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Candied orange peel

  • 1 Orange
  • Water, boiling
  • Simple Syrup
    • 50 g White Sugar
    • 30 g Water
  1. Peel orange in strips, avoiding as much of the pith as possible. Cut peel into matchstick-sized pieces.
  2. Blanch orange peel 30 seconds in boiling water. Drain, and rinse with cold water. Rinse saucepan.
  3. Candy orange peel. Add simple syrup ingredients and orange peel to saucepan. Stir over medium-low heat until sugar dissolves. Simmer 45 minutes until syrup is thick. Remove peel from mixture.
  4. Dry 6-8 hours at room temperature minutes until coating is set and dry.

We blanch the orange to sanitize it.

  1. Fenzl, Barbara Pool. "Dark Chocolate and Orange Tart with Toasted Almonds." Bon Appetit. 7 April 2008. ↩

  2. Fowler, Damon Lee. "Simple Candied Orange Peel." Epicurious. December 2008. ↩