Anyone who is uncertain about making this treat, just DO IT! Pingback: 24 Orange Desserts - Easy Recipes For The Dessert Table - Foodiosity. Pingback: Orange Juice and Espresso: What To Know About the Viral Drink.

Cooking the peels and then rinsing them in cold water takes away any bitter that may have been in the peels. Looks good. Personally, I would peel the oranges 4 peels per orange , then cook the peels for 30 min the let it cool down and remove the pith with a teaspoon or vegie-knife.

now cook it with the sugar, add vanilla, let it rest, and put it on the dry rack. Every now and then pour some of th syrup over it and wait till it drips off.

Now roll the strips in castor sugar or icing sugar. Let it drip off. Dark chocolate will work nicely. Let the choc settle and then pack the strips in a sugar jar.

Same ingredients as your recipe. Adding the vanilla after they cook make them taste even better. Pingback: Saturday Meanderings Life at Bella Terra.

I made these little citrus delights. I layed them out on my dehydrator racks and left them on the counter to dry for about an hour before I coated them in sugar and layed out again. Yummy thanks for sharing!!! For the person complaining about wasting time on this recipe..

I was taught to be kind to others.. not to belittle their efforts leaving a truthful review is one thing but saying a waste of time was rude and overboard. Well said, Cheryl! I found this recipe on an accident when trying to search whether or not orange oil is still in my room dried orange peels.

They turned out perfect! And they are yummy too. These came out great! Not bitter at all like a lot of people were complaining about. If you use a vegetable peeler you should have no pith white part.

They were kind of wet even after leaving them to dry on a rack. So I coated them with sugar and placed them between paper towels for a few hours to dry more. Chewy and delicious. Pingback: 27 Easy Orange Desserts That Are Bursting with Flavors - IzzyCooking. Orange peels are supposed to be blanched; I just learned that the hard way.

Removing such step leads to bitter, inedible results. I have made other candied orange peel recipes in the past and they turn out much more delicious than this one.

The taste is improved by dredging them in sugar at the end, but they are still wet, soggy peels unless you dry them out carefully in a slow oven.

Pingback: How To Store Orange Peel For Cocktails — Ward III. I might have cooked these a bit more than called for but they came out amazing. Washing the orange aggressively before i think helped eliminate the bitter. Still, perfect addition to my cranberry sause for Thanksgiving thank you for the guide!

Candied peels take much more time than this. Pingback: Why Is My Orange Cake Bitter? Pingback: How To Make Candied Orange Peel — Little Upside Down Cake. Pingback: Jangan Dibuang, Yuk Upcycling Kulit Jeruk! Pingback: Sour Orange Pie - Nurture, Nature, and Nutmeg. Can I make this with orange, lemon and lime peel at the same time, or re-use the syrup to do them separately?

If the latter, in which order? Leave the vanilla out. Put it in the chocolate dip. Dip the dried candy strips in the chocolate and dry on wax paper. Salt is unnecessary to make Candied Orange Peel and Vanilla Extract is a matter of choice. I love Candied Orange Peel with just the minimal of ingredients — orange peel, sugar, and water.

Sometimes I coat them with Turbinado Sugar! Dipping them into dark chocolate just a half of each strip makes them even more festive. I have frozen my candied orange peel for 6 months and they taste fantastic.

Splendid recipe and so easy! The orange slices are perfect to pop into cellophane bags and tie with a ribbon; they look delicious and inviting and make excellent DIY gifts. Pingback: RECIPE: Candied Orange Peel plantook. Tonight my husband and I were drinking some champagne, kind of a middle of the road champagne, nothing fancy or earth-shattering.

So here was my bright idea: get that frozen simple syrup out of the freezer and drop not quite a Tablespoon full in the bottom of each champagne flute before pouring.

Oh my gosh, it was so delicious! What a great idea! I will try that. I was thinking about using the sugar syrup in mixed berry sauce to freeze. I can add that to yogurt or skyr for a dessert. I can freeze the syrup in ice cube trays, pop the cubes out and store in vacuum bags until more ideas come to mind, too.

I hate to waste something so tasty! Will these go bad right away if not refrigerated? I am hoping to gift them, and I am not sure people will remember to put them in the fridge if not eaten right away.

