Candied orange peel is an incredibly easy sweet fruity treat that can be used in a number of fun and fabulous ways! The strips of orange peel are simmered in a sugary syrup with a touch of vanilla then sugar-coated and dried. Snack on them as they are, use them to garnish your cocktails, or bake them into your favorite desserts or baked goods!
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Instructions
To begin, wash your oranges carefully with a vegetable brush. Then peel the oranges in 2-4" segments from top to bottom (press firmly with your peeler so you get an even layer of peel). Slice the segments into thin strips about ¼" thick if desired.
Place a saucepan on the stovetop over medium heat and add the water, 1½ cups of sugar, and salt. Bring to a simmer, stirring frequently, until the sugar dissolves completely.
Once the sugar has dissolved, add the orange peels. Reduce the heat as needed and let the peels simmer for 15-20 minutes (just long enough that they become tender, but not so long that they lose their vibrant color). Be sure to stir every so often to ensure that all of the peels are equally exposed to the syrup.
Remove the saucepan from heat, add the vanilla, and stir. Let the orange peels set for 5 minutes to soak up all the flavor. Meanwhile, place a wire cooling rack on top of a sheet of parchment paper or baking sheet.
After 5 minutes, transfer the peels to the cooling rack. Let them dry for 20-30 minutes before coating them in the optional additional sugar to coat.
Return the sugar-coated orange peel to the cooling rack to dry fully at room temperature. This can take up to 24 hours (they should no longer be sticky to the touch). Store or serve when dried.
Notes
Gently washing and scrubbing the oranges is important. If you do not, you consume the chemicals and pesticides that were used during the growing process.
The easiest way to peel your oranges is with a vegetable peeler. If you use a paring knife, you may need to remove as much extra pith (white part of the peel) as possible. The pith will make your candied peel more bitter.
If you don't like or don't have oranges, this recipe will work with other citrus. Such as lemons, limes, tangerines, or even grapefruit!
Once your orange peels have fully dried, you can melt down some chocolate chips and dip one end of your peels in the melted chocolate. Let the chocolate cool and harden and you will have an extra special treat!
To store: Store in an airtight container somewhere dark and cool (like a pantry) at room temperature for up to 1 month. *For candied orange that I plan on using soon, I store it in a mason jar. Otherwise I like to vacuum seal the candied orange in mylar bags with an oxygen absorber.