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You know those fruit slice candies? I adore those. They’re cut into half-moons to resemble little slices of fruit. They’re grainy with sugar, chewy and have a slight almost bitter taste from the fruit flavoring.
What can I say…they float my boat. I am powerless if there is an open box of them around.
But I’ve found something better — the real deal! Candied orange peel is easy enough to make yourself at home, and it has the same attributes — slightly chewy, a near-bitter under taste from the natural flavor of the peel, sweetness from the infused sugar and a pleasantly grainy exterior.
They’d make a great non-chocolate Valentine’s day sweet.
I’m in love.
Natural orange peel infused with sugar syrup and dusted with sugar makes a wonderful candy. They make a great non-chocolate sweet.
Ingredients
- 2 large oranges (I used Cara Cara oranges)
- 10 tablespoons sugar (I used Vanilla Sugar)
- 1 cup water
- Coating: 6-8 tablespoons sugar
Directions
- Lop about 1/4 inch off the top and bottom of each orange. Quarter each orange vertically. Peel the skin off the flesh. (Eat the flesh or use it in an Italian Orange Salad like this!) You should have 8 segments of skin. Cut each segment into 1/4-inch-wide vertical strips (4-6 strips per segment, on average). Add strips to a small pot, cover with water and bring to a boil. Turn heat down and simmer for 15 minutes. Remove from heat, drain (leaving peels in the pot), rinse with water and drain again.
- Add 10 tablespoons sugar and 1 cup water to the pot with the peels. Bring to a boil, stirring occasionally to make sure sugar has dissolved, and turn heat down to absolute lowest simmer. Simmer, covered, until peel is soft, about 45 minutes. Check periodically to make sure the peels are simmering (add another 1-2 tablespoons of water if it is drying up). If peels seem to be caramelizing (getting very brown and sticky), remove immediately from heat (you have probably cooked them at too high a temperature).
- Pour 6-8 tablespoons sugar into a wide, shallow bowl. Line a baking sheet with parchment paper. When peels are done, remove them from sugar syrup (depending on how tightly the pot lid fits, you may or may not have liquid left at the end of the cooking). Add them to the bowl with the sugar, and toss the peels to coat with sugar; do this in several batches. Move them to the prepared baking sheet and let them dry, undisturbed, overnight (it might take 1-2 days).
- If there is any sugar syrup left from cooking, save it for use on your morning oatmeal or pancakes, or stir it into your coffee or sparkling water to flavor it.
- Eat candied peels as a little strip of candy, or chop to use in recipes, or be very fancy and dip half the peel-sticks in melted chocolate and allow to harden.
- Store candied peels in an airtight container. You may also wrap airtight and freeze for several months.
- Makes 8 servings.
Disclosure: For this recipe, I used Cara Cara Pink Naval Oranges sent to me by Cecilia Packing Corp., a grower, packer, shipper and marketer of California citrus.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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These are so beautiful. Though I agree those wedges are irresistible too. Oh, and Swedish Fish! Don’t get me started. GREG
Greg/Sippity,
Candied orange peel is just like a long, skinny jewel.
Thank you, Dorothy, for the how-to on your gorgeous candied orange peels…Perfect garnish for cake…And as you suggest sweet snack!
Kim/Ninja,
You would be able to put these to so many uses!
Dorothy, I love this as a non-chocolate sweet treat for Valentine’s Day!!! yummmm!
Thanks Alice! It’s so good, and can be used for so many dishes — in muffins, scones, as a sprinkle on top of cakes or in salads to add a spark!
Want to make these but wondering if recipe will adapt well for other citrus. I have a ruby red grapefruit tree threatening to collapse under this year’s load and a Meyer just finding its way.
Val,
I would ABSOLUTELY try the grapefruit! And how lucky of you to have a fruit-laden tree!
I am a tinkerer, so I would try the Meyer as well, but it might be way more tart. Not sure. Also, Meyer’s have a very thin skin, so you might have to watch your cooking time and decrease. I dunno exactly…try it and tell me how it goes!
Healthy and tasty
OMGosh Dorothy – these look so refreshing and amazing! I can totally imagine snacking on these all day. I’ve never made anythng like this before – but I need to! I’m pinning so I remember!
Kristi,
They’re easy! I hope you do make them.
The classics are the best, I bet you it tastes amazing!!
Gerry,
You bet right!
I love candied orange peel, and it’s nearly impossible to find a really good commercial product. This is definitely on the Must Make soon list. 🙂
Susan,
I could not believe how easy it was. Seriously, I’ve made it 3 times in 3 weeks.
I made candied orange peel years ago and lost the recipe… hence, I’ve never made it since. I’m SO glad you posted this!!
Kim,
I am now NOT throwing out orange peels. I hoard them!
Looks good Dorothy! I just made candied orange peel this past Holiday, and it was so simple. And rewarding! Love that you used vanilla sugar here.
Brandon,
The old-fashioned things can be so fun to make (and eat)!
I love candied orange peels and your look ideal. Great job!
Thanks Susie!
I love those candied orange candies. I am sure these are so much better though!
Erin,
So glad someone else loves the “orange slice” candies. I have given them up in favor of the real peel.
I adore citrus, but I’ve never tried these, wow they look good!
Sue,
You will not be disappointed with these!
I love candied orange peel. Chocolate-covered versions were always a treat for me growing up.
Sarah,
I have never done any of mine with chocolate, but I can imagine how great that would taste!
They’d probably be pretty dang good dipped in some chocolate, too. But it’s a lovely option for the non-chocolate set, for sure.
Jameson,
Yep, it seems that Valentine’s Day is a chocolate overload. Might be nice to have some options!
I’ve always wanted to try making this.
Food Hunter,
Don’t wait another minute. These are so good, and so easy!
Just in time – our orange tree is loaded with fruit, ripe early from all the heat during fall. Wonderful!
Liz,
These really are great as a tiny little sweet after dinner. Just enough.
That sounds very tasty! Bet it would be a great decoration for cakes 🙂
June,
That’s a great idea!
Bonnie,
Thanks! I agree…I am going to use them in scones. I’ve choppen them on top of French toast and didn’t need syrup. I think they would be good chopped and stirred into ice cream or rice pudding.
Latino Foodie,
I did that last night! It is to die for!