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 (400g) granulated sugar; 2 cups water; 1 cup superfine (caster) sugar

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.

The image shows a white bowl with a green rim filled with many pieces of candied orange peel. The candied peel pieces are long and thin, covered in a sugary layer that gives a crystal-like texture. Their colors range from light yellow to deep orange, with some pieces slightly translucent. The bowl is on a white marbled surface, and the background is softly blurred, keeping the focus on the sweet orange peels. 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

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.

The image shows a metal tray filled with a layer of white granulated sugar spread all over the bottom. On top of the sugar, there are many orange and yellow candied peel sticks scattered unevenly. The peel sticks have a slightly translucent look with a rough sugar coating, giving a sparkly texture. The tray sits on a white marbled surface with faint gray veins. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of three whole large fresh oranges with bright orange skin, a small white ceramic bowl filled with fine white superfine sugar, and a medium white ceramic bowl holding coarse white granulated sugar, placed 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: 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.

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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

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

candied orange peel - Serving Suggestion

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:

Can I use regular oranges or do they have to be organic?

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.

How do I know when the candied orange peels are done cooking?

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.

What can I do with the leftover syrup after candying?

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.

Can I candy other citrus peels using this same method?

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!