Hamdi Saidani Pioneer Woman Candied Orange Peel turns everyday orange scraps into chewy, sugar-coated candy strips simmered in a simple syrup right on the stovetop. A quick double-boil pulls the bitterness out first, so all you taste is bright citrus and sweet sugar, ready with about 45 minutes of hands-on work.
Dip them halfway in melted dark chocolate or roll them in sanding sugar for a sparkling Christmas candy that doubles as an edible gift nobody will forget.
How To Keep the Peel From Tasting Bitter
The white pith on the inside of the peel is where all the bitterness lives. Instead of scraping it off (tedious and not worth your time), boil the strips in plain water, drain, then boil them again in fresh water.
That double-boil softens the peels and washes out enough bitterness so the candied version tastes sweet with just a hint of that citrus edge. You actually want a little of it there to balance all the sugar.
Candied Orange Peel Ingredients
- 3 navel oranges
- 2 cups granulated sugar
- White sanding sugar, for coating
- 3 ounce bar dark chocolate, roughly chopped (optional)
How To Make Pioneer Woman Candied Orange Peel
- Prep the Peels: Slice about 1/2 inch off the top and bottom of each orange. Score each one lengthwise through the peel and pith, then carefully pull off each section. Cut the peel into 1/4-inch wide strips.
- Boil Twice: Place the strips in a large saucepan, cover with water by about 1 inch, and bring to a boil. Drain, add fresh water, and boil again. Drain well.
- Simmer in Syrup: Combine the sugar, 2 cups of water, and orange peel strips in the same saucepan. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the strips look slightly translucent and the syrup has thickened, 35 to 40 minutes.
- Dry Overnight: Transfer the strips to a wire rack set over a baking sheet using a slotted spoon. Let them stand uncovered at room temperature for at least 12 hours or up to a full day.
- Coat and Serve: Toss the dried strips in sanding sugar until they’re well coated and no longer sticky. If you want the chocolate version, dip each strip halfway in melted dark chocolate, set on parchment paper, and chill about 20 minutes until the chocolate hardens.
Why Are My Candied Orange Peels Soft
Time is the secret ingredient here. The peels need at least 12 hours at room temperature to dry out properly. If you pull them too early, they’ll be tacky and limp instead of chewy with that nice sugary snap.
Set them on a wire rack on your counter and forget about them until the next morning. If you have anyone in the house with a sweet tooth, a “keep off” sign isn’t a bad idea.
Can You Dip Them in Chocolate
Dark chocolate and orange are one of those combinations that just works. Melt a 3-ounce bar in the microwave in 30-second bursts, stirring between each one, until it’s smooth. A few small unmelted pieces are fine because the residual heat will finish the job.
Dip each strip about halfway, lay them on parchment-lined baking sheet, and pop them in the fridge for 20 minutes. You’ll end up with a candy that looks like it came from an expensive chocolate shop.
How To Store
Keep candied orange peel in an airtight container in the fridge for up to one week. The sugar coating helps preserve them, but the natural moisture in the peel means they won’t last as long as harder candies. If you’ve dipped them in chocolate, store those in a single layer so they don’t stick together. Freezing isn’t recommended because the texture turns mushy once they thaw.
Nutrition
Nutrition values are per serving (approximately 1/4 cup), based on a yield of 8 servings.
- Calories: 288 kcal
- Total Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 3 mg
- Total Carbohydrate: 61 g
- Fiber: 2 g
- Sugar: 58 g
- Protein: 1 g
Try More Recipes
Pioneer Woman Candied Orange Peel
Description
Pioneer Woman Candied Orange Peel turns everyday orange scraps into chewy, sugar-coated candy strips simmered in a simple syrup right on the stovetop. A quick double-boil pulls the bitterness out first, so all you taste is bright citrus and sweet sugar, ready with about 45 minutes of hands-on work.
Dip them halfway in melted dark chocolate or roll them in sanding sugar for a sparkling Christmas candy that doubles as an edible gift nobody will forget.
Ingredients
Instructions
- Prep the Peels: Slice about 1/2 inch off the top and bottom of each orange. Score each one lengthwise through the peel and pith, then carefully pull off each section. Cut the peel into 1/4-inch wide strips.
- Boil Twice: Place the strips in a large saucepan, cover with water by about 1 inch, and bring to a boil. Drain, add fresh water, and boil again. Drain well.
- Simmer in Syrup: Combine the sugar, 2 cups of water, and orange peel strips in the same saucepan. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the strips look slightly translucent and the syrup has thickened, 35 to 40 minutes.
- Dry Overnight: Transfer the strips to a wire rack set over a baking sheet using a slotted spoon. Let them stand uncovered at room temperature for at least 12 hours or up to a full day.
- Coat and Serve: Toss the dried strips in sanding sugar until they’re well coated and no longer sticky. If you want the chocolate version, dip each strip halfway in melted dark chocolate, set on parchment paper, and chill about 20 minutes until the chocolate hardens.
