Description
This recipe for Candied Orange Peel transforms fresh orange peels into a sweet, translucent treat by blanching, simmering in a sugar syrup, and drying them. Optionally dipped in dark chocolate, these candied peels are perfect for snacking or adding to baked goods.
Ingredients
Scale
Orange Peel
- 4 navel oranges (or blood oranges, mandarins, or any orange variety)
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or 2 whole cloves
Syrup
- 2 cups granulated sugar (plus an extra 1/2 cup for tossing)
- 1 cup water
Optional Finish
- 100g dark chocolate, for dipping (optional)
Instructions
- Prepare the Orange Peels: Slice off the tops and bottoms of the oranges so they sit flat. Using a sharp knife, carefully cut away the peel in large chunks including the white pith, following the curve of the fruit.
- Cut Into Strips: Slice the orange peels into roughly 1/4 inch wide strips or smaller pieces if you want confetti-size peels for baking.
- Blanch the Peels: Place the strips in a saucepan, cover with water, and bring to a boil. Let them boil for 2 minutes, then drain. Repeat this blanching process two more times to remove bitterness.
- Make Sugar Syrup and Simmer Peels: In a clean saucepan, combine 1 cup water and 2 cups granulated sugar over medium heat. Stir until the sugar dissolves and the syrup begins to simmer. Add orange peel strips, salt, and optional vanilla or cloves.
- Cook the Peels: Simmer the peels gently, uncovered, for 45–60 minutes until they become translucent and soft, stirring occasionally.
- Dry the Peels: Remove the peels from the syrup and lay them out single-layered on a wire rack or parchment-lined tray. Let them dry for at least 6 hours or overnight until tacky but not wet.
- Coat with Sugar and Optional Chocolate Dip: Toss the dried peels in the extra 1/2 cup sugar, shaking off excess. If desired, melt dark chocolate gently and dip the peels, then place them back on parchment paper until the chocolate sets.
Notes
- Keep the white pith attached to the peel while removing it as it softens and sweetens during cooking.
- Blanching the peels multiple times is essential to remove the bitterness.
- Drying time is crucial; peels should be tacky but not sticky before coating in sugar or chocolate.
- Store candied peels in an airtight container and consume within a few weeks for best flavor and texture.
