Candied Orange Peel
Sweet, chewy homemade candied orange peel made with a simple syrup method. Perfect for baking, snacking, gifting, or dipping in chocolate. Great for cookies, brioche, biscotti, and festive desserts.
Ingredients
- 6 medium oranges (peels only)
- 4 cups sugar
- 6 cups water (for the syrup)
- Water, as needed (for soaking and blanching)
- ½ tsp salt (for the first soaking only)
Optional (for coating or finishing)
- Extra sugar (for tossing)
- Shredded coconut (optional coating)
- Dark chocolate, melted (for dipping)
Instructions
- Peel the oranges: Cut off the tops and make 5–6 shallow scores along each orange. Carefully remove the peels in large pieces without tearing them.
- Soak the peels (48 hours): Place peels in a bowl, cover fully with water, and add ½ teaspoon salt (only for the first soak). Weigh them down and loosely cover.
- Change the water: Replace the water every 8–12 hours, rinsing lightly each time. Do not add more salt after the first soak.
- Slice the peels: Drain and slice the softened peels into strips of your preferred thickness.
- Blanch twice: Cover the peels with fresh water, bring to a soft boil, then drain immediately. Repeat once more with fresh water to reduce bitterness.
- Make the syrup: Add 4 cups sugar and 6 cups water to a pot. Heat on low, stirring until the sugar fully dissolves before boiling.
- Candy the peels: Add the peels and press them down so they are mostly submerged. Bring to a gentle boil (stronger than a simmer), then cook on medium-low for about 1 hour 45 minutes to 2 hours, until glossy, plump, and the syrup is thick and mostly reduced.
- Remove and dry: Transfer peels to parchment in a single layer, without touching. Let them air dry uncovered for 24–48 hours, until significantly less sticky. Do not cover and do not leave out excessively long to avoid mold.
- Finish and store: Optional: coat in sugar or coconut before drying, or dip in chocolate after drying. Store in the fridge for snacking or freeze in airtight bags for longer storage.
