Candied Orange Peels: A Cozy Homemade Recipe for an Indulgent Treat
Introduction (H2)
The moment you simmer the first pot of sugar and orange peels, your kitchen fills with a warm, citrusy perfume that feels like a hug. This is why I love Candied Orange Peels — the peel’s bright bitterness transforms into a tender, jewel-like ribbon of sweetness that crackles lightly between your teeth. It’s a homemade recipe that feels both festive and like a cozy favorite handed down at the family table. Within moments your home smells of holiday baking and sunlit afternoons, and you might find yourself reaching for a strip before dinner even begins. If you adore bright citrus in both sweet and savory forms, try pairing a strip alongside a dinner like crispy orange chicken for a playful contrast.
Why You’ll Love This Recipe (H2)
- It’s an indulgent treat that tastes gourmet but is easy to make at home.
- Makes thoughtful, homemade gifts when wrapped in parchment and ribbon.
- A festive dish addition for holidays, or a cozy favorite for quiet afternoons.
- Versatile — enjoy on its own, dipped in chocolate, or chopped into baked goods.
- Healthy option compared with store-bought candy because you control the sugar and can reduce it for a lighter version.
Ingredients with Notes (H2)
- 4 large organic oranges — choose unwaxed if possible; the peels are the star.
- 1 1/2 cups granulated sugar, plus extra for rolling — reduce to 1 cup for a lighter sweet.
- 1 cup water (for syrup) and additional water for blanching.
- 1/2 teaspoon salt — balances the sweetness and lifts the orange flavor.
- Optional: 1 teaspoon vanilla extract or a cinnamon stick in the syrup for warmth.
Notes and substitutions: - If you prefer less sugar, use a 1:1 water-to-sugar syrup but finish with a light dusting rather than a full sugar coat.
- For a deeper citrus note, mix in the zest of one lemon or a splash of grand marnier in the syrup.
- Swap granulated sugar for coconut sugar for a slightly caramel, lower-glycemic twist.
Prep and Cook Time (H2)
- Prep time: 15 minutes (peeling and slicing)
- Cook time: 45–60 minutes (including blanching and simmering)
- Total time: 1 hour to 1 hour 15 minutes
Context: The process is gentle and meditative — the extra simmering time is what turns bitter peel into tender candy. It’s perfect for when you want a calming kitchen project that rewards you with something beautiful and delicious.
Step-by-Step Cooking Instructions (H2)
- Wash the oranges well. Using a sharp paring knife, cut off both ends and slice the peel into 1/2-inch strips, removing as much of the white pith as possible without sacrificing the shape.
- Place the peels in a medium saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times (three total blanchings) to remove bitterness; refresh the water each time. You’ll notice the water becomes less bitter with each blanch.
- After the final drain, measure 1 cup fresh water and 1 1/2 cups sugar into the saucepan. Add the peels and bring to a gentle simmer over medium-low heat. Stir until the sugar dissolves. This is when your kitchen starts smelling incredible.
- Simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until the peels are translucent and the syrup has thickened to a light glaze that coats a spoon. The peels will soften but still hold their shape.
- Using tongs or a slotted spoon, transfer peels to a wire rack set over parchment to catch drips. Let them dry for 2–3 hours, or overnight for chewier candy. If you like a sugar crust, toss the cooled peels in additional granulated sugar until coated.
- Optional: For chocolate-dipped peels, melt 4 ounces of dark chocolate, dip each strip halfway, and set on parchment until the chocolate firms.
Tips and Variations (H2)
- Healthier swap: Reduce sugar by a third and finish with a light dusting of powdered erythritol for a lower-sugar option.
- Seasonal twist: Add a few cloves or a cinnamon stick to the syrup for holiday flavors, or use blood oranges in winter for striking color.
- Flavor upgrade: After simmering, stir in a tablespoon of orange liqueur or a pinch of flaky sea salt before drying.
- If you love the sweet-and-savory pairing, chop candied peels finely and fold into a glaze for roast pork. Also try them as a bright garnish for your favorite citrus-forward recipes like slow cooker spicy orange marmalade meatballs.
