Candied Orange Peel — a bright, sticky, comforting little miracle
There is a particular kind of kitchen perfume that makes the house feel like a memory: the sharp, sweet citrus of orange peel slowly simmering in sugar syrup, the steam warm on your face, the tiny crackle as a sugared strip cools. This recipe for Candied Orange Peel is one I learned from my grandmother on a snowy afternoon, passing bowls between us and trading stories. It’s an indulgent treat that doubles as a cozy favorite and a homemade recipe you will reach for again and again. If you love citrus projects, you might also enjoy the savory-sweet notes in this easy crispy orange chicken as a later dinner inspiration.
Why You’ll Love This Recipe
- It turns humble orange peels into an elegant, festive dish that feels special and homemade.
- Makes a small batch quickly enough for a last-minute gift, yet feels like a slow, comforting ritual.
- Versatile: enjoy as an indulgent treat, a cocktail garnish, or a baking add-in.
- Healthy option compared to candy bars—fruit peel, minimal added fat, and you control the sugar.
- Great for family time: a quick family meal planning project that brings generations together.
Ingredients with Notes
- 4 large oranges (for about 1 1/2 cups finished peel strips) — choose organic if you can so the peels are free from wax and pesticides.
- 1 1/2 cups granulated sugar, plus extra for tossing — regular sugar works; superfine dissolves faster.
- 1 cup water (for the syrup) — filtered water gives a cleaner flavor.
- 1/4 cup light corn syrup or 2 tablespoons honey (optional) — helps prevent crystallization if you plan to keep the peels longer.
- Optional finishing: extra granulated sugar, dark chocolate for dipping, or a pinch of sea salt.
- Substitutions: Use lemons or tangerines for different flavor profiles. Swap half the sugar for coconut sugar for a deeper caramel note.
Prep and Cook Time
- Prep time: 15 minutes (peeling and blanching)
- Cook time: 40–45 minutes (simmering and candying)
- Total time: 55–60 minutes
This isn’t the fastest candy you’ll make, but the process is forgiving and quietly rewarding—perfect for a Sunday afternoon.
Step-by-Step Cooking Instructions
- Wash the oranges thoroughly. Use a vegetable brush if needed. Slice off the top and bottom so the orange sits flat, then score four long lines from top to bottom and gently peel away the peel in strips about 1/2 inch wide. Try to remove most of the white pith, but don’t worry if some remains.
- Bring a medium saucepan of water to a boil. Add the peel strips and blanch for 1 minute, then drain. Repeat this blanching two more times (three blanches total) changing the water each time. This reduces bitterness; you’ll notice the peels soften and smell brighter.
- In the same saucepan, combine 1 cup water and 1 1/2 cups sugar. Stir over medium heat until the sugar dissolves. Add the peeled strips, and if using, the corn syrup or honey. Bring to a gentle simmer.
- Let the peels simmer uncovered over low to medium-low heat for 35–40 minutes, stirring occasionally. You’ll first notice clear syrup, then the liquid will thicken and become glossy; the peel becomes translucent and tender. This is when your kitchen starts smelling incredible.
- Using tongs, transfer the peels to a wire rack set over a baking sheet to drain and cool for 1–2 hours. If you prefer crystallized texture, toss each strip in extra granulated sugar while still tacky.
- For a chocolate-dipped finish, melt 4 ounces dark chocolate in a double boiler or gently in the microwave, dip half of each strip, and let set on parchment.
- Store finished peels in an airtight container for up to 2 weeks, or freeze for longer storage.
Tips and Variations
- Lighter bitterness: remove as much of the white pith as possible before blanching, and do three blanches to mellow the flavors.
- Spiced version: add a cinnamon stick, star anise, or a few cloves to the syrup during simmering for a festive dish.
- Sugar-free option: simmer the peels in a light simple syrup using a sugar substitute suitable for boiling (check package instructions).
- Candied mixed peel: include lemon or grapefruit peels for a mixed citrus jar that looks beautiful in glass.
- Use leftover peels to infuse vodka or homemade marmalade—great for holiday gifts or to pair with a slow-braised dinner like the bright flavors in this slow-cooker spicy orange marmalade meatballs.
Serving Ideas
- Snack bowl: offer as a petit four with nuts and dark chocolate for coffee and conversation.
