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Candied Orange Peels

Transform simple orange peels into a sweet treat that feels festive and indulgent, perfect for gifting or enjoying with family.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Candied Peels
  • 4 large large oranges Thin-skinned ones are easiest to peel; look for fragrant fruit.
  • 1 cup granulated sugar Use organic if possible for flavor.
  • 1 cup water (for blanching)
  • 1 cup water For the syrup.
  • 1 cup sugar For the syrup.
Optional Add-ins
  • 1 tablespoon vanilla extract Adds warmth.
  • 1/2 teaspoon ground cinnamon Adds warmth.
  • to taste dark chocolate For dipping.

Method
 

Preparation
  1. Wash and peel the oranges. Cut off the tops and bottoms, then carefully slice the peel into 1/2-inch wide strips.
  2. Blanch the peels: Place strips into a saucepan, cover with cold water, bring to a boil, then drain. Repeat this process two more times (3 blanches total) to remove bitterness.
Candying the Peels
  1. In a clean saucepan combine 1 cup sugar and 1 cup water. Bring to a simmer and stir until sugar dissolves.
  2. Add the blanched peels, reduce heat to low, and simmer gently for 25–35 minutes until peels become translucent and the syrup thickens slightly.
  3. Turn off heat and let peels cool in the syrup for at least an hour or overnight in the refrigerator.
  4. If using vanilla or cinnamon, stir them into the syrup now.
Finishing Touches
  1. Remove peels with tongs and lay on a wire rack to drain and dry for about 2–3 hours.
  2. Toss peels in granulated sugar to coat, or for a glossy finish, dip in melted dark chocolate and set on parchment.
  3. Once dry, store in an airtight jar layered with parchment or sugar.

Notes

These make a charming holiday gift. For a less-sweet version, reduce syrup sugar and finish with powdered sugar. To serve, enjoy with tea or add to desserts.