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.
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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.
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.
- 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.
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
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:
Absolutely! Lemons, limes, or grapefruit work well, but keep in mind they might need extra boiling to reduce bitterness before candying.
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.
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.
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!
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Candied Orange Peel Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 55 minutes
- Yield: 10 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Spanish
Description
This recipe for candied orange peel shows you how to transform fresh orange peels into a sweet, chewy treat perfect for snacking or decorating desserts. With simple steps to boil, simmer in sugar syrup, and dry, you'll create delectable candied peels that offer a burst of citrus flavor with a sugary coating.
Ingredients
Main Ingredients
- 3 large oranges (untreated/organic preferred)
- 2 cups granulated sugar (400g)
- 1 cup superfine (caster) sugar
Instructions
- Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical cuts through the peel and pith without cutting into the fruit. Separate each quarter of the peel from the fruit with your fingers. Slice the peel lengthwise into ¼-inch-wide strips.
- Boil the peel: Place the peel strips in a saucepan and cover with cold water by one inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes. Drain the peels. Repeat boiling up to two more times if the peel tastes very bitter.
- Make the sugar syrup: Clean the saucepan and add 2 cups water and 2 cups granulated sugar. Heat over medium until sugar dissolves and syrup boils.
- Candy the peels: Add the orange peels to the boiling syrup, reduce heat to low, and simmer gently for 45 minutes until peels are soft and syrup thickens to soft ball stage (235°F – 245°F). The pith will turn translucent.
- Drain: Remove from heat and strain the peels over a heatproof bowl. Reserve syrup for other uses.
- Coat in sugar: Place superfine sugar in a wide shallow bowl. Toss the candied peels in the sugar using tongs or forks to coat and separate them.
- Let the peels dry: Spread the coated peels in a single layer on parchment or a wire rack. Let dry uncovered at room temperature for at least 12 hours or overnight until no longer tacky.
- Store: Store dried candied peels in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
Notes
- You can boil peels up to three times to reduce bitterness, especially for more bitter citrus like lemons or grapefruit.
- Reserve the syrup to use as a concentrated sweetener in cocktails, mocktails, or desserts; dilute with water and refrigerate for up to 2 weeks.
- If superfine sugar is unavailable, pulse granulated sugar in a food processor until granules resemble fine salt (avoid making powdered sugar).
- Use parchment or wire racks to ensure even drying and prevent sticking during the drying stage.
Nutrition
- Serving Size: 1 piece (approximate)
- Calories: 80 kcal
- Sugar: 20 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
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