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Candied Orange Peel in Syrup

A cozy, indulgent treat, this Candied Orange Peel in Syrup transforms leftover orange peels into a festive garnish and a delicious addition to various desserts and beverages.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dessert, Garnish
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large organic oranges Choose unwaxed if possible; their peels are the star.
  • 1 cup granulated sugar Plus extra for tossing; provides the classic sheen and snap.
  • 1 cup water For the syrup; filtered if you prefer.
  • 1/2 cup honey or maple syrup Optional; for a richer, more complex syrup.
  • 1 unit vanilla bean Split or use 1 tsp vanilla extract; warms and rounds the citrus.
  • 1 pinch sea salt Balances sweetness and brightens flavors.
  • 1 splash dark rum or Cointreau Optional; for adult-forward flavor.

Method
 

Preparation
  1. Wash the oranges thoroughly. Peel the rind with a vegetable peeler or sharp knife, avoiding too much pith.
  2. Slice the peel into 1/4–1/2 inch strips for chewy peel, or thin ribbons for quick candying.
Blanching
  1. Place peels in a saucepan and cover with cold water. Bring to a boil, drain, and repeat two more times.
Making the Syrup
  1. In the same saucepan, combine 1 cup water, 1 cup sugar, vanilla bean scraped (or extract), and a pinch of salt. Stir over medium heat until sugar dissolves.
Candying the Peels
  1. Add the blanched peels to the syrup. Simmer gently for 30–40 minutes, stirring occasionally, until the peels become translucent.
  2. Stir in honey or maple syrup and a splash of rum in the last 5 minutes for depth.
Drying and Coating
  1. Using tongs, lift peels out and let excess syrup drip back into the pot. Toss peels in extra granulated sugar on a rack to dry.
Storage or Serving
  1. Place peels on a parchment-lined tray to cool completely. The leftover syrup can be strained and kept as a citrus syrup for drinks or desserts.

Notes

Store candied peels in an airtight container lined with parchment in the refrigerator for up to 2 weeks. You can freeze peels on a tray, then transfer to a freezer bag; use within 3 months. Warm syrup gently before using.