I wonder if these candied peels can be freeze-dried or flash-frozen with liquid nitrogen. Pingback: Mais de 40 ideias caseiras para presentes comestíveis - Inexperienced Kid Mag - Hand Knitted.

I made this and the taste is sooooo good!!!! And it was so easy!!! Do they work fine if you freeze them?? Yes, you can freeze them for up to 6 months, stored in an airtight container.

Just thaw at room temperature when ready to serve. So this will come in handy, PLUS I will be making some Aperol Spritzers, too But now my big question is this: Can the strained orange-vanilla-simple syrup be used for something, too?

It seems like a waste to just put it down the drain! My grandmother had an awful time finding candied citrus peels for her holiday recipes. She made her own, but they were so much work. This is the best method I have found.

The Man of the House loves oranges, and it hurt my heart to throw away the peels. I also make my own vanilla extract with the used bean pods and…ahem…vodka…in Mason jars. Waste not, want not! Pingback: 31 Easy Homemade Candy Recipes — The Kitchen Community.

Pingback: Tropical Carrot Cake - Loving the Home Life. This was an easy and fun recipe to make! How long does it take them to dry out completely? Hoping to use them to make some hot cross buns in a couple days : Thanks for sharing!

Hoppy Spring! it is a great recipe but just wanted to warn others not to peel too deep, because if you go into the white layer it will be very bitter personal experience but i could tell it was a great recipe even with the bitterness.

I just made these, very easy to do. I have made them before but always simmered them in plain water, drained, simmered and drained them again before simmering in the sugar water, this makes it take a bit more effort, but lightly less bitter.

Thank you for this recipe, I have always wondered how to do this! So easy! Now I can enjoy these without having to buy them. Mobile Menu Trigger. Ask SpicyBot! Home » Dessert » Miscellaneous Sweets » The Easiest Candied Orange Peel Recipe. Jump to Recipe 4. This post may contain affiliate links.

If you make a purchase through links on our site, we may earn a commission. Prep Time: 35 minutes minutes. Cook Time: 20 minutes minutes.

Total Time: 55 minutes minutes. Servings: 20 servings. Ingredients US Customary — Metric. Instructions Trim the tops and bottoms of the oranges. Then use a vegetables peeler to peel the oranges from top to bottom, into inch segments. Press the peeler firmly against the orange to collect a nice even layer of peel.

Be careful to trim off just the peel, not the white bitter pith. Then cut the wide strips into ¼ inch thin strips. Place the orange peel segments into a medium saucepot. 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. 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. 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 another minutes. 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.

Notes You can candy lemon and lime peels as well! Serving: 1 serving , Calories: 71 kcal , Carbohydrates: 18 g , Protein: 1 g , Fat: 1 g , Saturated Fat: 1 g , Sodium: 59 mg , Potassium: 47 mg , Fiber: 1 g , Sugar: 17 g , Vitamin A: 59 IU , Vitamin C: 14 mg , Calcium: 11 mg , Iron: 1 mg.

Course: Candy, Dessert, Drinks, Snack. Cuisine: American. Author: Sommer Collier. Making this recipe? The texture was great- I used a little less sugar and naartjies. I bought oranges so i can bake this again. I just made this and wow, so delicious and moist.

Definitely will be making this again. Thank you for the recipe. Do you know if I could make this with cake flour? And if so, should I still use 2. Thank you! Hi Beth. Hi Cheron, great question.

Both types of flour derive from wheat, but cake flour has a lower protein content. This is what turns into gluten when baked, which lends a tougher texture. Using cake flour helps cakes and other delicate baked goods have a bit more of a light and fluffy texture.

Thanks for the recipe. Can I substitute it with self raising flour. You can omit the baking powder and use self-rising flour instead. i looked this up as am in uk and it says all purpose flour in usa is plain flour her e in the uk.

I used self-rising flour after I had already put in the baking powder!!!! It worked just fine! Hi, you can make these into cupcakes but because the recipe is super light and airy, they may not hold as well as the full sized cake.

Very yummy! This took no time at all and Baked up a treat. The smell really fills the whole house. Super simple and the perfect tea time treat 😋.

