Description
This Candied Orange Peel recipe transforms the zest and pith of fresh oranges into sweet, chewy treats perfect for snacking or decorating desserts. By blanching and slowly simmering the peel in a sugar syrup, you remove bitterness and develop a translucent, sugary coating. Optionally, you can dip the peels in dark chocolate for an extra indulgence. The recipe yields a delightful homemade confection that balances citrusy brightness with sweet richness.
Ingredients
Oranges
- 4 navel oranges (or blood oranges, mandarins, or any orange variety)
Syrup and Flavorings
- 2 cups granulated sugar (plus an additional 1/2 cup for tossing)
- 1 cup water
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or 2 whole cloves
Optional
- 100g dark chocolate, for dipping
Instructions
- Prepare the orange peel: Slice off the tops and bottoms of the oranges so they can stand flat. Using a sharp knife, carefully cut down the sides to remove the peel in large chunks, leaving the white pith attached for sweetness.
- Cut peel into strips: Slice the peel into thin strips about 1/4 inch wide. For baking or smaller garnish, chop into smaller confetti-sized pieces.
- Blanch the peels: Place the strips in a saucepan, cover with water, and bring to a boil. Let it boil for 2 minutes, then drain. Repeat this blanching two more times to reduce bitterness.
- Prepare sugar syrup: In a clean saucepan, combine 1 cup water and 2 cups sugar over medium heat. Stir until the sugar dissolves and the mixture simmers gently.
- Cook orange peels in syrup: Add orange strips, salt, and vanilla or cloves if using, to the syrup. Simmer uncovered gently for 45–60 minutes, stirring occasionally. The peels will become translucent and soft.
- Dry the peels: Remove peels from syrup and place them in a single layer on a wire rack or parchment-lined tray. Allow to dry for at least 6 hours or overnight without crowding.
- Sugar coating and optional chocolate dip: When peels are tacky but not wet, toss them in the extra 1/2 cup sugar and shake off excess. If desired, melt the dark chocolate gently and dip the peels, then lay them back on parchment until the chocolate sets.
Notes
- The blanching step is key to removing bitterness from the orange peel.
- Drying time can vary depending on humidity — ensure peels are tacky but dry before coating with sugar.
- Dark chocolate coating adds richness and a bitter-sweet balance that complements the candy.
- Store candied peels in an airtight container at room temperature for up to two weeks.
