Rays of Sunshine Homemade Candied Orange Peel
Brighten your day with Rays of Sunshine Homemade Candied Orange Peel, a sweet and citrusy treat that’s as beautiful as it is delicious! This recipe transforms fresh orange peels into golden, sugar-coated gems with a tantalizing mix of chewy texture and vibrant flavor. The process begins by blanching the thinly sliced peels to remove bitterness, followed by a slow simmer in a homemade simple syrup that infuses them with sweetness. Finally, the peels are coated in granulated sugar for a shimmering finish that’s irresistible. Perfect for snacking, garnishing desserts, or gifting, these candied orange peels are a zero-waste recipe that turns leftover citrus into a gourmet delight. Made with just three simple ingredients—orange peels, sugar, and water—this mouthwatering treat is proof that simplicity shines.
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Recipe Information
Ingredients
- 4 pieces Oranges (preferably organic)
- 2 cups Granulated sugar (plus extra for coating)
- 1.5 cups Water
Instructions
Wash the oranges thoroughly to remove any residue or dirt. Use a vegetable brush if necessary, especially if your oranges are not organic.
Using a sharp knife, score the orange peels into four vertical sections without cutting into the fruit. Carefully peel the orange and set aside the fruit for another use.
Slice the peels into thin strips about 1/4 inch wide. Remove as much of the white pith as possible to avoid bitterness.
Place the orange peel strips in a medium saucepan and cover with water. Bring the water to a boil over medium heat. Drain the peels and repeat this process two more times to blanch and reduce bitterness.
In the same saucepan, combine the 1.5 cups of water and 2 cups of granulated sugar to create a simple syrup. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
Add the blanched orange peels to the syrup, making sure they are fully submerged. Reduce the heat to a simmer and cook for 40-45 minutes, or until the peels become translucent and tender.
Using tongs or a fork, transfer the candied orange peels to a wire rack set over a baking sheet to catch any drips. Let them cool slightly, about 5–10 minutes.
While still slightly tacky, roll the candied peels in additional granulated sugar to coat them. This step is optional but gives them a delightful sugary finish.
Allow the peels to dry completely, about 4–6 hours or overnight. Once dried, store them in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 461.6 g | 168% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 448.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
