Candied Orange Peel Strips
Highlighted under: Simple Baking | Easy Sweets
I love making Candied Orange Peel Strips because they capture the bright, citrusy flavor of oranges in a unique way that always impresses my friends and family. The process is surprisingly simple and offers a delightful treat that can be used in various desserts or just enjoyed on their own. I enjoy the method of simmering the peels to soften them before coating them in sugar, as it results in a delicious, sweet-and-sour flavor that is hard to resist. Plus, they make for a great homemade gift!
When I first tried making candied orange peel, I was amazed at how the simple combination of sugar and water transformed the peels into a delectable treat. The texture just melts in your mouth, and the vibrant flavor of fresh oranges shines through with each bite. I learned to be patient during the simmering process to ensure the peels absorb all the syrupy goodness.
One of my favorite ways to enjoy these strips is by adding them to my baking—whether it’s enhancing a chocolate cake or topping off vanilla ice cream. It’s the little bursts of citrus that take ordinary desserts to the next level. I even started experimenting with other citrus fruits, and each has its own unique twist!
Why You Will Love This Recipe
- Bright, zesty flavor that elevates any dessert
- Perfectly chewy texture with a sweet coating
- A delightful way to reduce food waste by using peels
Understanding the Peels
The choice of oranges greatly influences the flavor of your candied peels. Navel oranges are a fantastic option due to their sweetness and vibrant color, but you can also experiment with Valencia or blood oranges for a different taste profile. Each type brings its own unique character, which is especially noticeable after candying. Always select oranges that feel firm and have a bright skin; these signs indicate freshness and optimal flavor.
The pith is the white inner layer of the orange peel that can sometimes lend an undesirable bitterness. To mitigate this, be careful when cutting your strips to leave a thin layer of pith attached. After blanching, some cooks prefer to soak the peels in cold water for an additional hour to further reduce bitterness, enhancing the sweet flavors during the candying process.
Perfecting the Candying Process
Simmering the peels in the sugar syrup at a low to medium heat is key to achieving that perfect chewy texture. If the heat is too high, you risk overcooking the peels, which can turn them mushy. Check the peels frequently during the 45-minute simmer; you'll know they're ready when they turn translucent and take on a shiny appearance. Patience is crucial here, as rushing the process can compromise the final product's texture.
Once you’ve coated the peels in sugar, drying is just as important as the candying stage. Make sure to allow them to air dry for several hours—ideally in a cool, dry place—until they're no longer tacky. This extra time helps the sugar create a delightful crust that enhances the overall experience when biting into the candy. If the humidity is high, you may need to let them dry even longer.
Ingredients
Gather all the ingredients before you start:
Ingredients
- 4 large oranges
- 2 cups water
- 2 cups granulated sugar
Have these ingredients ready to create your candied orange peel strips!
Instructions
Follow these steps to make your candied orange peel strips:
Prepare the Oranges
Wash the oranges thoroughly. Cut off the top and bottom of each orange, then slice the peel into strips, leaving as much of the white pith as possible.
Blanch the Peels
Bring a pot of water to a boil and add the orange peels. Blanch the peels for about 10 minutes, then drain and rinse under cold water.
Make the Syrup
In a saucepan, combine 2 cups of water and 2 cups of sugar. Bring to a simmer, stirring until the sugar has completely dissolved.
Candy the Peels
Add the blanched orange peels to the sugar syrup. Simmer for about 45 minutes, or until the peels become translucent and absorb the syrup.
Coat with Sugar
Remove the peels from the syrup and let them drain on a wire rack. While they're still sticky, toss them in granulated sugar until fully coated.
Dry the Peels
Allow the coated peels to dry on the rack for several hours or overnight before storing them in an airtight container.
Enjoy your homemade candied orange peel strips!
Pro Tips
- For added flavor, you can dip the dried strips in dark chocolate for a delicious combination.
Storage Tips
Proper storage will keep your candied orange peels fresh and flavorful. After drying, place them in an airtight container; they can last for several weeks at room temperature. If you're storing them for longer, consider placing them in the refrigerator, where they'll maintain their quality for a few months. Just make sure to allow them to come to room temperature after refrigeration before enjoying them to bring back their delightful texture.
For longer-term storage or if you want to make these ahead of time, consider freezing the candied peels. Spread them out in a single layer on a baking sheet first, freeze until solid, then transfer them to a sealable freezer bag. They can be kept frozen for several months. Just remember to avoid stacking them before freezing to prevent clumping.
Serving Suggestions
Candied orange peel strips make an excellent addition to baked goods, from cakes to cookies, providing a zesty flavor contrast that can brighten any dessert. You can chop them finely and incorporate them into muffins or sprinkle them over a cheesecake for a touch of brightness. They also pair beautifully with chocolate, so consider dipping them halfway in melted dark chocolate for an elegant treat.
These peels can also be used as a garnish for cocktails, offering a sophisticated twist to classic concoctions. Simply twist a strip over the drink before adding it, releasing those aromatic oils to enhance the overall experience. Alternatively, use them as a decoration for holiday gifting, placing them in nice jars for a beautiful presentation.
Questions About Recipes
→ Can I use other citrus fruits?
Absolutely! You can try lemons, limes, or grapefruits for a different flavor.
→ How should I store the candied peels?
Store them in an airtight container in a cool, dry place. They should last a few weeks.
→ Can I skip the blanching step?
I highly recommend blanching to reduce bitterness in the peels. It greatly enhances the flavor.
→ What can I do with leftover syrup?
The leftover syrup can be used in cocktails or as a sweetener for tea or coffee.
Candied Orange Peel Strips
Created by: The Rebecabakes Team
Recipe Type: Simple Baking | Easy Sweets
Skill Level: Intermediate
Final Quantity: Makes about 1 cup
What You'll Need
Ingredients
- 4 large oranges
- 2 cups water
- 2 cups granulated sugar
How-To Steps
Wash the oranges thoroughly. Cut off the top and bottom of each orange, then slice the peel into strips, leaving as much of the white pith as possible.
Bring a pot of water to a boil and add the orange peels. Blanch the peels for about 10 minutes, then drain and rinse under cold water.
In a saucepan, combine 2 cups of water and 2 cups of sugar. Bring to a simmer, stirring until the sugar has completely dissolved.
Add the blanched orange peels to the sugar syrup. Simmer for about 45 minutes, or until the peels become translucent and absorb the syrup.
Remove the peels from the syrup and let them drain on a wire rack. While they're still sticky, toss them in granulated sugar until fully coated.
Allow the coated peels to dry on the rack for several hours or overnight before storing them in an airtight container.
Extra Tips
- For added flavor, you can dip the dried strips in dark chocolate for a delicious combination.
Nutritional Breakdown (Per Serving)
- Calories: 200 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 51g
- Dietary Fiber: 1g
- Sugars: 50g
- Protein: 1g