Name: Candied Orange Peel Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 12 h 55 min
Cuisine: Spanish
Ingredients: 3 large oranges (untreated/organic preferred); 2 cups granulated sugar (400g); 1 cup superfine (caster) sugar

There’s something truly magical about homemade, glossy, slightly chewy citrus sweetness that brightens up any snack or dessert moment. This Candied Orange Peel Recipe transforms simple orange peels into irresistible treats wrapped in sugar — a perfect blend of bitterness and sweet that lingers in the best possible way.

The image shows a white bowl with a green rim filled with orange and pale yellow candied fruit strips. The strips are frosted with sugar, giving them a slightly rough texture that sparkles in the light. The bowl is placed on a white marbled surface, and in the background, there is a blurred cloth and a wooden tray with an orange fruit. The focus is close, capturing the vibrant colors and sugary coating of the fruit strips, making them look fresh and sweet. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candied Orange Peel Recipe
Top Tip
How to Serve Candied Orange Peel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candied Orange Peel Recipe

Why You'll Love This Recipe

Making candied orange peels at home is one of those surprisingly easy kitchen wins that I adore sharing. Not only do you get to rescue what would normally be discarded, but you also create a sweet snack that’s bursting with fresh citrus flavor and just the right amount of chewiness.

Simple Ingredients: You only need a handful of pantry staples plus fresh oranges—no fancy specialty items required.
Great Use of Whole Fruit: This recipe honors the whole orange, so nothing goes to waste, and you get a genuinely fresh citrus treat.
Versatile and Fun: Enjoy them as-is, toss them into baked treats, or add a gourmet touch to cocktails.
Make-Ahead Friendly: You can store these candied peels for weeks, perfect for gifting or last-minute dessert additions.

The image shows a metal tray filled with white granulated sugar, spread evenly across the bottom. On top of the sugar, there are multiple pieces of candied orange peels scattered around. The peels are a bright orange color with a frosty sugar coating that makes them look slightly rough and sparkly. The background around the tray is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Candied Orange Peel Recipe works together to balance flavor and texture. Using untreated oranges is key—they give you that fresh zest without any chemical aftertaste. And the sugars serve different purposes: granulated sugar to make the syrup, and superfine sugar to coat the peels with a delicate crunch.

Flat lay of three whole large untreated oranges with bright orange skin and fresh green leaves, a small white ceramic bowl filled with natural white granulated sugar, and another small white ceramic bowl holding superfine caster sugar crystals, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oranges: Go for organic or untreated varieties to avoid unwanted chemicals, since you're using the peel itself.
Granulated Sugar: This dissolves into the simmering syrup and gently infuses sweetness into the peel.
Superfine (Caster) Sugar: This finer sugar clings beautifully to the peels, giving them a pleasant texture that’s not too gritty.
Water: Essential to soften the peels and create the syrup base.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this recipe by trying different citrus varieties or tossing my candied peels into desserts. You’ll find the beauty of this recipe is in its flexibility to suit your taste and creativity.

Variation: I once made these with a mix of orange and blood orange peels for a more complex color and flavor profile—totally worth it for a festive look.
Dietary Modifications: This recipe is naturally vegan and gluten-free, making it accessible and easy to include in various diets.
Flavor Tweaks: Try adding a cinnamon stick or star anise to the syrup for warm undertones that beautifully complement the citrus.

Step-by-Step: How I Make Candied Orange Peel Recipe

Step 1: Peel with Care and Patience

Start by slicing off the top and bottom of each orange, so you have a sturdy base. Then, make four vertical cuts through the peel—not touching the fruit—and gently separate the peel quarters from the flesh. The peel should come away with ease if your knife is sharp. Slice these quarters into thin, ¼ inch-wide strips so they’re perfect to candy evenly. Patience here pays off; peeling carefully avoids tearing and bitterness from broken pith.

Step 2: Soften and De-Bitter with Boiling

Place the strips in a saucepan, cover with cold water by about an inch, and bring to a boil. Simmer for 15 minutes, then drain. This step removes the tough bitterness. If you find your oranges extra bitter, repeat this up to two more times. It makes a noticeable difference in the final flavor, so don’t skip it!

Step 3: Make the Perfect Sweet Syrup

Clean your pan, then add granulated sugar and fresh water over medium heat. Let the sugar fully dissolve and then bring the syrup to a boil. This simple syrup will candy the peels while infusing just the right amount of sweetness.

