Introduction

Candied orange peel is a delightful treat that balances sweet and citrusy flavors with a slightly chewy texture. It’s perfect for snacking on its own, garnishing desserts, or adding to baked goods for an extra burst of brightness.

A clear glass bowl filled with many thin, curled strips of orange peel covered evenly with white sugar crystals, giving a sparkling texture; the peel shows bright orange and yellow colors with a slightly rough texture beneath the sugar. In the blurred background, an orange fruit and a green leafy item can be seen, all placed on a white marbled surface. A few sugared peel strips lie scattered in front of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large navel oranges or 5 small
2 cups water
1 ½ cups granulated sugar, divided
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Step 1: Trim the tops and bottoms of the oranges. Use a vegetable peeler to peel the oranges from top to bottom into 2-4 inch segments, pressing firmly to get an even layer of peel without the white bitter pith. Cut the wide strips into ¼ inch thin strips.
Step 2: Place the orange peel segments in a medium saucepot. Add water, 1 cup of sugar, and salt. Set the pot over medium to medium-low heat and bring to a simmer. Simmer for about 20 minutes, until the peels are soft but still vibrant in color, avoiding browning.
Step 3: While the peels simmer, place the remaining ½ cup sugar in a bowl and set it aside. Prepare a drying rack with wax or parchment paper underneath.
Step 4: After 20 minutes, stir in the vanilla extract, turn off the heat, and let the peels rest in the syrup for 5-10 minutes.
Step 5: Use tongs to transfer the peels to the drying rack. Let them dry and cool for at least 15 minutes, then toss the peels in the reserved sugar to coat thoroughly.
Step 6: Allow the sugar-coated peels to dry completely at room temperature. Once dry, store them in an airtight container in the refrigerator for up to 2 weeks.

Tips & Variations

You can candy lemon and lime peels the same way for a variety of citrus treats.
Adjust simmering time slightly if your peels are thicker to achieve the perfect softness.
For extra flavor, sprinkle a pinch of cinnamon or chili powder when coating the peels with sugar.

Storage

Store candied orange peels in an airtight container in the refrigerator for up to two weeks. Keep them dry to maintain their texture. If they soften after storage, you can crisp them up slightly in a low oven for a few minutes before using.

How to Serve

A clear glass bowl is filled with bright orange and yellow candied citrus peels, coated in granulated sugar that gives a sparkling texture. The peels are thin and curled, piled high in a loose, messy heap with some resting outside the bowl on a white marbled surface. In the background, there is a vibrant orange fruit and a soft green cloth adding a contrast of colors. The overall look is fresh and colorful, focusing on the sugary texture and twisted shapes of the peels. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of orange for candied peel?

Yes, but navel oranges are preferred for their sweetness and thickness. You can also use other types like Valencia, but peel thickness and bitterness may vary slightly.

Do I need to remove the white pith completely?

It’s best to remove as much pith as possible because it is bitter and can affect the candy’s flavor. Use the peeler carefully to get mostly just the colorful peel.