Glistening Orange Peel Candy: A Sweet Syrup Recipe

Zesty orange peels dance with sugary sweetness in this classic candied orange peel in syrup recipe that captures Mediterranean culinary magic.

Bright citrus strips mingle with crystalline sugar, creating a delightful confection that sparkles with pure indulgence.

Each carefully peeled segment carries intense orange flavor and remarkable depth.

The process requires patience but rewards you with a stunning dessert accent that adds elegance to any table.

Tangy and sweet notes intertwine in a delicate syrup that preserves the vibrant essence of fresh oranges.

Serve these glistening treats alongside espresso or as a sophisticated garnish for desserts.

Your taste buds will thank you for this delectable homemade delicacy.

Serving Options: Orange Peel in Syrup

• Sweet Breakfast Companion: Sprinkle these candied orange peels over morning yogurt or oatmeal for a zesty, sweet breakfast upgrade that adds vibrant flavor and elegant texture.
• Dessert Garnish Delight: Top ice cream, cheesecake, or chocolate mousse with these glistening orange peels to create a sophisticated and visually stunning dessert presentation that impresses guests.
• Cocktail and Beverage Accent: Use these candied peels as a stunning garnish for cocktails like old fashioneds, margaritas, or sparkling water, adding a burst of citrusy sweetness and professional bartender-style flair.
• Gourmet Gift Potential: Package these beautiful candied orange peels in small decorative jars with ribbon, creating a homemade artisan gift that showcases culinary creativity and personal touch for food-loving friends.

Storage Guidelines for Orange Peel in Syrup

• Culinary Storage Magic: Candied Orange Peel Edition
• Refrigerator Longevity: Sealed jars can stay fresh for up to 6 months in the cool, dark refrigerator compartment. Chilled conditions help maintain the vibrant citrus flavor and soft texture of the candied peels.
• Room Temperature Charm: Unopened canned jars remain shelf-stable for 12-18 months when stored in a pantry away from direct sunlight and heat sources. Check seals periodically to ensure food safety.
• Serving Suggestions: Remove peels from syrup using clean utensils to prevent contamination. Enjoy as a sweet garnish, baking ingredient, or elegant dessert topping. Extra syrup works wonderfully in cocktails or drizzled over pastries.
• Texture Maintenance: Keep jars upright to prevent syrup leakage. Slight sugar crystallization is normal and doesn't impact taste. Gently warm jar in warm water bath if syrup thickens during storage.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 337 kcal

Servings: 5

What You Need for Candied Orange Peel in Syrup

• Orange: Vibrant, zesty foundation of the recipe, choose ripe, thick-skinned oranges with minimal blemishes for best flavor and texture.
• Orange Blossom Water: Delicate floral essence that enhances the citrusy profile, look for pure, high-quality extracts from Middle Eastern or specialty stores.

• Sugar: Transforms peels into glossy, candied treat, select fine granulated white sugar for smooth syrup consistency.
• Honey: Adds depth and natural sweetness, opt for raw, local honey for richer flavor complexity.
• Citric Acid: Natural preservative that balances sweetness and prevents crystallization, choose food-grade crystalline form.

• Water: Crucial for creating syrup base, use filtered or spring water for clearest results.

Tools Required for Candied Orange Peel in Syrup

• Large saucepan: Essential for creating sugar syrup and cooking orange peels.
• Sharp knife: Needed to score and slice orange peels precisely.
• Slotted spoon: Perfect for removing peels from syrup without splashing.
• Cutting board: Provides stable surface for preparing orange peels.
• Candy thermometer: Critical for monitoring syrup temperature accurately.
• Canning jars: Necessary for storing and preserving candied orange peels.
• Canning pot: Required for water bath processing and sterilizing jars.
• Measuring cups and spoons: Help ensure precise ingredient quantities.

Instructions for Candied Orange Peel in Syrup

• Orange Selection

Choose ripe, fresh oranges with smooth, unblemished skin. Bright, vibrant color indicates peak freshness and flavor intensity.

