Candied orange peels

Ingredients for Making Candied Orange Peels

  1. Orange zest 1 kg
  2. Sugar 1 kilogram 800 grams for syrup and 1.5 cups for decoration
  3. Purified water 450 for syrup and how much is needed for cooking
  4. Citric acid 2-3 grams
  • Main Ingredients: Orange, Sugar
  • Serving 1 serving
  • World CuisineAsian, Oriental


Kitchen scale, glass (250 gram capacity), deep bowl, kitchen knife, cutting board, paper kitchen towels, nonstick or enameled metal deep pan with lid (3 liter capacity), stove, wooden kitchen spatula, glass liter or half liter jar - how many you will need a linen napkin, an oven, a non-stick baking sheet, baking paper, kitchen potholders, dessert dishes.

Making candied orange peels:

Step 1: prepare the zest of oranges.

In the classic candied fruit recipe, it is desirable that there is accuracy. First, weigh the orange peels on a kitchen scale, rinse them thoroughly from any kind of dirt, put in a deep bowl, fill with purified water higher 3-4 centimeters and soak for three days at room temperature, 2-3 times a day changing the liquid to fresh! This method will help get rid of the bitter taste inherent in all citruses.

Step 2: Cook the zest of oranges.

After the right time, we again throw the crusts into a colander, rinse, send into a deep pan, fill with purified water and put on medium heat. After boiling, boil them 10-15 minutesstirring occasionally with a wooden kitchen spatula. Then we again move it into a colander, rinse it to cool faster, and leave it in the sink until all excess liquid has drained.

Then we dry the citrus skin with paper kitchen towels, put it on a cutting board and chop it into slices, straws or pieces of arbitrary shape with a width of 1-1.5 centimeters.

Step 3: Cook the sugar syrup.

Then pour 1 kilogram of 800 grams of granulated sugar into a deep metal non-stick or enameled pan and pour 450 milliliters of purified water. We put everything on medium heat and cook the syrup until the grains are completely dissolved. We’re far from moving away from the stove, about 7-10 minutes the sweet mass will be ready, so we carefully monitor that nothing burns!

Step 4: boil candied orange in syrup.

When the syrup is ready, carefully lower the chopped orange skins into it and boil them after boiling 10-12 minutes, periodically loosening with a spatula.

Then we cover the pan with a lid so that a small gap remains, with a kitchen towel we rearrange it in a cooler place and insist on candied fruit in a sweet liquid 10 hours.

We repeat this process two more times, but for the third time after boiling, add citric acid to the pan with almost ready “sweets” and boil the syrup at a temperature of about 108-110 degrees Celsius until thick, about 25-30 minutes, although maybe less, it all depends on your stove.

Step 5: bring candied fruit to full readiness.

As soon as the pieces of the peel become almost transparent and very little viscous liquid remains at the bottom of the pan, cooking is complete. We proceed at our discretion, you can immediately put hot candied fruits in clean sterilized jars along with the rest of the syrup, cool, close tightly fitting lids, refrigerate and use for interlacing cakes, pastries or decorating other confectionery or desserts.

Well, if you want to cook sweets, then it is better to put candied fruits in a colander, set it on a clean bowl and leave it in this form for a couple of hours so that the glass has excess liquid. Then roll them on all sides in sugar, put on a non-stick baking sheet, previously covered with parchment or baking paper, and dry in any convenient way. The first option is in a slightly open oven, preheated to 50-70 degrees Celsius for 40-50 minutes or one hour, and the second - in a dry, well-ventilated place, for example, on the balcony or kitchen about 1.5-2 days.

Step 6: store candied orange peels.

Depending on the choice of further preparation, storage methods change, it is better to keep dried candied fruits in boxes lined with paper or in clean glass jars, having previously covered them with a linen napkin, and those that are in syrup, respectively, in the refrigerator, will begin to mold otherwise.

Step 7: Serve candied orange peels.

Candied orange peels are useful candies or decor for all kinds of desserts. They are served on a sweet table in large vases, deep bowls or other suitable utensils or tidbits sliced ​​pastries, mousses, soufflés, ice cream and other goodies.

Cook with love and enjoy homemade food!
Enjoy your meal!

Recipe Tips:

- Do not want to soak the crusts for 3 days? Then there is an easier way to prepare them! The washed orange peel is poured with plenty of water and after boiling, boil for 10-15 minutes. We repeat this process 2-3 times, and preferably 4 times, constantly changing the liquid to clean, while the last two times in the pan should be added half a teaspoon of stone non-iodized salt so that the skin does not boil and all bitterness comes out of it. After this process, we proceed based on further instructions specified in the recipe, that is, we make syrup and bring candied fruits to the desired readiness;

- very often, powdered sugar is used instead of sugar;

- correctly stored candied fruits retain their taste and benefits for 6-7, and sometimes even 8 months;

- candied fruits from any other citrus fruits are prepared in the same way.