Candied Orange Peel — A Sticky, Shimmering Homemade Recipe to Keep and Share
There is a particular winter afternoon memory that always brings me back to this table: the kitchen flooded with late sun, the sharp perfume of citrus cutting through the sugar steam as I stirred a pot of simmering peels. That scent was the first promise that something small and magical was happening — and that is why my Candied Orange Peel recipe has been handed down at family gatherings for years. It’s a simple, homemade recipe that becomes an indulgent treat, an easy festive dish, and a cozy favorite on cookie trays. If you loved the bright flavors in my crispy orange chicken, you will find the same joyful citrus spirit here in a sweet, shelf-stable form.
Why You’ll Love This Recipe
- It transforms ordinary orange peels into a shimmering, chewy candy that feels special and homemade.
- It’s a lovely way to reduce waste and celebrate every part of an orange — a quiet, healthy option for mindful bakers.
- The process is meditative: simmering, simmering again, and finally glazing — each step fills the kitchen with comforting smells.
- Makes a beautiful gift or a quick family treat for special occasions, pairing well with a comforting dinner dessert plate.
- You can complete most of the work ahead of time, so it’s a quick family meal companion for holiday spreads or a last-minute festive dish.
Ingredients with Notes for Candied Orange Peel
- 6 large oranges — choose organic if you can; you are using the peel.
- 2 cups granulated sugar, plus extra for coating — swap coconut sugar for a slightly caramel flavor.
- 1 cup water for syrup, plus extra for blanching.
- 1 tablespoon light corn syrup or honey — helps keep the peels glossy.
- Optional: 4 ounces dark chocolate, melted, for dipping — makes them an indulgent treat.
- Optional: pinch of sea salt or a dusting of cinnamon for depth.
Notes and substitutions:
- If you prefer less sugar, use a 3:2 ratio of sugar to water in the final simmer and rinse the peels well before glazing.
- For a healthier option, reduce the sugar and finish with a light dusting of powdered sugar substitute, though texture will vary.
- Lemon or grapefruit peels can be used in place of orange for seasonal twists.
Prep and Cook Time
- Prep time: 15 minutes (plus optional soaking time)
- Cook time: 45–60 minutes overall (includes blanching and simmering)
- Total time: About 1 hour to 1 hour 15 minutes
This recipe is not instant, but the attentive steps are part of its charm. Most of the time is gentle simmering, which gives you space to set the table, brew tea, or assemble other parts of a cozy dessert spread.
Step-by-Step Cooking Instructions for Candied Orange Peel
- Wash the oranges thoroughly. Using a sharp paring knife, remove the top and bottom, then cut the peel into long strips about 1/2 inch wide, leaving a thin layer of pith if you like a softer result.
- Place the strips in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step 2 more times to remove bitterness — you will notice the water lightening in color each time.
- In the same saucepan, combine 1 cup water and 2 cups sugar, stirring until dissolved. Add the blanched peels and bring to a gentle simmer.
- Simmer uncovered on low for 45–60 minutes, stirring occasionally. The peels will slowly become translucent and the syrup will thicken. This is when your kitchen starts smelling incredible — that bright, warm orange aroma mingling with caramel notes.
- Once the peels are translucent and the syrup has thickened to a glossy coating, remove the peels with tongs and place them on a cooling rack set over parchment to catch drips.
- If you want an extra glossy finish, toss the warm peels in a light dusting of granulated sugar, or dip half in melted dark chocolate once they cool slightly.
- Allow the candied peels to dry on the rack for several hours or overnight until tacky but not wet. Store as directed below.
Tips and Variations
- For a spiced version, add a cinnamon stick or a few cloves to the syrup while simmering, then remove before the final glazing.
- Make them chocolate-dipped for an elegant gift: half-dip cooled peels in tempered chocolate and let them set on parchment.
- Turn this into a lighter treat by reducing sugar and serving smaller pieces alongside tea for a cozy favorite pairing.
- Try using a mixture of citrus peels — orange, lemon, and grapefruit — for a bright, festive dish on your dessert board.
- If you love deeply caramelized flavor, cook the syrup a bit longer until it slightly darkens, but watch carefully to avoid burning.
