Easy Candied Orange Peel Recipe + Video
User Reviews
4.8
Easy Candied Orange Peel Recipe + Video
Description
The recipe begins by carefully peeling the orange skin into narrow strips while avoiding the bitter pith. These strips are simmered gently in water, sugar, and salt until soft but still vibrant, preserving their bright color without browning. Vanilla extract is stirred in at the end to add a subtle fragrance. After cooking, the peels are drained and coated with granulated sugar as they dry on a rack.
The candied orange peel gains a tender yet slightly chewy texture with a sweet coating and mild vanilla aroma. The salt and sugar balance highlight the natural citrus flavor while minimizing bitterness. This method can also be applied to lemon and lime peels for variety.
These candied peels can be eaten as a sweet snack, added to baked goods, or used as decorative garnishes for desserts and cocktails.
Ingredients
- 4 navel orange or 5 small, large
- 2 cups water
- 1 ½ cups granulated sugar divided
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Trim the tops and bottoms of the oranges. Then use a vegetables peeler to peel the oranges from top to bottom, into 2-4 inch segments. Press the peeler firmly against the orange to collect a nice even layer of peel. Be careful to trim off just the peel, not the white bitter pith. Then cut the wide strips into ¼ inch thin strips.
- Place the orange peel segments into a medium saucepot. Set over medium to medium-low heat. Add the water, 1 cup of sugar, and the salt. Bring to a simmer. Once simmering, set the timer and simmer approximately 20 minutes, or until the peels look soft, but still retain their vibrant color. (You don’t want them to turn brown, so set the stove just hot enough to hold the simmer.)
- Meanwhile, place the remaining ½ cup sugar in a bowl and set aside. Set out a drying rack and place a piece of wax paper or parchment paper under it.
- Once the orange peels have simmered 20 minutes, stir in the vanilla extract. Turn off the heat and let the peels rest in the sugar syrup for another 5-10 minutes.
- Use tongs to move the orange peels to the cooling rack. Allow the orange peels to rest at least 15 minutes to dry and cool. Then toss them in the sugar to coat. Let the peels dry completely at room temperature. Then store in an airtight container and place in the refrigerator for up to 2 weeks.
Notes
- The method works equally well for candying lemon and lime peels.
- Carefully remove only the orange zest, avoiding the white pith to prevent bitterness.
- Simmer peels gently to retain color and avoid browning.
- Allow peels to dry fully before storing to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 71kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 59mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 14mg | 16% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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