Orange peels work great as a cocktail garnish, but they’re even better as an addicting sweet snack! Try out our OC Candied Orange Peel recipe at home and surprise guests with this unique treat.

What You’ll Need…

  • 4 Navel Oranges
  • 2 cups Oak & Cane Rum
  • Water for boiling
  • 2-½ cups white granulated sugar, divided

How to Make Them…

  1. Clean the oranges
  2. Cut off the tops and bottoms of each orange and then score the skin into quarters (This should help you remove the peel without having to cut into the fruit)
  3. Remove the peel (and any excess pith, the white part of the peel) and cut each quarter into 6 pieces
  4. Place the strips in a pot and fill with cold water to fully submerge the peels. Turn the heat to high and bring to a boil. Once boiling, remove the pan from the heat, drain the peel strips and repeat the boiling process two more times. Once you’ve boiled your peel strips at least three times, drain them and set them aside while you prepare the Oak & Cane syrup
  5. Pour the 2 cups of Oak & Cane Rum and 2 cups of sugar into a medium pan and stir to combine. Bring the O&C syrup to a simmer
  6. To the simmering O&C syrup, add the boiled peel strips and cook for 1 hour until translucent (adjust the temp as needed to keep it simmering). Avoid stirring because it causes crystallization. Gently swirl the pan if needed to cover the peel strips
  7. Once your peel strips are translucent, drain any remaining O&C syrup from the peel strips
  8. Place the peel strips on a silicon baking mat (or lightly greased parchment paper) and allow them to cool enough to handle
  9. Sprinkle the peel strips with ½ cup of sugar and gently toss them to fully/evenly coat them
  10. Allow the sugared peel strips to dry completely (won’t be sticky). I typically let them sit a full 24 hrs before eating them to guarantee they are the right texture

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