Candied Orange Peel – great on their own, rolled in sugar or dipped in chocolate.
Don’t throw away those orange peels. Make candy! I’m talking Candied Orange Peel!
I’m already on my second batch. Granted I gave some away to neighbors, but these are so good … a little addicting. Plus, you can use them to top yogurt (like these Fruit and Yogurt Breakfast Tarts).
They are easy to make but a little bit time-consuming with the boiling the peels twice before simmering them with sugar for 45 minutes to one hour. And then you have to wait for them to dry before rolling them in sugar or dipping in chocolate. And I say wait with a grain of salt because I was eating them before they were dry and sugared.
When the peels were finished, I used tongs to remove the peels from the liquid. But don’t throw away the liquid away. Oh no, that is like liquid gold or rather orange simple syrup. You can use it to flavor your tea (my husband loves it in his nightly chamomile tea), cocktails, dress fruit salads, or moisten cakes before frosting.
Candied Orange Peel
3 oranges (I used Cara Cara oranges, but you could use any thick skinned orange)
1 cup cane sugar, divided
1 cup water + water for the first two boils
Cut oranges into wedges. Using a paring knife, cut out orange flesh, leaving a clean pith. Cut the peels into ¼ inch strips.
Place peels in a saucepan and cover with cold water. Heat on high until water comes to a boil. Drain. Repeat again.
Then combine 1 cup water and 1/2 cup sugar in the saucepan. Bring to boil until sugar is dissolved. Reduce the heat to a simmer, about medium-low and add the peels. Simmer until peels are translucent, about 45 minutes to one hour.
Remove peels from syrup with a slotted spoon — saving the syrup* — and transfer to a cooling rack, which is placed over a lined baking sheet.
Let orange peels dry in a cool dry place for 24 hours, uncovered, until they are dry and not tacky. Alternatively, to speed up the drying process, dry them in the oven at 150F for 2 hours. I prefer the air-drying method.
Roll in sugar … or dip in chocolate.
Store in a air tight container for up to 2 weeks.
*Strain liquid the peels were simmered in into a mason jar and use to flavor your tea, cocktails, dress fruit salads, or moisten cakes before frosting.
You may also like this recipe for Candied Blood Orange Slices.