Description
Delight in homemade candied orange peel, a sweet and tangy treat perfect for snacking, baking, or gifting. This recipe transforms fresh orange peels into tender, translucent strips infused with vanilla or cloves, then coated in sugar and optionally dipped in rich dark chocolate for an indulgent finish.
Ingredients
Scale
Oranges
- 4 navel oranges (or blood oranges, mandarins, or any orange you like)
Syrup and Flavorings
- 2 cups granulated sugar (plus an extra 1/2 cup for tossing)
- 1 cup water
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or 2 whole cloves
Optional Coating
- 100g dark chocolate, for dipping (optional)
Instructions
- Prepare the Orange Peel: Slice the tops and bottoms off each orange so they can stand flat. Using a sharp knife, cut downward along the curve of the fruit to remove the peel in large chunks, retaining the white pith as it softens and sweetens during cooking.
- Cut Peel Into Strips: Slice the orange peel into thin strips approximately 1/4 inch wide. For smaller pieces suitable for baking, chop the strips into confetti-sized bits.
- Blanch the Peel: Place the peel strips in a saucepan, cover with water, and bring to a boil. Let them boil for 2 minutes, then drain. Repeat this blanching process twice more to reduce bitterness.
- Make Sugar Syrup: In a clean saucepan, combine 1 cup water and 2 cups granulated sugar. Stir over medium heat until the sugar dissolves and the mixture simmers gently.
- Cook the Peel in Syrup: Add the blanched orange strips, a pinch of salt, and vanilla extract or cloves if using, to the syrup. Cook uncovered on low heat for 45–60 minutes, stirring occasionally until the peels become translucent and tender.
- Dry the Candied Peel: Remove the peels from the syrup and spread them in a single layer on a wire rack or parchment-lined tray, ensuring they do not overlap. Allow them to dry for at least 6 hours or overnight until tacky but not wet.
- Coat with Sugar and Optional Chocolate: Toss the dried peels in the extra 1/2 cup granulated sugar to coat, shaking off excess. For an extra decadent touch, melt the dark chocolate gently and dip the sugared peels, then place on parchment to set the chocolate.
Notes
- Retaining the white pith on the orange peel is essential as it softens and adds sweetness when cooked.
- Repeated blanching helps to remove bitterness from the peel, making the candy more enjoyable.
- Drying time is crucial for achieving the right texture; do not rush this step.
- Chocolate dipping is optional but adds a rich contrast to the citrus flavor.
- Store candied orange peel in an airtight container to maintain freshness.
