Pioneer Woman Candied Orange Peel

Pioneer Woman candied orange peel is an easy homemade candy made with navel oranges, granulated sugar and sanding sugar, ready in 13 hours 20 minutes. It's a simple Christmas candy gift for cocktail parties, winter holidays or snack plates, and it's naturally gluten-free and a lovely make-ahead treat.

Boil the peel strips in plain water twice, with fresh water each time, before they ever touch the syrup. Skip that and the white pith keeps its bitter edge, which fights the sugar instead of balancing it.

Letting the simmered strips dry on a wire rack for at least 12 hours is what sets this version apart from sticky, syrupy ones. Then a toss in sparkling sanding sugar gives them that frosty, glittery coating and a chewy bite.

Pioneer Woman Candied Orange Peel

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

48

kcal

Chewy, translucent strips of orange peel simmer in sugar syrup, dry on a rack overnight and finish in sparkling sugar. An optional dip in melted dark chocolate adds a bittersweet crunch against the citrus.

Ingredients

• 3 navel oranges
  

• 2 c. granulated sugar
  

• White sanding sugar, for coating
  

• 3 oz. bar dark chocolate, roughly chopped (optional)
  

Directions

• Cut the peel: Slice about 1/2 inch off the top and bottom of each of the 3 navel oranges. Then score them lengthwise from top to bottom through the peel and pith, but not into the flesh, and peel off each section. Slice every section lengthwise into strips about 1/4 inch wide.
• Boil twice: Cover the peel strips with water by about 1 inch in a large saucepan and bring to a boil over medium-high heat. Drain, repeat with fresh water, then drain well.
• Simmer in syrup: Combine 2 cups sugar, 2 cups water and the peel strips in the same saucepan, then bring to a boil over medium-high heat, stirring occasionally. Reduce to medium-low and simmer for 35 to 40 minutes. The strips should turn slightly translucent and the syrup should thicken, so let it stand for 5 minutes off the heat.
• Dry the strips: Set a wire rack over a rimmed baking sheet, then lift the strips out with a slotted spoon and lay them in a single layer. The extra syrup drips off while they sit uncovered at room temperature for at least 12 hours or up to 1 day, until slightly dried.
• Coat in sugar: Put the white sanding sugar in a medium bowl. Working in batches, toss the strips until they're well coated and no longer sticky.
• Melt the chocolate: For the optional chocolate, put the 3 ounce bar of chopped dark chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each. Stop when it's almost smooth with a few unmelted bits, then stir until the leftover heat melts it fully, adding 15 more seconds if needed.
• Dip and chill: Line a baking sheet with parchment paper, then dip each strip halfway into the melted chocolate and set it on the sheet. Chill for about 20 minutes, until the chocolate hardens.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Checkered Chef cooling racks, Victorinox Fibrox 8-inch chef's knife, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use lemons or grapefruit instead of oranges?

Yes, lemon and grapefruit peel both candy the same way. They're more bitter than navel orange, so I'd boil them in plain water a third time before the syrup.

How long does candied orange peel last?

Stored in an airtight container in the refrigerator, it keeps for up to 1 week. I'd skip the freezer, since I haven't tested how the sugar coating holds up.

Can I make candied orange peel ahead for gifts?

Yes, and because the peel needs at least 12 hours to dry anyway, it's a natural make-ahead recipe. Coat and dip them the day you plan to give them, and keep them chilled until then.

Do I need a wire rack for drying the peel?

A wire rack over a baking sheet is best because air reaches every side of the strips. If you don't have one, parchment paper works, but flip the strips once so the bottoms don't stay tacky.

What's the most common mistake with candied orange peel?

Rushing the simmer is the big one, because strips pulled out before they turn translucent stay tough and bitter. Give them the full 35 to 40 minutes, until the syrup has thickened.