Candied Orange Peel is a delightful treat that transforms simple orange peels into a sweet, chewy, and slightly zesty snack or garnish. This recipe is perfect for those who love a combination of citrus flavor with a sugary finish. It’s incredibly easy to make and a great way to use up orange peels that might otherwise go to waste. Whether you enjoy them on their own, dipped in chocolate, or as a decorative topping for cakes and desserts, these candied peels are sure to add a burst of flavor and a touch of elegance to any dish.
Ingredients:
- 3 large oranges
- 2 cups granulated sugar, plus extra for coating
- 1 cup water
- 1 teaspoon vanilla extract (optional)
Instructions:
- Prepare the orange peels: Wash the oranges thoroughly. Using a sharp knife, score the oranges from top to bottom, cutting just through the peel but not the fruit. Carefully remove the peel in large pieces, and slice the peel into thin strips about 1/4 inch wide.
- Blanch the peels: Place the orange peel strips in a medium saucepan and cover them with cold water. Bring to a boil over medium heat, then drain the water. Repeat this process two more times to remove the bitterness from the peels.
- Make the syrup: In the same saucepan, combine 2 cups of sugar with 1 cup of water. Stir over medium heat until the sugar dissolves. Add the orange peels to the syrup and reduce the heat to low. Simmer the peels for 45-60 minutes, stirring occasionally, until they become translucent and tender.
- Dry the peels: Using a slotted spoon, transfer the candied peels to a wire rack set over a baking sheet. Let them dry for about 1 hour.
- Coat with sugar: Once the peels are slightly tacky to the touch, roll them in extra granulated sugar until well coated. Place them back on the wire rack to dry completely, which may take several hours or overnight.
- Store and enjoy: Once fully dried, store the candied orange peels in an airtight container at room temperature. Enjoy them as a snack, dessert garnish, or dipped in chocolate for an extra indulgence!
