It makes a sparkling sugary garnish, too!
By Hannah Klinger; Recipe by Sloane Layton
5
2 Ratings
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Candied orange peel is the perfect example of turning what's usually thrown away (everyday orange peels) into treasure (a Christmas candy treat). Simmered in sugar syrup until chewy and sweet, strips of peel can be tossed in sparkling sugar or dipped in bittersweet chocolate (chocolate + orange = heaven). Another bonus? How amazing your kitchen will smell as the floral citrus simmers away on the stove. As for the actual orange, squeeze the juice for orange chicken, a scone glaze, or a fun orange crush co*cktail. Candied orange peels make a beautiful Christmas food gift—just don't be surprised if family and friends ask for them all year-round!
How do you keep candied orange peels from tasting bitter?
The white pith of the orange has a slight bitter flavor. Rather than painstakingly remove that thin white layer from the peel, try boiling them in plain water twice in a row, changing the water in between. Boiling softens the peels and removes some of the bitterness (you'll want some to contrast all that sweetness from candying and a final dip in chocolate).
Why are my candied orange peels soft?
A key ingredient in candying orange peel is time. It takes between 12 and 24 hours at room temperature for the peels to dry out and set just enough so they're not tacky and soft or brittle and dry. Set out on wire racks on your counter and forget about them until the next morning (a "keep off" sign might be a good idea for any sweet tooth in your family).
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- Yields:
- 2 c.
- Prep Time:
- 15 mins
- Total Time:
- 13 hrs 20 mins
Ingredients
- 3
navel oranges
- 2 c.
granulated sugar
White sanding sugar, for coating
- 3 oz.
bar dark chocolate, roughly chopped (optional)
Directions
- Step1Using a paring knife, slice off about 1/2-inch from the top and bottom of each orange. Cutting lengthwise, score each orange from top to bottom, slicing through the peel and pith, but not into the flesh. Carefully peel off each orange peel section, and thinly slice lengthwise into about 1/4-inch wide strips.
- Step2Combine orange peel strips and enough water in a large saucepan to cover by about 1 inch. Bring to a boil over medium-high heat. Drain and repeat the boiling process with fresh water. Drain well.
- Step3Combine the sugar, 2 cups of water, and orange peel strips in the same large saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce the heat to medium-low and simmer, stirring occasionally, until the orange peel strips are slightly translucent and the syrup has thickened, 35 to 40 minutes. Remove from heat and let stand for 5 minutes.
- Step4Place a wire rack over a rimmed baking sheet. Using a slotted spoon, transfer the orange peel strips to the wire rack in a single layer; allowing excess syrup to drip off. Let stand, uncovered, at room temperature, until slightly dried, at least 12 hours or up to 1 day.
- Step5Place the white sanding sugar in a medium bowl. Working in batches, toss the orange peel strips in the sanding sugar until well coated and no longer sticky. Candied orange peel can be stored in an airtight container in the refrigerator for up to 1 week.
- Step6Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).
- Step7Line a baking sheet with parchment paper. Working with one candied orange peel strip at a time, dip halfway in the melted chocolate and transfer to the prepared baking sheet. Repeat with the remaining candied orange peel strips. Chill until the chocolate is hardened, about 20 minutes.
Tip: These make a great gift around the holidays! Serve them on a cheeseboard, use to decorate cakes, or snack on them any time of the day.
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