DIY Candied Orange Peel

Candied orange peel isn’t something I normally use in my baking, but that’s mostly because until recently, I never had it on hand. I also never realized how good it can be! However, I recently was asked to try making some Glazed Orange Scones. I put together a “Have a Confession?” page, where anyone can request a certain kind of recipe they’d like to see on this site, and these scones were requested, so I knew it was time to get myself some candied orange peel. Funny thing is, I never even thought of buying it, but instead jumped to find a recipe to make my own. I’m so glad I did, because these peels are amazing (and they also smell amazing while they’re cooking!)

Note: Since making this Candied Orange Peel, I’ve been experimenting with candying other types of citrus peels. See this page for some tips when using other types of citrus.

Here are the step-by-step instructions with photos (full recipe below):

To begin, rinse 3 navel or valencia oranges.

Cut the top and bottom off each orange and score the skin into quarters.

Remove the skin (peel and pith, the white part), and cut the skin into strips about 1/4″ wide. Wrap the oranges in plastic wrap to store for other use.

Place the strips of peel in a large saucepan and cover with cold water.

Set on the stove on high heat and bring to a boil. Drain the water from the peels and repeat this process twice more.

In a small bowl, whisk together 1 1/2 cups sugar and 3/4 cup water.

Pour into a medium saucepan and bring to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer.

Add the peel and cook for 45 minutes to 1 hour, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallation. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup. At the end of this period, the peels should be translucent.

Drain any remaining syrup from the peels and set aside for other use (perhaps tea?!) There will probably be only a tablespoon or two of syrup left. Spread the peels out on a drying rack and leave to dry for 4-5 hours. Store in an airtight container.

Recipe adapted from: Food Network