Candied Orange Peel

Discover the delightful transformation of ordinary orange peels into glossy, fragrant candied gems. This traditional treat combines the bright citrus flavor with a luscious sugary coating, making it perfect for snacking or garnishing desserts.

Whether you’re looking to reduce waste or add a homemade touch to your holiday sweets, this candied orange peel offers a sweet and slightly tangy bite that melts in your mouth. The process is simple and utterly rewarding.

Ingredients

• Large oranges (4–5): Use fresh, unblemished oranges for aromatic peels with vibrant color and minimal bitterness.
• Granulated sugar (2 cups plus extra): Needed for syrup making and optional coating to add sweetness and preserve the peel.
• Water (1 cup): Used to make the sugar syrup to gently cook and candy the peels evenly.
• Optional extra sugar or melted chocolate: For coating or dipping the candied peel to enhance flavor and presentation.

Instructions

Prepare the Orange Peel

Start by washing your oranges thoroughly to remove any pesticides or wax. Carefully peel the oranges into strips approximately 1/4 to 1/2 inch wide, removing as much of the white pith as possible. The pith tends to be bitter, so thorough removal ensures a sweet final product with a crisp texture.

Blanch the Peel

Place the strips of peel into a saucepan and cover completely with cold water. Bring the water to a boil and then drain immediately. Repeat this blanching process two more times to significantly reduce bitterness, which is crucial for a pleasant candying process.

Make the Syrup

In the same saucepan, combine 1 cup of water with 2 cups of granulated sugar. Heat gently to a simmer while stirring occasionally until the sugar fully dissolves, creating a smooth syrup that will coat and sweeten the peel.

Candy the Peel

Add the blanched orange peel into the syrup and simmer gently for 45 to 60 minutes. Stir occasionally to prevent sticking and to ensure even cooking. The peels will turn translucent, and the syrup will thicken, signifying that the peels have fully absorbed the sugary syrup and are properly candied.

Dry the Peel

Using a slotted spoon, transfer the candied peels to a wire rack set above parchment paper or a baking sheet. Let them dry at room temperature for 1 to 2 hours until tacky but not wet. This step helps achieve a perfect chewy texture that isn’t overly sticky.

Sugar Coat or Dip

Optional but highly recommended: toss the slightly tacky peels in extra granulated sugar for a sparkling finish or dip the ends in melted chocolate to add a decadent contrast. Let coated peels set until firm before storing or serving.

Storage Tips

Store candied orange peels in an airtight container in a cool, dry place. Properly stored, they last up to two weeks without losing flavor or texture.

Serving Suggestions

Enjoy candied orange peel on its own as a sweet snack, garnish cocktails, enhance baked goods, or incorporate into chocolate bark. It also pairs wonderfully with cheese boards or holiday desserts.

FAQs

Can I use other citrus peels?

Yes, this method works well with lemon, grapefruit, or lime peels, but adjust blanching times due to differing bitterness.

How long does candied peel last?

Stored correctly in an airtight container at room temperature, it keeps fresh for up to two weeks.

Can I skip the blanching step?

Blanching reduces bitterness greatly; skipping it may result in a harsh, unpleasant flavor.

Is it necessary to remove all pith?

While removing most pith is advised, some thin white layers are acceptable but keep removal thorough for best taste.

How do I know when the peel is candied?

The peels become translucent and the syrup thickens and coats them well after gentle simmering for 45–60 minutes.

Can I freeze candied orange peel?

Freezing is possible but may alter texture; best enjoyed fresh or refrigerated for short-term storage.

Candied Orange Peel

Sweet and tangy candied orange peels are gently simmered until translucent, then coated with sugar or dipped in chocolate for a delightful treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 4 people

Calories 150 kcal

Equipment

• 1 medium saucepan (for blanching and candying)
• 1 wire rack (for drying the peel)
• 1 slotted spoon (for transferring peel)
• 1 knife or peeler (for peeling oranges)

Ingredients

  

• 4 to 5 large oranges
• 2 cups granulated sugar plus extra for coating
• 1 cup water
• Optional: melted chocolate for dipping

Instructions

 

• Wash the oranges thoroughly and use a sharp knife or peeler to cut the peel into strips about 1/4 to 1/2 inch wide, removing as much white pith as possible.
• Place the peel in a saucepan, cover with cold water, and bring to a boil. Drain and repeat this blanching process two more times to reduce bitterness.
• Combine 1 cup of water and 2 cups of sugar in the saucepan, bringing it to a simmer while stirring until sugar dissolves.
• Add the blanched orange peel to the syrup and simmer gently for 45 to 60 minutes, stirring occasionally, until the peel becomes translucent and syrup thickens.
• Using a slotted spoon, transfer the peel onto a wire rack set over parchment or a baking sheet and let dry for 1 to 2 hours until tacky but not wet.
• Optionally toss the peel in granulated sugar for coating or dip the ends in melted chocolate for a sweeter finish.

Notes

• Save leftover citrus syrup for tea or cocktails.
• Store candied peel in an airtight container at room temperature for up to 2 weeks.
• Add vanilla bean or cinnamon stick to syrup for extra flavor.