Description
This recipe for candied orange peel shows you how to transform fresh orange peels into a sweet, chewy treat perfect for snacking or decorating desserts. With simple steps to boil, simmer in sugar syrup, and dry, you'll create delectable candied peels that offer a burst of citrus flavor with a sugary coating.
Ingredients
Scale
Main Ingredients
- 3 large oranges (untreated/organic preferred)
- 2 cups granulated sugar (400g)
- 1 cup superfine (caster) sugar
Instructions
- Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical cuts through the peel and pith without cutting into the fruit. Separate each quarter of the peel from the fruit with your fingers. Slice the peel lengthwise into 1/4-inch-wide strips.
- Boil the peel: Place the peel strips in a saucepan and cover with cold water by one inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes. Drain the peels. Repeat boiling up to two more times if the peel tastes very bitter.
- Make the sugar syrup: Clean the saucepan and add 2 cups water and 2 cups granulated sugar. Heat over medium until sugar dissolves and syrup boils.
- Candy the peels: Add the orange peels to the boiling syrup, reduce heat to low, and simmer gently for 45 minutes until peels are soft and syrup thickens to soft ball stage (235°F – 245°F). The pith will turn translucent.
- Drain: Remove from heat and strain the peels over a heatproof bowl. Reserve syrup for other uses.
- Coat in sugar: Place superfine sugar in a wide shallow bowl. Toss the candied peels in the sugar using tongs or forks to coat and separate them.
- Let the peels dry: Spread the coated peels in a single layer on parchment or a wire rack. Let dry uncovered at room temperature for at least 12 hours or overnight until no longer tacky.
- Store: Store dried candied peels in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
Notes
- You can boil peels up to three times to reduce bitterness, especially for more bitter citrus like lemons or grapefruit.
- Reserve the syrup to use as a concentrated sweetener in cocktails, mocktails, or desserts; dilute with water and refrigerate for up to 2 weeks.
- If superfine sugar is unavailable, pulse granulated sugar in a food processor until granules resemble fine salt (avoid making powdered sugar).
- Use parchment or wire racks to ensure even drying and prevent sticking during the drying stage.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 80 kcal
- Sugar: 20 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
