Candied Orange

Total Time:
5 hr 38 min
Prep:
25 min
Inactive:
4 hr
Cook:
1 hr 13 min

Yield:
about 2 cups peel
Level:
Intermediate

Ingredients
  • 6 thick-skinned Valencia or navel oranges
  • 4 1/2 cups sugar, plus extra for rolling
  • 1 1/2 cups water
Directions

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.


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    OUTSTANDING! It was very easy and great! This is a childhood favorite of mine so I made them for my 50th Birthday! I dipped some in chocolate and used some for some scones, and raw chocolate bars with other dried fruit! I also reduced the extra syrup with some other herbs to use for waffles and pancakes!
    I loved this recipe...Very complete and easy. you can use any citrus fruit and it is chewy and has very good citrus flavor. I will try dipping one end in dark chocolate next time to dress it up for a party
    I just made this recipe yesterday i blanched it three times and it turned out horrible and not very sweet dont know what went wrong but not fun experience
    Had you had candied orange peel before and know what to expect? Or, is it possible you didn't use enough sugar in the syrup or cook it long enough in the syrup or didn't do the last step of tossing the cooked peel in sugar?
    I love this recipe! Tasty and easy!! I used 3 organic navel oranges and 1 big ol' grapefruit, with 3 c sugar and 1 c water, worked great. I liked the suggestion to just take the peels out of the pan at the end of cooking and roll them in sugar directly, rather than draining them and dirtying more dishes, it worked fine. 
     
    It's worth mentioning that I did this for a lark, and I was prepared for the dishes to be a huge pain to clean, but the sugar residue came off with hot tap water and soap. I was pleasantly surprised that cleanup was not horrible. I plan now to give some candied orange peels and some candied ginger to a few friends for Christmas :) Yay!!!
    I just made these with my leftover rinds from making orange marmalade. I was skeptical but these turned out great! Thanks.
    This is going to be a Christmas gift as well as an ingredient in one of my annual Yule Logs. Really tasty and not that difficult to make at all.
    These turned out great! Very easy, took about an hour and 45 minutes start to end (drying on the rack). Will dip them in dark chocolate later this evening if they're dry enough. Not my favorite treat but my husband loves them.
    i tried this and i ended up wasting a bowl, spatula, strainer, and sauce pan and i burnt my hand because the mixture burnt at 30 minutes and splattered all over my hand and now i have blisters and there is a sugar mixture stuck to some of my dishes. ugh i am so angry right now
    Gee, I am so sorry about your bad experience! I haven't even tried the recipe, but my heart goes out to you and I am going to look at other recipes just to stand in solidarity with poor you!
    That sound like an awful experience! If it burned you may have been cooking at too high a temp; should be just simmering not bubbling for 45 minutes. The sugar will come off the dishes with soaking.
    So you don't have to worry about sugar crystallization, add about a tablespoon of lite syrup to the water sugar mixture before boiling it. Just "food for thought."
    This recipe was exactly what I was looking for; easy and super yummy! I juice a lot of oranges, and always regret throwing all the peels away, so it's lovely to have something to use them in.
    This was really easy and delicious! I used 1 cup of water and 3 cups of sugar and it was fine. I dipped half of the pieces in dark chocolate and the other half in milk chocoate. I'm not sure which were better; I kept tasting them to figure it out but in the end I think they were both awesome! 
     
    Don't reused the sugar water for a second batch days later and it doesn't worked. but you can mix up the sugar water with a little wiskey for a hot toddy night cap!
    These are delicious. Made them because could not find them in the store for my Christmas fruitcake but I made a lot extra just to eat. Too good to waste all of them in fruitcake. Very easy to make. I don't mind a little bitter pith taste.
    I just tried this recipe today. WOW! I have never made anything like this. I think I found a new holiday staple. I blanched my oranges 3 times and did not end up with bitterness. I didn't have a candy thermometer so I used the old fashioned cold water test to make sure it was at the soft thread stage. I used the oranges to get fresh squeezed orange juice and am going to use the rest for cranberry orange bagels. I made iced tea and sweetened it with the sugar syrup. This was a lot of work but so worth it!
    I made this last year to put in an English Christmas Cake. It was wonderful. This year, I couldn't remember where I had put the recipe and followed just any old ... fail!
     
     Blanch and drain is the key to ridding the oranges of their bitterness and the higher sugar to fruit ratio makes them superb candy. Melt a little 60-72% chocolate and dip the slices in for a lovely gift.
    Absolutely fabulous! I have never made anything even resembling candy and was sure I was out of my depth, but everything went exactly as the recipe and previous reviewers said it would. I left the pith intact and it did, indeed, turn into a luscious sort of "gumdrop" layer. The peel turned a lovely deep orange and the final result is so delicious it is transporting. I blanched 4 times and there was only a lovely little hint of bitterness but wonderful orange flavor and sweetness.
     
