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Candied Orange Peels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 56 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 12 hours 55 minutes
  • Yield: 10 servings
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Vegetarian

Description

A delightful recipe for candied orange peel that transforms the zesty, slightly bitter peel of fresh oranges into sweet, chewy treats perfect for snacking or garnishing desserts and cocktails. This recipe involves boiling the peels to reduce bitterness, simmering them in a sugar syrup, and finishing by coating them in superfine sugar before drying to a perfect texture.

Ingredients

Scale

Orange Peels

  • 3 large oranges (preferably untreated or organic)

Sugar Syrup

  • 2 cups (400g) granulated sugar
  • 2 cups water

Coating

  • 1 cup superfine (caster) sugar

Instructions

  1. Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical incisions through the peel and pith without cutting into the fruit, then separate the peel into quarters. Slice the peel lengthwise into 1/4-inch-wide pieces.
  2. Boil the peel: Place the peel slices in a saucepan and cover with cold water by one inch. Bring to a boil, then simmer for 15 minutes. Drain the peels. Repeat up to two more times if the peel is very bitter.
  3. Make the sugar syrup: Clean the saucepan, add the granulated sugar and 2 cups of water. Heat over medium until sugar dissolves and the mixture comes to a boil.
  4. 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 translucent and the syrup thickens to the soft ball stage (235°F – 245°F).
  5. Drain: Remove from heat and strain the peels over a heatproof bowl, reserving the syrup for future use.
  6. Coat with sugar: Place superfine sugar in a shallow bowl. Toss the candied peels in the sugar using tongs or forks to coat evenly, separating any that stick together.
  7. Let the peels dry: Arrange the coated peels in a single layer on parchment or a wire rack. Let dry uncovered at room temperature overnight or for at least 12 hours until no longer tacky.
  8. Storage: Store dried candied orange peels in an airtight container at room temperature for up to 1 month, or freeze for up to 3 months.

Notes

  • You may boil the peels up to three times to reduce bitterness—more so for bitter citrus like lemons or grapefruit.
  • The leftover syrup is a concentrated sweetener that can be used in cocktails, mocktails, or as a honey substitute in various dishes. To dilute, simmer with a little water and strain before storing refrigerated for up to two weeks.
  • If superfine sugar is unavailable, process granulated sugar briefly in a food processor until granules are fine but not powdered.
  • Ensure the syrup reaches the soft ball stage for optimal candying of peels.
  • Organic or untreated oranges are preferred since the peel is consumed.

Nutrition

  • Serving Size: 1 piece
  • Calories: 60 kcal
  • Sugar: 15 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Find it online: https://creamypot.com/candied-orange-peels-recipe/