5 from 415 votes
Candied Orange Peel
Candied Orange Peel is made by blanching strips of citrus peel to remove bitterness, then simmering them in a sugar syrup until translucent and tender. The peels are optionally coated with fine sugar to add sweetness and a pleasant texture. This candy offers a chewy, citrus-flavored sweet that can be used as a treat or an ingredient in other recipes.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
10
Calories:
53 kcal
Course:
Dessert, Condiments
Cuisine:
International
Ingredients
- 3 orange can also use the equivalent of lemons, grapefruits, limes, or citrus of your choice, thoroughly washed and scrubbed; organic is recommended, large
- 2 cups granulated sugar
- 1 cup water
- granulated sugar fine, for coating
Instructions
- Slice both ends of the citrus fruits. Cut the peel on each each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. (You can remove a little of the white pith, though not necessary. The pith is bitter but the blanching process below will help reduce the bitterness. Note that if you remove the white pith, the thinner the peels are the harder and more leathery they will be when they’re candied.) Slice the peels into 1/4 inch wide strips. (Keep the peeled citrus for eating, cooking, juicing, etc)
- Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.Repeat this process one or two more times to reduce the bitter flavor.
- Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved. Add the citrus peels, reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy (on a candy thermometer this will be be approximately soft ball stage).
- Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days. *Note: Tossing them in sugar and letting them dry is only necessary if you're storing them at room temp for an extended period of time. They can be used immediately in any recipe that calls for them. And any leftovers can be put in a freezer bag/container and frozen as is until the next time you need them.Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They'll keep even longer in the fridge and can be frozen for several months.Yields roughly 8 ounces of candied citrus peel depending on peel thickness.
Cup of Yum
Notes
- If candied peels harden with storage, they soften when baked into recipes.
- Limit drying time and skip the sugar coating for softer peels; store refrigerated or frozen in sealed bags.
- Save the citrus syrup to flavor beverages for a citrus boost.
- Increase amounts of water and sugar equally to make larger batches.
Nutrition Information
Calories
53kcal
(3%)
Carbohydrates
11g
(4%)
Protein
0.4g
(1%)
Fat
0.2g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.01g
(0%)
Sodium
2mg
(0%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
88IU
(2%)
Vitamin C
21mg
(23%)
Calcium
17mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 53
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 0.4g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 21mg | 23% |
| Calcium | 17mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.