This Candied Orange Peel is a great way to salvage the Orange skin. A perfect fruity sweet treat packed with fresh and natural Orange flavor. They look fancy, but Candied Orange Peel is just Orange peel boiled in sugar syrup and laid out to dry. Once dried, the peel are then rolled into granulated sugar. It you do not mind a bit more extra work, you can have it dipped in melted chocolate too. It’s chocolate coated orange peel, so I would say it is worth the extra time. Go for it!
What Can You Can Use to Make Candied Fruit Peel?
Although Orange is the most common choice, there are also other citrus fruit that you can use. Here are few other options
- Grape Fruit
Ingredients for Candied Orange Peel
- Orange Peel – I used 7 Oranges which is quite a lot more than what I will normally make. I just thought of keeping the peel since I had been eating orange everyday. Feel free to use 3 Oranges which I think is a reasonable size for sharing with 3 – 4 people. You will have leftover sugar syrup which is even better. Check my tips below on where to use it.
- Water – Water for boiling the orange peel and for making the sugar syrup
- Sugar – You will use the sugar for making the sugar syrup and for rolling the candied orange peel. I prefer granulated sugar, but other sugar like turbinado sugar, coconut sugar or caster sugar. I prefer using white sugar so that it doesn’t affect the color of the candied orange peel.
How to Make Candied Orange Peel
Here is a summary of what you need to do. Scroll down in the instructions section to see the details of the steps.
- Peel the Orange and cut the peel into strips
- Boil the orange peel in water to remove the bitter taste of the peel
- Boil in sugar syrup
- Separate and dry the orange peel
- Coat in sugar
- Make into clusters and coat with melted chocolate
How to Store Candied Citrus Peel
Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They’ll keep even longer in the fridge and for a few months frozen. (I usually keep them in a ziplock bag in the freezer and then conveniently grab whatever I need.)
How to Use Candied Citrus Peel?
- As garnish for pies, cakes and cupcakes
- Chopped up and added to cookies, cakes, muffins, cupcakes, scones, etc.
- Sprinkled over ice cream or yogurt
- As garnish for citrus-flavored drinks
- Finely chopped and added to streusel topping for muffins and cakes
- Dipped in chocolate for an elegant sweet treat (dip candied orange peels in chocolate to make orangettes, a classic French confection)
- and whatever else your imagination can think of! Be creative and Enjoy!
What to Do with the Sugar Syrup?
If you have any leftover syrup, Do NOT discard the orange syrup. When stored in the refrigerator, this turns into a nice thick smooth syrup that are great for making sorbet, smoothie, ice tea, pancake, or for baking as substitute for honey or maple syrup.
- 7 Oranges/230g Orange Peel
- 5 cups Water (Divided: 1 cup for the sugar syrup, 4 cups for boiling the Orange peel)
- 1 1/2 cup granulated Sugar (Divided: 1 cup for the sugar syrup, 1/2 cup for coating)
You can make this in small batch of 3 oranges, the steps and measurements for sugar and water is the same.
- Prepare the Oranges: Scrub and wash the orange. Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
- Remove the Bitter Taste: Bring the water to a boil then add the strips of orange peel. Boil for 8 minutes then drain the water. Remove the peel and pour another 4 cups of water to the same pan, return the orange peel again and bring to a boil for another 8 minutes. Remove the peel and drain the water. Set aside.
- Make the Sugar Syrup: In a pan, pour 1/2 cup water and 1/2 cup of sugar. Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming.
- Cook the Orange Peel: Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent. Cook for 15 – 20 minutes. Check at 15 minutes and try a piece. You do not want it to be too soft and mushy. Remove from heat, and let strips cool in syrup.
- Alternatively: You can also transfer the strips with the syrup in a sealed container. Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
- Dry the Orange Peel: Transfer the strips of orange peel on a wire rack. Space them apart so it dries better. Leave for about 1 hour to cool and dry.
- Alternatively, You can also use the oven to dry it. Pre-heat the oven at 170F, then turn OFF the oven. Leave the peel inside to dry for about 1 hour.
- Finish Off: To finish off the candied peel, you can do any of these 3 options:
- Coat with granulated Sugar: Roll the dried strips of orange peel on granulated sugar
- Dip in Melted Chocolate: Make a small clusters of the peel, arrange in a baking sheet and let dry. Once dry out, melt chocolate of your choice (dark chocolate works well) and dip the clusters in the melted chocolate.
- Leave as is: Leave the strips as is after drying. You can snack on it, or use it for baking breads, cakes and muffins.
- Dry: Arrange the strips on a wire mesh and leave to dry out more. Spread the candied citrus peels out on a wire rack to cool and dry completely, overnight recommended. 1-2 days even better. The drier the peel, the longer it will last.
- Storage: Store in an airtight container and store is a cool place, away from sunlight or stove/oven.
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