Description
These easy candied orange peels are sweet, chewy, and bursting with citrus flavor. Perfect for snacking, baking, or gifting, they come together with simple ingredients in under an hour.
Ingredients
- 4 large navel oranges (or 5 small)
- 2 cups water
- 1 ½ cups granulated sugar (divided)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Trim the tops and bottoms of the oranges. Use a vegetable peeler to peel the oranges from top to bottom into 2–4 inch segments, pressing firmly to remove an even layer of peel without too much white pith. Cut the strips into ¼-inch thin pieces.
- Place the orange peel strips in a medium saucepan over medium to medium-low heat. Add the water, 1 cup of sugar, and the salt. Bring to a gentle simmer and cook for about 20 minutes, until the peels are soft but still vibrant in color.
- Meanwhile, place the remaining ½ cup sugar in a bowl. Set up a drying rack with wax paper or parchment underneath.
- After simmering, stir in the vanilla extract. Turn off the heat and let the peels sit in the syrup for 5–10 minutes.
- Use tongs to transfer the peels to the rack. Let them dry and cool for at least 15 minutes, then toss in the reserved sugar to coat. Allow to dry completely at room temperature before storing.
Notes
- Store candied peels in an airtight container in the refrigerator for up to 2 weeks.
- For less bitterness, remove as much white pith as possible.
- These make great toppings for desserts or additions to baked goods.
- You can dip dried peels in melted chocolate for a richer treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 0 g
- Cholesterol: 0 mg
