Candied orange peels, a delightful treat from Italian kitchens, are not only a sweet snack but also versatile additions to desserts, cocktails, and charcuterie boards. These chewy bites showcase the vibrant flavors of oranges and the art of preserving. Once you learn how to make them, you’ll want to keep a batch on hand for various uses, from baking to snacking.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 1 hour (including drying time)
- Total Time: 12 hours 30 minutes
- Servings: Approximately 10 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 0.5 grams
- Carbohydrates: 38 grams
- Fat: 0 grams
- Fiber: 1 gram
- Sugar: 31 grams
- Sodium: 5 mg
Why Make This Italian Candied Orange Peels
Making Italian candied orange peels is a delightful kitchen project that brings joy in multiple ways. Not only do these candied peels taste incredible, balancing sweetness with a hint of bitterness, but they also make a stunning garnish for various dishes, including cakes, pastries, and festive cocktails. Furthermore, you can enjoy the satisfaction of using every part of the orange, minimizing food waste and maximizing flavor in your kitchen.
How to Make Italian Candied Orange Peels
Ingredients:
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FOR THE ORANGE PREP:
- 5 Large thick-skinned Oranges (blood, Valencia, etc.)
- 4 cups water (divided: 1 cup for boiling, 2½ cups for sugar preparation)
- 2½ cups white granulated sugar (divided)
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FOR THE SUGAR PREP:
- 3 cups sugar
- 1 cup water
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Optional Ingredients:
- ½ teaspoon Vanilla Extract (optional; gives a creamsicle flavor)
- ½ teaspoon Orange Extract (optional; enhances citrus flavor)
- Optional for coating: ½ cup of sugar
Directions:
Step 1: Preparation
Thoroughly wash and dry the oranges. Cut off the tops and bottoms of each orange, then score each peel from top to bottom using a sharp knife or an orange peeler. Aim to divide each orange into 4 or 5 large sections, separating the skin with some of the white pith from the fruit.
Step 2: Prepping the Peels
Once you’ve removed the orange flesh, set the pieces aside for snacks or other recipes. Cut the peels into ¼-inch sections using kitchen scissors for speed and ease. Place all the prepared peel segments into a pot, adding just enough water to cover them. Bring the water to a boil.
Step 3: Pre-cooking the Peels
Once the water reaches a boil, cook the peels for one minute, then drain the water. Repeat this boiling process two more times. This method helps remove the bitterness from the peels.
Step 4: Making the Sugar Mixture
After draining the peels, set them aside while you prepare the sugar mixture. In a small stockpot, combine the remaining water and sugar, bringing it to a boil. Keep a close eye to ensure it doesn’t boil over! Once the mixture reaches 230°F (or a simmer), add the orange peels and reduce the heat to maintain a low simmer. Cook for about 35-45 minutes until the peels become translucent.
Step 5: Cooling and Drying
Using a slotted spoon, transfer the peels to a cooling rack. Allow the peels to sit for 12-18 hours until they become almost dry and slightly tacky.
Step 6: Crystalizing the Candied Peels
To crystalize the peels, place sugar in a zippered storage bag. Add the peels a spoonful at a time, seal the bag, and shake to coat them thoroughly in sugar. Remove them from the bag and repeat until all peels are coated.
Step 7: Storing the Reserved Syrup
Don’t forget the syrup left in the pot! Store it in the refrigerator to use in cocktails or as a flavor booster for drinks like iced tea or club soda.
How to Serve Italian Candied Orange Peels
Enjoy these candied orange peels as a delightful snack, add them to baked goods, or use them as a stunning garnish for desserts. Pair them with cheese, chocolates, or even as a flavor element in winter cocktails.
How to Store Italian Candied Orange Peels
Store the candied orange peels in an airtight container in a cool, dry place for up to a week. For longer storage, keep them in the refrigerator, where they can last for up to two weeks.
Expert Tips for Perfect Italian Candied Orange Peels
- Use organic oranges if possible to avoid pesticides.
- Adjust the thickness of the peel sections based on your preference; thinner peels will cook quicker.
- If you prefer less sweetness, reduce the amount of sugar in the coating step.
- Keep an eye on the cooking process to ensure the syrup doesn’t burn.
Delicious Variations
- Chocolate-Covered Orange Peels: Dip the cooled peels in melted dark chocolate for a decadent treat.
- Spiced Orange Peels: Add a sprinkle of cinnamon or nutmeg while cooking for a warm, spiced flavor.
- Mix with Other Citrus: Combine peels from lemons or limes for a citrus medley.
Frequently Asked Questions
- Can I use other fruits? Yes, you can use other citruses like lemons or grapefruits using the same process.
- Do I need a candy thermometer? While helpful, it is not necessary. Just monitor the boiling process closely.
- What if my peels don’t get translucent? Make sure to hold a steady simmer and give it enough time. If they remain opaque, simmer longer.
- Can I use leftover orange flesh in other recipes? Absolutely! Use the orange segments in salads, desserts, or juices.
- How do I know when the peels are ready? The peels are ready when they become transparent and have absorbed the syrup sufficiently; they should feel slightly tacky.
Conclusion
Italian candied orange peels are a sweet and versatile treat that’s both easy to make and delightful to eat. They showcase the lovely citrus flavor with a perfect balance of sweetness and are a fantastic way to make good use of the whole fruit. Give this recipe a try and enjoy the lovely aroma and taste of the kitchen. You might just find them becoming a staple in your home!
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Italian Candied Orange Peels
- Total Time: 750 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
Delightful candied orange peels, perfect for snacking or as a garnish for desserts and cocktails.
Ingredients
- 5 large thick-skinned oranges
- 4 cups water (divided: 1 cup for boiling, 2½ cups for sugar preparation)
- 2½ cups white granulated sugar (divided)
- 3 cups sugar (for sugar mixture)
- 1 cup water (for sugar mixture)
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon orange extract (optional)
- ½ cup sugar for coating (optional)
Instructions
- Thoroughly wash and dry the oranges. Cut off the tops and bottoms, then score each peel from top to bottom.
- Cut the peels into ¼-inch sections and place in a pot with water to cover, bring to a boil.
- Cook the peels for one minute, then drain and repeat this boiling process two more times.
- Prepare the sugar mixture by combining remaining water and sugar in a stockpot, bringing it to a boil.
- Add the orange peels to the sugar mixture and simmer for about 35-45 minutes until translucent.
- Transfer peels to a cooling rack and let sit for 12-18 hours until dry and tacky.
- Crystalize the peels by shaking them in sugar within a zippered storage bag.
- Store the syrup for use in drinks like iced tea or cocktails.
Notes
Use organic oranges to avoid pesticides and adjust the thickness of peel sections based on preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Candying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 31g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
