Turn leftover orange oleo saccharum peels into sweet, chewy candied orange peels for desserts, homemade gifts, baked goods, and drink garnishes.
Sweet, chewy, and bursting with bright citrus flavor, this Candied Orange Peels from Orange Oleo Saccharum Recipe transforms leftover orange peels into a delicious homemade treat. A sparkling sugar coating gives each tender strip an elegant finish.
After making orange oleo saccharum, the fragrant peels still have plenty of flavor to offer. Blanching helps soften the peels and reduce their natural bitterness before they are gently simmered in a light sugar syrup.
These homemade candied orange peels are a flavorful addition to cakes, cookies, cheesecakes, pastries, fruitcakes, and chocolate confections. They also make beautiful edible gifts and eye-catching garnishes for mocktails and cocktails.
This simple zero-waste recipe makes it easy to use more of each orange while creating a versatile citrus candy that can be enjoyed on its own or added to your favorite desserts.
Directions
Step 1: Prepare the Orange Peels
Remove the orange peels from the oleo saccharum mixture and allow the excess syrup to drain. If the peels are still in large pieces, slice them into uniform strips approximately 1/4 inch wide.
Step 2: Blanch the Peels
Place the orange peel strips in a medium saucepan and cover them completely with fresh water.
Bring the water to a boil over medium-high heat and cook the peels for 10 minutes. Drain the peels and rinse them under cold water.
Repeat the blanching process two more times, using fresh water each time. Blanching softens the peels and removes some of the bitterness from the white pith.
Step 3: Prepare the Sugar Syrup
In a clean saucepan, combine 2 cups water and 1 cup granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely.
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 are glossy, tender, and nearly translucent.
Keep the syrup at a gentle simmer and avoid boiling it vigorously, which may affect the texture of the peels.
Remove the saucepan from the heat and allow the peels to cool in the syrup for approximately 20 minutes.
Step 5: Dry the Peels
Place a wire cooling rack over a parchment-lined baking sheet. Using a slotted spoon or kitchen tongs, transfer the orange peels from the syrup to the rack.
Arrange the peels in a single layer without allowing them to overlap. Let them air dry for approximately 1 hour.
Loosely cover the peels and refrigerate them for at least 2 hours or up to 48 hours before adding the sugar coating.
Step 6: Coat the Peels with Sugar
Pour 1 to 1 1/2 cups granulated sugar into a shallow bowl. Toss each orange peel strip in the sugar until evenly coated.
Return the coated peels to the wire rack. Allow them to dry for several more hours or overnight, until the coating feels dry and the peels are no longer sticky.
Step 7: Serve or Store
Enjoy the candied orange peels on their own or use them to decorate desserts, flavor baked goods, garnish drinks, or create homemade chocolate-dipped orange peels.
Once the peels are completely dry, transfer them to an airtight container.
Notes
The exact drying time will depend on the humidity in your kitchen. If the peels remain sticky, allow them to dry longer before placing them in a container.
Because drying conditions and moisture levels vary, inspect the candied peels regularly and discard them if they develop mold, an unusual odor, or other signs of spoilage. Refrigeration can help preserve their quality.
Save the leftover citrus syrup in a sealed container in the refrigerator. Use it to sweeten tea, lemonade, sparkling water, mocktails, pancakes, waffles, yogurt, or oatmeal.
For an elegant homemade candy, dip one end of each completely dried peel in melted dark chocolate. Place the dipped peels on parchment paper until the chocolate sets.
Use the candied peels to decorate cakes, cupcakes, cookies, cheesecakes, tarts, pastries, and other holiday desserts.
Chop the peels and add them to fruitcake, biscotti, muffins, scones, granola, trail mix, or homemade chocolates.
Blood oranges, Cara Cara oranges, Valencia oranges, and navel oranges can all be used. Each variety will give the finished candy a slightly different flavor and color.
When using candied orange peels as a cocktail garnish, remember: Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