Step 4: Gently Candy the Peels

When your syrup boils, carefully add the orange peels and lower the heat to a gentle simmer. Keep the simmer steady—not too hot—adjust the heat to maintain that. Cook for about 45 minutes, until the peels become soft and slightly translucent and the syrup thickens to a shiny glaze. If you have a candy thermometer, aim for the syrup temperature between 235–245°F, the soft-ball stage.

Step 5: Drain and Preserve the Syrup

Once cooking is done and the bubbling slows, strain the peels into a heatproof bowl, reserving the syrup. Don’t toss that syrup! It can elevate your cocktails or sweeten drinks and desserts later. You can dilute it with water to your taste and keep it chilled for up to two weeks.

Step 6: Sugar-Coat for a Perfect Finish

Pour superfine sugar into a wide bowl or sheet pan. Add the candied strips and gently toss with tongs or forks, separating any pieces stuck together. The superfine sugar clings beautifully without the graininess that regular sugar could impart.

Step 7: Let Them Dry Overnight

Place the sugared peels on parchment paper or a wire rack in a single layer and leave them uncovered on your counter. After about 12 hours or overnight, they’re ready when they’re no longer sticky to the touch and don’t clump. This drying step makes all the difference by giving a delightfully firm but chewy bite.

Top Tip

After making this Candied Orange Peel Recipe multiple times, I’ve learned a few tricks that really boost success and flavor.

Patience Pays Off: Don’t rush the boiling to remove bitterness. Multiple quick boils transform tough, bitter peel into tender sweet perfection.
Use a Candy Thermometer: Keeping the syrup at the soft-ball stage ensures peels are perfectly tender and not under- or overcooked.
Superfine Sugar Sub: if you don’t have superfine sugar, pulsing granulated sugar briefly in your food processor does the trick—just don’t blend too long or it turns powdery.
Save That Syrup: Reuse it for sweetening drinks or desserts—it’s a double win and reduces waste.

How to Serve Candied Orange Peel Recipe

candied orange peel - Serving Suggestion

Garnishes

I often sprinkle a little extra superfine sugar on top just before serving for an extra sparkle. They’re also divine dipped in dark chocolate or tossed on vanilla ice cream for a simple yet stunning garnish.

Side Dishes

I love pairing these candied peels with cheese boards—especially creamy goat cheese or tangy blue cheeses. They add a bright, sweet contrast that’s a perfect balance. They’re also great alongside spiced nuts or freshly brewed coffee as a little pick-me-up snack.

Creative Ways to Present

For holidays or special gatherings, I arrange candied orange peels spiraled on a plate, sometimes dusted lightly with edible glitter or accompanied by sprigs of fresh rosemary. They make beautiful little edible gifts when wrapped in cellophane and tied with a ribbon.

Make Ahead and Storage

Storing Leftovers

Once dry, I store candied orange peels in an airtight container at room temperature. They stay fresh and chewy for about a month—sometimes longer if well sealed. This makes them fantastic for prepping in advance or having on hand for spontaneous kitchen creativity.

Freezing

I’ve frozen leftover candied orange peels in sealed bags with great results. They thaw easily at room temperature and keep their texture and flavor well for up to three months, which is perfect for bulk prepping during orange season.

Reheating

You generally don’t need to reheat candied orange peels, but if you want them softer, a quick 10-second zap in the microwave or a brief steam over hot water works wonders without losing their sugary glaze.

Frequently Asked Questions:

Can I use other citrus fruits in this Candied Orange Peel Recipe?

Absolutely! Lemons, limes, or grapefruit work well, but keep in mind they might need extra boiling to reduce bitterness before candying.

What’s the difference between granulated sugar and superfine sugar in this recipe?

Granulated sugar is used to make the syrup that softens and sweetens the peel, while superfine sugar is for coating the finished peels to ensure a smooth, less gritty texture. If you don’t have superfine sugar, you can pulse granulated sugar in a food processor briefly.

How long will homemade candied orange peels keep?

Stored in an airtight container at room temperature, they last up to one month. You can freeze them up to three months for longer storage.

Can I use the leftover syrup from candying the orange peels?

Yes! The syrup is a beautifully concentrated sweetener. Dilute it with a bit of water and use it in cocktails, lemonade, iced tea, or over pancakes and fruit for a flavorful boost.

Final Thoughts

This Candied Orange Peel Recipe has become a staple in my kitchen when it’s orange season. It’s such a satisfying project that turns what could be waste into a beautiful, flavorful treat. I love the way the peels add brightness whether I’m enjoying them solo, baking them into cakes, or elevating a festive cocktail. Give it a try—you might just find your new favorite way to celebrate citrus!