How To Make Candied Orange Peel Recipe

I make Sugared Orange Peels as jewel-like garnishes for cakes, tarts, parfaits or ice cream that always leave guests asking how I did it.

I love the chewy sweet bite of candied orange peel, it’s one of those small luxuries that makes a cake or parfait feel unexpectedly fancy. In this How To Make Candied Orange Peel I coax bright, slightly bitter orange peels into glossy, tender strips using simple pantry staples like granulated sugar and a touch of vanilla extract.

The process is kind of patient but oddly addictive and the results look almost too pretty to eat though you will sneak one, promise. If you like a little sparkle or a bold citrus pop, these peels are totally worth the tiny bit of fuss.

Ingredients

• Zesty, bitter pith and fiber boost, it adds bright citrus flavor and chewy texture.
• Softens the peel, carries sugar, no calories but it’s important for syrup consistency.
• Main sweetener packs carbs, makes shiny syrup and tender crystallized peel, very sweet.
• Adds crunchy sparkle, extra sweetness, mostly carbs, makes finished peels prettier and crisp.
• Tiny pinch cuts sweetness, balances flavor, has trace minerals but not much nutrition.
• Stops sugar from crystallizing, keeps syrup smooth, small amount, use if you dont like grit.
• Adds aroma and depth, no protein or fiber, mostly flavor, boozy if you use liqueur.

Ingredient Quantities

• 4 large oranges, peels only (about 1 to 1 1/2 cups packed strips)
• 2 cups water roughly
• 2 cups granulated sugar for the syrup
• 1/2 cup granulated or sanding sugar for dredging, more if you like
• pinch of salt
• 1 tablespoon light corn syrup or 1/2 teaspoon cream of tartar, optional
• 1 teaspoon vanilla extract or 1 tablespoon orange liqueur, optional

How to Make this

1. Peel the oranges with a sharp paring knife or vegetable peeler, trying to remove most of the bitter white pith but dont worry if a little stays on. Cut the peels into roughly 1/4 inch wide strips (you should end up with about 1 to 1 1/2 cups packed).

2. Put the strips in a saucepan and cover with cold water (roughly 2 cups), bring to a boil, drain. Repeat that blanching cycle two more times (three total) to take the bitter edge off.

3. In the same saucepan combine 2 cups water, 2 cups granulated sugar, a pinch of salt and the optional 1 tablespoon light corn syrup or 1/2 teaspoon cream of tartar. Heat over medium until the sugar dissolves and the mixture comes to a gentle simmer.

4. Add the blanched peels to the simmering syrup, reduce heat to low and simmer gently. Stir every so often so nothing sticks, and keep the heat low so the peels dont fall apart.

5. Cook the peels in the syrup 45 to 60 minutes, or until the strips are translucent and tender and the syrup has thickened enough to coat a spoon.

6. In the last 3 to 5 minutes stir in the optional 1 teaspoon vanilla extract or 1 tablespoon orange liqueur if you want extra flavor, then remove from heat.

7. Using a slotted spoon lift the peels out and spread them on a wire rack set over a baking sheet to catch drips. Let them drain and cool until tacky to the touch, a few hours or overnight if you want chewier pieces.

8. For a crystallized look toss the tacky peels in the 1/2 cup granulated or sanding sugar so theyre well coated, or lay them on parchment and sprinkle sugar over them and shake off excess.

9. Let sugared peels dry on the rack for another hour or more so the sugar sets. If you prefer plain candied peels, skip the dredging and just let them dry until slightly sticky.

10. Store finished peels in an airtight container in the fridge for up to 2 weeks or freeze for longer. Dont throw out the leftover syrup, its great in cocktails, tea, or drizzled over yogurt or cakes.

Equipment Needed

1. Vegetable peeler or sharp paring knife, for peeling into quarter inch strips
2. Sturdy cutting board
3. Medium saucepan large enough for peels and syrup
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula for gentle stirring so peels dont fall apart
6. Slotted spoon or tongs to lift peels out of the syrup
7. Wire rack that fits over a baking sheet to drain and dry peels
8. Baking sheet lined with parchment or a shallow tray for sugaring and catching drips
9. Airtight container or jar for storing the finished peels

FAQ

How To Make Candied Orange Peel Recipe Substitutions and Variations

How To Make Candied Orange Peel

Intro
This is my favorite little snack to make when oranges are in season. It’s simple but kinda fiddly, and the payoff is so worth it. The peels end up chewy, glossy, and sweet with a bright orange zing. Great on their own, or dipped in chocolate for a fancy treat.

