Orange Peel Candied in Sugar Syrup

Introduction

You peel only the colored skin, simmer it twice in sugar syrup, then dry it on a wire rack until it turns brittle enough to grind. The result is a concentrated orange powder that works in baking, desserts, and drinks, and most of the total time is inactive drying.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 52 hours 10 minutes
• Total Time: 52 hours 25 minutes
• Servings: 24

Ingredients

• 3 organic or unwaxed oranges (Sevilles are good)
• 90 g caster sugar (twice)
• 220 ml water (twice)

Instructions

1. Peel just the skin of the washed, dried orange with a potato peeler (include only skin, no white pith).
2. Boil the peels in a syrup made from the sugar and water for 5 minutes. Remove peels from syrup.
3. Dry peels on a wire rack for 4 hours.
4. Boil peels again in a fresh syrup. Dry again on the wire rack until brittle (about 48 hours).
5. Grind in a clean coffee grinder and store in a sealed container.

Variations

• Swap the oranges for lemons if you want a sharper, less sweet citrus powder. The final flavor is brighter and more acidic.
• Use Seville oranges for all 3 oranges if you want more bitterness. The powder ends up closer to marmalade in flavor.
• Swap caster sugar for granulated sugar if that is what you have. The syrup may take a little longer to dissolve, but the finished peel is very similar.
• Skip the grinding step and store the peel as candied strips instead. You get the same citrus flavor with a chewy-crisp texture rather than a powder.

Tips for Success

• Use the potato peeler lightly so you take only the orange skin; white pith will make the final powder more bitter.
• Dry the peels on a wire rack with air space underneath so they dry evenly during both drying periods.
• Make the second syrup fresh, as written. Reusing the first syrup can leave the flavor duller and the peel tackier.
• Do not grind the peel until it snaps cleanly. If it bends or feels leathery, keep drying.
• Make sure the coffee grinder is completely clean and dry before grinding, or the powder can pick up stale flavors and clump.

Storage and Reheating

Store the ground peel in a dry glass jar or other airtight container. Keep it in the fridge for up to 3 months, or freeze it in an airtight freezer container or freezer bag for up to 6 months.

You do not need to reheat it. If the powder picks up moisture and starts clumping, spread it on a small tray and dry it in a low oven at 90°C for 5 to 10 minutes, then cool it fully before sealing again.

FAQ

Can you use regular waxed oranges?

You can, but unwaxed oranges are the better choice because you are using the peel directly. If waxed oranges are all you have, scrub them well in very hot water and dry them thoroughly before peeling.

Why do you boil the peels in fresh syrup the second time?

The fresh syrup gives the peel a cleaner flavor and better sugar coating. Using the old syrup can carry over bitterness from the first boil.

How do you know the peel is dry enough to grind?

It should feel hard and brittle and break rather than bend. If it still feels pliable, leave it on the rack longer.

Can you make this with other citrus?

Yes. Lemons give a sharper powder, while grapefruit gives a more bitter, floral result.