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Candied Orange Peel

Transform simple orange peels into a festive, indulgent treat with this easy homemade recipe that pairs beautifully with desserts and savory dishes alike.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 50
Ingredients Method Notes

Ingredients
  

For the candied orange peels
  • 4–6 large large oranges Choose organic if using zest; thicker peels are easier to candy.
  • 1 cup granulated sugar Plus 1/2 cup for tossing.
  • 1 cup water For the syrup base.
  • 1/2 teaspoon sea salt Balances sweetness.
  • 1/2 teaspoon vanilla extract Optional, for warmth.
  • 4 ounces dark chocolate Optional, for dipping.

Method
 

Preparation
  1. Wash and peel the oranges. Slice the peels into 1/2-inch strips, leaving a bit of the white pith if you like a slight bitterness.
  2. Blanch the peels to soften bitterness: place strips in a saucepan, cover with water, bring to a boil, drain, and repeat two more times.
Cooking
  1. Make the syrup: combine 1 cup sugar and 1 cup water in a skillet or wide saucepan. Add a pinch of salt and the peels. Simmer on low for 30–40 minutes until the peels are translucent.
  2. Remove peels with tongs and place on a wire rack to dry for an hour. Reserve the syrup for other uses.
  3. Toss the peels in the remaining 1/2 cup sugar while still tacky, or roll in sugar on a parchment-lined tray.
  4. For a chocolate finish, dip ends in melted dark chocolate and set on parchment.
  5. Let the peels dry completely at room temperature for several hours or overnight.

Notes

For a healthier option, dust with powdered erythritol instead of granulated sugar. Try adding spices like cinnamon or cloves for a holiday twist.