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There’s something magical about transforming humble citrus peels into glistening, sugar-coated gems. This candied orange peel recipe is a game-changer—whether you’re garnishing desserts, adding a burst of flavor to baked goods, or simply enjoying them as a sweet, tangy snack. The best part? It’s easier than you think!
Why You’ll Love This Recipe
Candied orange peel is a versatile treat that elevates everything from cakes to cocktails. The process involves blanching the peels to remove bitterness, simmering them in a sugar syrup, and coating them in fine sugar for a sparkling finish. The result? A chewy, citrusy delight that’s perfect for holiday baking, gift-giving, or just satisfying your sweet tooth.
Key Ingredients
The beauty of this recipe lies in its simplicity. You only need three main ingredients—citrus peels, sugar, and water—to create something extraordinary. The type of citrus you choose (oranges, lemons, grapefruits, or limes) will influence the flavor, so feel free to experiment!
Ingredients List
| Ingredient | Quantity |
|---|---|
| Large oranges (or citrus of choice, organic recommended) | 3 |
| Granulated sugar | 2 cups |
| Water | 1 cup |
| Fine granulated sugar (for coating) | As needed |
Helpful Tools
Having the right tools makes the process smoother. Here’s what you’ll need:
1. Sharp knife – For precise peeling and slicing.
2. Heavy-bottomed pot – Ensures even cooking and prevents burning.
3. Wire rack – Helps the peels dry evenly.
Pro-Tips for Perfect Candied Orange Peel
1. Choose organic citrus – Since you’re using the peels, organic ensures no unwanted pesticides.
2. Don’t skip the blanching – This step is crucial for removing bitterness.
3. Use a candy thermometer – Helps achieve the perfect syrup consistency.
4. Store properly – Keep in an airtight container for long-lasting freshness.
5. Use in baking – These peels are fantastic in recipes like The Ultimate Moist Chocolate Orange Cake for an extra citrusy kick!
How to Make Candied Orange Peel Recipe
Follow these simple steps for perfect candied orange peel every time:
1. Prep the citrus – Slice off both ends of the oranges. Cut the peel into 4 vertical segments and remove them. Slice the peels into ¼-inch strips.
2. Blanch the peels – Boil the peels in water for 15 minutes, drain, and repeat 1-2 more times to reduce bitterness.
3. Make the syrup – Combine 1 cup water and 2 cups sugar in a pot. Bring to a boil until the sugar dissolves.
4. Simmer the peels – Add the peels to the syrup and simmer for 45-60 minutes until translucent.
5. Coat in sugar – Drain the peels, toss them in fine sugar, and let them dry on a wire rack for 1-2 days.
Variations to Try
– Spiced candied peel – Add cinnamon or vanilla to the syrup for warmth.
– Chocolate-dipped – Dip dried peels in melted chocolate for a decadent treat.
– Mixed citrus – Combine orange, lemon, and lime peels for a vibrant mix.
Candied Orange Peel Recipe
These Chocolate Covered Strawberry Mini Cheesecakes are elegant, bite-sized indulgences perfect for Valentine’s Day or any special occasion. Featuring a crunchy Oreo crust and a rich, creamy vanilla cheesecake center, they are finished with a silky chocolate ganache and a juicy fresh strawberry on top.
- Total Time: 158
- Yield: 12 mini cheesecakes
Ingredients
— The Oreo Crust —
1 cup Oreo crumbs (about 12 cookies, finely crushed, filling included)
2 tablespoons unsalted butter, melted
— The Cheesecake Filling —
16 oz (2 blocks) full-fat cream cheese, softened to room temperature
½ cup granulated sugar
¼ cup sour cream (or plain Greek yogurt), room temperature
1 teaspoon pure vanilla extract
2 large eggs, room temperature
— The Chocolate Ganache & Topping —
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
12 small fresh strawberries, washed and dried
Optional: White chocolate drizzle or sprinkles
Instructions
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. **Make the Crust:** In a small bowl, mix the crushed Oreo crumbs and melted butter until combined (it should look like wet sand). Place about 1 tablespoon of the mixture into the bottom of each muffin liner. Use a shot glass or the back of a spoon to press it down firmly to create an even base.
3. **Par-Bake Crust:** Bake the crusts for 5 minutes. Remove from oven and let cool slightly while you make the filling.
4. **Make the Filling:** In a large bowl or stand mixer, beat the softened cream cheese and sugar together on medium speed until completely smooth and creamy (no lumps!).
5. Mix in the sour cream and vanilla extract.
6. Add the eggs one at a time, mixing on **low speed** just until incorporated. Do not overmix once the eggs are added, or the cheesecakes will crack.
7. **Bake:** Divide the batter evenly among the muffin cups (filling them almost to the top). Bake for 15–18 minutes. The centers should still be slightly jiggly, but the edges set.
8. **Cool:** Remove from the oven and let them cool in the pan for 30 minutes. Then, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours to set firm.
9. **Make Ganache:** Place the chocolate chips in a heat-proof bowl. Microwave the heavy cream until it just begins to simmer (do not boil over). Pour the hot cream over the chocolate. Let sit for 3 minutes, then whisk until smooth and glossy.
10. **Assemble:** Spoon about 1 teaspoon of ganache over each chilled mini cheesecake. Top immediately with a fresh strawberry. (Optional: You can dip the strawberry in the chocolate first, then place it on top).
11. **Serve:** Keep refrigerated until ready to serve.
Notes
Room Temperature Ingredients: This is the secret to smooth cheesecake. If the cream cheese is cold, you will have lumpy batter. If the eggs are cold, they won’t emulsify properly.
Prevent Cracks: Cooling the cheesecakes gradually (in the pan first) helps prevent the tops from sinking or cracking.
Strawberry Prep: Make sure your strawberries are completely dry after washing. If they are wet, the chocolate ganache won’t stick to them.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 18
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
FAQ
Q: How long does candied orange peel last?
A: Stored in an airtight container, it keeps for at least a month at room temperature, longer in the fridge, or frozen for several months.
Q: Can I use the leftover syrup?
A: Absolutely! The citrus-infused syrup is perfect for cocktails, desserts, or drizzling over pancakes.
Q: Why did my peels turn hard?
A: If they dry out too much, they’ll soften when baked into recipes or can be stored in syrup to retain moisture.
Conclusion
This candied orange peel recipe is a must-try for any home baker or citrus lover. With just a few ingredients and a little patience, you’ll have a batch of sweet, tangy peels ready to elevate your desserts. For more delicious ideas, follow me on Pinterest.