Go Back
+ servings
Candied oranges

Perfect Candied Oranges Peels

Learn how to turn simple citrus fruit into pure natural candy that makes the best toppings for any dessert.
Prep Time 15 mins
Cook Time 40 mins
dehydrate 1 d
Total Time 1 d 55 mins
Course Dessert
Cuisine French
Servings 6
Calories 258 kcal

Equipment

  • baking sheet with parchment paper or silicone mat or cooling tray

Ingredients
  

  • 4 oranges (preferably organic)
  • 2 cups white sugar
  • 2 cup water

Instructions
 

  • Rinse the oranges and pat dry.
  • Cut off the top of each orange and make 2 vertical slits from the top to the bottom.
  • Gently separate the skin from the flesh making sure not to tear each piece. You should end up with 4 pieces.
  • Using a spoon or a pairing knife, remove any excess pith.
  • Make sticks

Cooking the peels

  • Heat up 2 cups of water with 2 cups of sugar and stir.
  • When the sugar is dissolved, add the peels and stir to coat every piece.
  • Cover and simmer for 40-50 minute, stirring every 15 minutes.
  • When the peel becomes translucent, it is ready.

Drying

  • If there is liquid syrup left at the bottom of the pot, you will need to use a cooling rack over a baking tray and let the excess syrup drip down.
  • If most of the liquid has been absorbed by the peel, place all the pieces on a baking tray lined up with silicone mat, making sure that no piece overlaps or touches another one. Set aside for 24 hours or until the peels are dried.
  • Sprinkle with a little sugar before storing or make gift bags!
    Candied Oranges bags

Notes

If you want to create variations, you can substitute 1 cup of orange juice to 1 cup of water, or add some ginger. 
Mix things up and use lemons, grapefruit, tangerines etc.,

Nutrition

Serving: 1gCalories: 258kcalCarbohydrates: 67gSodium: 5mgPotassium: 1mgSugar: 67gCalcium: 3mgIron: 1mg
Keyword candied fruit, gluten-free
Tried this recipe?Let us know how it was!