Candied Orange Peels
Servings: 64 candies
A sweet treat with a burst of citrusy brightness! Perfect to eat as candy or use in recipes! Be a frugal superstar by using something that would otherwise go to waste!
Print Recipe
Equipment
- medium saucepan
- wax paper
Ingredients
- peels from 4 oranges
- 2 cups granulated sugar (plus extra for tossing)
- 1 cup water
- 2 Tablespoons light corn syrup
Instructions
- Cut ends off oranges. Cut peel into quarters. Remove peel. For full tutorial, check this **** out.
- Place peels in medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat and boil for 20 minutes.
- Drain and rinse peels. Add fresh water and bring to a boil over high heat. Boil 1 minute. Repeat for a total of 3 times.
- Remove peels from hot water. When cool enough to handle, remove excess pith by scraping peels gently with a knife. Slice peels into ¼" wide strips (about 4 strips per peel section).
- In medium saucepan, heat sugar, water and corn syrup over medium heat until sugar is dissolved. Add orange peel strips. Reduce heat to low. Cook at barely a simmer for 1 hour. Do not stir. If needed, swirl pan gently. Pith should be mostly clear after 1 hour.
- Turn off heat. Leave peels in syrup to cool 1 hour.
- Remove strips from syrup and allow syrup to drain off a bit. Roll strips in extra sugar. Place in single layer on wax paper until completely dry, 24-48 hours.
- Store in air-tight container in fridge for 6-12 months.
Notes
- Don't rush the process. Multiple boilings removes the bitterness from the peel.
- If you're out of corn syrup, you can make candied orange peels without it. They just might not be as soft.
- Peels will most often dry in 24 hours.