Hi Yanna. Hi Steff, the recipe is very light and airy so you could make a simple 2 layered cake with a light frosting in the middle, such as whipped cream. Shiran, I made this cake a second time this week as I blundered a bit the first time.

It turned out gorgeous. I made it in a 24cm round cake tin and it cooked in 55 mins. Planning on making this today evening , hopefully it goes well. A simple question, if I had to spread anything on it what will go with the cake?

My favorite version of this cake is with nothing on top, but if you still want to add a little something you can top it with chocolate ganache or even white chocolate ganache, whipped cream or a simple orange glaze. Hey Shiran amazing and easy recipe.

I made a single loaf with half the ingredients and as a result we are enjoying the lovely cake with tea while I am also writing this post 🙂.

Thanks so much. I had one large orange so I halved the recipe and just popped 1 loaf pan into the oven. Does this cake not having any salt in it? I baked it but it was a bitter.

But I surely know where I was at fault, I grated some of the white of the orange as well that is why it might had that bitter taste. Otherwise this cake is worth of its five stars😋.

Prepared this cake…had a beautiful texture and flavour…my family was all praises…credit goes to you for the recipe…this will be my go to cake…God bless!! I tried it in a bundt pan and it collapsed and i could not get it out of the pan it was too sticky, what am I doing wrong I am also using the hand mixer would that make a difference?

Hi Maria, make sure to use plenty of cooking spray on the bottom of the pan. This will held prevent sticking:. Note that I let the cake cool before taking it out of the pan.

I made the cake yesterday and everyone loved it. Thank you for your amazing recipe. This recipe was SO good! Just like your blog name— it was simple easy to do!

and sweet delicious! The cake was moist, delicate, fragrant and delicious. Plus, I had two previously failed baking attempts, so I was on the fence about baking again— but this recipe was fail proof and amazing!

Please thank your mom and thank you for sharing this trusted family recipe. Its perfect not only in taste but in texture and aroma too. Even gluten free, this was a fantastic recipe!

So moist and lush. I sprinkled it with powdered sugar and decorated with edible garden flowers. Such a bright, summery tasting cake. Thanks for this recipe, this one is a keeper.

This recipe is awesome. Pretty simple and sweet. I have a hack to make it super easy for me, i blend 3 oranges, alongside their zest with very little store bought orange juice to make a chunky puree.

When the cake is ready i make an orange juice syrup and drizzle it allover the cake for a soft and moist cake. I made this cake. I live alone, but I shared it with the maintenance crew.

They loved it! I made a few changes, though. I squeezed and zested 4 valencia oranges and 2 mandarin oranges. The cake was moist and very yummy! Yep, Fifty Years! Most of my life was spent working many hours, and I became intimidated by baking.

The title of your recipe gave me the courage to try it. So, THANK YOU for helping me to begin baking again! I wish I could give this cake double or triple stars. His cooking is fabulous. I made this cake again while he was visiting me.

First thing he said was while the cake was baking: the kitchen smells really nice. Then, after I took the pans from the oven I gave him a tiny piece to taste. He loved it! I made it in 2 loaf pans this time. Next day he had another third of the second cake.

I just wanted to say that while we were eating the first cake, he spread a little butter on a slice, so I did too. It was great with butter.

He had wanted some sort of topping on it, which is why he used butter. When he found out that I had cream cheese in the refrigerator, he grabbed it and whipped up a frosting.

How fabulous that was on the orange cake! He told me to awaken the flavors by rewarming the cake. It works! One last thing: Instead of greasing my pans, I used Reynolds Non Stick Aluminum foil. Nothing sticks to that and I discovered I can reuse the aluminum foil for another cake.

I love that aluminum foil for baking and cooking stuff like frozen shrimp in my toaster oven, and for storing things in the freezer. Again, thanks for the great recipes!

The perfect orange cake! Love this recipe! You can definitely use this recipe for mini cakes. Loaf cakes would be great.

The cake is very moist so it might be harder to remove from mini bundt pans. Tried this today. However, because I was in a rush, I made a mistake of whisking the eggs and sugar together with the powder and baking soda on the get go.

I was afraid I had ruined the texture, but it turned out fine anyway. Really yum! Hey Shiran, thanks for sharing you family treasure with us. Fresh oranges are not in season where I live, can I make this with packaged orange juice instead? Foolproof recipe.

