Ultimate Candied Orange Peel Recipe Sweeten Your Treats

As the crisp air settles in and the days grow shorter, my kitchen transforms into a cozy sanctuary filled with the vibrant scents of citrus and spice. It was during one of those magical evenings that I found myself slicing away at a pile of zesty oranges, the bright aroma swirling around me like a comforting embrace. That’s when I decided to whip up a batch of candied orange peel. Every bite is like childhood in a candy — sweet, tangy, and a little bit sticky. It brings me back to the old days, when my grandmother would share her culinary wisdom over steaming cups of tea. This delightful treat has become a staple in my home during the winter months, and trust me, it’s something you don’t want to miss.

Why You’ll Love This Recipe

Honestly, candied orange peel is one of those recipes that surprises everyone. You take something so simple—orange peels—and turn them into a sweet treat that’s both delicious and versatile. Whether you want a quick pick-me-up snack, a spark of sunshine in your morning oatmeal, or a festive addition to baked goods, this recipe has you covered. Plus, it’s incredibly easy! With just a few ingredients and a little patience, you’ll have a stash of citrus goodness ready to brighten up your day.

What It Tastes Like

Picture this: the first warm bite of candied orange peel is like a kiss from summer on a chilly autumn day. The peel softens beautifully, transforming from tough and bitter to tender and sweet, with just the right amount of chewiness. The sugar coating gives it a glimmer that catches the light, making it almost irresistible. It’s a delightful contrast of flavors — the natural bitterness of the peel dances perfectly with the sugar, creating a harmony that feels both sophisticated and entirely comforting. You know that feeling when you peel an orange, and that zesty aroma fills the air? This candy captures that moment and hugs it tightly with sweetness.

Ingredients You’ll Need

• Oranges (4 large): The star of the show! Look for organic ones if you can because we’ll be using the peel.
• Sugar (2 cups): This adds the sweetness and creates that lovely candy coating.
• Water (2 cups): Helps dissolve the sugar and also tenderizes the peel.
• Salt (1/2 tsp): Just a pinch to enhance those citrusy flavors.
• Optional: Vanilla extract (1 tsp): A splash can add a lovely, warm aroma to your candy if you like.

And here’s the fun part — you can customize it! Want to try a seasonal twist? Add some ground cinnamon or a little grated ginger to the sugar for a spiced version. Or, if you’re feeling adventurous, dip those candy pieces in dark chocolate for a gourmet treat! It’s all about what you enjoy.

Special Garnishes: To give your candied orange peel a professional touch, sprinkle a little flaky sea salt on top after coating in sugar — it not only looks beautiful but adds a wonderful contrast to the sweetness!

Step-by-Step Instructions

Ready to get started? Grab your apron, and let’s dive in!

1. Prep the Oranges: Begin by thoroughly washing your oranges to remove any wax or pesticides. Cut off the tops and bottoms, then slice them into quarters without cutting through the peel. Carefully peel away the orange flesh and set it aside—saving it for snacking or another recipe.
2. Date the Peels: Now, you’ll want to slice the peel into strips about 1/4 inch wide. No need for perfection here, just aim for similar sizes so they cook evenly.
3. Blanch: Place the strips into a pot of boiling water for about 5 minutes. This helps to remove some bitterness from the peel. Drain and repeat twice, using fresh water each time. Don’t skip this step — it’s where the magic happens!
4. Make the Syrup: In a clean pot, combine your sugar and water. Bring it to a gentle boil, stirring until the sugar dissolves completely.
5. Candy the Peel: Add your blanched peel into the syrup and let it simmer on low heat for about 45 minutes, stirring occasionally. You’ll know it’s ready when the peels are translucent — just beautiful!
6. Cool and Coat: Using a fork, remove the peel and place it on a wire rack to cool for a bit. While it’s still sticky, toss the strips in the remaining sugar. Make sure they’re well coated and then let them dry for another hour or so until they set.
7. Store: Once fully dried, store your candied orange peel in an airtight container. They can last for weeks, if they make it that long without being devoured!

That’s it — pretty easy, right? You’ll want to make this again and again.

Recipe Variations

If there’s one thing I love about this recipe, it’s how easily it adapts. Want a little kick? Sprinkle some cayenne pepper into the sugar before coating for a spicy twist. Or maybe you’re planning a winter gathering? Try dipping half of your candied orange peel in dark chocolate — it’s a treat that’ll impress your guests and fill your home with rich, enticing aromas. And if you’re looking to make it a little healthier, you could experiment with reducing the sugar or using honey, though the texture might vary a tad.

Serving & Storage Tips

To serve, arrange your beautifully coated strips on a plate with a light dusting of extra sugar or a sprinkle of sea salt for an elegant touch. They’re fantastic on their own, but feel free to pair them with cheese or serve them alongside a warm cup of tea.

As for storage, keep those beauties in an airtight container at room temperature. Humidity is the enemy here! If you need to store them for longer, consider layering them between parchment paper to prevent sticking. Trust me; you’ll want every piece for future snacking.

Helpful Tips

Here’s where I’ll share a little wisdom I’ve gathered over the years. I remember burning the first batch of candied orange peel because I got distracted — don’t let that happen to you! When the syrup is simmering, check it often. That sticky sun-kissed delight can go from perfect to burnt surprisingly quickly.

Another tip: If you decide to candy other citrus peels like lemons or grapefruits, keep an eye on their cooking time. They may require slightly less or more time depending on their thickness. Just let your experience guide you. And definitely don’t skip the blanching step; it’s vital for achieving the right flavor.

Special Equipment

• Heavy-bottomed saucepan: It prevents hotspots and ensures that your syrup cooks evenly.
• Wire rack: Essential for letting your candied peel dry properly and avoid being soggy — you’ll thank me later!
• Sharp knife: For those perfectly sliced peels — it’s all about presentation!
• Fork: Handy for dipping or transferring your candied peel without getting too sticky!

FAQ

Can I use store-bought dried orange peel instead of fresh oranges?

While you could experiment with that, nothing beats the fresh vibrancy of homemade candied orange peel. The texture and flavor are simply unmatched!

What should I do if my candied orange peel turns out too bitter?

If it’s too bitter, it’s likely the blanched process didn’t get rid of enough pith. Next time, try blanching the peels one extra time to help mellow those flavors.

Can I freeze candied orange peel?

Absolutely! Just make sure to store them in a freezer-safe container or bag. They should keep well for a couple of months, although the texture may change slightly once thawed.

What’s the best way to use candied orange peel?

The possibilities are endless! You can chop it up and add it to baked goods like muffins or cakes, mix it into homemade granola, or even use it as a decorative element on desserts — it’s so pretty!

Conclusion

And there you have it! Homemade candied orange peel, a simple yet delightful addition to your kitchen repetoire. It’s a wonderful treat that brings a little sunshine into your home, no matter what the season. I can’t wait for you to try this, and I would love to hear all about your experience! So, don’t be shy — drop a comment below and share your thoughts or any variations you tried. This recipe is dear to my heart, and I hope it brings a little warmth to your kitchen too. Happy cooking!

Print