Candied Orange Peels Recipe – Spanish Special
Candied Orange Peels are a delightful sweet made by slowly cooking orange rinds in sugar syrup until they become tender, translucent, and infused with vibrant citrus flavor. Coated in sugar or dipped in chocolate, these chewy peels transform what’s normally discarded into an elegant confection perfect for snacking, baking, or gifting.
- Prep Time10 min
- Cook Time45 min
- Perform Time12 hr
- Total Time12 hr 55 min
Candied Orange Peels Ingredients:
- 2 large oranges (organic if possible)
- 1 cup granulated sugar
- 1 cup water
- 1 cup light corn syrup
- Extra granulated sugar for coating
Prepare the Oranges:
Wash the oranges thoroughly.
Using a vegetable peeler, remove the peel in large strips, making sure to avoid the white pith as much as possible.
Blanch the Peels:
Place the peels in a saucepan and cover with water. Bring to a boil, then drain.
Repeat this process two more times to remove bitterness from the peels.
Cook the Peels:
In a separate saucepan, combine 1 cup water, 1 cup granulated sugar, and 1 cup light corn syrup. Heat over medium heat, stirring until the sugar dissolves.
Add the blanched peels to the syrup mixture and simmer gently for about 45 minutes, or until the peels are translucent and tender.
Dry the Peels:
Remove the peels from the syrup and place them on a wire rack set over a baking sheet to cool and dry. This can take several hours or overnight.
Coat with Sugar:
Once the peels are dry, toss them in granulated sugar to coat evenly.
Store:
Store the candied orange peels in an airtight container at room temperature for up to two weeks.
Recipe Notes:
Blanch the peels: Boil the orange strips, drain, and repeat with fresh water several times to remove bitterness.
Simmer in syrup: Cook the blanched peels in a simple syrup (sugar dissolved in water) over low heat until they turn translucent and tender.
Drain and dry: Remove the peels, let the excess syrup drip off, then place them on a rack to dry until slightly tacky.
Coat: Roll the dried peels in granulated sugar for a sweet, sparkly finish—or leave plain if preferred.
Optional chocolate dip: Once dried, dip the peels in melted dark or milk chocolate for a decadent variation.
Storage: Keep in an airtight container at room temperature; they stay fresh for several weeks.
