Candied Orange Peels — A Tiny, Joyful Indulgence

There is a particular kind of kitchen nostalgia that arrives when sugar melts and citrus perfume fills the air. My recipe for Candied Orange Peels is one of those cozy, whisper-of-a-holiday treats that feels like a warm hand on your shoulder—sweet, bright, and comfortingly simple. The first time I made these, I remember sitting at the counter with a cup of tea, the peels shimmering on the rack like little amber jewels, and the whole house smelled like sunshine and baking memories. If you love orange-forward desserts, you might also enjoy this crispy orange chicken that makes the citrus magic savory and full-bodied.

Why You’ll Love This Recipe

It turns kitchen scraps into an indulgent treat and reduces waste.
Little hands can help—peeling, simmering, and tossing in sugar makes it a comforting family activity.
Makes excellent gifts: jar them for friends and neighbors during holidays.
Flexible timing: quick to prepare, but the slow candying rewards patience with deep flavor.
A cozy favorite that doubles as a baking accent or snack—think of it as a homemade recipe that feels festive and special.

Ingredients with Notes

4 large oranges (preferably organic) — zest is left on the peel; thin-skinned varieties are easiest.
1 cup granulated sugar (plus about 1 cup for coating) — cane sugar works well.
1 cup water (for syrup) — filtered if you prefer.
Optional: 1/2 teaspoon vanilla extract or a pinch of sea salt for depth.
Optional coatings: melted dark chocolate, toasted coconut, or finely chopped pistachios.

Substitutions and notes:

If you prefer a slightly healthier option, reduce the sugar used for coating or toss peels in a mix of sugar and powdered stevia after cooling.
For a faster version, use a citrus peeler and thinner strips, but be mindful that thinner peels will candy more quickly and can become brittle.
Lemon peels can be swapped in whole or in part for a brighter, tangier variation.

Prep and Cook Time

Prep time: 15 minutes (peeling and blanching)
Cook time: 45–60 minutes (simmering in sugar syrup)
Drying time: 2–8 hours (overnight is ideal)
Total time: about 3–9 hours depending on drying

This is a quick family meal kind of satisfaction in preparation—short active time, and then the slow, rewarding transformation as sugar crystallizes and flavors deepen.

Step-by-Step Cooking Instructions

Wash oranges thoroughly. Using a sharp knife or peeler, slice the peel into 1/4- to 1/2-inch strips, removing as much of the white pith as possible while keeping some for structure.
Place peels in a saucepan and cover with cold water. Bring to a boil and drain. Repeat this blanching step two more times to remove bitterness. After the last blanch, drain and set aside.
In the same saucepan, combine 1 cup water and 1 cup sugar. Bring to a simmer, stirring until the sugar dissolves.
Add the peeled strips to the syrup. Reduce heat to low and simmer gently for 45–60 minutes, stirring occasionally. You will notice the syrup gradually reduce and the peels becoming translucent—this is when your kitchen starts smelling incredible.
When peels are translucent and the syrup has a thicker, glaze-like consistency, use a slotted spoon to transfer them to a cooling rack set over a sheet pan.
Let peels dry for 2–8 hours. Once tacky but not wet, toss peels in additional granulated sugar to coat, or dip in melted dark chocolate for an indulgent treat.
Lay sugared peels back on the rack to set. Store in an airtight container between layers of parchment paper.

Tips and Variations

For a seasonal twist, add a cinnamon stick or a star anise to the syrup while simmering for warm spice notes.
Make chocolate-dipped peels for a more decadent gift—dip halfway and sprinkle with chopped nuts before chocolate sets.
To make them vegan-friendly, ensure any chocolate used is dairy-free.
If you want a floral note, add a tablespoon of orange liqueur or a splash of rosewater at the end of simmering.
For a savory pairing idea, these peels complement orange-forward recipes—try them alongside a rich main or explore this slow-cooker spicy orange marmalade meatballs for a bold contrast.

Serving Ideas

Serve Candied Orange Peels as:

A sweet nibble with afternoon tea or coffee, their crisp sugar and orange brightness cutting through richness.
A garnish for cakes, tarts, panna cotta, or chocolate mousse—the candied peel adds texture and a citrus pop.
A companion to cheese boards: pair with aged cheddar or goat cheese for a gorgeous sweet-salty pairing.
Little jars as gifts at holiday gatherings or tucked into care packages for loved ones who appreciate a homemade recipe with heart.
For a weeknight dessert upgrade, scatter sliced peels over vanilla ice cream or fold them into brownies for a surprising burst of citrus—think comforting dinner turned into an indulgent treat.

