Description
Classic Homemade Orange Candy is a delightful treat that transforms fresh orange peels into sweet, tender, and aromatic candied strips. Perfect for snacking or garnishing desserts, this recipe uses simple ingredients like sugar, corn syrup, and vanilla to create a luscious candy with a subtle citrus flavor and a tender, translucent texture.
Ingredients
Scale
Orange Peel Preparation
- 2 large oranges
Syrup
- 2 cups granulated sugar
- 1 cup water
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla extract
Finishing
- Granulated sugar for coating
Instructions
- Wash and dry oranges: Start by thoroughly washing the oranges under running water to remove any dirt or pesticides. Pat them dry with a clean towel to ensure a clean surface for peeling.
- Prepare orange peels: Cut the tops and bottoms off the oranges, then slice them into quarters and carefully remove the flesh from the peels. You can discard the flesh or save it for another recipe.
- Slice the peels: Once you have just the orange peels left, slice them into thin strips about 1/4 inch wide so they resemble candied peel.
- Boil the peels: Place the orange peel strips in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for about 15 minutes to remove the bitterness from the peels.
- Drain and rinse: After simmering, drain the peels and rinse them under cold water. Set aside.
- Make the syrup: In the same saucepan, combine 2 cups granulated sugar, 1 cup water, and 1/4 cup corn syrup. Stir over medium heat until the sugar dissolves completely, forming a syrup.
- Simmer peels in syrup: Once the syrup is boiling, add the orange peel strips, reduce heat to a gentle simmer, and cook for about 45 minutes, stirring occasionally, until the peels become translucent and tender.
- Add vanilla and cool: Remove the saucepan from heat and stir in 1/2 teaspoon vanilla extract for added flavor. Allow the mixture to cool slightly.
- Remove peels from syrup: Using a fork or slotted spoon, lift the candied peels from the syrup, letting excess syrup drip off.
- Dry the peels: Place the candied peels on a wire rack or parchment paper, letting them dry for 4 to 6 hours until they are no longer sticky to the touch.
- Coat in sugar: Once dry, roll the orange peels in granulated sugar to coat them evenly and add an appealing crunch.
- Store properly: Store the finished orange candy in an airtight container at room temperature to maintain freshness.
Notes
- Simmering the peels before candying helps remove bitterness for a milder flavor.
- Drying the candied peels thoroughly prevents stickiness and enhances shelf life.
- Rolling in sugar adds texture and prevents pieces from sticking together.
- Store in a cool, dry place for up to two weeks.
- You can use leftover orange flesh in smoothies or juices to avoid waste.
