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candied orange peel on rack

Candied Orange Peel

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  • Author: Elizabeth Farr
  • Total Time: 9 hours 10 minutes
  • Yield: about 3 cups

Description

If I could write a love letter to one baking ingredient, all the beautiful words would go to candied orange peel. With just 2 ingredients, you’ll have something that instantly makes everything you bake that much extra. Be careful though; once your household discovers you can make it, you might have to store it in an undisclosed location!

Ingredients

Scale
  • 2 unblemished oranges of any type, preferably organic
  • Sugar (weighed later after boiling the peels)

Instructions

  1. Wash and dry the oranges, then score the peel with a knife into quarters.
  2. Peel the orange along the score lines.
  3. Chop the peel into 1/4″ wide strips.
  4. Set the peel in a large skillet, then cover with water.
  5. Bring the water to a boil, then reduce to simmer for 15 minutes.
  6. After 15 minutes, pour the peels in a strainer, then repeat the simmering process which will remove the bitterness in the pith and helps the peel soften. You can repeat this step a third time, though I like a little bit of bitterness in the orange to help contrast with the sweetness.
  7. Strain the peels, shaking off all the excess water. Dry out your skillet.
  8. Set a bowl on top of a gram scale and weigh your peels.
  9. Measure sugar equal to the weight of the peels, and half that same amount of water (for example, if you had 100 grams of peels, use 100 grams of sugar and 50 grams of water).
  10. Mix the sugar and water in the skillet, then turn the heat back on to medium.
  11. When the syrup is boiling and all the sugar has dissolved, turn the heat down to low and toss in the peels.
  12. Turn the peels over in the syrup with tongs until they’re well-coated. Keep turning the peels over periodically until the peels have absorbed all of the syrup. This will take at minimum 10 minutes, but it depends on how many peels you’re candying.
  13. Meanwhile, pour sugar into a pie plate and set a wire rack inside a sheet tray.
  14. Once the peels have absorbed almost all the syrup, turn off the heat. If the sugar starts to caramelize, turn off the heat immediately or the peels can burn.
  15. Pick out a couple pieces of peel at a time and toss in the sugar. Separate out pieces from each other, then set on the wire rack. Take your time here, making sure that the pieces aren’t too clumpy or stuck together. You can squeeze off any extra syrup/clumpy sugar if it seems a piece is covered with too much sugary goo.
  16. Let the orange pieces dry overnight on the rack.
  17. Store in a jar for 2 weeks if you’re not using right away.

Notes

How to use candied orange peel:

    • Easy homemade gift: Pop this in a jar with a ribbon for an easy homemade gift.
    • Muffins and quick breads: chop peel into small pieces for glorious bittersweet flavor.
    • Luxury topping: it’s so so good on oatmeal or a smoothie bowl.
    • Florentines: my actual favorite Christmas cookie. I use Nick Malgieri’s recipe from Chocolate.
    • Garnish: Cut thin strands for topping any type of cake. They’re especially lovely on carrot cake.
    • Dip in melted chocolate: you’re welcome.
    • Eat it plain!: A couple pieces after dinner will more than satisfy your sweet tooth.
  • Prep Time: 10 minutes
  • Additional Time: 8 hours
  • Cook Time: 1 hours
  • Category: Baking building blocks
  • Cuisine: French

Find it online: https://bakingwithtradition.com/easy-candied-orange-peel/