Candied orange peels make beautiful garnishes for cakes, tarts, parfaits or ice cream. You can make plain candied oranges or dredge them in sugar for a crystallized look.
Candied oranges peel are not difficult to make and taste wonderful if done right. Another beautiful thing about them is that you can make them ahead of time and store them until you’re ready to use them.
Be careful though, they are addictive and tasty on their own. So they might be gone before you go to garnish your dessert!
What You Should Know Before Making Candied Orange Peels
- First, decide how you are going to use them so you know how to cut them! The white part or pith of the orange that’s just under the skin is bitter and you may want to avoid it. However, the thinner the peel, the less there is also to get candied. I made these thin on purpose. You have to decide how you are going to use them and then control how much of the pith you keep. So, make sure you have a nice sharp peeler. (I like to use this Swissmar serrated peeler because it’s sharp and gives me the greatest control.)
- Peels need to be blanched at least 3 times before cooking in the sugar to remove any bitter tastes. The more of the pith you still have on the peel, the more times you should blanch it. (Blanching process is included in the recipe below.) To avoid it… make sure you have a nice sharp peeler.
- Think about how long you want your strips to be. If you want them to be very long then peel around the orange. If it does not matter then peel downward. Take your time and control your peeler so you get the length you want without the peel breaking. This requires….a nice sharp peeler!
- Cut your strips to the thickness that you want with a sharp paring knife. Be sure to trim off any rough edges. You want the strips to look perfect!
- If you don’t want to use them for a garnish, they taste great dipped in chocolate too. If that’s your plan, I recommend leaving them thicker.
Ingredients For Candied Orange Peel
How to Make Candied Orange Peel
- Peel and cut your orange peels according to the size and shape you want.
- Blanch the orange peels to remove any bitter tastes.
- Whisk together 1 cup sugar and 1/2 cup water in a small pot. Add the peels, boil and simmer until translucent and tender.
- Let it cool, remove the peels from the syrup and dredge them in sugar for a crystallized look.
- 2 oranges
- 1 cup sugar + extra for dredging
- Wash and peel the oranges into strips. Trim the edges with a paring knife.
- Blanch the strips by covering them in cold water and bringing to a boil. Drain and rinse. Repeat this process two more times starting with cold water each time.
- In a small pot, whisk together the sugar and 1/2 cup water. Place the peels in the mixture. Bring it to a boil and then simmer until the peels become translucent and tender. Store them in the cooking syrup until ready to use.
- For crystallized peels, remove them from the syrup after it cools and dredge them in sugar in a large pie plate. Let them dry on parchment paper or a drying rack. If you want to give them a twirly shape, try wrapping them around a straw while they dry or just gently twist with your fingers as you lay them on the rack.
Nutrition Information:Yield: 8 Serving Size: 2 pieces
Amount Per Serving: Calories: 114 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 28g Sugar Alcohols: 0g Protein: 0g