Candied Orange Peel

star rating (6) rate this recipe »
dairy free, gluten free
Recipe photo
Hands-on time:
Total time:
Yield: 1 1/2 cups

Recipe photo

Candied orange (or lemon) peel is simple to make, and is absolutely delicious. If you want to make use of the naturally curved shape, you can do so on a festive holiday bread like our Rosca de Reyes.

Candied Orange Peel

star rating (6) rate this recipe »
dairy free, gluten free
Hands-on time:
Total time:
Yield: 1 1/2 cups
Published: 12/03/2010

Ingredients

  • 1 1/2 cups julienned orange peel (about 3 to 4 oranges)
  • 1 1/2 cups water
  • 1/3 cup light corn syrup
  • 2 1/4 cups sugar

Tips from our bakers

  • To get slices with a beautiful, even curve, place them in a cooling rack with each end in one of the squares to dry.
  • Store candied peel, cool and dry, for up to a month; for longer storage, put it in the freezer.

Directions

1) Wash the oranges well, then cut the tops and bottoms off. Using your knife, cut just inside the peel, following the curve of the orange from top to bottom. Clean any pulp off the inside of the strips.

2) Cut the peel into strips about 1/4" wide (or smaller, if you like).

3) Place the peel in a medium saucepan and cover with water. Bring the water to a boil, then drain the peel. Repeat this process two more times.

4) After the peel is blanched three times, combine the1 1/2 cups water, corn syrup, and sugar in the saucepan. Bring to a boil, stirring to dissolve the sugar. Once the mixture is clear, add the blanched peel and simmer very slowly until the pith is translucent.

5) Remove the peels from the syrup, and roll them in granulated sugar. Place them on a lightly greased rack to dry completely before storing.

Yield: 1 1/2 cups.

Reviews

1
  • star rating 02/06/2015
  • Elisa from Texas
  • Can you please tell me if this can be done with honey instead of corn syrup? Thank you.
    We haven't tried this, so I'm not sure. I would guess that a simple syrup may work better than honey as a replacement for corn syrup in this recipe. Barb@KAF
  • star rating 12/30/2013
  • geniesam from KAF Community
  • Easy to make and the results are outstanding! I've been making these for about 4 years now and success each and every time. I'll melt down some dark chocolate with a little bit of canola oil added to make it like a heavy syrup then dip the dried candied orange peels in ~ yes, one by one. Set on a rack to allow chocolate to dry! OMG you'll find yourself wanting to make these year round.
  • star rating 01/30/2011
  • Sarah d from KAF Community
  • I had some problems with the peels not drying...after 2 days of them laying out on the rack, I gave up and dipped them in chocolate so they wouldn't make a mess when stored. They still tasted great, but I would have liked to have some plain and not a sticky mess.
    Sometimes the granulated sugar clumps when you roll the peels and if these excess clumps are not removed, they can interfere with the drying process. I hope you will try this again. ~Amy @KAF
  • star rating 01/11/2011
  • Maggie from Salt Lake City, UT
  • Worked beautifully! Never made candied peel before. Followed the suggestions of the first reviewer for saving peel over several days. I saved the peel for over a week and was fine. Tasty stuff!
  • star rating 12/28/2010
  • skeptic7 from KAF Community
  • This looks very much like the recipe I use which came from The Monster Cookie cookbook. Dealing with the orange peel is easier if you just cut the orange into 8ths with a very sharp knife. Remove the peel off each segment and then eat the oranges. I boil the orange peel twice, cut the cooked orange peel into slices and then boil it a third time. I put my version of the candied orange peel on the King Arthur community webpage if you want to see horriblely detailed instructions for candied peel.
1
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