Candied Orange Peel
Candied orange peel is made by simmering strips of citrus rind in a concentrated sugar syrup until they turn translucent and glossy, then allowing them to air-dry. The process relies on replacing the water inside the peel with sugar, which acts as a preservative and creates a chewy, candy-like texture.
Patience creates the clarity
The secret to a clear, non-bitter peel is the initial blanching phase. Don't rush these boils, as they draw out the pith's intensity.
- Sharp paring knife
- Heavy-bottomed saucepan
- Wire cooling rack
- Tongs
What goes in.
- 4 largenavel or organic oranges
- 2 cupsgranulated sugar, plus extra for coating
- 2 cupswater
Extracting the bitterness
Boil the peels in fresh water three separate times, starting with cold water each time. This neutralizes the oils in the white pith that would otherwise leave a sharp, unpleasant aftertaste.
The method.
Prepare the peels
Score the orange into quarters and peel away the rind in large sections. Use a spoon to scrape away any excessive white pith, aiming for a thickness of about 1/8 inch.
Blanch
Place peels in the saucepan, cover with cold water, and bring to a boil. Drain, refill with fresh water, and repeat this cycle twice more.
Simmer
Combine the 2 cups of sugar and 2 cups of water in the pan. Bring to a simmer, add the peels, and cook over low heat until the liquid reduces to a thick syrup and the peels look glass-like, about 30-40 minutes.
Cool and coat
Use tongs to remove the peels, placing them on a wire rack to drain for 30 minutes. Once tacky to the touch, toss them in a bowl of granulated sugar until coated.
Dry
Spread the coated peels back on the rack and leave them at room temperature for 12 to 24 hours until they are no longer sticky.
Other turns to take.
Dark Chocolate Dipped
Once the peels are fully dried, dip one end into tempered dark chocolate and let set on parchment paper.
Spiced
Add a star anise or a cinnamon stick to the sugar syrup while it simmers to infuse the peel with warmth.
When it doesn't go to plan.
Use organic oranges if possible to ensure the rinds are free of wax coatings.
If the sugar syrup crystallizes in the pan during the simmer, add a teaspoon of lemon juice to re-liquefy it.
Store the finished peels in an airtight glass jar; they keep well at room temperature for several weeks.
The ones that keep coming up.
Can I use grapefruit or lemon peels?
Yes, but adjust the blanching time. Grapefruit may require one or two extra boils to fully remove the bitterness.
What should I do with the leftover syrup?
The remaining liquid is an orange-infused simple syrup. Strain it into a bottle and use it to sweeten cocktails or morning tea.