Ingredients
– 4 large oranges, peels only (about 1 to 1 1/2 cups packed strips)
– 2 cups water, roughly
– 2 cups granulated sugar for the syrup
– 1/2 cup granulated or sanding sugar for dredging, more if you like
– pinch of salt
– 1 tablespoon light corn syrup or 1/2 teaspoon cream of tartar, optional
– 1 teaspoon vanilla extract or 1 tablespoon orange liqueur, optional

Step-by-step
1. Prep the peels: Wash oranges. Using a sharp knife or vegetable peeler, remove the peel in strips, keeping as little white pith as you can. Trim away big chunks of pith so strips are about 1/4 inch wide.
2. Blanch to remove bitterness: Put strips in a pot of cold water, bring to a boil, boil 1 minute, drain. Repeat this blanching 2 more times with fresh water each time. This cuts the bitter taste.
3. Make the syrup: Combine 2 cups water, 2 cups granulated sugar, and a pinch of salt in a saucepan. Stir over medium heat until sugar dissolves. If you want to prevent crystallization use the corn syrup or cream of tartar now.
4. Simmer the peels: Add the blanched peels to the syrup and simmer gently. Keep at a low simmer so the syrup barely bubbles. Cook until peels are translucent and tender, about 40 to 60 minutes depending on thickness. Stir occasionally so nothing sticks.
5. Add flavor: Remove from heat and stir in vanilla extract or orange liqueur if using. Let sit in the syrup for 15 minutes to absorb flavor.
6. Dry the peels: Using tongs, lift peels out and let excess syrup drip back in the pan. Arrange peels on a wire rack lined with parchment to dry. You can let them dry at room temp for 4 to 12 hours until tacky but not wet. For quicker drying use your oven at the lowest temp for an hour or two, watch them so they don’t melt.
7. Sugar-coat: Toss the slightly tacky peels in sanding sugar or granulated sugar until coated. Shake off excess. Optionally let them dry another hour so the sugar sets.
8. Store: Keep in an airtight container at room temp for up to 2 weeks, or refrigerate for longer. You can also freeze them.

Quick tips
– Don’t skip the blanching or the peel will stay bitter.
– Save the leftover syrup, it makes a great sweetener for cocktails or tea.
– If you want chewier peels cook a little less; for softer, cook longer.
– Dip half in melted dark chocolate for a decadent finish.

Substitutions

• 2 cups granulated sugar for the syrup – Substitute with equal-weight demerara or turbinado sugar for a richer, caramel note; expect a slightly darker color and deeper flavor.
• 1/2 cup granulated or sanding sugar for dredging – Substitute with superfine sugar for a finer coating, or dip finished peels in melted dark chocolate instead of sugaring.
• 1 tablespoon light corn syrup or 1/2 teaspoon cream of tartar (optional) – Substitute corn syrup with 1 tablespoon light glucose syrup, or use 1 teaspoon lemon juice in place of cream of tartar to help stop crystallization.
• 1 teaspoon vanilla extract or 1 tablespoon orange liqueur (optional) – Substitute vanilla with 1 teaspoon orange extract, or swap the liqueur for 1 tablespoon fresh orange juice plus a little extra zest for brighter citrus flavor.

Pro Tips

– Keep the strips as even as you can, about the same width and thickness, so they cook at the same rate. If some pieces are thicker, theyll stay chewy while the thin ones go translucent, and thats annoying. A vegetable peeler makes quick, consistent strips.

– Be gentle with the heat. Let the syrup barely simmer and stir now and then so nothing sticks, otherwise the peels can fall apart or burn. If the syrup starts splattering, turn it down right away.

– For texture control: let them sit on the rack until just tacky for softer, chewier peels, or leave them overnight for a chewier, more candy-like bite. If you want them drier fast, pop them in a very low oven for a short time but watch closely so they dont darken.

– To store and finish: toss while tacky in sanding sugar for that crystal look, then freeze briefly on parchment before layering in a container so they dont clump. Keep layers separated with parchment or wax paper, and store in the fridge or freezer for longest life.