If you have made a batch of orange oleo saccharum, do not throw away those fragrant orange peels. This Candied Orange Peels Recipe is the perfect way to transform leftover citrus peels into a sweet, chewy, and beautiful homemade treat. Coated in sparkling sugar and bursting with bright orange flavor, these candied peels are ideal for garnishing cakes, decorating cocktails, adding to baked goods, or enjoying as a simple citrus candy.
Making candied orange peels from oranges used for oleo saccharum is a wonderful example of zero-waste cooking. After the citrus oils have been extracted for the syrup, the peels still contain plenty of flavor. By gently blanching and simmering them in a sugar syrup, they become tender, translucent, and perfectly sweet with just a hint of pleasant bitterness.
The finished candied peels have a jewel-like appearance and an intense orange aroma that makes them a versatile ingredient for both desserts and beverages.
Prep Time
20 minutes
Cook Time
45 minutes
Additional Time
3 hours
Total Time
4 hours 5 minutes
Yield
2 cups
Orange peels leftover from making orange oleo saccharum
2 cups water
1 cup granulated sugar
Additional granulated sugar for coating
Remove the orange peels from the oleo saccharum mixture and allow excess syrup to drain away. If necessary, cut the peels into strips approximately ¼ inch wide for even cooking and a more attractive presentation.
Blanch the Orange Peels
Place the orange peel strips into a medium saucepan and cover completely with fresh water.
Bring the water to a boil and cook for 5 to 15 minutes.
Drain and rinse the peels thoroughly.
Repeat this process two or three times using fresh water each time. This step helps remove excess bitterness while keeping the fresh citrus flavor intact.
Prepare 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.
Bring the syrup to a gentle simmer.
Candy the Orange Peels
Add the blanched orange peels to the simmering syrup.
Cook gently for 30 to 45 minutes, stirring occasionally, until the peels become tender, glossy, and slightly translucent.
As the peels cook, they absorb the syrup and develop their signature chewy texture.
Remove the saucepan from the heat and allow the peels to cool in the syrup for 15 to 20 minutes.
Dry the Peels
Using a slotted spoon, carefully transfer the peels to a wire cooling rack placed over a parchment-lined baking sheet.
Arrange the peels in a single layer.
Allow them to cool and dry for about 1 hour.
Cover loosely and refrigerate for at least 2 hours or up to 2 days. This resting period helps improve both texture and flavor.
Coat with Sugar
Place additional granulated sugar in a shallow bowl.
Toss the orange peels in the sugar until evenly coated.
Return the coated peels to the wire rack and allow them to dry for several hours or overnight until the sugar coating is set and the peels are no longer sticky.
Store and Enjoy
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.
Ways to Use Candied Orange Peels
These homemade candied orange peels can be used in countless ways. Add them to cookies, muffins, scones, fruitcakes, sweet breads, and biscotti for a burst of citrus flavor. Use them to decorate cheesecakes, cupcakes, tarts, and layer cakes for a beautiful finishing touch.
They also make an elegant garnish for cocktails, mocktails, tea, coffee drinks, and hot chocolate. For a classic gourmet treat, dip the peels halfway into melted dark chocolate and allow them to harden before serving.
Homemade candied orange peels also make thoughtful edible gifts during the holiday season when packaged in decorative jars or gift bags.
The leftover orange syrup is packed with citrus flavor and should be saved. Use it to sweeten tea, lemonade, cocktails, sparkling water, pancakes, waffles, or baked goods.
The number of blanching cycles can be adjusted depending on your taste preferences. More blanching creates a sweeter peel with less bitterness.
Drying times may vary based on humidity levels. If the peels remain sticky, allow additional drying time before storing.
Blood oranges, Cara Cara oranges, and navel oranges all work beautifully in this recipe and each provides its own unique flavor profile.
Making candied orange peels from oleo saccharum is a wonderful way to embrace zero-waste cooking while creating a gourmet ingredient that can elevate countless desserts and drinks.