     I made these to fill the center hole - and spill out a little over the top - of a Chocolate Grand Marnier bundt cake for a party tonight, and it looks gorgeous. I am looking forward to a lot of compliments.
     
     Thank you, thank you, thank you for this absolute gem of a recipe.
    These turned out wonderfully! I left the entire pith on and blanched them 3 times, and I don't detect any bitterness at all. I think how bitter they are depends on the oranges you use. I used in-season Florida oranges from a local grove. They were juicy and delicious, so the peels are now sweet and chewy. This is a very easy recipe, it's just very time consuming when you consider peeling, chopping, boiling a pot of water 3 times, cooking the sugar, and then simmering the peels. It took me about 5 hours total, but it was worth it :)
    very successful as is. this is my 2nd year and i'm making lots more this time. i do prefer them a little less sweet so i eliminate the sugar rolling where possible and allow +/- 2 days drying time on racks. when they're not so sticky, dip in a good chocolate and cool. makes a really nice small gift paired with the house eggnog.
    I don't think you're supposed to remove the pith!
    I am NOT an experienced candy-maker, but this turned out well for me. I cooked the sugar past the soft thread stage, so the end product was not as tender as I had imagined, but they were so neat! I dipped half of them in dark chocolate-and they really made me feel like a professional! The kids loved helping with the chocolate, and they loved eating them! My husband said he wasn't excited about them, but he was impressed that they were made from real orange peels. A great gift idea for the holidays-right after citrus season!
    The wax on store oranges collects all that pesticide and dirt. Organic is best, but make sure to wash them all. The blanching would will too.
    I used this recipe a few years ago and the orange peels were great. Even my kids liked them.
     
     I recently decided to make some more since the oranges have been so good this year and we have eaten so many. But I couldn't remember which recipe I had used. All the one I found in my books seemed so much more complicated that the last time.
     
     I just happened to run across this recipe today and I'm so glad. Just take your time and follow the steps. You'll feel like you're a professional candy maker once you taste these.
    An hour of cooking made mine dark in color. I was expecting a bright orange bit. I definitely would have used another recipe on this site that calls for less cooking time
    i'm glad i took as much pith off as possible. the little that was still on was bitter, but not unpleasant. use a produce wash to get dirt and wax off: improves the taste. you can also use salt to scrub and rinse. fyi, the sweeter your orange the better tasting the peel. collect your peels as you go, cut off as much pith, slices them thinly, and freeze. it's so much easier this way and it doesn't the taste: defrost before blanching. 4-5 hours is enough drying and your peels will dry even more after a couple of days. this a fun recipes for those who like small cooking projects!
    I made this for a wedding shower last month and it was a big hit. I've had to make a second batch and see big Christmas plans for this recipe. I actually preferred 4 blanchings but it may depend on your oranges.
     
     I used the extra syrup in a sorbet, and in addition to snacking have the orange peel for addition to both hot and cold tea. I also chopped some orange peel and added to an salad for a bit of whimsy and flavor boost.
    okay, maybe it was my fault that I went through 2 other recipes, 7 oranges and a whol lotta time. And, maybe it was my fault because I didn't have a candy thermometer. But, I did it and it's delicious! Thank you, Food Network, for supplying an easy to use, straight forward recipe. I can't wait to dip these babies in dark chocolate heaven!
    Use the freshest plump rinds you can find. Very good and it has just a hint of sweet bitterness at the end. Everybody loved them as great christmas treats.
    This is not a difficult recipe, I made them with my mother as a child and was thrilled to find it here.
     Notes:
     1--don't peel the pith!! After the cooking this becomes almost jelly-like and gives the candy a gummi quality.
     2--definitely blanch it 3 times. I dropped them in boiling water 3 times for 3 minutes at a time; not bitter at all.
     3--I extended the simmering time to an hour and then left it simmering while I pulled the pieces out one by one for sugaring.
     It's honestly hard to ruin this unless you turn the heat way up or leave it unattended for extended periods of time. It's just labour intensive.
    Who knew peels could taste so great. Don't be lazy removing the pith (easier with a grapefruit knife).
    THESE ARE A WONDERFUL SNACK FOR KIDS ONLY BE VERY CAREFUL TO REMOVE ALL OF THE PITH, BLANCHING WILL NOT PREVENT THE BITTER TASTE I GOT LAZY ON THE LAST FEW RINDS AND I REGRET IT BECAUSE THE OTHERS HAD A LOVELY SWEET AUTUMN TASTE.
    yum
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