Description
Candied Orange Peel is a sweet, tangy treat made by boiling orange peels, simmering them in sugar syrup, and coating them in superfine sugar. This Spanish-inspired snack is perfect for adding a zesty twist to desserts or enjoying on its own.
Ingredients
Scale
Orange Peels
- 3 large oranges (untreated/organic preferred)
Syrup
- 2 cups (400g) granulated sugar
- 2 cups water (for syrup)
Coating
- 1 cup superfine (caster) sugar
Instructions
- 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. Use your fingers to separate each quarter of the peel, including the pith, from the fruit. Slice the peel lengthwise into 1/4-inch-wide pieces.
- Boil the peel: Place the orange peel slices in a medium saucepan and cover with water by one inch. Bring to a boil over high heat, then reduce heat to simmer and cook for 15 minutes. Drain the peels. Repeat this boiling step up to two more times if bitterness remains.
- Make the sugar syrup: Clean the saucepan. Add granulated sugar and 2 cups of water. Heat over medium heat until sugar dissolves and the mixture comes to a boil.
- Candy the peels: Add the orange peels to the boiling syrup and reduce heat to low. Maintain a gentle simmer for 45 minutes until peels are soft, pith turns translucent, and the syrup thickens to soft ball stage (235°F – 245°F).
- Drain: Remove pan from heat and strain peels over a heatproof bowl. Reserve the syrup for other uses.
- Coat the candied peels in sugar: Pour superfine sugar into a rimmed sheet pan or shallow bowl. Toss candied orange peels using tongs or forks to evenly coat in the sugar, separating any pieces that stick together.
- Let the peels dry: Spread the coated peels in a single layer on a parchment-lined sheet pan or wire rack. Allow them to dry uncovered at room temperature for at least 12 hours or overnight until no longer tacky.
- 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 remove extra bitterness; one or two times is sufficient for oranges.
- The reserved syrup can be diluted and used as a sweetener for drinks or desserts.
- If superfine sugar is unavailable, pulse granulated sugar in a food processor until it reaches the texture of fine table salt but avoid making it powdered.
- Drying the peels thoroughly ensures they don’t stick together and store well.
- This recipe works well with other citrus fruits, but bitterness removal may require more blanching cycles.
Nutrition
- Serving Size: 1 piece
- Calories: 60 kcal
- Sugar: 15 g
- Sodium: 2 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
