Learn how to make Candied Orange Peels from leftover orange oleo saccharum for a delicious zero-waste citrus treat. These sweet, chewy orange peels are perfect for desserts, cocktails, baked goods, and homemade edible gifts.
After making a fragrant batch of Orange Oleo Saccharum, do not let those beautiful orange peels go to waste. Instead, transform them into homemade candied orange peels that are bursting with bright citrus flavor and coated in sparkling sugar. This easy recipe embraces zero-waste cooking by turning leftover peels into a gourmet ingredient that can be used in everything from holiday baking to elegant cocktail garnishes.
As the orange peels slowly simmer in a light sugar syrup, they become tender and translucent while absorbing just enough sweetness to balance their natural citrus notes. Once dried and coated in granulated sugar, they develop a beautiful crystal-like finish and an irresistible chewy texture.
These homemade candied orange peels are perfect for decorating cakes, cupcakes, cheesecakes, cookies, and pastries. They also make a wonderful addition to charcuterie boards, homemade gift baskets, and chocolate confections. Whether you enjoy them straight from the jar or use them to elevate your favorite desserts, this simple recipe ensures every part of your oranges is put to delicious use.
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 3 hours
Total Time: 4 hours 5 minutes
Yield: About 2 cups
Peels from 4 to 6 oranges leftover from making Orange Oleo Saccharum
2 cups water
1 cup granulated sugar
1 to 1½ cups granulated sugar for coating
Step 1: Prepare the Orange Peels
Remove the orange peels from the oleo saccharum mixture and allow any excess syrup to drain. If the peels are still in large pieces, slice them into strips about ¼ inch wide. Cutting the peels into uniform strips helps them cook evenly and gives the finished candy a beautiful appearance.
Step 2: Blanch the Peels
Place the orange peel strips into a medium saucepan and cover completely with fresh water.
Bring the water to a boil over medium-high heat and cook for 10 minutes.
Drain the peels and rinse under cold water.
Repeat this blanching process two additional times using fresh water each time. Blanching softens the peels while removing much of the bitterness from the white pith, leaving behind a pleasant citrus flavor.
Step 3: Make the Sugar Syrup
In a clean saucepan, combine the 2 cups water and 1 cup granulated sugar.
Heat over medium heat, stirring occasionally until the sugar has completely dissolved.
Once dissolved, bring the syrup to a gentle simmer.
Step 4: Candy the Orange Peels
Carefully add the blanched orange peels to the simmering syrup.
Reduce the heat to low and cook for 30 to 45 minutes, stirring occasionally, until the peels become glossy, tender, and almost translucent.
Avoid allowing the syrup to boil vigorously, as a gentle simmer produces the best texture.
Remove the pan from the heat and let the peels cool in the syrup for about 20 minutes.
Step 5: Dry the Peels
Using a slotted spoon or kitchen tongs, transfer the orange peels to a wire cooling rack placed over a parchment-lined baking sheet.
Arrange the peels in a single layer so they do not overlap.
Allow them to air dry for about 1 hour.
For the best texture, loosely cover the peels and refrigerate them for at least 2 hours or up to 48 hours before coating them with sugar.
Step 6: Coat with Sugar
Pour the remaining granulated sugar into a shallow bowl.
Toss each orange peel strip in the sugar until completely coated.
Return the coated peels to the wire rack and allow them to dry for several more hours or overnight until the sugar coating becomes crisp and the peels are no longer sticky.
Step 7: Store the Candied Orange Peels
Transfer the finished candied orange peels to an airtight container.
Store at room temperature for up to 2 weeks or refrigerate for up to 1 month.
These candied peels also freeze well for up to 3 months.
The leftover citrus syrup is full of flavor. Store it in a sealed jar in the refrigerator and use it to sweeten tea, lemonade, sparkling water, cocktails, mocktails, pancakes, waffles, yogurt, or oatmeal.
Dip half of each candied peel in melted dark chocolate for an elegant homemade candy.
These candied orange peels make beautiful edible decorations for cakes, cupcakes, cookies, cheesecakes, tarts, pastries, and holiday desserts.
Use them in fruitcake, biscotti, muffins, scones, granola, trail mix, or homemade chocolates for extra citrus flavor.
The drying time will vary depending on the humidity in your kitchen. If the peels still feel sticky, simply allow them to dry a little longer before storing.
Blood oranges, Cara Cara oranges, Valencia oranges, and navel oranges all work wonderfully in this recipe and each provides its own unique flavor and color.
