Candied Orange Peel is easy to make and a fun recipe to use for cocktails and baking! Decorate cookies, cakes, pies, and tarts. Boiled peels rolled in sugar for an edible sweet rind.
First clean and the cut your oranges into slices about 1/4 inch wide. (Serrated knives work best for this part).
Cut each ring in half and cut away the inner fruit, leaving the white pith attached to the orange rind.(Save the inner fruit for other recipes where you need juice!)
Put the rind pieces in a medium pot covered with water. Bring to a boil and boil for 3-5 minutes. Then drain all water out of the pot.
Repeat this process with fresh water, boiling, and draining, two more times.
After draining the third time, put the sugar and 2 cups of water in the pot and bring to a boil. Let it boil for 5 minutes.
Add the peels into the boiling sugar water. Turn down the heat to medium. Let the peels simmer for about 45-60 minutes. The sugar water will reduce and the white part of the oranges will start to become almost clear.It is very important to simmer and not boil so that you do not make caramel. Adjust heat up or down as needed to maintain a simmer.
After cooking, drain again and let the peel pieces dry on a plate or cutting board until not super wet but still a little sticky, typically 2-3 hours.
Roll the rinds in additional sugar to coat. Let dry completely.
Store in an air tight container on the counter for up to 2 months.
Notes
Clean the oranges well since you are eating the outside. The nutritional information includes the sugar syrup that is leftover after the last boil process. This syrup can be used for baked goods and drinks!