There’s something truly special about a homemade treat, and candied orange peel is one of those delightful confections that feels both elegant and surprisingly simple to make. Forget the store-bought versions; crafting your own allows for a depth of flavor and a tender-chewy texture that’s simply irresistible.
This recipe guides you through creating beautiful, glossy candied orange peels, with the option to dip them in rich chocolate for an extra layer of indulgence. It’s a perfect project for a quiet afternoon, resulting in a gourmet-level snack or a thoughtful gift.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Candied Orange Peel (with optional chocolate dip)
- Total Time: 6-8 hours
- Yield: 16-20 pieces 1x
Description
This recipe guides you through creating beautiful, glossy candied orange peels, with the option to dip them in rich chocolate for an extra layer of indulgence. It’s a perfect project for a quiet afternoon, resulting in a gourmet-level snack or a thoughtful gift.
Ingredients
Instructions
1. Prepare the Orange Peels: Begin by thoroughly washing your oranges. Score each orange into quarters from top to bottom, cutting only through the peel. Carefully peel away the quarters of orange peel. Using a small spoon or your fingers, gently scrape away as much of the white pith from the inside of the peel as possible. The less pith, the less bitter your final product will be. Once cleaned, slice the peels into thin strips, about 1/4 inch wide and 2-3 inches long.
2. Blanch the Peels to Remove Bitterness: Place the sliced orange peels in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes. This blanching step helps to remove some of the bitterness from the peel. Drain the peels in a colander and rinse them under cold water. Repeat this blanching process two more times (for a total of three boils), using fresh cold water each time. This triple blanching is crucial for a pleasant-tasting candied peel.
3. Simmer in Sugar Syrup: After the final blanching and draining, return the peels to the clean saucepan. Add 2 cups of granulated sugar and 1 cup of water to the pan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. Once dissolved, reduce the heat to low and continue to simmer the peels very gently for 45-60 minutes. The peels should become translucent, and the syrup will thicken considerably.
4. Drain and Coat with Sugar: Carefully remove the peels from the syrup using a slotted spoon or tongs, allowing excess syrup to drip back into the pan. Immediately transfer the warm, sticky peels to a baking sheet lined with parchment paper that has been generously sprinkled with extra granulated sugar. Toss the peels gently in the sugar to coat them thoroughly on all sides.
5. Dry the Candied Peels: Arrange the sugar-coated peels in a single layer on a clean piece of parchment paper or a wire rack. Allow them to dry at room temperature for at least 4-6 hours, or preferably overnight. They should feel firm and slightly chewy, not sticky.
6. Optional Chocolate Dipping: If you choose to dip them in chocolate, once the peels are fully dry, melt the chocolate chips and coconut oil/shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip half or all of each candied orange peel into the melted chocolate, allowing excess to drip off. Place the chocolate-dipped peels on a fresh piece of parchment paper and let the chocolate set at room temperature or in the refrigerator for about 15-20 minutes until firm.
- Prep Time: 20-25 minutes
- Cook Time: 45-60 minutes
- Category: dessert
- Method: candying
- Cuisine: european
Nutrition
- Serving Size: 1 piece
Keywords: candied orange peel, citrus, dessert, snack, chocolate dipped, homemade, gourmet, gift, easy, sweet
What You’ll Love About This Quick And Easy Recipe
This recipe is a true gem for anyone looking to create a sophisticated treat without a lot of fuss. It’s perfect for beginner home cooks and seasoned bakers alike, offering a straightforward process with incredibly rewarding results. You’ll love how a few simple ingredients transform into something so special. This candied orange peel is fantastic for an after-dinner bite, a sophisticated addition to a dessert platter, or even as a garnish for cakes and cocktails. It’s also a wonderful edible gift, showing thoughtfulness and culinary flair. The process is meditative and the aroma filling your kitchen is an added bonus, making it a delightful experience from start to finish.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you begin ensures a smooth and enjoyable cooking process. You’ll find most of these items are likely already in your pantry, making this a convenient recipe to whip up whenever the craving strikes.
INGREDIENTS:
- 4 large navel oranges
- 2 cups granulated sugar, plus more for coating
- 1 cup water
- 1 cup semi-sweet chocolate chips (optional, for dipping)
- 1 tablespoon coconut oil or shortening (optional, for dipping)
For the oranges, navel oranges are ideal because they have a thick peel that holds up well during the candying process and provides a good surface for dipping. You can also use Valencia oranges, but ensure they have a substantial peel. When it comes to sugar, plain granulated sugar is all you need. For the optional chocolate dip, semi-sweet chocolate chips are a classic choice, but dark chocolate or even milk chocolate can be used depending on your preference. The coconut oil or shortening helps to thin the melted chocolate slightly, making it smoother for dipping and giving it a nice sheen when it sets.
Time Needed From Start To Finish
Preparing this delightful treat is a multi-step process, but much of the time is hands-off. Here’s a realistic breakdown:
- Active Prep Time: 20-25 minutes (peeling, slicing, boiling)
- Simmering Time: 45-60 minutes
- Drying Time: 4-6 hours (or overnight)
- Optional Chocolate Dipping & Setting Time: 20-30 minutes
Total Estimated Time: Approximately 6-8 hours, including drying, but only about 1.5 hours of active cooking.
