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1 Candied Orange Peels: A Homemade Recipe for an Indulgent Treat

Candied Orange Peels: A Homemade Recipe for an Indulgent Treat

Name: Candied Orange Peels
Prep time: 20 min
Cook time: 45 min
Total time: 300 min
Ingredients: 6–8 large large oranges (enough to yield about 2 cups of peels) (Choose organic if you can to avoid wax and pesticides.); 2 cups granulated sugar (Plus 1/2 cup for tossing after candying; swap coconut sugar for a deeper flavor.); 1 cup water (for simmering); 1/2 cup water (for simple syrup); 1 cup sugar (for simple syrup); 1 stick cinnamon (optional) (For aromatic depth.); 2 pieces star anise (optional) (For aromatic depth.); 1 bean vanilla (optional) (For aromatic depth.); 4 oz dark chocolate (optional for finishing) (Melted for dipping.)

The first time I made Candied Orange Peels, my kitchen smelled like a pocket of sunshine—bright citrus steam mingled with hot sugar, sticky fingers and the low hum of an old radio. Candied Orange Peels are a cozy favorite that turn humble orange rinds into something almost magical: bittersweet, tender, and just a little chewy. If you love the idea of an indulgent treat that can appear at the family table or tucked into holiday tins, this is your recipe. For a savory counterpoint, I often reach for a spicy orange chicken that complements the peels’ bright notes, like the one I adapted from better-than-takeout crispy orange chicken, which makes a comforting dinner that pairs beautifully with citrusy desserts.

Why You’ll Love This Recipe

It transforms waste into delight: you’ll use the peels that usually get tossed.
Hands-on, therapeutic candying process—perfect for cozy afternoons.
Makes a beautiful, homemade gift or a festive dish for parties.
Flexible: make them plain, dark-chocolate dipped, or spiced with cinnamon and star anise.
While they feel decadent, they’re a simple, healthy option compared with many store-bought sweets.

Ingredients with Notes

6–8 large oranges (enough to yield about 2 cups of peels) — choose organic if you can to avoid wax and pesticides.
2 cups granulated sugar, plus 1/2 cup for tossing after candying — swap coconut sugar for a deeper flavor.
1 cup water (for simmering).
1/2 cup water and 1 cup sugar (for simple syrup) — see step instructions below.
Optional: 1 cinnamon stick, 2 star anise, or a vanilla bean for aromatic depth.
Optional for finishing: 4 oz dark chocolate, melted, or extra sugar for sanding.

Notes and substitutions:

If you prefer a less sweet finish, reduce the final sugar toss to 1/4 cup, or skip the sugar and dust with powdered erythritol for a lower-sugar option.
Use lemon or grapefruit peels the same way for a twist.
If you’d like to pair these with savory meals, they brighten any orange-based sauce in stir-fries like this orange chicken stir fry.

Prep and Cook Time

Prep time: 20 minutes (peeling and blanching).
Cook time: 45 minutes active simmering plus 5–8 minutes to toss and finish.
Drying time: 4 hours to overnight (passive).
Total time: about 5–12 hours (most is hands-off; the drying is worth the wait).

This is not a quick family meal to dash off at dinner, but the active time is short and the results feel special—perfect for weekends, holiday baking days, or a cozy afternoon ritual.

Step-by-Step Cooking Instructions

Wash and peel the oranges, removing the white pith as much as you can with a sharp paring knife. You want thick strips about 1/2 inch wide. The first time you slice, breathe in that clean citrus perfume—this is when the kitchen starts feeling like the holidays.
Blanch the peels: place them in a saucepan, cover with cold water, bring to a gentle boil, then drain. Repeat this blanching two more times to remove bitterness. You’ll notice the water turns pale orange; that’s the pith giving up its bite.
Make the syrup: combine 1 cup water and 1 cup sugar in the saucepan, add the drained peels and optional spices, and simmer gently. Stir occasionally. After about 30–40 minutes the peels will become translucent and the syrup will thicken—this is when your kitchen smells unbelievably good.
Remove the peels with a slotted spoon and lay them on a wire rack set over a baking sheet to catch drips. Let them dry for 4 hours or overnight, turning once so they dry evenly.
Finish: toss the slightly tacky peels in 1/2 cup granulated sugar until coated, or dip half in melted dark chocolate for a sophisticated contrast. Lay them back on the rack until set.
Store in an airtight container once fully dry. They’ll keep at room temperature for up to two weeks, or refrigerate for longer storage.

Tips and Variations

Spiced: add a cinnamon stick and a few cloves to the syrup for a festive twist.
Citrus mix: use a mix of orange and lemon peels for complex brightness.
Chocolate dip: freeze the peels briefly before dipping to prevent melting the chocolate too quickly; sprinkle with sea salt.
Healthier swap: use less sugar in the final toss or coat with a fine dusting of monk fruit sweetener.
Quick glaze: instead of drying overnight, simmer a bit longer to thicken the syrup and glaze the peels if you need them faster (texture will be softer).

Serving Ideas

As an indulgent snack alongside tea or coffee on a rainy afternoon.
Chopped and folded into baked goods: muffins, cakes or biscotti for a citrus surprise.
Paired with a savory orange chicken for a complete sensory arc—try garnishing the dish with a few chopped peels to echo flavors from the main course found in this tasty better-than-takeout crispy orange chicken.
Gift them in little jars tied with twine for neighbors and friends—everyone adores the warmth of something homemade.

Storage and Reheating

Store in an airtight container at room temperature for up to two weeks; for longer life, refrigerate up to one month.
Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to three months.
No reheating required. If they lose a bit of chew, a quick five-minute stint in a low oven (200°F / 95°C) can revive tenderness—watch closely so they don’t over-crisp.

Chef’s Pro Tips

Patience is flavor: blanching removes bitterness; skip this step and you’ll taste the pith.
Uniform strips candy more evenly—try to cut each peel to the same width.
Use a candy or instant-read thermometer if you want precise syrup concentration—it should be syrupy but not caramelized.
Dry on a rack, not parchment: air circulation prevents sticky bottoms.
Chocolate-dipped peels are best made the day before gifting so the chocolate sets fully.

FAQs

Q: Can I candy the peels from navel oranges?
A: Yes—navel, blood, cara cara—any sweet orange works. Just prefer organic when possible.

Q: Are Candied Orange Peels vegan?
A: The basic recipe is vegan (sugar, water, orange peels). If you dip them in chocolate, check the chocolate’s ingredients for milk.

Q: Can I reduce the sugar?
A: You can reduce sugar in the final toss, but sugar is what preserves and gives that chewy texture. Using sugar alternatives will change texture and shelf life.

Q: How do I remove the bitterness completely?
A: Blanch the peels three times in fresh boiling water; that removes most of the bitter oils from the pith.

Q: Can I use the syrup leftover from candying?
A: Absolutely. Strain it and use as a cocktail syrup, mix into sparkling water, or brush on roasted fruit for glaze.

Conclusion

There’s a quiet kind of joy that comes from turning ordinary orange peels into something gilded and sweet. Candied Orange Peels are small, bright pockets of comfort—perfect for sharing, gifting, or gently savoring by yourself with a mug of something warm. If you want a classic walkthrough with beautiful photos to compare notes, I often consult this trusted guide from Candied Orange Peel – The Daring Gourmet for technique reminders and inspiration. Go ahead—peel, simmer, and let the scent fill your kitchen; then place a batch in a jar and hand it to someone you love.