Thursday, June 7, 2012

Candied Orange or Lemon (peel)

These are two recipes that I don't tweak.  One recipe is short, the other a bit more time consuming but the fruit is interchangeable.  I use the oranges in cakes, cupcakes and even just by themselves.  SO Yummy!  To store candied citrus peels, store in an airtight container and freeze.  The syrup can be used in other delicious recipes or teas.

Candied Lemon Peel

3 lemons
2 cups water
2 cups white sugar, or as needed

Cut lemons into slices, and remove the fruit pulp. Scrape off as much of the white inner layer as you can, this part is bitter. A spoon or butter knife will work well.

Bring water to a boil in a small pan, and add lemon peels. Boil for about 5 minutes, until tender. Remove peels from water, and stir in sugar. Return to a boil, add peels, and boil until transparent. Drain, and allow to dry before storing. Liquid may be reserved and used as lemon simple syrup. 

Candied Orange

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.


  1. Thank you! I have always wanted to know how to do this. Thank you for linking this up at the Carnival of Home Preserving!

  2. Thanx Laura! They are SO easy to make and store well in the freezer.

  3. Wow, so simple! I will have to try this, thanks for sharing!!!!!!

  4. Oh I must remember this I feel like there are so many yummy things that would be taken to the highest gourmet levels with this awesomeness you've got here. Thanks for that.

    Stopping by from Healthy Mommy's hop to follow your creativity here. If you're up for a ride I'd love it if you'd join me at where we're riding the wave of life, one little adventure at a time. Oooh, ooh, ooh and this and every Friday we host the ALOHA Friday HOP where the sweetest of bloggers link up and help each other to grow, grow, grow... come join us if you please.

    Happy Day,

  5. Hi! I just wanted to let you know I featured this on Sweet saturday today, take a look:


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