Candied Orange Peel

4.72 from 7 votes

Fresh orange peel simmers in sugar syrup until tender, then gets a fine sugar coating for a chewy citrus sweet. Enjoy the strips on their own, dip them in chocolate, or pack them into homemade gift boxes once fully dry.

Prep Time10

Cook Time1

Drying Time12

Total Time13 10

Course: Dessert

Cuisine: Spanish

Diet: Low Lactose, Vegan, Vegetarian

Servings: people, as a snack

Calories: 77kcal

Author: Mark Beahm

Ingredients

3 large oranges, thoroughly washed
2 cups (400 grams) granulated sugar
1 cup superfine (caster) sugar, for coating

Instructions

Prepare the peel. Cut off the top and bottom of each orange with a sharp knife. Make 4 vertical cuts through the peel and white pith of each orange without cutting into the flesh. Use your fingers to separate each quarter of peel from the fruit, keeping the pith attached. Slice the peel lengthwise into ¼-inch-wide strips. Reserve the orange flesh for another use.
Blanch the peel. Place the strips in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes. Drain and discard the water. To reduce bitterness further, repeat once or twice, starting with fresh water each time.
Make the sugar syrup. Clean out the saucepan. Add the 2 cups granulated sugar and 2 cups fresh water. Set over medium heat and bring to a boil, allowing the sugar to dissolve.
Candy the peels. Carefully add the drained peels to the boiling syrup and reduce the heat to low. Maintain a gentle simmer, adjusting the heat as needed, for about 45 minutes, until the peels are soft and the white pith begins to turn translucent. The syrup will have thickened, with thick, glass-like bubbles. If using a candy thermometer, the syrup should register 235–245°F.
Drain. Remove the pan from the heat. Once the syrup stops bubbling, carefully strain the peels over a heatproof bowl or measuring cup. Reserve the syrup for another use (see notes).
Coat in sugar. Pour the superfine sugar into a rimmed sheet pan or wide, shallow bowl. Add the drained peels and use small tongs or two forks to toss them in the sugar, separating any strips that stick together.
Dry and serve. Spread the peels in a single layer on a parchment-lined sheet pan or nonstick wire rack. Leave uncovered at room temperature for at least 12 hours; they may need 24 hours to dry. They’re ready when they no longer feel tacky or stick to one another. Enjoy on their own or use to garnish desserts and drinks.

Notes

Timing: The cook time includes one 15-minute blanch and 45 minutes of candying. Allow additional time for bringing the water and syrup to a boil. Each extra blanch adds another 15 minutes of simmering, plus the time needed to heat the fresh water. Drying can take 12 to 24 hours; check that the peels are no longer tacky before storing.
Reducing bitterness: Blanch orange peels once or twice, or up to three times for less bitterness. For more bitter citrus, such as lemons, limes, or grapefruit, blanch three times in total, draining and replacing the water between rounds.
Superfine sugar: If unavailable, pulse an equal amount of granulated sugar in a food processor until the crystals resemble fine table salt. Stop before the sugar becomes powdery.
Storage: Once fully dried, store the peels in an airtight container at room temperature for up to 1 month or in the freezer for up to 3 months.
Save the syrup: Use the leftover orange syrup to sweeten cocktails, mocktails, lemonade, or iced tea, or drizzle it over pancakes, French toast, or fruit salad. It is more concentrated than typical simple syrup, so start with a small amount. To thin it, combine the leftover syrup with ¼ cup water in a small saucepan and bring to a simmer. Cool, strain into a bottle or airtight container, and refrigerate for up to 2 weeks.
Shop Mediterranean pantry favorites: Pair your candied orange peel with a homemade olive oil cake. Visit our shop for extra virgin olive oils and baking spices to make a dessert platter to share.

Nutrition