Serving Ideas (H2)
Enjoy these peel jewels several ways:
- As an indulgent treat with afternoon tea or espresso, where the citrus oils lift the coffee’s richness.
- Wrapped in cellophane for gifts — they’re personal and look beautiful tied with ribbon.
- Chopped and folded into cookie dough, biscotti, or a pan of citrus pound cake for a burst of concentrated orange.
- Paired with cheese on a simple board: creamy brie or a tangy goat cheese plays beautifully against the candied peel’s sweetness. For a playful weeknight contrast, serve a piece alongside dishes like crispy orange chicken and let the flavors dance.
Storage and Reheating (H2)
Store cooled candied peels in an airtight container at room temperature for up to 2 weeks. If you sugar-coated them, place parchment layers between layers of peels to prevent sticking. For longer storage, freeze flat on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving — no reheating needed; they’re best enjoyed at room temperature.
Chef’s Pro Tips (H2)
- Always blanch the peels three times to remove bitterness and ensure a clean, sweet finish.
- Simmer slowly — high heat can toughen the peel and crystallize the sugar. Low and slow yields glossy, tender peels.
- Dry on a wire rack so air circulates and the peels set evenly.
- If you want perfectly even sugar crystals, toss while the peels are still slightly tacky for the sugar to adhere.
- Use a candy thermometer if you’re unsure — you’re aiming for a light syrupy finish, not a hard-crack stage.
FAQs (H2)
Q: Can I use grapefruit or lemon instead of oranges?
A: Yes. Lemon and grapefruit work brilliantly; adjust sugar slightly for more bitter peels. Blanching is even more important with grapefruit.
Q: Are these vegan and gluten-free?
A: Yes — both vegan and gluten-free by default when using sugar. If gifting, double-check your sugar source if that is a concern.
Q: How do I keep them from sticking together?
A: Let them dry completely on a wire rack, then toss lightly in sugar and store in a single layer or with parchment dividers.
Q: Can I make them ahead for holidays?
A: Absolutely. They keep well and actually mellow a bit over time — making them ahead can deepen their flavor.
Conclusion (H2)
There’s something quietly joyful about turning bright, ordinary orange peels into something that glitters and tastes like sunshine — a small act of slow food that shows care. Whether you tuck a few strips into a gift box, bake them into a loaf for Sunday morning, or savor them alongside coffee, Candied Orange Peels bring warmth and a little ceremony to everyday life. For more step-by-step techniques and variations from another trusted cook, you might enjoy this detailed tutorial: Candied Orange Peel – The Daring Gourmet. Please try the recipe, share it with someone you love, and relish the simple happiness it brings.
Contents
Candied Orange Peels
Ingredients
Main Ingredients
- 4 large organic oranges Choose unwaxed if possible; the peels are the star.
- 1.5 cups granulated sugar Plus extra for rolling; reduce to 1 cup for a lighter sweet.
- 1 cup water For syrup, with additional water for blanching.
- 0.5 teaspoon salt Balances the sweetness and lifts the orange flavor.
- 1 teaspoon vanilla extract Optional for warmth.
- 1 stick cinnamon Optional for warmth.
Instructions
Preparation
- Wash the oranges well. Using a sharp paring knife, cut off both ends and slice the peel into 1/2-inch strips, removing as much of the white pith as possible without sacrificing the shape.
- Place the peels in a medium saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times (three total blanchings) to remove bitterness; refresh the water each time.
Syrup Preparation
- After the final drain, measure 1 cup fresh water and 1 1/2 cups sugar into the saucepan. Add the peels and bring to a gentle simmer over medium-low heat. Stir until the sugar dissolves.
- Simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until the peels are translucent and the syrup has thickened to a light glaze that coats a spoon.
Drying
- Using tongs or a slotted spoon, transfer peels to a wire rack set over parchment to catch drips. Let them dry for 2–3 hours, or overnight for chewier candy.
- If you like a sugar crust, toss the cooled peels in additional granulated sugar until coated.
Optional Chocolate Dipping
- For chocolate-dipped peels, melt 4 ounces of dark chocolate, dip each strip halfway, and set on parchment until the chocolate firms.