I use a bundt tin that I butter and dust with flour and it comes out perfectly every time and looks beautiful. Thank you. Thank you for this recipe. It was just lovely, and so easy! Could one use butter instead of oil? How would that affect the cake crumb?

This recipe makes me look like a professional baker!! I like using oil in this recipe for that fluffy, moist texture. Thank you for sharing this recipe, all ingredients are easy to get.

It is so delish and easy to make. Thank you Shiran. Thank you so much, such an easy recipe, the cake eaters enjoyed the fresh orange taste! I made chocolate icing with a little of the orange zest and juice. DELICIOUS — already shared with fellow bakers. Hi Kathrine.

This cake is surely on top of my asap-bake list! Just a query, how did you manage to get such a flat top? Most of my loaf cakes crack up… How do I avoid it? Extremely delicious, super moist and hard to only eat a piece. Made it in the Bundt version and was perfect!

Hi if I want to do orange glaze on it can I do it? Pls share quickythe proportion. Can I add dedicated or fresh coconut in it z little. Can I add dedicated or fresh coconut in it a little.

I made it healthier by using multigrain flour and organic jaggery powder! And it was delicious! I tried with half the quantity as it was our first time. I bake in 6 mini loaf pans for minutes. House smells so good! Will put dust with powdered sugar, freeze and give for Thanksgiving to neighbors.

I have made this twice, both times using half batch to do only one loaf. It is a very yummy cake. I made this cake as a gift. I love using fresh oranges from our trees. I do miss the salt so I think I will add some next time.

I also used butter instead of oil which seemed to be fine. Thanks for this wonderful recipe. My family really love it. I will definitely be making it on the regular. Can I use equal amounts of oil and buttermilk?

I LOVE orange anything and have not made an orange cake before. So excited. The reviews are fantastic! Hi Noreen. You can make buttermilk pancakes or use another recipe with buttermilk. I only greased the pan, and had a heck of a time getting the cakes out.

There was tearing. Different cakes require different treatment. Which is correct? Hi Katie. I only grease the pan and I like to use a loaf pan.

My daughter enjoyed taking part in baking it as my being my co-chef. We definitely are having this on a weekly basis. We are from Nairobi,Kenya. Thanks for this recipe, have made it twice already in the last 2 weeks.

Both times delicious, followed the recipe exactly and just added a small small pinch salt. Really moist, orange-y and so easy to make! I topped it with a whipped cream frosting to finally say bye to the year I used regular orange juice plus orange zest. Does it matter if you use regular orange juice and real orange zest?

Also like someone else said I used the gluten free bob red mill 1 to 1 flour for us cealic and those with gluten allergies really great idea.

Thank you for this recipe! And so easy to make with simple, basic ingredients. So glad I found this recipe! Greetings from Switzerland! Thank you Shiran!

I made this yesterday, it was so quick and easy and delicious! thanks for the recipe. I will be making it again soon! Can I use butter instead of oil? if so, how much butter should I use? should it be cold ,melted or at room temp? You can, but the texture and flavor would be different.

I like using oil in this recipe for a fluffy, moist texture. I just made this recipe using 1 cup butter about grams, softened room temp and creamed with the sugar for about 7 minutes, then add yours eggs one at a time and it turned out great.

I did make some other minor tweaks but that was for personal preference. I think the key for getting that wonderful orange flavour is to get lucky with your oranges. Thanks Shiran for the recipe! Made it yesterday — absolutely divine! Thank you so much for the recipe, was looking to use oranges from my two trees.

The top of the cake did get slightly brown, would you suggest covering with foil halfway through the bake? oh my lanta.. The fragrance while baking is amazing.. the batter tastes like a creamsicle.. I absolutely love it! The orange flavor is amazing, as is the moistness! My second cake, I used Meyer Lemons.

The Eureka lemons the ones used most commonly in iced tea are too bitter, but the Meyers are perfect! Refreshing and delicious! Very light and fluffy, and mine did stay domed. I made this recipe a couple of weeks ago. The best orange cake I ever had.

