There’s something undeniably charming about homemade treats that brighten up your snack game, and nothing beats the sweet-tart charm of a classic Candied Orange Peel Recipe. The sparkling sugar coating and that irresistible citrus zing make it a treat worth making from scratch.
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Why You'll Love This Recipe
I love this Candied Orange Peel Recipe because it’s a simple way to turn everyday oranges into something truly special. It’s not just candy—it’s a little celebration of the season’s best citrus fragrance, texture, and sweetness all baked right in.
- Pure & Fresh Ingredients: Using organic oranges means you get all the vibrant citrus flavor without any unwanted chemicals or wax on the peel.
- DIY Sweet Treat: Making your own candied peel is not just rewarding, but you also control the sweetness and bitterness balance exactly.
- Multi-Purpose Syrup: You don’t have to waste that leftover syrup—it’s perfect for cocktails, teas, or drizzling on desserts.
- Perfect Gift or Garnish: These beautifully candied peels add a gourmet touch to baked goods, cheese boards, and holiday gifts.
Ingredients & Why They Work
Each ingredient plays a key role in this Candied Orange Peel Recipe, balancing out bitterness and ensuring that glossy sweet finish. Picking the right oranges and sugar will set you up for candy success.
- Oranges: Organic or untreated are your best bet since the peel gets eaten; it keeps things safe and flavorful.
- Granulated sugar: Essential for the candy syrup that infuses the peels with sweetness while softening their texture.
- Superfine (caster) sugar: Perfect for coating the peels evenly, giving that delicate, sparkly finish without graininess.
Make It Your Way
Here’s the fun part: once you get the hang of this Candied Orange Peel Recipe, you can tweak it to match your tastes. Sometimes I add a pinch of cinnamon or star anise to the syrup before candying for a warm twist.
- Variation: I once tried mixing lemon peels with orange for a citrus medley that was fresher and a bit more complex – it became a party favorite instantly.
Step-by-Step: How I Make Candied Orange Peel Recipe
Step 1: Prep the oranges like a pro
Start by trimming the tops and bottoms of your oranges—this makes it easier to slice the peel without cutting into the fruit. Then, carefully make 4 vertical cuts around each orange, just through the peel and white pith. Gently peel each section away with your fingers; it should come off in neat quarters without mushiness. Next, cut those quarters lengthwise into skinny strips around ¼-inch wide. Trust me, this prep is the foundation of that perfectly textured peel.
Step 2: Boil away bitterness
Place your peel strips in a saucepan and cover with cold water by about an inch. Bring it to a boil, then simmer for 15 minutes. Drain well to remove bitterness. Depending on your oranges, you might repeat this boiling step 1 or 2 more times. I usually test a strip after the first boil; if it’s still too sharp, I keep going—no shame in extra peeling patience!
Step 3: Make the syrup
Clean your pot and add granulated sugar with 2 cups of water. Heat on medium until the sugar fully dissolves and the mixture simmers. When bubbles turn thick and glossy, it’s time to add those softened orange peels.
Step 4: Candy the peels gently
Drop the peel into the simmering syrup, keeping the heat low to maintain a gentle simmer. Cook uncovered for about 45 minutes until the peel feels tender and translucent. The syrup will thicken and bubble like glass. You can also keep an eye with a candy thermometer; 235°F to 245°F (soft ball stage) means you’re spot on.
Step 5: Drain and sugar coat
Carefully drain your peels over a heatproof bowl (save that syrup!). While they’re still sticky, toss them gently in superfine sugar to coat evenly. Spread them out on parchment or a rack in a single layer so they don’t clump together while drying.
Step 6: Let them dry
This is the patience test! Leave your peels uncovered at room temperature for at least 12 hours, preferably overnight. They’re ready when they feel firm and no longer sticky to the touch. This drying step is key for storage and that delightful candy crunch.
Top Tip
Over the years, I’ve learned that controlling your heat is the secret to perfect candied orange peel—too hot and the sugar hardens too fast, too low and the peel never softens properly. Here are some game-changing tips from my kitchen trials.
- Consistent Simmer: Keep adjusting your flame to maintain slow bubbling. A rolling boil can toughen the peels.
- Test Bitterness Early: Don’t skip the multiple boils if you taste strong bitterness after the first one.
- Use a Candy Thermometer: It helps take the guesswork out and ensures that perfect soft ball stage for that tender-chewy texture.
- Don’t Over-Dry: Check periodically when drying; too long and your candy can get brittle instead of chewy.
How to Serve Candied Orange Peel Recipe
Garnishes
I love using these candied orange peels as a garnish on spiced teas, cocktails like old-fashioneds, or dusted atop holiday cakes. The peels add a lovely pop of flavor and look so elegant when twisted or curled on plates.
