Candied Orange Peel Sweet Citrus Candy
Highlighted under: Dessert Recipes
I absolutely love the vibrant burst of flavor that candied orange peel brings to my dessert table. It's a sweet treat that not only satisfies my sweet tooth but also adds a refreshing citrusy note to any dish. The process of simmering the peels until they reach that perfect glossy finish is incredibly satisfying, and the aroma that fills the kitchen is simply divine. I've found that these little gems can be enjoyed on their own, or even as a delightful garnish on cakes and other confections.
When I first ventured into making candied orange peel, I was amazed at how such a simple process could transform ordinary peels into a luxurious candy. After experimenting with various techniques, I discovered that blanching the peels before simmering them in sugar syrup helps to remove bitterness, resulting in a much more palatable treat. This trick not only enhances the flavor but also contributes to the beautiful texture.
Throughout my trials, I learned that the key to achieving that perfect candied finish is patience. Allowing the peels to dry out after cooking is essential for that lovely glossy look and sweet, chewy texture. I often find myself reaching for these candies for a quick sweet snack or as a stunning addition to my holiday dessert platters.
Why You'll Love This Recipe
- Bright, zesty flavor that captures the essence of citrus.
- Perfectly chewy texture with a delicious sugary coating.
- Versatile – enjoy it alone or as an elegant garnish in desserts.
Understanding the Orange Peel
The choice of oranges significantly affects the final flavor of your candied peels. Valencia oranges are often preferred for their sweet, juicy characteristics. However, if you're looking for a sharper taste, Navel oranges will work beautifully too. Just make sure the skin is thick enough to yield substantial peels. It’s crucial to select organic oranges to avoid pesticides, as we’ll be using the peels extensively in the recipe.
When preparing the peels, the white pith should be left intact as it contributes to the chewy texture of the finished product. However, if you're sensitive to bitterness, you can remove a portion of the pith. After cutting the peels into strips, try to keep them uniform in size for even cooking, which will not only make for a visually appealing candy but also ensure that they are cooked uniformly.
Mastering the Simmering Process
The simmering stage is where the magic happens. While you're simmering the peels in the sugar syrup, keep an eye on the heat. A medium-low flame is ideal as it allows the sugar to dissolve slowly without burning. If the mixture starts to bubble vigorously, reduce the heat to prevent crystallization. You're looking for the peels to become tender and translucent, which typically takes about 30 minutes; test one peel by biting into it for the right texture.
Monitoring the syrup's consistency is essential. You want it to become thick and syrupy but not so thick that it hardens when cooled. If you find the syrup is too watery after 30 minutes, continue to simmer it for an additional 5 to 10 minutes, stirring occasionally. This extra time can make a significant difference in achieving that glossy finish that’s characteristic of great candied orange peels.
Ingredients
Gather the following ingredients to create your own delightful candied orange peel.
Ingredients
- 4 large oranges
- 3 cups water
- 2 cups granulated sugar
- 1/4 teaspoon salt
Once you have these ingredients combined, you'll be all set to start the candy-making process!
Instructions
Follow these simple steps to make candied orange peel at home.
Prepare the Oranges
Thoroughly wash the oranges to remove any wax. Cut off the ends, then slice each orange into quarters and remove the fruit from the peel, leaving the white pith intact. Cut the peels into strips.
Blanch the Peels
In a pot, bring 3 cups of water to a boil. Add the orange peels and let them blanch for 10 minutes. Drain and rinse under cold water. This process helps to reduce bitterness.
Make the Syrup
In the same pot, combine 2 cups of sugar, 1 cup of water, and salt. Stir until the sugar dissolves over medium heat. Add the blanched orange peels and simmer for about 30 minutes, stirring occasionally.
Dry the Peels
Once the peels are translucent and coated in syrup, remove them from the pot and place them on a wire rack. Let them dry for several hours, or until tacky to the touch.
Coat in Sugar
Once dry, roll the peels in granulated sugar to coat them completely. This final step gives them a delightful sweetness and prevents sticking.
Once you’ve coated your peels, they’re ready to enjoy! Store any leftovers in an airtight container.
Pro Tips
- For a twist, try adding a bit of lemon zest to the sugar syrup for a more complex flavor profile.
Storage and Shelf Life
Once your candied orange peels are fully dried and sugar-coated, store them in an airtight container at room temperature. They can last for about two weeks this way. If you wish to keep them longer, consider refrigerating them, where they can stay fresh for up to a month without losing their delightful texture and flavor.
If you find yourself with a larger batch than you can consume quickly, you can also freeze these treats. Simply layer them between sheets of parchment paper in a freezer-safe container for easy access. When you're ready to enjoy them, let them thaw at room temperature, and they'll taste just as delicious as when they were first made.
Serving Suggestions
Candied orange peels can elevate numerous desserts. Consider using them as a garnish for chocolate cakes or tarts, lending a pop of color and flavor. They also make a stunning addition when sprinkled over vanilla ice cream or Greek yogurt for a refreshing contrast. When incorporated into cookie dough, they add an exciting citrus kick that's sure to surprise your guests.
For a festive touch, chop the candied peels into smaller pieces and mix them into homemade granola or trail mix. This not only enhances the visual appeal but also adds a delightful chewy component that contrasts with nuts and seeds. As a standalone treat, they pair beautifully with tea or coffee, making them perfect for a sophisticated afternoon snack.
Questions About Recipes
→ Can I use other citrus fruits for this recipe?
Yes, you can use lemon, lime, or grapefruit peels with similar techniques.
→ How long do the candied orange peels last?
Stored in an airtight container, they can last for several weeks.
→ Can I freeze candied orange peels?
Yes, they freeze well! Just ensure they're in a freezer-safe container to prevent freezer burn.
→ What can I use candied orange peels for?
They make a lovely snack, a beautiful cake decoration, or an addition to granola or trail mix.
Candied Orange Peel Sweet Citrus Candy
I absolutely love the vibrant burst of flavor that candied orange peel brings to my dessert table. It's a sweet treat that not only satisfies my sweet tooth but also adds a refreshing citrusy note to any dish. The process of simmering the peels until they reach that perfect glossy finish is incredibly satisfying, and the aroma that fills the kitchen is simply divine. I've found that these little gems can be enjoyed on their own, or even as a delightful garnish on cakes and other confections.
Created by: Ninas
Recipe Type: Dessert Recipes
Skill Level: Intermediate
Final Quantity: Makes about 1 cup
What You'll Need
Ingredients
- 4 large oranges
- 3 cups water
- 2 cups granulated sugar
- 1/4 teaspoon salt
How-To Steps
Thoroughly wash the oranges to remove any wax. Cut off the ends, then slice each orange into quarters and remove the fruit from the peel, leaving the white pith intact. Cut the peels into strips.
In a pot, bring 3 cups of water to a boil. Add the orange peels and let them blanch for 10 minutes. Drain and rinse under cold water. This process helps to reduce bitterness.
In the same pot, combine 2 cups of sugar, 1 cup of water, and salt. Stir until the sugar dissolves over medium heat. Add the blanched orange peels and simmer for about 30 minutes, stirring occasionally.
Once the peels are translucent and coated in syrup, remove them from the pot and place them on a wire rack. Let them dry for several hours, or until tacky to the touch.
Once dry, roll the peels in granulated sugar to coat them completely. This final step gives them a delightful sweetness and prevents sticking.
Extra Tips
- For a twist, try adding a bit of lemon zest to the sugar syrup for a more complex flavor profile.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 39g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 1g