky or sticky.
Storage: Store dried candied orange peels in an airtight container at room temperature up to 1 month or freeze for up to 3 months.

Notes

Boil the peels up to three times to reduce bitterness; more bitter citrus like lemon or grapefruit may benefit from multiple blanches.
The reserved syrup is highly concentrated and can substitute for simple syrup in cocktails, mocktails, lemonade, iced tea, or as a sweetener on pancakes, French toast, baked pears, or fruit salads.
To dilute the syrup for other uses, add 1/4 cup water, simmer, cool, and strain. Store refrigerated up to 2 weeks.
If superfine sugar is unavailable, pulse granulated sugar in a food processor until granules resemble fine table salt without overprocessing to avoid powdered sugar.

Nutrition

Serving Size: 1 piece (about 10 g)
Calories: 40 kcal
Sugar: 10 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 0 g
Cholesterol: 0 mg