Description
Candied Orange Peel is a delightful, sweet treat made by simmering orange peels in sugar syrup until soft and translucent, then coating them in superfine sugar. This traditional Spanish snack is perfect for adding a burst of citrus flavor to desserts, cocktails, or enjoying on its own as a sweet snack.
Ingredients
Scale
Orange Peels
- 3 large untreated/organic oranges
Sugar Syrup
- 2 cups granulated sugar
- 2 cups water
Coating
- 1 cup superfine (caster) sugar
Instructions
- Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical incisions through the peel and pith without cutting into the fruit. Use your fingers to separate the peel quarters from the fruit, then slice the peel lengthwise into 1/4-inch-wide pieces.
- Boil the peel: Place the orange peel slices in a medium saucepan and add enough cold water to cover by one inch. Bring to a boil over high heat, then reduce to a simmer for 15 minutes. Drain the peels. Repeat boiling up to two more times if needed to reduce bitterness.
- Make the sugar syrup: Clean the saucepan, add sugar and 2 cups water, and heat over medium heat until the sugar dissolves and the syrup boils.
- Candy the peels: Add the orange peels to the boiling syrup, reduce heat to low, and maintain a gentle simmer. Cook for 45 minutes until peels are soft and translucent and the syrup thickens to the soft ball stage (235°F – 245°F).
- Drain: Remove the pan from heat and strain the peels over a heatproof bowl. Reserve the syrup for other uses.
- Coat the candied peels in sugar: Pour superfine sugar into a rimmed sheet pan or shallow bowl. Toss the candied peels in the sugar using tongs or forks to coat and separate them if sticking.
- Let the peels dry: Spread the sugar-coated peels in a single layer on parchment-lined sheet pan or wire rack. Let them dry uncovered at room temperature overnight or at least 12 hours until no longer tacky and not sticking together.
- Storage: Store dried candied orange peels in an airtight container at room temperature for up to 1 month or in the freezer for up to 3 months.
Notes
- Boil the peels up to three times to reduce bitterness; with oranges once or twice may be sufficient, but repeat twice for more bitter citrus like lemons or grapefruits.
- The reserved syrup can be used as a flavorful substitute for simple syrup in cocktails, mocktails, lemonades, iced teas, or as a sweetener for pancakes, baked fruit, French toast, and fruit salads.
- To dilute the syrup, combine it with 1/4 cup water, simmer, cool, and strain before storing in the fridge for up to 2 weeks.
- If superfine sugar is unavailable, pulse granulated sugar in a food processor until granules resemble fine table salt, but avoid processing into powdered sugar.
- Use untreated or organic oranges to avoid pesticide residues on the peel.
Nutrition
- Serving Size: 1 piece (approx. 10 g)
- Calories: 40 kcal
- Sugar: 10 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 0.1 g
- Cholesterol: 0 mg