Also, if you love that orange flavor profile in savory dishes, you might find inspiration in the way citrus balances savory notes in many of your cozy favorite recipes like the crispy orange chicken recipe.

Storage and Reheating

Store candied orange peels in an airtight container at room temperature for up to 2 weeks.
For longer storage, freeze in a single layer on a sheet pan, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating is not necessary; if you prefer them slightly warm, pop them in a low oven (200°F / 95°C) for 5 minutes to soften before coating in sugar or chocolate.

Chef’s Pro Tips

Blanching is essential: three quick boils remove bitterness and give a clean citrus flavor.
Low and slow is your friend—keep heat gentle so peels become translucent without burning the syrup.
Dry overnight for best texture; patience yields peels that are tender with a slight chew.
For uniform strips, use a vegetable peeler then slice into even pieces.
Store with parchment layers to prevent sticking and preserve crisp sugar coating.

FAQs

Q: Can I use other citrus fruits?
A: Yes—lemon, grapefruit, or even lime peels work. Adjust sugar slightly for more bitter citrus like grapefruit.

Q: Are candied peels gluten-free and vegetarian?
A: Yes—basic candied orange peels are gluten-free and vegetarian. Use dairy-free chocolate for a vegan option.

Q: How do I make them less sweet?
A: Reduce the coating sugar or rinse the cooked peels briefly before drying, then dust lightly with sugar or use a sugar substitute.

Q: Can I skip the blanching step?
A: Skipping blanching can leave a bitter finish. Blanching two to three times ensures a clean, bright flavor.

Q: How long do they keep?
A: At room temperature in an airtight container, up to 2 weeks, or freeze up to 3 months.

Conclusion

I hope this recipe for Candied Orange Peels feels like the kind of cozy favorite you’ll keep returning to—small, luminous, and rich with memory. They are perfect for gifting, baking, or simply snacking by the window with a mug of something warm. For another trusted method and a slightly different take, I sometimes cross-reference classic techniques from this helpful guide on Candied Orange Peel – The Daring Gourmet before trying my own twists. Share a jar with someone you love and watch how a tiny sweet can brighten an entire day.

Candied Orange Peels

A delightful treat that transforms kitchen scraps into a sweet indulgence—perfect for snacking or gifting.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 9

Course Dessert, Snack

Cuisine American

Servings 12 pieces

Calories 60 kcal

Ingredients

Main Ingredients

4 large large oranges (preferably organic) Zest is left on the peel; thin-skinned varieties are easiest.
1 cup granulated sugar Plus about 1 cup for coating; cane sugar works well.
1 cup water For syrup; filtered if preferred.

Optional Ingredients

1/2 teaspoon vanilla extract For depth of flavor.
a pinch sea salt For depth.
melted dark chocolate, toasted coconut, or finely chopped pistachios Optional coatings.

Instructions

Preparation

Wash oranges thoroughly. Using a sharp knife or peeler, slice the peel into 1/4- to 1/2-inch strips, removing as much of the white pith as possible while keeping some for structure.
Place peels in a saucepan and cover with cold water. Bring to a boil and drain. Repeat this blanching step two more times to remove bitterness. After the last blanch, drain and set aside.

Candying

In the same saucepan, combine 1 cup water and 1 cup sugar. Bring to a simmer, stirring until the sugar dissolves.
Add the peeled strips to the syrup. Reduce heat to low and simmer gently for 45–60 minutes, stirring occasionally until the peels become translucent.
When peels are translucent and the syrup has a thicker consistency, use a slotted spoon to transfer them to a cooling rack set over a sheet pan.

Coating and Drying

Let peels dry for 2–8 hours. Once tacky but not wet, toss peels in additional granulated sugar to coat, or dip in melted dark chocolate.
Lay sugared peels back on the rack to set. Store in an airtight container between layers of parchment paper.

Notes

For a seasonal twist, add a cinnamon stick or star anise to the syrup while simmering. Make sure to store with parchment layers to prevent sticking.

Keyword Candied Orange Peels, Citrus Snacks, Desserts, Gifts from the Kitchen, holiday treats