Glistening like the spirit of the season, with bright, sweet notes of citrus, it’s a candy made with simple ingredients and one that’s sure to spark a twinkle of magic!
Candied citrus peel is a centuries old method of preserving every piece of the orange. Much like the art of making jam or marmalade was and still is used to preserve fresh fruit, processing the peel of citrus meant nothing went to waste.
The process of making the candied peel includes simply the orange peel and sugar, which has long been used as a natural preservative for fruits.
Thin slices of orange peel are blanched then cooked in a simple syrup solution, soaking up all that sweetness.
The tender peels are tossed in sugar then slowing baked to aid in drying the peels and set the candy. The candied peels air dry until the sugar coating is completely set.
Candied orange peels are wonderful as a candy but can also be used as a gorgeous topping for desserts. Beautiful sweet treats for this and any holiday get together!
Candied Orange Peels
2 large oranges, such as Navel or Cara Cara
1-¾ cups sugar, divided
½ cup water plus extra for boiling
Cut the orange peel from the orange, cutting it into large sections, from top to bottom. Carefully remove the peel from the orange.
Cut each section of peel lengthwise into thin strips, about ¼” each.
Fill a saucepan with water and bring to a boil over medium heat. Add the orange peels and boil for 3 minutes.
Leave the water boiling and using a spider or slotted spoon transfer the peels to a colander and rinse with cold water. Return the orange peels to the boiling water and boil for an additional 3 minutes. Reserve ½ cup of the water then drain the pan with the peels into a colander.
Return the saucepan to the stove and add the reserved ½ cup water and ¾ cup of the sugar. Stir to combine then add the orange peels. Bring the mixture to a boil over medium heat.
Cook for 10 to 15 minutes, or until the orange peels have soaked up most of the sugar syrup, stirring frequently.
Place the remaining 1 cup of sugar in a large bowl. Using tongs drop the orange peels in small batches into the sugar. Toss the peels in the sugar to coat all sides.
Set the sugar coated orange peels in a single layer on a wire rack placed over a baking sheet. Bake the peels in a 250-degree oven for 20 minutes. Allow them to dry overnight, uncovered, or until the sugar coating is set.
Store in a sealed container. Makes about 1-½ cups.
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Candied Orange Peels
Equipment
- medium saucepan
- Colander
- Large mixing bowl
- Rimmed baking sheet
- Large wire rack
Ingredients
- 2 large oranges, such as navel or Cara Cara
- 1-¾ cups sugar, divided
- Water for boiling,with ½ cup reserved
Instructions
- Cut the orange peel from the orange, cutting it into large sections from top to bottom. Carefully remove the peel from the orange.
- Cut each section of peel into thin strips, about ¼” each.
- Fill a saucepan with water and bring to a boil over medium heat. Add the orange peels and boil for 3 minutes.
- Leave the water boiling and using a spider or slotted spoon transfer the peels to a colander and rinse with cold water.
- Return the orange peels to the boiling water and boil for an additional 3 minutes. Reserve ½ cup water then drain the pan with the peels into a colander.
- Return the saucepan to the stove and add the reserved ½ cup water and ¾ cup of the sugar. Stir to combine then add the orange peels. Bring the mixture to a boil over medium heat.
- Cook for 10 to 15 minutes, or until the orange peels have soaked up most of the sugar syrup, stirring frequently.
- Place the remaining 1 cup of sugar in a large bowl. Using tongs, drop the orange peels in small batches into the sugar. Toss the peels in the sugar to coat all sides.
- Set the sugar coated orange peels in a single layer on a wire rack placed over a baking sheet.
- Bake the peels in a 250-degree oven for 20 minutes. Allow them to dry overnight, uncovered, or until the sugar coating is set.
- Store in a sealed container.
