Espresso-Infused Candied Orange Strips: A Sophisticated Twist on a Classic Confection
There is a profound elegance in the alchemy of confectionery, where humble scraps—like citrus peels—are transformed into translucent jewels of flavor. While traditional candied orange peels (or 'orangettes' in French pâtisserie) are a staple of holiday baking and high tea, this recipe introduces a dark, aromatic twist: espresso. By infusing the simple syrup with robust espresso powder, we bridge the gap between bright, zesty citrus and deep, roasted bitterness. This flavor profile mimics the sophisticated finish of a fine roast served with a slice of cake. The texture is paramount here—a firm, sugared exterior giving way to a tender, gummy center that bursts with oils. These strips are not just a sweet treat; they are a study in contrast. They serve beautifully as a garnish for chocolate ganache tartlets, a companion to your morning cappuccino, or simply packed in a mason jar as a thoughtful, artisanal gift. Rich in Vitamin C and prepared without artificial preservatives, this is a recipe that honors the whole fruit while delivering a caffeine-kissed whisper of indulgence.
The Masterplan
Wash the oranges thoroughly. Slice off the top and bottom of each orange. Score the peel vertically into quarters and remove the peel in sections, keeping the pith (white part) attached.
Slice the peel sections into 1/4-inch wide strips.
Place the strips in a medium saucepan and cover with cold water. Bring to a boil, let boil for 1 minute, then drain. Repeat this blanching process two more times with fresh water to remove the excess bitterness from the pith.
In the same saucepan, combine 2 cups of sugar, 2 cups of water, the instant espresso powder, vanilla extract, and a pinch of salt. Whisk over medium heat until the sugar and coffee dissolve completely.
Add the blanched orange strips to the simmering espresso syrup. Reduce heat to low and simmer gently (do not boil rapidly) for 45 to 60 minutes. The peels should become translucent and the syrup will thicken significantly.
Remove from heat and let the peels cool in the syrup for 10-15 minutes to maximize flavor absorption.
Using a slotted spoon or tongs, transfer the strips to a wire rack placed over a baking sheet. Allow them to dry at room temperature for 12 to 24 hours until they are tacky but not wet.
Toss the dried strips in the remaining 1/2 cup of granulated sugar to coat them completely. Shake off excess sugar and store in an airtight container.
Perfect Pairings
Zero-Waste Candied Citrus Peel & Golden Syrup Duo
Spicy Hot Honey & Chili Candied Orange Peels
Chewy Ube & Candied Orange Peel Mochi Brownies
Gather Your Energy
Step by Step
Wash the oranges thoroughly. Slice off the top and bottom of each orange. Score the peel vertically into quarters and remove the peel in sections, keeping the pith (white part) attached.
Slice the peel sections into 1/4-inch wide strips.
Place the strips in a medium saucepan and cover with cold water. Bring to a boil, let boil for 1 minute, then drain. Repeat this blanching process two more times with fresh water to remove the excess bitterness from the pith.
In the same saucepan, combine 2 cups of sugar, 2 cups of water, the instant espresso powder, vanilla extract, and a pinch of salt. Whisk over medium heat until the sugar and coffee dissolve completely.
Add the blanched orange strips to the simmering espresso syrup. Reduce heat to low and simmer gently (do not boil rapidly) for 45 to 60 minutes. The peels should become translucent and the syrup will thicken significantly.
Remove from heat and let the peels cool in the syrup for 10-15 minutes to maximize flavor absorption.
Using a slotted spoon or tongs, transfer the strips to a wire rack placed over a baking sheet. Allow them to dry at room temperature for 12 to 24 hours until they are tacky but not wet.
Toss the dried strips in the remaining 1/2 cup of granulated sugar to coat them completely. Shake off excess sugar and store in an airtight container.