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italian candied orange peels

Italian Candied Orange Peels

dana vento
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Additional Time 1 day
Total Time 1 day 1 hour 25 minutes
Course Recipes
Cuisine dessert

Ingredients
  

  • FOR THE ORANGE PREP
  • 5 Large thick-skinned Oranges (blood, valencia, etc)
  • 4 c. water divided (1 c
  • c. white granulated sugar divided
  • FOR THE SUGAR PREP
  • 3 C Sugar
  • 1 C water
  • 2 Optional ingredients and here's what they do
  • Vanilla Extract *1/2 teaspoon optional they kind of taste more like a creamsicle when you do this.
  • 1/2 tsp of Orange Extract optional
  • OPTIONAL if you want to crystalize the oranges
  • 1/2 Cup of Sugar for coating

Instructions
 

  • Thoroughly wash and dry the oranges.
  • Next, cut off the tops and bottoms of each.
  • Then, score each orange peel from top to bottom using a sharp knife or an orange peeler.
  • The objective is to cut each of the oranges into 4 or 5 large sections.
  • You'll be separating the 'orange skin with some of the white (pith) from the orange flesh in each section.
  • Now that you have removed the orange from the skin (the peel), set the orange pieces aside to eat or use other recipes and you will now work with the orange peel and pith sections.
  • Cut it into 1/4" sections.
  • I use kitchen scissors, it is fast and easy.
  • Do this for each orange and each section.
  • Then, place all the prepared peel into a pot.
  • Place just enough water to COVER the skins, not more.
  • Bring to a boil.
  • Once it begins boil cook for one minute at the boiling level.
  • Then turn off, drain and repeat the process 2 more times.
  • This takes the bitter right out of the peel.
  • After these are done, and drained, set them aside for a few minutes while you prepare the sugar mixture.
  • Overall Objective getting sugar/water combination to 230°F for Orange Peel
  • In a small stockpot bring both the water and sugar to boil.
  • Watch this as you do NOT want this to boil over sugar is a total mess to clean off of a stovetop (been there, done that..)
  • Keep the heat constant once you get to 230°F add in the orange peels, and turn the heat down to keep it at what I will term 'simmering' level, not boiling in any way.
  • *You can do this without a thermometer I have plenty of times because my thermometer broke and I can't find the same one. All you do is cook this combine the sugar and water and keep it at medium-high heat, not boiling but like a simmer (you do have to watch so it does not go over the pot), you'll see as you stir that it changes into a ball like consistency (trust me, you will see it) at that point you toss in the orange peel and follow the rest of my directions as below.
  • When you put the peel in it will not be translucent but after about 35-45 minutes of a low heat simmer, you will see your peels turn translucent, that's when they are done.
  • Now, take a slotted spoon and transfer the peels to a rack.
  • (I use a large pizza tray that has to drop through slots and I set it atop a lined parchment paper pan so that cleanup is just the pan.
    peels on tray
  • You can also use a cookie cooling rack with parchment paper beneath.
  • You will see that there is a good amount of orange-flavored syrup left in your pot, reserve that.
  • Allow the peels to just sit for anywhere from 12-18 hours until they are almost dry (they should still be a little tacky at this stage which is when we want to crystalize them.
  • To Crystalize these Peels...
  • Now, grab a zippered storage bag, toss in the sugar.
  • Take the peels about a spoon at a time, add them into the sugar bag.
  • Seal. Shake and then remove from the bag.
  • Do this same procedure for all the remaining peels.
  • You can either use the peels now or keep them in reserve for up to a week in an airtight storage container.
  • Reserved Orange Syrup: Store the reserved orange syrup in the refrigerator to add flavor to your favorite beverages and cocktails, such as iced tea, club soda, or mixed drinks. Remember as Italians we waste nothing, and again from the peel to the syrup, all can be used, no waste!