A totally foolproof, wonderfully easy Candied Orange Peel recipe that makes sweet and bright orange peel candy – perfect for the holidays!
½ teaspoon salt
1 teaspoon vanilla
1 ½ cups sugar, divided
2 cups water
4 large navel oranges or 5 small (or you can use lemon or lime peel as well)
Directions: Use tongs to move the orange peels to the cooling rack. Allow the orange peels to rest at least 15 minutes to dry and cool. Then toss them in the sugar to coat. Let the peels dry completely at room temperature. Then store in an airtight container and place in the refrigerator for up to 2 weeks.
Once the orange peels have simmered 20 minutes, stir in the vanilla extract. Turn off the heat and let the peels rest in the sugar syrup for 5 minutes.
Meanwhile, place the remaining ½ cup sugar in a bowl and set aside. Set out a drying rack and place a piece of wax paper or parchment paper under it.
Place the orange peel segments into a medium sauce pan. Set over medium to medium-low heat. Add the water, 1 cup of sugar, and the salt. Bring to a simmer. Once simmering, set the timer and simmer approximately 20 minutes, or until the peels look soft, but still retain their vibrant color. (You don’t want them to turn brown, so set the stove just hot enough to hold the simmer.)
Trim the tops and bottoms of the oranges. Then use a vegetables peeler to peel the oranges from top to bottom, into 2-4 inch segments. Press the peeler firmly against the orange to collect a nice even layer of peel. Then cut the wide strips into ¼ inch thin strips.