Serving Ideas
- Serve candied orange peel as part of a dessert platter with cookies, nuts, and slices of dense cake — it pairs wonderfully after a comforting dinner.
- Use them chopped into holiday baked goods, stirred into granola, or wrapped as an indulgent treat tied with twine as edible gifts.
- For a quick family meal dessert, plate a few peels with vanilla ice cream or ricotta toast for a mix of texture and temperature contrasts.
- Pair with a cup of strong tea or a sparkling wine for a festive dish moment at celebrations.
You can also explore complementary citrus recipes to create a coordinated menu: the zesty notes marry well with dishes like slow cooker marmalade meatballs for a full orange-themed spread — try my take on slow-cooker spicy orange marmalade meatballs for a savory companion.
Storage and Reheating
- Store candied orange peel in an airtight container at room temperature for up to 2 weeks.
- For longer storage, layer them between parchment in a sealed container and freeze for up to 3 months. Thaw at room temperature before serving.
- There is no reheating required; if they become sticky in humid weather, a brief 5–10 minute dry oven at 200°F (95°C) can restore a bit of chewiness — watch closely.
Chef’s Pro Tips
- Don’t rush the blanching — removing bitterness is essential to get a clean, bright flavor.
- Use a wide pan so the peels can lie mostly flat; this helps them become uniformly translucent.
- Keep a small bowl of cold water nearby when handling hot peels — they cool faster and are easier to manage.
- If dipping in chocolate, make sure the peels are fully dry to prevent seizing the chocolate.
- Label gift boxes with the date and a short storage note — candied peels are best enjoyed within a few weeks.
FAQs
Q: Can I use regular store-bought oranges with wax?
A: It is best to use unwaxed or organic oranges. If you must use waxed, scrub well and blanch extra to remove surface residues.
Q: Is there a sugar-free version?
A: A true candied peel relies on sugar for texture. You can experiment with erythritol, but texture and shelf life will differ.
Q: How long will they last?
A: At room temperature in an airtight container, expect up to 2 weeks; refrigerated or frozen will extend shelf life.
Q: Can I make this ahead for holiday gifting?
A: Yes — make them up to a month ahead and store in a cool, dry place. They actually settle into flavor over time.
Conclusion
There is something quietly joyful about turning peel — the part we usually toss — into a small, sparkling gift. My Candied Orange Peel recipe asks for patience and attention, but rewards you with that citrus perfume that lingers on your hands and in your memory. If you want to see another step-by-step walkthrough for inspiration, I often consult tutorials like The Daring Gourmet’s candied orange peel tutorial when I need a visual refresher. Share a bowl with someone you love and let that bright, sticky sweetness become part of your next cozy table.
Contents
Candied Orange Peel
Ingredients
Main Ingredients
- 6 large large oranges Choose organic if possible; you are using the peel.
- 2 cups granulated sugar Plus extra for coating; can swap coconut sugar for a slightly caramel flavor.
- 1 cup water For syrup, plus extra for blanching.
- 1 tablespoon light corn syrup or honey Helps keep the peels glossy.
- 4 ounces dark chocolate Optional, melted for dipping.
- 1 pinch sea salt Optional, adds depth of flavor.
- 1 cinnamon Optional, optional for depth.
Instructions
Preparation
- Wash the oranges thoroughly. Using a sharp paring knife, remove the top and bottom, then cut the peel into long strips about 1/2 inch wide, leaving a thin layer of pith for a softer result.
- Place the strips in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step 2 more times to remove bitterness.
Simmering
- In the same saucepan, combine 1 cup water and 2 cups sugar, stirring until dissolved. Add the blanched peels and bring to a gentle simmer.
- Simmer uncovered on low for 45-60 minutes, stirring occasionally, until peels become translucent and syrup thickens.
Finishing
- Remove the peels with tongs and place on a cooling rack set over parchment to catch drips.
- Toss warm peels in a light dusting of granulated sugar or dip half in melted dark chocolate once they cool slightly.
Drying
- Allow the candied peels to dry on the rack for several hours or overnight until tacky but not wet.