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Instead of throwing away all those fruit peels, turn them into a sweet, citrusy treat.

Candied Orange Peels


  • 2 large navel oranges

  • 1 cup water

  • 1 cup granulated sugar, plus more for coating


  1. Boil a pot of water.Thoroughly wash the oranges to get rid of any waxy residue. Slice off both ends, and then follow the curve of the oranges to slice off the peel. Try to keep most of the pith intact. Slice off any remaining fruit flesh, and slice lengthwise into strips.

  2. Add the peels into the boiling pot of water and allow to soften for at least 5 minutes. Drain and set aside on a rack.

  3. In a saucepan, combine water and sugar. Stir until dissolved and then heat to boil. Once boiling, add the peels and reduce to a simmer. Allow the syrup to thicken, about 20-25 minutes. Remove peels and spread evenly across a cooling rack. Allow to dry for at least 2 hours. You can speed dry in the oven at the lowest temperature, until the peels feel slightly tacky.

  4. Coat the peels in sugar, and allow to dry or serve right away.

Candied Orange Peels




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Oranges are beautiful inside and out, because you can eat both the flesh and the skin. But not like this, you wouldn't chew into an orange, unless that's your thing, but that's a little too weird, so I'm gonna show you how to candy the peel. The types of oranges I like to use are navel oranges because they're nice and big and make lots of candied peels. Before you cut into them, make sure you really rinse it out because usually you'll find some waxy residue. I have a pot of boiling water over here because first we're gonna sort of blanch the peels to get rid of a little bitterness. First you want to slice off both ends of the oranges so you could give yourself some stability here. Now you're going to follow the curve of the orange with your knife, and slowly work your way around the orange to cut off the peel and most of the pith. Don't worry if you have some of the fruit here, you can just slice it off later. You usually do this step when you're segmenting citrus, so if you're ever cutting it for some fruit, save the peel and make this recipe. So the easiest way to remove that excess flesh is to run the knife a little bit towards you very carefully, kinda just shaving off that last bit of fruit like that. I'm gonna work on the next one. These are super easy to make. They seem complicated and all gourmet and fancy, but it's just oranges, water, and sugar, that's it. The peels are ready, now all you have to do is slice them up into thin strips. This is a good width, nice little girth to the peel. All right, they kinda look like orange fries. As for the rest of the fruit, you can just segment them, toss them in a salad, boom. Now I'm going to toss the peels into some boiling water. Now just submerge these in the water, let them boil out for about five to eight minutes. These look good and oh the smell of citrus, it's invigorating. Now I'm just going to pull these out with a strainer. I'm gonna dump them out onto a rack so they can drain a bit. Ooh, it's hot, but it's nice and soft. They don't need to fully dry right now, you just want them to drain a bit and stop cooking. I'm just spreading them out. The next part is to make a syrup, so I've got a cup of water and a cup of sugar. I like to do this step in a shallow pan. Just add your water, it's off the heat, by the way. And in goes the sugar. Make sure you give it a good stir so that the granules dissolve before you turn on the heat. Whenever I'm making any syrups or caramel, I like to keep some water in a mug with a brush so I can wipe down the edges, and the reason is because you want to prevent crystallization from happening, so if you had all those crystals on the side of the pan, and for some reason it sloshed into the syrup, science happens, things clump up, and then you get clumps of sugar. You can do this throughout the process as well, don't worry about adding more water to the syrup. Once it gets super bubbly, that's when you add in the orange peels. Carefully drop in the peels. Hot sugar is no joke! If you've ever gotten anything sugar waxed before, you know the pain. Bring down the heat to a simmer and let that go for about 20 to 25 minutes. All you have to do now is wait. If you wanted this to be super fancy, you could add a little vanilla bean in here. Mm, mm. These are ready, look how translucent it is. I'm just gonna drag them over here, back on the drying rack. Make sure you separate them. Cool, now these need to sit out at room temperature for about two hours or you could speed dry them in the oven on the lowest setting just until they become a little less sticky and more on the tacky side. Bonus tip, that leftover syrup, you can pour it in a jar once it's cooled and you've got yourself some homemade orange syrup without even trying. You can add this to cakes or cocktails. Just a tip. Now for the final step. You know the peels are ready when you touch them and you don't see a string of syrup from your fingers. Now I've got a bowl of sugar because we're going to coat them. So with one hand, you pick up a peel, drop it in the sugar, and use the other hand to coat it. And there you have it, just shake off the excess. And there you have it, candied orange peels. These make great gifts, you just package them up. I gotta taste one first before I do. Mm, it's so bright, citrusy, and sweet. Like you, I love you. All right, I'll see you guys next time, bye!