I’ve always loved transforming ordinary ingredients into little bursts of sweetness, and making Candied Orange Peel Recipe is one of my favorite ways to do that. When I first tried it, I was amazed at how a simple orange peel could become a dazzling treat.
The process is surprisingly easy and incredibly rewarding. Each strip sparkles with flavor, perfect for snacks, desserts, or even cocktails. You can also enjoy similar simple techniques in recipes like Mongolian Beef Recipe. I can’t wait to share my step-by-step method with you.
Ingredients
- Navel oranges – I always choose oranges with thick, firm peels for easier slicing and a more flavorful candy. You can try Valencia or blood oranges for a twist.
- Granulated sugar – Plain white sugar works best to create glossy, jewel-like peels that sparkle beautifully. You can find similar straightforward ingredient lists in the Baked Parmesan Garlic Herb Salmon in Foil Recipe.
Note: Several servings can be made from 4–5 medium oranges, depending on peel size.
Variations
You can tweak this recipe to suit your taste or dietary needs:
- Dairy-free: This recipe is naturally dairy-free.
- Sugar-free: Substitute sugar with erythritol or monk fruit sweetener for a low-sugar option.
- Flavor boosters: Add a pinch of cinnamon, a splash of vanilla, or dip the peels in dark chocolate for extra decadence.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Equipment You Need
- Sharp knife – For precise peeling and slicing.
- Medium saucepan – To simmer the peels in water and syrup.
- Slotted spoon – For removing peels from syrup easily.
- Baking sheet and wire rack – For drying and coating the peels with sugar.
- Parchment paper – Prevents sticking and makes cleanup easier.
How to Make Candied Orange Peel Recipe
Step 1: Prepare the Peels
I start by washing the oranges thoroughly, then slicing off the top and bottom. I cut the peel into long strips, removing excess pith so it’s not too bitter. Finally, I slice the strips into ¼-inch pieces, perfect for candying.
Step 2: Blanch the Peels
I boil the peel strips in water for 10 minutes, drain, then repeat once more. This removes bitterness and softens the peel, creating the ideal texture for candying.
Step 3: Make the Syrup
Next, I mix sugar and water in a saucepan, bring it to a boil, and stir until dissolved. Once the syrup is ready, I add the peels and simmer gently, letting them absorb the sweetness while turning glossy and translucent.
Step 4: Dry and Coat with Sugar
Using a slotted spoon, I place the peels on a wire rack over a baking sheet to dry slightly. After 30 minutes, I toss them in sugar until coated, then let them dry completely at room temperature for up to a day.
Additional Tips for Making this Recipe Better
- I always use fresh, thick-skinned oranges; thinner peels don’t candy as well.
- I like to rotate the peels in sugar a few times to ensure each piece is evenly coated.
- Letting the peels dry in a cool, dry spot prevents stickiness.
- I sometimes dip half the peels in chocolate for a festive touch.
How to Serve Candied Orange Peel Recipe
I love using candied orange peel as a garnish on desserts like cakes and cupcakes. They also look stunning in holiday cookie platters or mixed into trail mixes. You can even serve them alongside cocktails, adding a bright, elegant twist. For a polished look, arrange the peels in a single layer and sprinkle a little extra sugar on top.
Nutritional Information
A quick look at the nutrition per serving:
- Calories: 80 kcal
- Protein: 0.2 g
- Carbohydrates: 21 g
- Fat: 0 g
This treat is mostly sweet carbs, perfect for a small indulgence or as a dessert accent.
Make Ahead and Storage
- Storage: Store candied orange peels in an airtight container at room temperature. They stay fresh for up to two weeks.
- Freezing: You can freeze the peels in a sealed container for up to three months. Thaw at room temperature before serving.
- Reheating: There’s no need to reheat; they’re ready to enjoy straight from the container.
Why You’ll Love This Recipe
Making candied orange peel is more than just a candy recipe – it’s an experience. Here’s why I love it:
- Simple preparation: Few ingredients, easy steps, and amazing results.
- Versatile use: Perfect for snacks, desserts, cocktails, or garnishes.
- Flavor customization: Sweet, tangy, or chocolate-dipped options.
- Eye-catching: Each strip glistens like edible jewels, perfect for gifts.
- Waste-free: A great way to use orange peels that would otherwise be discarded.
Candied orange peel is a small, sweet indulgence that adds charm to any treat. Once you try it, I promise you’ll start seeing oranges in a whole new light.
Candied Orange Peel Recipe
Ingredients
Method
- I start by washing the oranges thoroughly, then slicing off the top and bottom. I cut the peel into long strips, removing excess pith so it’s not too bitter. Finally, I slice the strips into ¼-inch pieces, perfect for candying.
- I boil the peel strips in water for 10 minutes, drain, then repeat once more. This removes bitterness and softens the peel, creating the ideal texture for candying.
- Next, I mix sugar and water in a saucepan, bring it to a boil, and stir until dissolved. Once the syrup is ready, I add the peels and simmer gently, letting them absorb the sweetness while turning glossy and translucent.
- Using a slotted spoon, I place the peels on a wire rack over a baking sheet to dry slightly. After 30 minutes, I toss them in sugar until coated, then let them dry completely at room temperature for up to a day.
Notes
- I always use fresh, thick-skinned oranges; thinner peels don’t candy as well.
- I like to rotate the peels in sugar a few times to ensure each piece is evenly coated.
- Letting the peels dry in a cool, dry spot prevents stickiness.
- I sometimes dip half the peels in chocolate for a festive touch.