- Dessert accent: chop and sprinkle over pound cake, biscotti, or creamy panna cotta for a zesty bite.
- Beverage garnish: use a strip to rim a glass or twine as a cocktail stirrer; its sweetness pairs beautifully with bitter aperitifs.
- Holiday gift: pack in a small jar with a ribbon—people cherish edible, homemade presents at family gatherings.
- Weeknights to holidays: keep a jar on hand for quick homemade treats after a comforting dinner or as a festive finishing touch during celebrations.
Storage and Reheating
- Airtight container: Refrigerate candied peels in an airtight container for up to 2 weeks at room temperature in cool climates, or up to 3 weeks in the fridge.
- Freezing: Lay strips flat on parchment and freeze, then transfer to a freezer-safe bag for up to 6 months.
- Reheating: Warm gently in a low oven (250°F / 120°C) for 5–8 minutes to refresh chewiness, or toss briefly in a pan with a teaspoon of water and a dab of butter to gloss them for plating.
Chef’s Pro Tips
- Patience is flavor: simmer slowly; high heat can toughen the peel and cloud the syrup.
- Don’t skip the blanching: it’s the secret to removing bitterness and transforming peel to translucent candy.
- Uniform strips cook evenly—try to cut peels similar in width.
- Use a shallow pan so the syrup covers strips in a single layer for even candying.
- For glossy peels, add a splash of corn syrup during simmering to prevent crystallization.
FAQs
Q: Can I use store-bought orange zest or peels for this?
A: Fresh large peels work best. Zest is too thin for candying; store-bought dried peels will not soften or candy properly.
Q: How do I make candied peel less sweet?
A: Rinse briefly after candying, dab with paper towel, and toss in a light sugar coat or leave plain—pair with dark chocolate to balance sweetness.
Q: Are there gluten-free or vegan considerations?
A: This recipe is naturally gluten-free and vegan if you skip honey and use corn syrup or agave instead.
Q: Can I candy other citrus the same way?
A: Yes—lemons, limes, and grapefruits all convert beautifully, though grapefruit can be slightly more bitter.
Q: What’s the best jar for gifting?
A: Small mason jars or tins lined with parchment look charming and keep peels fresh.
## Conclusion
I hope this recipe for Candied Orange Peel invites you into a small kitchen ritual that feels both festive and familiar. Wrap a few strips in parchment for a neighbor, nibble one with coffee at your own table, or use them to brighten a cozy family dessert. If you want a step-by-step photo tutorial from another trusted cook to compare techniques, I like the Daring Gourmet candied orange and lemon peel tutorial for its clear visuals and helpful tips. Share what you make—recipes become richer when passed around the table.
Contents
Candied Orange Peel
Ingredients
Main Ingredients
- 4 large oranges Choose organic if possible for un-waxed peels.
- 1.5 cups granulated sugar Regular sugar works; superfine dissolves faster.
- 1 cup water Filtered water gives a cleaner flavor.
- 1/4 cup light corn syrup Helps prevent crystallization if planning to store longer.
Optional Ingredients
- 4 ounces dark chocolate For dipping the candied peels.
- extra granulated sugar For tossing; use while peels are still tacky.
Instructions
Preparation
- Wash the oranges thoroughly and slice off the top and bottom so the orange sits flat.
- Score four long lines from top to bottom and gently peel away the peel in strips about 1/2 inch wide.
- Try to remove most of the white pith, but don’t worry if some remains.
Blanching
- Bring a medium saucepan of water to a boil and add the peel strips.
- Blanch for 1 minute, then drain. Repeat this step two more times using fresh water each time.
Candying
- In the same saucepan, combine 1 cup water and 1 1/2 cups sugar. Stir over medium heat until sugar dissolves.
- Add the peel strips and the corn syrup (if using), then bring to a gentle simmer.
- Let the peels simmer uncovered over low to medium-low heat for 35–40 minutes, stirring occasionally.
Cooling
- Transfer the peels to a wire rack set over a baking sheet to drain and cool for 1–2 hours.
- If you prefer crystallized texture, toss each strip in extra granulated sugar while still tacky.
Finishing Touch
- For a chocolate-dipped finish, melt 4 ounces dark chocolate and dip half of each strip, then let set on parchment.