Candied Orange Peel
Sweet and tangy candied orange peels are gently simmered until translucent, then coated with sugar or dipped in chocolate for a delightful treat.
Equipment
- 1 medium saucepan (for blanching and candying)
- 1 wire rack (for drying the peel)
- 1 slotted spoon (for transferring peel)
- 1 knife or peeler (for peeling oranges)
Ingredients
- 4 to 5 large oranges
- 2 cups granulated sugar plus extra for coating
- 1 cup water
- Optional: melted chocolate for dipping
Instructions
- Wash the oranges thoroughly and use a sharp knife or peeler to cut the peel into strips about 1/4 to 1/2 inch wide, removing as much white pith as possible.
- Place the peel in a saucepan, cover with cold water, and bring to a boil. Drain and repeat this blanching process two more times to reduce bitterness.
- Combine 1 cup of water and 2 cups of sugar in the saucepan, bringing it to a simmer while stirring until sugar dissolves.
- Add the blanched orange peel to the syrup and simmer gently for 45 to 60 minutes, stirring occasionally, until the peel becomes translucent and syrup thickens.
- Using a slotted spoon, transfer the peel onto a wire rack set over parchment or a baking sheet and let dry for 1 to 2 hours until tacky but not wet.
- Optionally toss the peel in granulated sugar for coating or dip the ends in melted chocolate for a sweeter finish.
Notes
- Save leftover citrus syrup for tea or cocktails.
- Store candied peel in an airtight container at room temperature for up to 2 weeks.
- Add vanilla bean or cinnamon stick to syrup for extra flavor.