Candied Orange

Total Time:
5 hr 38 min
25 min
4 hr
1 hr 13 min

about 2 cups peel

  • 6 thick-skinned Valencia or navel oranges
  • 4 1/2 cups sugar, plus extra for rolling
  • 1 1/2 cups water
  • 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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4.5 38
I love how easy this version is.  Keep the slices thin, or it won't cook properly.  I stored mine in a container full of sugar to keep them from becoming sticky.  That worked well, and the flavor improved a bit over time. item not reviewed by moderator and published
I love these but have to be in the mood to make them. If I have enough oranges on hand, I will continue to use this recipe because they are excellent. <div><br /></div><div>However, I had just 2 oranges today so I followed Vinaka's microwave method, mostly out of curiosity. I was impressed at how well they turned out. </div> item not reviewed by moderator and published
This Orange Candy is the quintessential orange-flavored taste and texture as far as candy goes. This recipe is not difficult at all and I followed it as written. I found a couple of the other reviews quite helpful in understanding the candy making process<div>Initially,  I wanted to make a small batch so I used one very large navel orange and divided the recipe into 1/6. To the syrup I added orange food coloring because this will be used as a decoration on Italian Struffoli. Right before the simmering process was finished and the sugar just had begun to slightly crystalize, I drained the orange strips, separating the curls onto paper towels and then transferred them to wax paper to dry. It took no more than 10 minutes to dry and put them into loosely into a jar to store. There was no need to roll them in sugar.It was perfect as is and...Oh, s-o-o-o delicious!!</div> item not reviewed by moderator and published
Well I didn't have a recipe I just winged it, then this morning I looked for the recipe, saw this long drawn out method..... and I see maybe I was on a good track. I removed the peel with a veggie peeler results is peel without pith.... the zest only, cut into thin strips and put it into a glass bowl, covered  with sugar and a few tablespoons of water....popped into the microwave for 31/2 minutes checked them out and zapped again for 2 minutes........Let them cool in bowl overnight and this morning just scattered them onto a silicone mat..........I will wit until this afternoon  and drizzle with dark melted  chocolate. Very easy and no one get burned and no sticky gooey messes either. item not reviewed by moderator and published
One missing step that food network has  perhaps omitted, from the classic, french preparation of candied orange peel is that the  entire point of  boiling the peel  in  repeated changes of  water is to remove as  much pith as  possible from the skin! With a navel orange it is far easier to begin with. With other varieties  after a few changes of water ( I was taught 5-7!) scrape as  much pith as  possible from the peel that  has been plunged into ice water between blanching. Use a gentle hand and a sharp tool as  you want to retain as much oil  as possible- and truly  I have always removed as  much as  possible to begin with and  find 3-4 changes of boiling water is  fine unless you  react to the orange's essential  oil in which case 5 changes of water may be right for  you ! <div>  Without the Ice Water step  you loose too much oil between boiling. The water, by-the-way  must be at a rolling  boil- so even if, for  some  reason ,you have no ice, your citrus peels have a "rest" period between waters. The peel will be/should be clear by the time  you  have cooked it in an extra heavy syrup to the  point it will crystallize and there is no water left in the heaviest deepest saucepan you have!  </div><div>  Additionally, there i no reason to wash down the sugar from the pan sides as  in other candy recipes and  traditional methods and rules of candy making. You want crystallization to occur so encourage it if you must by  after the syrup has reduced and you  thought it should have been adequately thickened and beginning to crystallize- but it has not- throw  about 1/4 c of fine granulated/castor sugar onto the pan sides.If you get zero crystallization  beginning when  you stir the peel around, your syrup is probably too thin. </div><div>Solution :  Remove the peel with a slotted spoon, a lifter-drainer, or your favorite kitchen implement that allows liquid to flow off of the solids and drain them on  paper toweling over wax paper  or brown paper  ( for easy clean-up) ,  a rack set over [ something to catch the syrup] or  a tea towel. return the syrup to  a med high  heat and adjust the sugar saturation of  your syrup. It should be  quite thick ,quite clear and begin to evaporate after  say, an additional 20-30 minutes at a rolling boil  with the peel returned to the syrup after  adding  the additional sugar to make it coat the spoon when lifted quickly. A wooden spoon is best for this it absorbs zero heat and maintains the temperature of the  boiling syrup. If  your syrup should begin to colour ( other  than a palest orange, from poorly processed oranges that have added food dye ) remove from the heat. You do not want to caramelize your mixture The entire process will be  lost.Sometimes   if it reaches that  point , there i no reclaiming it- as quickly as possible remove the peel and drain.Either begin the syrup again or let it continue to caramelize and reserve the syrup for custards, etc. adding a bit of  Cointreau liqueur or orange essential oil- or other oil based orange flavoring ( alcohols really are inferior!) if an orange flavor is desired. Otherwise flavour to taste remembering it WILL have  orange notes which  may or  may not be desired..You must use a strong enough flavoring to either enhance the orange notes or completely cover them.</div><div>Remember if using an alcohol based flavor or liqueur, to let the alcohol completely burn off before removing from heat or adding  butter  or any fat  if a sauce is desired . </div><div> Completely dry the  candied peel before storing.. Sugar absorbs humidity- so make this on a dry  and cool ( if possible) day!  Line metal  containers with parchment, silicone paper, or waxed paper and NEVER ALUMINIUM FOIL.It can anodize onto the  peel rendering it toxic !</div> item not reviewed by moderator and published
I had never made, nor even tasted candied orange peel so I wasn't sure what to expect. I think they are tasty - not my favorite candy but good. I preferred them more after I dipped them in dark chocolate. Took away some of the sugary-ness of it. One note to the recipes is there is NO WAY that combo of sugar and water could be a simple syrup to "save for ice tea" -- that's pure confection ratios there. And after cooking for 45 minutes? The minutes I took it off the heat it crystallized completely. I had the candy thermometer on it the entire time too. item not reviewed by moderator and published
Delicious. A few things because, I know the more detail for me, the better. I used Sunkist naval oranges - some had a very thick peel/pith, some average. All worked. I used every bit of pith that stayed attached when I peeled it. That's what makes the delicious texture. No bitterness at all. I blanched them 3x. I boiled my sugar on medium heat - almost all candy recipes I've used say to boil at medium. I swirled my pan a lot - I used a large pot and feared the edges weren't as hot. I simmered my peels for an hour - wanted to make sure the thickest ones were done. WITH THE LID ON. The first time I attempted candied orange peels, I did not - and the water evaporated &amp; they never got soft. So keep the lid on. After they were done, I left some unsugared, but they stayed very sticky, so I ended up sugaring them hours later. Let the peels drain before tossing in sugar or you end up w/ a very thick coating of sugar. I dipped some in Ghirardelli bittersweet chocolate. item not reviewed by moderator and published
I made it and it crystallized, can it be fixed? I need it to put into a fruitcake. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
I just made these with my leftover rinds from making orange marmalade. I was skeptical but these turned out great! Thanks. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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." item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
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. item not reviewed by moderator and published
I don't think you're supposed to remove the pith! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Who knew peels could taste so great. Don't be lazy removing the pith (easier with a grapefruit knife). item not reviewed by moderator and published
yum item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published

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