Category Archives: Candied Orange Peels

Making Candied Orange (or Any Citrus) Peels

Ever made candy at home before? If not candied oranges are a great way to start. They’re simple and, well, you were going to just throw those orange peels away anyway, right? This recipe works with any citrus fruit peel. Begin by cutting the ends of your oranges:

Now score them in quarters.

Pull those peels off.

Pull off those extra thick piece of pith at the ends…unless of course you like pots of pith…some do!

Cut the peels into half-inch slices. Cut them in half again on the bias if you like smaller pieces.

Place them in a pan of cold water and bring the whole thing to the boil for 2 minutes.

Drain them and repeat the process two more times.

Meanwhile, combine the sugar, water and syrup in another medium saucepan.

Bring the mixture to about 238 degrees Fahrenheit.

Add the orange peels and simmer for 45 minutes.

At that point they’ll be translucent on the edges — not transparent like the commercial stuff — just semi-transparent on the edges and along the skin.

Let them drain and cool on a rack for 3-4 hours.

You can use them in recipe as they are. If you want to make candy out of them, toss them in granulated sugar.


Filed under:  Candied Orange Peels, Pastry | 26 Comments

Candied Orange Peel Recipe

Make these once and you’ll probably never throw orange (or any citrus) rinds away ever again.

3 navel oranges
2 cups sugar
1 cup water
1/4 cup light corn syrup, glucose syrup or honey

Wash and dry the oranges, then cut off the very ends and score them in quarters from top to bottom. Peel the rinds off the fruit, trimming away any excess pith, then cut the rinds into 1/2″ slices.

Put the peels in a saucepan with water to cover. Bring the water to the boil for two minutes. Drain the peels, cover them again with cold water, and boil for another two minutes. Repeat the process a third time (this will eliminate most of the pith’s bitterness).

Meanwhile, prepare the syrup. Combine the sugar, corn syrup and water in a medium saucepan and bring it to the boil over high heat. Bring the syrup to 238 degrees. Add the peel, reduce the heat to medium low, and simmer until the peels are translucent and soft to the bite.

Remove the peels from the syrup and place them on a parchment-lined rack for roughly three hours. Once completely cooled they’re ready for use. To make candy out of them, lay them into a parchment-lined sheet pan covered with crystalline sugar while they’re still hot. Toss them in the sugar after 3 hours.

The orange syrup is a happy by-product of the process. Strain it and reserve it for another use.

Filed under:  Candied Orange Peels, Pastry | 19 Comments