How To Make It Step By Step With Visual Cues
Making candied orange peel is a process of softening the peel and then infusing it with sugar syrup. Follow these steps for perfect results every time.
- Prepare the Orange Peels: Begin by thoroughly washing your oranges. Score each orange into quarters from top to bottom, cutting only through the peel. Carefully peel away the quarters of orange peel. Using a small spoon or your fingers, gently scrape away as much of the white pith from the inside of the peel as possible. The less pith, the less bitter your final product will be. Once cleaned, slice the peels into thin strips, about 1/4 inch wide and 2-3 inches long.
- Blanch the Peels to Remove Bitterness: Place the sliced orange peels in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes. This blanching step helps to remove some of the bitterness from the peel. Drain the peels in a colander and rinse them under cold water. Repeat this blanching process two more times (for a total of three boils), using fresh cold water each time. This triple blanching is crucial for a pleasant-tasting candied peel.
- Simmer in Sugar Syrup: After the final blanching and draining, return the peels to the clean saucepan. Add 2 cups of granulated sugar and 1 cup of water to the pan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. Once dissolved, reduce the heat to low and continue to simmer the peels very gently for 45-60 minutes. The peels should become translucent, and the syrup will thicken considerably.
- Drain and Coat with Sugar: Carefully remove the peels from the syrup using a slotted spoon or tongs, allowing excess syrup to drip back into the pan. Immediately transfer the warm, sticky peels to a baking sheet lined with parchment paper that has been generously sprinkled with extra granulated sugar. Toss the peels gently in the sugar to coat them thoroughly on all sides.
- Dry the Candied Peels: Arrange the sugar-coated peels in a single layer on a clean piece of parchment paper or a wire rack. Allow them to dry at room temperature for at least 4-6 hours, or preferably overnight. They should feel firm and slightly chewy, not sticky.
- Optional Chocolate Dipping: If you choose to dip them in chocolate, once the peels are fully dry, melt the chocolate chips and coconut oil/shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip half or all of each candied orange peel into the melted chocolate, allowing excess to drip off. Place the chocolate-dipped peels on a fresh piece of parchment paper and let the chocolate set at room temperature or in the refrigerator for about 15-20 minutes until firm.
Easy Variations And Serving Ideas That Fit Real Life
This candied orange peel is wonderfully versatile! Here are some ideas to make it your own and enjoy it in different ways:
- Citrus Swaps: While orange is classic, you can try this recipe with other citrus peels like lemon, lime, or even grapefruit for different flavor profiles. Just be sure to adjust the blanching steps as some peels might be more bitter than others.
- Spice It Up: Add a cinnamon stick, a few cloves, or a star anise to the sugar syrup while the peels are simmering for an aromatic twist. Remove the spices before drying.
- Gourmet Garnish: Chop the candied orange peel into small pieces and use it as a garnish for chocolate cakes, cupcakes, or even a bowl of vanilla ice cream. It adds both flavor and beautiful texture.
- Cocktail Enhancer: A strip of candied orange peel makes an elegant and flavorful garnish for an Old Fashioned or other whiskey-based cocktails.
- Baking Inclusion: Incorporate finely chopped candied orange peel into scone batter, cookie dough, or even fruitcake for a burst of citrus flavor.
- Hostess Gift: Package the finished candied orange peels in a pretty cellophane bag tied with a ribbon for a thoughtful and homemade gift that’s sure to impress.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have pitfalls. Knowing what to watch out for will help you achieve perfect candied orange peel every time.
- Not Removing Enough Pith: The white pith is the bitter part of the orange peel. If you don’t scrape enough of it away, your candied peels will have an unpleasant bitter aftertaste. Take your time during the preparation step to remove as much as possible.
- Skipping the Blanching Steps: The multiple blanching steps are essential for drawing out bitterness and softening the peel. Don’t try to shortcut this process, or your peels will be tough and overly bitter.
- Over-Boiling the Syrup: When simmering the peels in the sugar syrup, keep the heat low and maintain a very gentle simmer. Boiling too vigorously can cause the syrup to crystallize or burn, and the peels might become too tough.
- Not Drying Long Enough: If the peels aren’t dried sufficiently after coating in sugar, they will remain sticky and clump together. Give them ample time to dry at room temperature, ideally overnight, until they are firm to the touch.
- Chocolate Seizing: When melting chocolate for dipping, ensure your bowl and utensils are completely dry. Even a tiny drop of water can cause the chocolate to seize and become thick and grainy. Melting with a little coconut oil or shortening helps prevent this and creates a smoother dip.
How To Store It And Make It Ahead Without Ruining Texture
Proper storage is key to keeping your candied orange peel fresh and delicious, and it’s a fantastic make-ahead treat.
Once the candied orange peels are completely dry and, if dipped, the chocolate is fully set, store them in an airtight container at room temperature. Layer them between sheets of parchment paper to prevent sticking. They will remain fresh and chewy for up to 2-3 weeks. For longer storage, you can keep them in the refrigerator for up to a month, though they might firm up slightly. If you plan to store them for an extended period, avoid dipping them in chocolate until closer to when you plan to serve them, as chocolate can sometimes develop a bloom (a white film) over
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
