Candied Orange Zest

by Eddy Van Damme on October 12, 2010

Candied Citrus Zest

For certain chocolates, filled croissant, and dessert in general I like to use candied orange peel. To make it properly and to ensure that the candied peel will keep, it takes about a week to prepare. A long process indeed, but the result is simply amazing. Dipped in bittersweet chocolate, candied orange peel is one of the most luxurious confections in the world. Whenever I am in Bruges I always visit an artisan chocolatier which makes delicious candied orange peel.

Making candied citrus zest as featured in this article, is a whole lot quicker and provides very good results. The main difference between the two is that candied orange peel is made from the entire peel, including the white bitter pith and candied orange zest is made from the outer layer only, the zest. For either one, I only use organic or non treated citrus fruit. It is nice to know that it is not difficult to find organic citrus which is not coated with waxes and treated with chemicals.

Candied citrus zest can be used in numerous ways, swirl it in gelato, spoon it on ice cream, mix it in sauces, mousses, use it to decorate petit fours, mix it into financier or other cake batters…….

Getting It All Together!

Candied citrus zest will last for many months in a well sealed container in the refrigerator or simply freeze it.

Candied Citrus Zest

1 Cup (8 oz) Water 240 g
1 Cup (8 oz) Extra fine granulated sugar 240 g
6 Tablespoons (3 oz) Invert sugar 90 g
½ Cup to 1 Cup (2.5 – 5 oz) Citrus zest 75-150 g
  1. In a non reactive saucepan combine the water, sugar and invert sugar to a boil. Add the citrus zest and turn to a low simmer.
  2. Simmer on very low for approximately 20 minutes.
  3. Store covered in a refrigerator or freeze.

In this article:

Candied Lemon zest recipe, Candied orange zest recipe, How to candy lemon zest, How to candy orange zest

21 comments on “Candied Orange Zest

  1. Darienne on said:

    Lovely, Chef Eddie.

    Candied citrus peels I’ve made many times, but never just the zest. Think it seems like a good idea. Just how do you go about dipping it into chocolate? Piece by piece? Or in a group?

  2. Eddy Van Damme on said:

    Hi Darienne,
    Always good to hear from you!
    Yeah, dipping the zest in chocolate is pretty much not done. Some time soon I will do an article on Candied peel which is great to be dipped in chocolate.
    All the best and thank you for your comment,
    Eddy

  3. Andreas on said:

    The article mentions that it takes about a week to prepare. Am I correct in assuming that it should be stored for a week to get the optimal flavor?

  4. Eddy Van Damme on said:

    Hi Andreas,
    It takes a week to prepare if you make candied orange peel-which I will post a recipe for sometime later, but it only takes about 20 minutes to prepare candied zest.
    When I wrote the article I figured it may be a bit confusing since I talk about both the peel (the entire thing including the white bitter pith) and the zest only.
    Anyway, thank you for your question and all the best in your pastry work.
    Eddy.

  5. Chef Eddy, I anxiously await the candied citrus peel recipe!!

  6. Eddy Van Damme on said:

    Will do my best!

  7. Hilary Adams on said:

    I always love reading your blog, Chef Eddy! As always, the pictures accompanying your recipes are simply stunning!

  8. Chef, could you please tell me where you get good quality chocolate (coverture)? I need to buy like 20 pounds.
    thanks
    nico

  9. Eddy Van Damme on said:

    How about checking Qzina?

  10. thanks chef

  11. recently I just made blood orange candied.. but it turned bitter candied orange :( Is there something wrong? My recipe was 1 cup caster sugar+ 1/4 water, cook over medium heat until sugar dissolve, then I put sliced ( peel off) blood orange (slightly sour) from 2 big blood orange.
    Do you have any recipe to make candied orange (for making cake/ pudding)? thx in advance

  12. Eddy Van Damme on said:

    It sounds like you used the entire peel of the blood orange, not only the zest, but the white bitter pith as well. Candying the entire peel of orange (Including the white bitter pith) takes an entire different and much longer process. I personally love such type of candied orange peel. Dipped in chocolate it is just amazing.
    All the best,
    Eddy

  13. sabzeh on said:

    please share with us how you make orange candies

  14. Gloria Campos on said:

    Chef Eddy,
    Very simple recipe! Tried this in class, and they were very tasty…

  15. Victoria Bishop on said:

    I love the taste of the oranges. So, i am very glad that i found your recipe on here for this. I can’t wait to try to make some. They make a great topping to many different desserts

  16. Amy Anglin on said:

    I always use frozen. This recipe look awesome and look easy to make at home. I can make it at home by using your recipe of this. Don’t have to worry buying expensive from frozen. Thanks for recipe.

  17. Tilly Sherwood on said:

    Can’t wait to try these. Thank you Chef we made candied Ginger in this same fashion in class with your gingerbread cake and it turned out amazing and we did not have to wait a week.
    Tilly

  18. Hi! Will attempt these for dicing and adding to the ricotta filling to my canollis!!
    One question…invert sugar..do you make it or buy it? Any tips are appreciated!!

    Thanks youre great
    Kelly in Stockholm Sweden

  19. Ashly Willis on said:

    Putting this in a chocolate tart made a perfect combination.

  20. Hi Chef Eddy,
    I wanted to try candied zest recipe. What si the need to use invert sugar? Does it help in shelf- life? Can it be substituted? Can Ginger be candied this way?

    Thanks

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