How to make candied orange peel that tastes amazing and adds the perfect decorative touch!
This dried orange peel couldn't be easier to make! It stores for weeks so make a bunch and keep it on hand for easy decorating or snacking!
Candied orange peel is used in various culinary applications, including baking (like in fruitcakes, cookies, and breads), as a garnish for desserts, or enjoyed on its own as a sweet treat. It can also be dipped in chocolate for an added layer of flavor.
So, next time you eat an orange or peel one for the kids, candy the peel! You can use the candied peel in so many ways!
You can find the recipe for this Orange Ginger Cake HERE.
Quick and Easy Candied Orange Peel
This candied orange peel honestly takes very little time to make. It will need to dry overnight while you're sleeping but the active time is very quick!
Candied orange peel is a confection made by boiling strips of peel in a sugar syrup until they become soft, translucent, and sweet, then coating in granulated sugar. The process involves several steps:
- Preparation: The orange peels are cut into strips, with the pith (the white part) removed as much as possible to reduce bitterness.
- Blanching: The peels are blanched in boiling water to soften them and reduce their bitterness. This process is repeated multiple times with fresh water each time.
- Simmering in Syrup: The blanched peels are then simmered in a sugar syrup (sugar dissolved in water) until they become translucent and absorb the syrup.
- Drying: After simmering, the peels are removed from the syrup and allowed to dry on a rack. Sometimes, they are rolled in granulated sugar while still sticky to give them a sugary coating.
Let the candied peel dry overnight or for at least 12 hours. Once it's dry, store it in a ziploc bag or airtight container for up to a month!
** PRO TIP **
Save the simple syrup that is leftover after boiling the peel in a jar or bottle in the refrigerator. This orange-flavored simple syrup would be amazing as a soak for a cake or in a cocktail!
Storing Candied Orange Peel
Storing the peel properly ensures it stays fresh and maintains its flavor. Here are some tips for storing it:
- Cool and Dry Storage: Once the candied orange peel is completely dry, store it in an airtight container. Ensure the container is sealed well to prevent moisture from getting in, which can cause the peel to become sticky and spoil.
- Room Temperature: If stored in a cool, dry place, candied citrus peel can last for several weeks. A pantry or cupboard away from direct sunlight is ideal.
- Refrigeration: For longer storage, keep the airtight container in the refrigerator. This can extend the shelf life to a few months.
- Freezing: For even longer storage, candied orange peel can be frozen. Place the pieces in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.
- Avoid Moisture and Humidity: Moisture can cause the peel to become sticky and spoil, so always ensure it's stored in a dry environment.
- Sugaring Before Storage: Rolling the candied peel in sugar before storing can help absorb any residual moisture and prevent sticking.
By following these storage methods, you can keep your candied peel fresh and ready for use in various recipes or as a tasty snack.
Candied Orange Peel
Ingredients
Ingredients
- Peel of two or three oranges sliced thinly, pith removed
- 3 cups of water divided
- 1 ¼ cups granulated sugar divided
Instructions
Directions
- Thinly slice fresh orange peel. Remove as much of the white pith as possible. Place the orange peel in a small saucepan on the stove and add 1 cup of water (240mL). Bring to a boil on the stove and boil for 1 minute.
- Drain well.
- Repeat steps 1 and 2 with the sliced peels and 1 more cup of water (240mL).
- Drain well.
- In the saucepan, stir together the remaining 1 cup of water (240mL) and 200 grams of the granulated sugar. Bring to a boil and allow to boil for 10 minutes.
- Reduce heat to simmer and add the orange peel. Allow to simmer for 30 minutes, swirling the pan occasionally.
- Place the remaining 50 grams of sugar in a bowl. Remove the peels from the pan with a slotted spoon and place in the sugar. Roll the peels to coat. Shake off the extra sugar and lay the peels on a piece of parchment paper in a single layer.
- Allow to dry overnight.
- Store in an airtight bag or container for up to one month.
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