Condiments, Desserts
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Candied Orange Zest and Valencia Syrup

I made this recipe originally for the “Mocha Valencia” version of the Starbucks-Inspired Coffeemallows I posted a few weeks ago, but that was really only half of the deliciousness that resulted. This is like a two for one recipe, because you get candied orange zest out of it, as well as a delicious Valencia syrup.

Use it to sweeten teas, cocktails, breakfast yogurt bowls, and more!

And that candied zest can be eaten on its own, dipped in melted chocolate for a souped up treat, or even used to top cupcakes, muffins, and quick breads.


Candied Orange Zest and Valencia Syrup
Prep time:
15 min | Cook time: 40 min | Ready in: 13 hours

3 oranges
2-1/4 cups sugar


  1. Use a vegetable peeler to remove zest from the oranges.
  2. Cut into thin strips.
    Candied Orange Zest
  3. Place strips into a small bowl and cover with boiling water. Let stand 30 minutes, then drain.
    Candied Orange Zest
  4. In a small saucepan over medium-high heat, bring 2 cups of sugar and one cup of water to a boil. Cook until sugar is dissolved, 3 to 5 minutes.
  5. Reduce heat to low, then add zest strips. Cook for 10 minutes.
  6. Remove from heat, cover, and let it sit overnight.
  7. Use a strainer to separate the zest strips and the syrup.
    Candied Orange Zest
  8. In a bowl, sprinkle zest with the remaining 1/4 cup of sugar.
    Candied Orange Zest

Valencia SyrupThe Valencia syrup can be refrigerated in an airtight container for up to 2 weeks.

Candied Orange ZestZest should also be refrigerated in an airtight container, and is also good for up to 2 weeks.

1 Comment

  1. Pingback: Valencia Steamer | Pine and Crave

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