Candied Orange Peel Recipe

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.

I first made candied orange peel during the holidays when I had a pile of oranges left over from a fruit bowl and felt guilty throwing away perfectly good peels. I had seen them in bakeries and always assumed they were complicated. They are not. The process takes patience more than skill — mostly waiting for the peels to simmer low and slow in sugar syrup until they turn glossy and translucent. The first batch I made disappeared within two days. My daughters ate them straight from the rack before they were even fully dry.

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

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• Author: sistarecipes
• Total Time: 5 hours
• Yield: About 2 cups 1x
• Diet: Vegan

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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.

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Ingredients

Scale 1x2x3x

• 4 large oranges (navel or Valencia)
• 2 cups granulated sugar
• 2 cups water
• Extra sugar for coating (optional)

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Instructions

1. 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.
2. 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.
3. In the same saucepan, combine 2 cups sugar and 2 cups water. Bring to a gentle simmer, stirring until the sugar dissolves.
4. Add the blanched peels to the syrup. Simmer uncovered over low heat for 45 to 60 minutes, until the peels look translucent.
5. 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.
6. 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

1. 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.
2. 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.
3. In the same saucepan, combine 2 cups sugar and 2 cups water. Bring to a gentle simmer, stirring until the sugar dissolves.
4. Add the blanched peels to the syrup. Simmer uncovered over low heat for 45 to 60 minutes, until the peels look translucent.
5. 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.
6. 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.

Why the Blanching Step Matters

The most important part of this recipe is the blanching — and it is the step most people want to skip. Do not. Orange peel contains bitter compounds in the white pith that become unpleasant when cooked in sugar. Blanching removes most of that bitterness without affecting the flavor of the outer peel.

Three blanches is the standard. The first removes the harshest bitterness. The second softens the peel. The third rounds out the flavor so the finished candy tastes bright and citrusy rather than sharp. If you are pressed for time, two blanches will work, but three gives you the cleanest result.

One tip I have learned after many batches: start with cold water each time. Adding peels to already-boiling water extracts less of the bitterness. Cold water and a slow bring-to-boil pulls more of the compounds out with each cycle.

How to Know When the Peels Are Done

The simmer time is a guide, not a guarantee. The peels are ready when they look translucent — almost glowing when you hold them up to the light — and the syrup has thickened slightly. If the peels still look opaque and white after 45 minutes, keep going. Undercooked peels will not have the right texture and will feel tough rather than chewy once they dry.

The syrup itself is useful too. Do not throw it away. Strained orange syrup keeps in the fridge for up to two weeks and works beautifully stirred into cocktails (or mocktails), drizzled over pancakes, or mixed into salad dressings. It tastes like concentrated orange candy in liquid form.

Chocolate-Dipped Candied Orange Peel

If you want to take this recipe one step further, chocolate-dipped peels are worth every extra minute. Once the peels are fully dried — which takes at least 4 hours but overnight is better — melt dark chocolate over a double boiler or in short bursts in the microwave. Dip each peel halfway, let the excess drip off, and lay them on parchment to set.

The combination of bitter dark chocolate, sweet syrup, and bright citrus is one of those classic flavor combinations that never gets old. These make a genuinely impressive edible gift packed in a small tin or glass jar with a ribbon. I have given them at Christmas and for teacher gifts and they always get a strong reaction.

Using Candied Orange Peel in Baking

Chopped candied orange peel is one of the most underused baking ingredients. A tablespoon or two folded into cookie dough adds a chewy, citrusy bite that people can never quite identify but always love. It works especially well in shortbread, almond biscotti, and dark chocolate brownies.

You can also press small pieces onto the top of muffins or loaf cakes before baking for a decorative finish that caramelizes slightly in the oven. My blueberry cream cheese loaf gets a few strips of candied peel on top and it makes the whole thing look bakery-quality with almost no effort.

For cheesecakes and tarts, thin candied orange slices arranged on top create a stunning presentation. If you are making a Meyer lemon cheesecake or a burnt basque cheesecake, a few pieces of candied citrus peel alongside each slice turns a simple dessert into something that looks restaurant-worthy.

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

More to Try

• Homemade Orange Candy
• Fire-Kissed Cinnamon Glass Candy
• Classic Almond Nougat
• Kentucky Cream Pull Candy

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.