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Candied Orange Peel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: Sophie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 12 hours 55 minutes
  • Yield: 10 servings
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Vegetarian

Description

This recipe for Candied Orange Peel transforms orange skins into sweet, delightful snacks or garnishes. The peels are softened by boiling, then simmered in a sugar syrup until tender and translucent, finally coated with superfine sugar and dried to perfection. Ideal as a sweet treat, cocktail garnish, or baking ingredient, these candied peels offer a bright citrus flavor with a satisfying chew.

Ingredients

Scale

Orange Peels

  • 3 large oranges (untreated/organic preferred)

Syrup

  • 2 cups granulated sugar
  • 2 cups water

Coating

  • 1 cup superfine (caster) sugar

Instructions

  1. Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical incisions through the peel and pith without cutting the fruit, then separate the peel quarters from the fruit. Slice the peel lengthwise into 1/4-inch-wide pieces.
  2. Boil the peel: Place the orange peel slices in a medium saucepan and add cold water to cover by one inch. Bring to a boil over high heat, then simmer for 15 minutes. Drain the peels. Repeat boiling up to two more times if the peel is very bitter.
  3. Make the sugar syrup: Clean the saucepan. Combine 2 cups sugar and 2 cups water over medium heat until sugar dissolves and the mixture comes to a boil.
  4. Candy the peels: Add the orange peels to the boiling syrup, reduce heat to low, and simmer gently for 45 minutes until the peels soften and become translucent and the syrup thickens to soft ball stage (235°F – 245°F).
  5. Drain the peels: Remove from heat and strain the peels over a heatproof bowl, reserving the syrup for other uses.
  6. Coat the candied peels in sugar: Pour superfine sugar onto a rimmed sheet pan or wide shallow bowl. Toss the peels with tongs or forks to coat them evenly.
  7. Let the peels dry: Arrange the coated peels in a single layer on parchment or a nonstick wire rack. Let them dry uncovered at room temperature for at least 12 hours or overnight until no longer tacky or sticky.
  8. Storage: Store dried candied orange peels in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.

Notes

  • You can boil the peels up to three times to reduce bitterness, repeating as necessary.
  • The leftover syrup is a concentrated sweetener perfect for cocktails, mocktails, or drizzling on pancakes and baked fruits; dilute with water if needed.
  • If superfine sugar is unavailable, pulse granulated sugar in a food processor briefly until granules resemble fine table salt.
  • Drying the peels thoroughly is key to preventing stickiness and extending shelf life.
  • Use untreated or organic oranges as the peel is the main ingredient and may contain pesticide residues.

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

Find it online: https://cozydumpling.com/candied-orange-peel-recipe/