This classic candied orange peel recipe turns fresh citrus into a sweet, chewy treat you can snack on, gift, or use in baking. Whether you prefer candied orange slices for decorating desserts or thin strips of peel for mixing into cookies and breads, this method is simple and reliable.
If you enjoy homemade candy projects, you may also like this homemade orange candy recipe, which uses a similar sugar-cooking technique.
Why You’ll Love It
- No waste: A smart way to use leftover orange peels.
- Versatile: Works for strips or full candied orange slices.
- Perfect for baking: Adds bright citrus flavor to desserts.
- Gift-worthy: Looks beautiful in jars or tins.
Candied Orange Peel Recipe
- Total Time: 5 hours
- Yield: About 2 cups 1x
- Diet: Vegan
Description
This classic candied orange peel recipe turns fresh citrus into a sweet, chewy treat you can snack on, gift, or use in baking. Whether you prefer candied orange slices for decorating desserts or thin strips of peel for mixing into cookies and breads, this method is simple and reliable.
Ingredients
- 4 large oranges (navel or Valencia)
- 2 cups granulated sugar
- 2 cups water
- Extra sugar for coating (optional)
Instructions
- Wash the oranges well. Slice off the top and bottom, then score the peel into quarters. Remove the peel and slice into thin strips or rounds for candied orange slices.
- Place the peels in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times to reduce bitterness.
- In the same saucepan, combine 2 cups sugar and 2 cups water. Bring to a gentle simmer, stirring until the sugar dissolves.
- Add the blanched peels to the syrup. Simmer uncovered over low heat for 45 to 60 minutes, until the peels look translucent.
- Remove the peels with a fork and place them on a wire rack set over parchment paper. Let them dry for at least 4 hours or overnight.
- Toss in extra sugar if you like a crystal-coated finish.
Notes
For extra shine, skip the final sugar coating and let the peels air-dry naturally. Dip dried peels halfway into melted chocolate for an easy upgrade. Slice peels evenly so they dry at the same rate.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 30g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: candied orange peel, homemade candy, citrus, orange slices, edible gift
Ingredients
- 4 large oranges (navel or Valencia)
- 2 cups granulated sugar
- 2 cups water
- Extra sugar for coating (optional)
Instructions
- Wash the oranges well. Slice off the top and bottom, then score the peel into quarters. Remove the peel and slice into thin strips or rounds for candied orange slices.
- Place the peels in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times to reduce bitterness.
- In the same saucepan, combine 2 cups sugar and 2 cups water. Bring to a gentle simmer, stirring until the sugar dissolves.
- Add the blanched peels to the syrup. Simmer uncovered over low heat for 45 to 60 minutes, until the peels look translucent.
- Remove the peels with a fork and place them on a wire rack set over parchment paper. Let them dry for at least 4 hours or overnight.
- Toss in extra sugar if you like a crystal-coated finish.
Tips & Variations
- For extra shine, skip the final sugar coating and let the peels air-dry naturally.
- Dip dried peels halfway into melted chocolate for an easy upgrade.
- Slice peels evenly so they dry at the same rate.
Substitutions
This method works well with lemons or grapefruit. If you are already planning a sweet potato dish like a candied yams recipe , citrus peel makes a great contrast on dessert boards.
Serving Suggestions
- Chop and fold into cookie or muffin batter.
- Use as garnish for cakes, cupcakes, or cheesecakes.
- Serve alongside coffee or tea as a small sweet bite.
Storage & Reheating
Store candied orange peel in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 1 month. No reheating is needed.
FAQs
Can I make candied orange slices instead of peel?
Yes. Slice whole oranges thinly and follow the same blanching and simmering steps. They may need a little extra drying time.
Why are my peels bitter?
Skipping the blanching step can leave too much bitterness. Always blanch at least twice.
More to Try
Conclusion
This candied orange peel recipe is a timeless way to turn fresh citrus into something special. From baking projects to edible gifts, these sweet peels and candied orange slices always add bright flavor and color.