• Peel Preparation

Carefully remove orange skin using gentle knife strokes. Trim excess white pith, leaving a thin, delicate layer of peel attached.

• Syrup Creation

Combine sugar and water in a heavy-bottomed saucepan. Heat slowly, stirring until sugar completely dissolves into a glossy liquid.

• Candying Process

Gently submerge orange peels into warm syrup. Allow slow, steady simmering until peels become translucent and absorb sweet essence.

• Flavor Infusion

Add optional fragrant touches like vanilla extract or cinnamon stick during simmering to enhance complex flavor profile.

• Preservation

Transfer glistening peels into clean glass containers. Pour remaining syrup over peels, ensuring complete coverage.

• Storage

Cool candied peels to room temperature. Seal containers and refrigerate. Enjoy within two weeks for optimal taste and texture.

Flavor Twists & Tips: Orange Peel in Syrup

• Select firm, bright-colored oranges with smooth, unblemished skin for the best flavor and texture in your candied peels.
• Experiment with adding lavender, vanilla bean, or cinnamon stick during syrup cooking to create unique aromatic twists on the classic recipe.
• Adjust pre-boiling time for peels based on orange variety – thicker-skinned varieties might need multiple water changes to reduce bitter undertones completely.
• Once candied, chop peels into smaller pieces to sprinkle over cakes, ice cream, or fold into chocolate truffles for elegant homemade treats.

Sweet Candied Orange Peel

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• Total Time: 1 hour 10 minutes
• Yield: 5 1x

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Description

Mediterranean candied orange peel showcases citrus elegance from Sicily’s culinary traditions. Sweet preservation methods highlight natural citrus flavors while creating an authentic dessert experience for adventurous palates.

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Ingredients

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• 2 cups (150 g/5.3 oz) orange peel, thinly sliced into ¼” thick slices
• 2 ½ cups (500 g/17.6 oz) sugar
• 2 cups (450 g/15.9 oz) water
• 2 tbsps (42 g/1.5 oz) light honey or corn syrup
• 2 tbsps water
• ¼ tsp citric acid
• ½ tsp orange blossom water

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Instructions

1. Peel Preparation: Delicately trim orange peels, removing excess pith and slicing into uniform 1/4″ strips. Optional: Soak or pre-boil peels to diminish bitterness.
2. Syrup Creation: In a saucepan, merge sugar, water, and honey over medium heat. Gently simmer peels until syrup reaches 230ºF, approximately 50 minutes, minimizing stirring to prevent sugar crystallization.
3. Flavor Enhancement: Dissolve citric acid and orange blossom water, then incorporate into the simmering syrup before removing from heat.
4. Jar Sterilization: Thoroughly cleanse jars and lids with hot soapy water. Gradually warm jars in a water-bath canning setup, ensuring water covers containers by at least an inch.
5. Filling and Sealing: Transfer candied peels evenly into sterilized jars using a slotted spoon. Pour hot syrup over peels, maintaining 1/4″ headspace. Meticulously clean jar rims and secure lids.
6. Processing: Submerge sealed jars in boiling water bath for 10 minutes, followed by an additional 5-minute rest. Allow jars to cool at room temperature for 24 hours before storage or handling.

Notes

• Prevent Bitterness: Soak or pre-boil peels to reduce harsh citrus flavors, changing water helps remove intense bitter notes.
• Temperature Precision: Use a candy thermometer to accurately reach 230ºF, which ensures perfect syrup consistency and prevents sugar crystallization.
• Careful Handling: Minimize stirring during syrup cooking to maintain smooth texture and prevent unwanted sugar crystal formation.
• Sterilization Matters: Thoroughly clean jars and lids with hot soapy water to prevent contamination and ensure safe preservation of candied orange peels.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 5
• Calories: 337
• Sugar: 82 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 84 g
• Fiber: 1 g
• Protein: 0 g
• Cholesterol: 0 mg