Hey y’all! If you love a perfectly sweet and zesty treat, this Candied Orange Peel Recipe is about to be your new go-to. With its chewy texture, vibrant citrus flavor, and sparkling sugar coating, homemade candied orange peel is absolutely irresistible. It’s a classic candy that’s delicious on its own or as a gourmet finish for desserts, gifts, cocktails, or even a cozy afternoon snack. Let’s get cooking!
Why You'll Love This
- Perfectly balances sweet and citrusy flavors in every bite.
- Makes a beautiful, affordable homemade gift for any occasion.
- Great for reducing food waste by using leftover orange peels.
- Versatile topping or mix-in for baked goods, chocolate, or cocktails.
- Easy to customize with different citrus varieties or spices.
Ingredients
- 4 large oranges (preferably organic), thoroughly washed
- 2 cups granulated sugar, plus extra for coating
- 1 cup water
Directions
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 45 minutes (includes drying)
Step 1: Prepare the Orange Peels
- Using a sharp knife, cut off the top and bottom ends of each orange.
- Score the orange skin from top to bottom in four sections and carefully peel off the skin, keeping as much of the white pith attached as possible.
- Slice the peels into thin strips, about ¼-inch wide.
Step 2: Boil and Blanch
- Place the peel strips in a large saucepan and cover with cold water.
- Bring to a boil, then drain the water. Repeat this blanching process 2 more times (for a total of 3 times) to remove bitterness.
Step 3: Make Sugar Syrup
- Combine 2 cups sugar and 1 cup water in a clean saucepan.
- Heat gently, stirring, until the sugar dissolves.
- Add the blanched orange peels to the syrup and bring to a simmer.
Step 4: Candy the Peels
- Simmer gently on low heat for 45–60 minutes, stirring occasionally. The peels should look translucent and soft.
Step 5: Dry and Sugar Coat
- Use tongs or a slotted spoon to transfer the peels onto a wire rack set over a baking sheet. Let them dry for at least 1 hour, or until tacky but not wet.
- Roll each strip in granulated sugar to coat.
Notes
- Use organic oranges to avoid waxed peels or thoroughly scrub the oranges before peeling.
- Don’t skip the blanching process—it removes bitterness and leaves the peels tender.
- Drying time can be extended overnight for extra-crispy results.
Variations
- Chocolate Dipped: Once dry, dip candied peels in melted dark chocolate for a decadent treat.
- Spiced Candied Peels: Add one cinnamon stick and 4 whole cloves to the sugar syrup for a warm spice aroma.
- Mixed Citrus: Use a combination of orange, lemon, and grapefruit peels for a colorful citrus medley.
Required Equipment
- Sharp knife
- Cutting board
- Large saucepan
- Slotted spoon or tongs
- Wire rack
- Baking sheet (for drying)
Storage Instructions
Store the candied orange peel in an airtight container at room temperature for up to 2 weeks. For longer storage, keep in the refrigerator for up to 1 month. Freeze for up to 3 months, separating layers with parchment paper to prevent sticking.
Suggested Pairings & Serving Recommendations
- Sprinkle over chocolate mousse or vanilla ice cream for added zing.
- Stir into holiday fruitcakes or muffins for a citrusy twist.
- Serve with espresso or dip in melted chocolate for a sweet after-dinner treat.
Pro Tips
- Slice peels as evenly as possible to ensure uniform candying and texture.
- Let the peels dry thoroughly before sugaring for a sparkling, non-sticky finish.
- Don’t discard the orange-infused simple syrup—use it in cocktails or to sweeten tea!
FAQ
Can I use other citrus fruits for this recipe?
Absolutely! This method works wonderfully with lemon, lime, or grapefruit peels—just follow the same steps.
Why do I need to blanch the peels three times?
Blanching removes bitterness and softens the peels, ensuring a sweet and tender candied result.
How do I prevent the candied peels from hardening too much?
Avoid overcooking in the sugar syrup and make sure to store the finished peels in an airtight container to retain their chewy texture.
Ingredients
- 4 large oranges, washed
- 2 cups granulated sugar, plus more for coating
- 1 cup water
- ½ teaspoon salt
- 1 cup ice cubes
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon lemon juice (optional)
Instructions
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1Slice off the tops and bottoms of the oranges, score the peel into quarters, and carefully remove the peel from each orange, including some of the pith.
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2Cut the orange peels into thin strips about ¼ inch wide.
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3Place the strips in a saucepan, cover with cold water, and bring to a boil. Drain and repeat this blanching process two more times to reduce bitterness.
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4In the same saucepan, combine 2 cups sugar, 1 cup water, and salt. Stir to dissolve, then add the drained orange peels and bring to a simmer over medium-low heat. Cook for 45-60 minutes until the peels are translucent and syrupy.
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5Remove the peels with a slotted spoon and lay them out on a wire rack to cool and dry for at least 4 hours or overnight.
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6Once dry, toss the peels in extra granulated sugar to coat. Store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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