Side Dishes
Pair your candied orange peel with goat cheese on crackers for an easy appetizer, or sprinkle chopped pieces over vanilla ice cream or Greek yogurt for a zesty twist. They also brighten up holiday bread or panettone beautifully.
Creative Ways to Present
For special occasions, I like bundling a handful of these peels tied with twine in a little cellophane bag as edible gifts. They also make stunning edible accents for holiday charcuterie boards or cocktail party candy dishes.
Make Ahead and Storage
Storing Leftovers
I keep leftover candied orange peel in an airtight container at room temperature. They last beautifully for about a month without losing their chewiness or flavor. Just keep them away from humidity and strong odors.
Freezing
If I want to stash them longer, I freeze the dried peels in a sealed freezer bag. They thaw easily at room temp and hold their texture and flavor up to 3 months—perfect for when you want to have candy on hand for last-minute gifts.
Reheating
Since the peel is best enjoyed as a candy or garnish, I usually don’t reheat it. But if you’re using the syrup later, simply warm gently on the stove before adding to drinks or desserts. It revives that fragrant sweetness beautifully.
Frequently Asked Questions:
While you can use regular oranges, I highly recommend organic or untreated ones for this recipe because you’re eating the peel. Organic oranges reduce exposure to pesticides and avoid wax coatings, which can interfere with candying and flavor.
The orange peels are ready when they look translucent and soft. The syrup will thicken and bubble more slowly, resembling glassy bubbles. Using a candy thermometer to check for 235°F to 245°F (soft ball stage) can give you extra confidence.
Don’t toss that syrup! It’s a concentrated citrus simple syrup that you can use in cocktails, mocktails, iced teas, or even drizzled over pancakes and fruit. If it’s too thick, simmer it with a little water to dilute and store in the fridge for up to two weeks.
Absolutely! You can use lemons, limes, or grapefruit peels. Just be prepared to boil the peels two or three times to reduce bitterness, especially with lemons and grapefruits, before candying.
Final Thoughts
This Candied Orange Peel Recipe holds a special place in my kitchen—it’s a simple magic trick that turns humble citrus peels into gems of sugary delight. I hope you give it a try, savor the fragrant memories it brings, and maybe share a few pieces with friends who’ll be just as enchanted as I was. Happy candying!
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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
Deliciously sweet and slightly bitter candied orange peels perfect for snacking or adding a citrusy twist to desserts and cocktails. This recipe guides you through peeling, boiling to reduce bitterness, candying in sugar syrup, and drying for a perfect treat.
Ingredients
Orange Peel
- 3 large oranges (untreated/organic preferred)
Sugar Syrup
- 2 cups (400g) granulated sugar
- 2 cups water
Coating Sugar
- 1 cup superfine (caster) sugar
Instructions
- Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical incisions through the peel and pith without cutting into the fruit. Separate each quarter of the peel, including pith, from the fruit and slice lengthwise into ¼-inch-wide pieces.
- Boil the peel: Place the orange peel slices in a saucepan. Cover with cold water by 1 inch. Bring to a boil over high heat, then simmer for 15 minutes. Drain and repeat boiling up to 2 more times if the peel is very bitter.
- Make the sugar syrup: Clean the saucepan. Add granulated sugar and 2 cups water. Heat over medium until sugar dissolves and syrup boils.
- Candy the peels: Add orange peels to the boiling syrup. Reduce heat to low and simmer gently for 45 minutes until peels are soft and translucent, and syrup thickens to soft ball stage (235°F – 245°F).
- Drain: Remove from heat. Once syrup stops bubbling, strain peels over a heatproof bowl and reserve syrup for other uses.
- Coat the candied peels in sugar: Pour superfine sugar into a wide shallow bowl. Toss candied peels in sugar using tongs or forks to coat and separate them.
- Let the peels dry: Spread sugared peels in a single layer on parchment-lined sheet pan or wire rack. Let dry uncovered at room temperature for at least 12 hours or overnight until no longer tacky.
- Storage: Store dried candied orange peels in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
Notes
- You can boil the peels up to 3 times to reduce bitterness, especially for more bitter citrus like lemons or grapefruit.
- The reserved syrup can be diluted and used as a sweetener for cocktails, lemonade, pancakes, or desserts.
- To dilute syrup, simmer with ¼ cup water, cool, strain, and store refrigerated for up to 2 weeks.
- If superfine sugar is unavailable, pulse granulated sugar briefly in a food processor to a fine grain resembling table salt.
- Use organic or untreated oranges to avoid pesticide residues on peel since the peel is consumed.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 28 g
- Sodium: 5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 0.2 g
- Cholesterol: 0 mg
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