Candied Orange Peel {gluten-free}
An easy recipe for candying orange peel, with step-by-step photos. Use them in your favorite recipe, dip them in chocolate for a sweet treat, or give them as homemade gifts!
- Prep Time: 30 minutes
- Cook Time: 1 hr 9 minutes
- Total Time: 1 hr 39 minutes
- Yield: 1-2 cups peel 1x
- Category: candy
- Method: stovetop
Ingredients
Scale
- 3 navel or valencia oranges
- 2 1/4 cups (15 3/4 ounces) granulated sugar, plus extra for rolling
- 1 1/8 cups (9 ounces) water
Instructions
- Rinse the oranges. Cut the top and bottom off each and score the skin into quarters.
- Remove the skin (both the 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.
- Blanch the peels: Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. (This removes the bitterness that orange peel naturally has; you may want to blanch the peels 4-5 times to ensure no bitterness remains.) Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.
- In the same (now empty) saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn’t boil. If you own a kitchen thermometer, the syrup should reach about 230°F-235°F, which is considered the "thread stage" of candy-making.
- Add the orange peel to the syrup mixture and cook just until the whites (pith) are fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but every stove and pan is different so it’s a good idea to check on them every 10-15 minutes. If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation.
- Drain remaining syrup from the peels, setting aside for another use if desired. Toss the peels in a bowl of sugar to coat (optional), and then transfer to a wire rack to dry (usually about 3-5 hours). Once dry, store in an airtight container. These keep well for at least a few months in a cool, dry place.
Notes
Method adapted from Food Network
Keywords: candied orange peel, candying orange peel, candy orange peel, food gifts
Find it online: https://www.brighteyedbaker.com/diy-candied-orange-peel/