Candied Orange Peel Recipe: Quick, Sweet, and Perfectly Citrusy
Candied orange peel is one of those timeless treats that feels both nostalgic and gourmet at the same time. With its glossy finish, chewy texture, and bright citrus flavor, this classic confection transforms humble orange peels into something truly special. Whether you enjoy it as a snack, dip it in chocolate for gifting, or use it to elevate baked goods and desserts, this quick and easy candied orange peel recipe proves that nothing needs to go to waste in the kitchen.
For generations, home cooks have turned citrus peels into candy as a way to preserve fruit and create sweets without fancy equipment. Today, candied orange peel has made a comeback thanks to its versatility, bold flavor, and simple ingredient list. All you need are oranges, sugar, water, and a little patience — and the results are absolutely worth it.
This recipe is designed to be approachable, beginner-friendly, and efficient, without sacrificing flavor or texture. If you’ve ever wondered how to make candied orange peel at home without complicated steps or specialty tools, you’re in exactly the right place.
Why You’ll Love This Candied Orange Peel Recipe
Candied orange peel hits that perfect balance between sweet and slightly bitter, making it far more interesting than many store-bought candies. Here’s why this recipe deserves a permanent spot in your kitchen:
- It uses simple pantry ingredients
- It’s a great way to reduce food waste
- The flavor is bold, natural, and customizable
- It stores well for weeks
- It works as a snack, garnish, or baking ingredient
Whether you’re preparing holiday treats, edible gifts, or just craving something sweet with a citrusy bite, homemade candied orange peel delivers every time.
Ingredients
- 4 large oranges (navel or Valencia work best)
- 2 cups granulated sugar
- 2 cups water
- Extra granulated sugar for coating (optional)
- Melted dark or semi-sweet chocolate (optional for dipping)
Instructions
- Wash the oranges thoroughly to remove any wax or residue.
- Cut off the tops and bottoms of each orange. Score the peel into four sections and gently remove the peel from the fruit.
- Slice the peels into thin strips, about ¼-inch wide.
- Place the orange peel strips into a saucepan and cover with cold water. Bring to a boil, then drain.
- Repeat the boiling process two more times to reduce bitterness, draining each time.
- In the same saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves.
- Add the blanched orange peels to the sugar syrup and reduce heat to low.
- Simmer gently for 45–60 minutes, stirring occasionally, until the peels are translucent and glossy.
- Remove peels with a slotted spoon and place them on a wire rack set over parchment paper.
- Allow the peels to dry for at least 1 hour, or until no longer sticky.
- Roll the dried peels in granulated sugar if desired.
- For chocolate-dipped peels, dip halfway into melted chocolate and allow to set completely.
Texture and Flavor Breakdown
Perfectly candied orange peel should be tender and chewy, not crunchy or mushy. The slow simmer in sugar syrup allows the peel to absorb sweetness while maintaining its structure. Blanching beforehand removes harsh bitterness, leaving behind a pleasant citrus bite that balances beautifully with the sugar.
The result is a candy that’s aromatic, vibrant, and layered in flavor — sweet at first, then slightly bitter, then deeply orange-forward.
Tips for Perfect Candied Orange Peel
- Slice evenly for consistent cooking
- Don’t rush the simmer — low and slow is key
- Use fresh oranges for best aroma and texture
- Dry completely before storing to prevent stickiness
- Store airtight to extend shelf life
If your peels feel too sticky after drying, allow them to air-dry longer or dust lightly with sugar.
Variations and Flavor Twists
Candied orange peel is incredibly adaptable. Try these easy variations:
- Chocolate-Dipped: Classic and elegant
- Spiced: Add cinnamon sticks or cloves to the syrup
- Vanilla-Infused: Add vanilla bean or extract
- Mixed Citrus: Combine orange, lemon, and grapefruit peels
- Sugar-Free Style: Use honey or maple syrup (texture will vary)
Each variation brings a unique personality to this timeless candy.
How to Use Candied Orange Peel
Beyond snacking straight from the jar, candied orange peel shines in many applications:
- Chopped into biscotti, muffins, or cakes
- Folded into cookie dough or bread
- Garnish for cocktails and mocktails
- Topping for yogurt, oatmeal, or ice cream
- Gifted in jars during holidays
It adds brightness, elegance, and a gourmet touch to even the simplest dishes.
Storage and Shelf Life
Store candied orange peel in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. Chocolate-dipped peels should be stored in a cool place to prevent melting.
A Sweet Slice of Culinary History
Candied citrus peels date back centuries, when sugar preservation was essential for extending the life of fruits. From European confectionery traditions to Middle Eastern sweets, citrus candy has long been prized for its flavor and longevity. Today, it remains a symbol of resourcefulness and culinary creativity.
Final Thoughts
This quick and easy candied orange peel recipe proves that something extraordinary can come from something simple. With minimal ingredients and a straightforward method, you’ll create a homemade treat that’s elegant, versatile, and deeply satisfying.
Once you make it yourself, you’ll never look at orange peels the same way again.
Candied Orange Peel
Ingredients
Equipment
Method
- Score and remove orange peels, slicing into thin strips.
- Boil peels in water, drain, and repeat two more times.
- Simmer sugar and water until dissolved, then add peels.
- Cook gently until peels are translucent and glossy.
- Drain peels and dry on wire rack.
- Roll in sugar or dip in chocolate if desired.
