Don’t worry – you will NOT believe how easy this is (it’s even in the title, so you know it’s true!!!).

You know me and candy-making – I’m always apprehensive about the process, which I always IMAGINE to be more chemistry-class than culinary-creation.

Which is why I’m always excited about finding candy recipes that are truly uncomplicated – like these caramels, gummies and marshmallows.

And these candied orange peels!

Candied Citrus Peels l

I guarantee that once you make – and taste – these for yourself, you will be turning them out on the regular. The ingredients are few and simple, and the process involves little more than boiling water.

Candied Orange Peels l

This version – courtesy of Bon Appetit – steps things up a bit with the addition of citric acid. This gives the peels more of a Sour Patch Kids taste and is a definite improvement IMO, as it cuts through ALL THAT SUGAR.

Candied Orange Peels l

And if you’re wondering what citric acid is – well, I have no idea. Based on the packaging it’s obviously used for canning, but that’s all I’ve got. The only reason I have it on-hand is for this cake – and since it only calls for “a pinch”, you can imagine how happy I am to have found another use for it.

But feel free to omit it – they’re just as delicious without.

Candied Orange Peels l

Okay – back to the peels. Not only are they easy (see the title?) AND delicious, they are super versatile too – lovely as-is, but equally wonderful dipped in chocolate, garnishing a cake, or chopped up and folded into your favorite ice cream.

And don’t stop with oranges! You can use any citrus fruit you like; they all work.

Candied Orange Peels l

Sour Candied Citrus Peels
barely adapted from Bon Appetit

4 oranges, cut into quarters through the stem ends
3-4 cups sugar, divided
2 tablespoons citric acid (optional)

Place a cooling rack over a baking sheet lined with foil or wax paper. Carefully tear the flesh from the oranges and cut the peels into long 1/4″ thick strips.

Place the strips in a large saucepan with 4 cups of water – bring to a boil and boil for 5 minutes. Drain and repeat 2 more times, using fresh water each time. Place the peels back in the saucepan with 2 cups of the sugar and 3 cups of water and bring to a boil. Boil for 40 minutes. Drain and transfer to your cooling rack and let cool to room temperature.

Combine 1 cup of sugar and the citric acid in a large bowl. Working in batches, add the peels and toss to coat. Return to the cooling rack and let sit for 1 hour. If needed, add the remaining cup of sugar to the bowl and toss the peels once more. Return to the rack and let dry overnight. Store in an airtight container for up to one month.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Find all of my foodie and homemade gift ideas on Pinterest!

Candied Orange Peels l

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