Orange Peels Recipe

Wash the oranges thoroughly under warm water to remove wax or residues. Pat dry.

Using a paring knife or vegetable peeler, remove the orange peel in large sections, avoiding as much of the white pith as possible. If you prefer, cut the peel into 1/2-inch wide strips by first flattening pieces on the cutting board and slicing into strips about 3–4 inches long.

Trim away excess pith from the strips to make them more tender when candied, leaving a thin layer of pith if desired for flavor.

Place the peels in a large saucepan and cover with about 4 cups of cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 5 minutes to leach bitterness.

Drain the water and repeat the blanching: refill with fresh water, bring to a boil and simmer for another 5 minutes. Drain and set peels aside. (Optional: a third blanch of 3–4 minutes will further reduce bitterness for thicker pith.)

In the same saucepan (or a clean one), combine 2 cups granulated sugar and 2 cups water. Add the 1 tablespoon corn syrup if using, and 1/2 teaspoon kosher salt. If using vanilla, split a vanilla bean and scrape seeds into the liquid or add the extract later near the end.

Bring the sugar and water to a gentle boil over medium heat, stirring to dissolve the sugar. When the syrup is clear and simmering, add the blanched orange peels in a single layer if possible.

Reduce heat to low and simmer the peels in the syrup for 45–60 minutes, uncovered, until they become translucent and the syrup has thickened to a glossy coating. Stir occasionally to prevent sticking and rotate peels so they all cook evenly. If the syrup reduces too quickly, add a few tablespoons of water.

Test doneness by removing a strip and letting it cool slightly — it should be tender and take on the syrup's sweetness. Remove the pan from heat and if you used vanilla extract add it now and stir briefly.

Using a slotted spoon, transfer peels to a wire rack set over a baking sheet or to parchment, spreading them out so they do not touch. Let them dry at room temperature for 4–6 hours or overnight until tacky but not wet. For quicker drying, you can place them in a 200°F (95°C) oven for 25–35 minutes, checking often for stickiness and to avoid browning.

When peels are tacky but not wet, toss them in the extra coarse sugar or brush with a little of the cooled syrup and roll in sugar to coat evenly. Shake off excess.

Lay finished peels back on the rack or parchment and allow sugar to set for 30 minutes. Store in an airtight container between layers of parchment at room temperature for up to 2 weeks, or refrigerate up to 1 month. Freeze for longer storage.