Candied Orange Peels Recipe (Simple Old-Fashioned Method)
This Candied Orange Peels Recipe uses a simple, old-fashioned method to turn fresh orange peels into a bright, citrusy treat coated in sugar. The peels are gently boiled to remove bitterness, then simmered in a light simple syrup until tender and glossy. Once dried and sugared, they make a naturally sweet snack, a beautiful baking ingredient, or a lovely homemade gift. These candied orange peels store well and can be enjoyed on their own, dipped in chocolate, or added to breads, cookies, and desserts. Perfect for using up extra oranges and creating something special from simple ingredients.
Print
Pin
Servings: 0
Ingredients
- 3 large oranges
- 3 cups water for boiling
- 2 cups granulated sugar 400 g
- 2 cups water for candying
- Optional: extra sugar for coating or melted dark chocolate for dipping
Instructions
- Wash the oranges well, then slice off the top and bottom. Using a channel peeler or sharp knife, remove the peel in long strips. If using whole peels, cut them into thin, even strips. Use a sharp knife to remove most of the white pith, leaving a thin layer attached. Too much pith can make the candied peels bitter. Cut the peels into thin strips, about ΒΌ inch wide. Try to keep them fairly even so they cook at the same rate.
- Place the orange peels in a pot of water and bring to a boil. Simmer for about 10 minutes, then drain. Repeat this process one more time using fresh water. This step is important for removing excess bitterness from the citrus.
- In the same pot, combine equal parts sugar and water. Add the boiled peels, stir thoroughly and simmer on low heat for 45 to 60 minutes, until the peels look translucent and glossy. Stir occasionally to prevent sticking.
- Using a slotted spoon, transfer the candied orange peels to a wire rack set over a baking sheet. Let them dry at room temperature for several hours, or overnight, until no longer sticky.
Notes
Keep the heat low and let it gently simmer, not boil hard.
If you are using very thin peels from a channel peeler, start checking for doneness around 30 to 40 minutes instead of a full hour.