Candied Orange Peel Zest Candy
Highlighted under: Family Baking Recipes
When I first tried making candied orange peel, I was amazed at how the vibrant zest transformed into a delightful treat. I couldn't believe how easy it was to create something so gourmet from a simple orange! This recipe is not just about indulgence; it's a celebration of fresh flavors wrapped in sweetness. I love using these candies to elevate desserts or as a standalone bite-sized treat, making them ideal for sharing with friends or savoring during a quiet moment with tea.
I remember the first time I made candied orange peel. It was a rainy afternoon, and I had a bowl of fresh oranges that needed using up. I decided to experiment, and after some trial and error, I found the perfect balance of sugar and simmering time. The end result was addictive and gave my kitchen a gorgeous citrus aroma!
This method works wonders because it preserves the brightness of the orange while giving it a satisfying chewiness. My secret tip? Make sure to use organic oranges to avoid any unwanted wax, ensuring that the final candy is as pure and delightful as possible.
Why You'll Love This Recipe
- Bright citrus flavor that refreshes the palate
- Simple ingredients transforming into gourmet treats
- A perfect companion for tea or dessert decoration
Understanding the Ingredients
The success of your candied orange peel hinges on the quality of the oranges you select. Organic oranges are preferable because they are free from synthetic pesticides, allowing you to enjoy the zest without worry. Choose oranges that feel firm and heavy for their size, which indicates juiciness and flavor. Additionally, their vibrant color reflects ripeness, ensuring your candies will have a brilliant hue and fresh taste.
The granulated sugar plays a critical role beyond just sweetness; it helps create a glossy finish on the candied peels. You can experiment with different types of sugar, like raw or coconut sugar, but keep in mind that this will alter the final flavor and color. The sugar syrup acts as a preservation method, so using a quality sugar will yield a better texture and longevity for your finished treat.
Candying Techniques
The blanching step is crucial for reducing the bitterness of the peel. By boiling the peels multiple times, you ensure that only the sweet, citrus flavor remains. Pay attention to the time you blanch; too long can result in mushy peels. Use a thermometer to check the simmering pot and aim for a stable temperature around 200°F to avoid boiling too vigorously during cooking, which can cause the peels to break apart prematurely.
When cooking the peels in the sugar syrup, keep the heat low and stir occasionally to prevent sticking. You'll know they are ready when they are soft and translucent, making them visually appealing. If they don't reach this stage after an hour, consider extending the cooking time by 10-15 minutes until they achieve the right consistency. Remember to monitor closely, as overcooking can lead to a tough texture.
Ingredients
Ingredients for Candied Orange Peel Zest Candy
Ingredients
- 4 medium organic oranges
- 2 cups water
- 2 cups granulated sugar
- 1/2 teaspoon sea salt
Make sure to reserve the zest for a flavorful addition to your baked goods!
Instructions
Instructions
Prepare the Orange Peels
Begin by washing the oranges thoroughly. Use a vegetable peeler to remove the outer peel in long strips, avoiding the white pith as much as possible, since it's bitter.
Blanch the Peels
In a pot, bring the water to a boil and add the orange peels. Blanch for 1–2 minutes. Drain and rinse under cold water. Repeat this process twice to reduce bitterness.
Cook the Peels
In a clean pot, combine the blanched peels, sugar, and 2 cups of fresh water. Bring to a gentle simmer and cook for about 45–60 minutes, until the peels become translucent and tender.
Dry the Candies
Using a slotted spoon, remove the peels and place them on parchment paper. Let them dry for at least 5–6 hours or overnight for a chewier texture.
Finish with Sugar
Once dry, roll the candied peels in additional sugar to coat them and enhance sweetness. Store in an airtight container.
Enjoy your homemade candied orange peel as a unique candy or a decorative garnish!
Pro Tips
- Try adding a dash of cinnamon or vanilla extract to the sugar syrup for a unique flavor twist. Experiment with other citrus fruits like lemon or lime for varied tastes.
Storing and Serving your Candies
Once your candied orange peels are completely dry and rolled in sugar, storing them properly will prolong their freshness. Use an airtight container and layer the pieces with parchment paper to prevent sticking. They can last for several weeks at room temperature and even longer in the refrigerator. If you prefer a chewier texture, ensure the peels are adequately dried but not completely rigid before storage, as exposure to air can dry them out further.
These delightful candies can serve various purposes. Use them as a garnish for cakes and pastries, adding a burst of citrus that contrasts beautifully with rich flavors. They can also be chopped and added to cookies or granola for a nice flavor boost. If you’re feeling creative, try dipping the finished peels in chocolate for an indulgent twist that pairs wonderfully with their natural sweetness.
Common Issues and Troubleshooting
If your candied peels turn out too bitter, it may be due to insufficient blanching. Make sure to repeat the blanching process at least twice to allow maximum bitterness to be removed. If bitterness persists, consider switching to a different type of orange, such as Valencia or blood oranges, which naturally tend to have less pith and a sweeter flavor.
In case your candied peels are too tough, this may indicate overcooking during the sugar syrup stage. Keep the working temperature lower and check frequently. Similarly, if you find them too soft, increase cooking time slightly while watching closely, aiming for that perfect balance of tenderness and a slight chewy bite. A pressure canner can be handy as well to help regulate the cooking temperature.
Questions About Recipes
→ Can I use store-bought orange peels?
It's best to use fresh, organic oranges to avoid chemical residues and ensure the best flavor.
→ How do I store the candied orange peels?
Keep the candied orange peels in an airtight container at room temperature for up to a month.
→ What can I use candied orange peels for?
They are great for snacking, as a garnish for desserts, or chopped and added into baked goods.
→ Can I freeze candied orange peels?
Yes, you can freeze them. Make sure they are well-wrapped to prevent freezer burn for up to 6 months.
Candied Orange Peel Zest Candy
Created by: The Chefryancooks Team
Recipe Type: Family Baking Recipes
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
Ingredients
- 4 medium organic oranges
- 2 cups water
- 2 cups granulated sugar
- 1/2 teaspoon sea salt
How-To Steps
Begin by washing the oranges thoroughly. Use a vegetable peeler to remove the outer peel in long strips, avoiding the white pith as much as possible, since it's bitter.
In a pot, bring the water to a boil and add the orange peels. Blanch for 1–2 minutes. Drain and rinse under cold water. Repeat this process twice to reduce bitterness.
In a clean pot, combine the blanched peels, sugar, and 2 cups of fresh water. Bring to a gentle simmer and cook for about 45–60 minutes, until the peels become translucent and tender.
Using a slotted spoon, remove the peels and place them on parchment paper. Let them dry for at least 5–6 hours or overnight for a chewier texture.
Once dry, roll the candied peels in additional sugar to coat them and enhance sweetness. Store in an airtight container.
Extra Tips
- Try adding a dash of cinnamon or vanilla extract to the sugar syrup for a unique flavor twist. Experiment with other citrus fruits like lemon or lime for varied tastes.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 39g
- Dietary Fiber: 1g
- Sugars: 36g
- Protein: 0g