Candied Orange Peel for Use in Baking

Step 1

Quarter oranges by slicing only through the peel. Remove peels and place in jar or other container with high sides. Use orange for another purpose. Cover peels in cold water and let stand one or two days at room temperature, draining and refreshing water at least once. (This step will soften the peel to make it easier to chop.)

Step 2

When ready to use, drain and slice each peel lengthwise into 6 strips. Chop horizontally along the strips (13 to 15 times) to create small cubes (1cm x 1cm).

Step 3

Place orange peel cubes into medium size saucepan and cover with water. Bring to a boil and drain through a sieve. To remove as much of the bitterness from the peel as possible, repeat 3-5 times.

Step 4

[See Note below for method that does not require a thermometer.]* In a medium, heavy bottom saucepan, combine sugar, corn syrup or honey, and water. Bring to a boil over medium high heat. Wash down any sugar crystals that form on the sides of the saucepan by brushing with a wet pastry brush. Insert candy thermometer and cook until temperature reaches 238°F. Remove thermometer.

Step 5

Add drained peel. Reduce heat and allow to simmer until peel is translucent and very little syrup is remaining, about 30 minutes. Stir occasionally to prevent burning (the less liquid, the more often stirring will be necessary.)

Step 6

Remove peel and let cool by spreading out onto a baking sheet or parchment lined wire rack.** Alternatively, transfer to glass jar to cool (with lid on). When at room temperature, use immediately or store in the refrigerator until needed, up to 3 months.