It was so moist. And the flavor Omg. I like to cook with a thermometer and I was wondering if you know what the temperature souls be inside when done. I am making two more today to give away.

Thank so much for the recipe. Beautiful post, Thank you so much for the recipe. My kids really love cake and so I was planning to make it for them but I did not know the method but lucky to come across this post.

You have made it easier. i divided the recipe by 5 and baked 12 mini cupcakes at °F for 10 minutes and they came out incredible. This cake was delicious! It was so moist and definitely better day 2. It was so refreshing. I will be adding this to my go to recipes.

Sooooo good!! I used 4 medium oranges and followed the instructions and this cake turned out perfect. I generally ask my husband to rate new recipes from to determine if I should make it again.

He gave this orange cake 11!!! I will definitely be making this again. It was so easy and I know it will be a hit with friends and family. Thank you so much! I had oranges in the fruit bowl that were going soft and needed to be used, so I found this recipe using 4 oranges and made the best cake I have ever made.

It is delicious, light and moist, so easy to make in the food mixer. It is perfect to have with tea or lightly warmed, served with yogurt as a pudding.

I will certainly make this cake again. I made this couple of days and it was super hit with family and friends.. the texture is very light and fluffy..

I made it again replacing juice with mango pulp.. It came out very good too but a little less fluffy. Thank you so much Shiran for sharing the recipe. With only 67 people rating the recipe when I searched for an orange cake recipe online, I was very skeptical.

But wow! The cake is amazingly delicious. Shiran i tried your recipe…it was my first cake ever and the cake just turned out to be perfect….. everyone loved it in my family…especially my 4 year old daughter told me…mumma cake is delicious!!!!!

Thanks a lot for your wonderful recipe. Come on, this cake is one of its kind! All those who had a bite of it confirmed its absolute uniqueness and quality. Thanks a million 🤗💕 for sharing this.

More Grace🥰. As per the recipe, I used two 9×13 inch pans and they came out flat — kinda like a traybake. On the plus side, it took only 30min. Perhaps you could edit this recipe. For example say, two one-pound loaf tins. Hi Varsh, the only alternative to an electric mixer would be whipping the eggs by hand with a whisk.

Not to mention your hand will most likely start to ache. If you can get an electric mixer, I would highly recommend using one for this recipe 🙂. Results as promised! Folded in the flour so as not to release the gluten. Added a sprinkle of dried orange peel into the batter.

Cake was moist, light and zesty. Great cake. Lovely cake! Made the following adjustments; instead of egg I used a mashed banana, extra baking soda and applecida vinegar, part wholemeal flour part almond meal, maple syrup instead of sugar, and added desiccated coconut.

I also made a cream cheese icing with cream cheese, Greek yoghurt, orange rind and maple syrup. Was lovely however next time I will use less rind as I found it overpowering and will add more maple syrup to sweeten.

Tried this in various sized bread tins and it always works. It would be nice to live somewhere where you can just pick oranges off a tree because the flavour of the essential oils would give it an extra wow factor. Thank you for sharing this recipe. The cake is delicious!

The smell coming out of the oven was divine. Looking forward to having some tomorrow once the flavours develop further. I have a glut of oranges this winter and have been searching the web for all things orange when I came across this recipe.

I made 2 loaf cakes and 3 little cupcakes with the left over batter. The cup cakes are fantaastic. They took 20mins in the oven, they taste so good and easy for the little fingers. Thanks so much for this recipe. My son requested an orange cake for his birthday, but he wants it to be a layer cake with buttercream frosting.

Will this cake hold up with 3 or 4 layers? Hi Becky, this is a bit of a denser cake that is better as a pound cake rather than a layer cake. I would recommend making a basic white cake and adding orange zest from one full orange into the batter to give it orange flavor.

You could also add a teaspoon of orange extract to really amplify the flavor! Good luck 🙂. Hi Becky. I have a new combination steam oven.

I made this recipe today in an attempt to bake a beauty for the local Agricultural Show competition. I split the awesome batter equally into 1 x round tin and 1 x loaf tin The show will accept any shaped tin. I had set my timer to check them at 35 minutes just short of the recommended The loaf cake had split badly with no return and the round one had just opened at 35 minutes.

The split in the round one closed as the cake cooled. I am going to submit that one.