Follow along with step-by-step photos to make this easy candied orange peel recipe! It's a great way to prevent food waste by turning the scraps of an orange into homemade candy. Use this candied peel in your favorite baked goods, dip the peel in chocolate for a sweet, zesty treat, or give it as homemade gift for the holidays!
What is candied orange peel?
In case you've never heard of candied orange peels before, they're exactly what they sound like: strips of orange peel that have been cooked in a simple syrup til they're soft and chewable, and then (optionally) rolled in sugar for an extra sweet finish. They have a strong orange flavor that really shines in baked goods like bread and scones, but taste equally good on their own (especially dipped in chocolate!).
If you've made my candied lemon peel, you'll notice that the process for making candied orange peel is nearly identical. It takes a bit of time, but it's actually an easy, largely hands-off project. And you'll only need the most simple ingredients: oranges, water, and granulated sugar.
So, are you ready to do this? Let's dive in!
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How to make Candied Orange Peel
To begin, rinse three oranges. I'm using navel oranges here, but any variety will work! (You can also use more than three, like I did for these photos, but you'll want to increase the other ingredients accordingly.)
Cut the top and bottom off each orange and score the skin into quarters.
Remove the skin (both the orange zest and pith - the white part), and cut into ¼" wide strips. Wrap the oranges in plastic wrap to store for other use.
Place the orange peel strips in a medium saucepan and cover with cold water.
Blanch the peels: Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more.
This blanching process removes the bitterness that orange peel naturally has. If you're concerned about your candied peel being bitter, you may want to blanch the peels anywhere from 4-5 times to ensure no bitterness remains. Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.
In the same (now empty) saucepan, whisk together 2 ¼ cups of granulated sugar and 1 ⅛ cups of water.
Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn't boil. It should reach a temperature of about 230°F-235°F if measured with a kitchen thermometer, which is considered the "thread stage" of candy-making.
Note: I've made this candied orange peel recipe many times without using any sort of candy thermometer, so if you don't have one, don't fret!
Add the orange peel and cook just until the whites (pith) are fairly translucent, adjusting the heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but since every stove and pan is different, it's a good idea to check on them every 10-15 minutes.
If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation.
(Note: In the below photo, the syrup was just on the edge of getting too hot and starting to boil. You'll want to keep the simmer slightly lower.)
Drain remaining syrup from the peels (or remove the peel from the syrup with a slotted spoon) setting the excess syrup aside for another use if desired. Toss the candied peels in a bowl of sugar to coat (optional), and then spread out in a single layer on a drying rack to dry. This can take anywhere from 3-5 hours, depending on your environment. Once dry, store in an airtight container at room temperature.
For even more of a special treat, you can also dip them in melted dark chocolate once they're dry to make chocolate-covered orange peels!
How to use candied orange peel
Candied citrus peels of any sort are great for using in baked goods like sweet breads, scones, cakes, and cookies. They're often added to Italian florentine cookies and pannetone, German stollen, and fruitcake. They'd be a fantastic addition to these raisin cinnamon rolls!
You can also use this candied peel as a garnish on cakes and cupcakes, salads, and cocktails (like the classic Old Fashioned).
And of course, you can simple enjoy these on their own as a sweet treat! They're especially great for snacking when they're dipped in chocolate, and make a great gift during the holidays.
Common questions about this recipe
When stored in an airtight container in a cool, dry place, this candied peel should stay fresh for several months. Refrigeration isn't required.
The pith of all citrus peel is naturally quite bitter, which is why it's important to blanch your peel before candying it. If you find that your candied peel is too bitter for your tastebuds, try blanching it more next time.
Once the peel has been candied and briefly cooled, twist each piece around a toothpick or straw to curl it. Let it dry this way, and then store as usual.
Ready to make more candied treats?
Try one of these recipes next!
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Candied Orange Peel
An simple recipe for candying orange peel, with step-by-step photos. Use them in your favorite recipe, dip them in chocolate for a sweet treat, or give them as homemade gifts!
- Prep Time: 30 minutes
- Cook Time: 1 hr 9 minutes
- Total Time: 1 hr 39 minutes
- Yield: 1 ½ - 2 cups candied orange peel 1x
- Category: candy
- Method: stovetop
Ingredients
- 3 oranges, preferably organic
- 2 ¼ cups (447 grams) granulated sugar, plus extra for rolling
- 1 ⅛ cups (255 grams) water
Instructions
- Rinse the oranges. Cut the top and bottom off each and score the skin into quarters.
- Remove the skin (both the peel and pith – the white part), and cut the skin into thin strips about ¼″ wide. Wrap the oranges in plastic wrap to store for other use.
- Blanch the peels: Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. (This removes the bitterness that orange peel naturally has; you may want to blanch the peels 4-5 times to ensure no bitterness remains.) Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.
- In the same (now empty) saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring the mixture to a simmer over medium-low heat. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn’t boil. If you own a kitchen thermometer, the syrup should reach about 230°F-235°F, which is considered the "thread stage" of candy-making.
- Add the orange peel to the syrup mixture and cook just until the whites (pith) are fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but every stove and pan is different so it’s a good idea to check on them every 10-15 minutes. If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation.
- Drain remaining syrup from the peels, setting aside for another use if desired. Toss the peels in a bowl of sugar to coat (optional), and then transfer to a wire rack to dry (usually about 3-5 hours). Once dry, store in an airtight container. These keep well for at least a few months in a cool, dry place.
Notes
Method adapted from Food Network
Deb says
I have made these several times to use as a garnish on dreamsicle cupcakes and for gifts. The only change I make is to coat them with granulated sugar before drying.
alexandra says
I have done this as well. :) Def a good touch!
Joanne says
Can you double the recipe?
alexandra says
I think you probably could with a large enough pot.
Wendy Goicochea says
Wonderful recipe and it came out great. I have bought candied peel in Candy stores dipped in dark or light chocolate.
That is what this batch is destined for.
Merry Christmas all.
Michele Helton says
I used to buy candied orange and lemon peel until I found this recipe! So easy and my family's heirloom Christmas recipe tastes even better. Thank you!
randy says
Anyone have a recipe for calamondin skins?
Grammie Pam says
My 11 year old granddaughter fell in love wth these when I made these for Christmas last year.
I made them a couple more times last winter when oranges were at their peak and she really enjoyed them.
The other day she asked me to make her some for a Christmas present ,so how could not go right out and buy oranges and get a batch done for Tuesday!
They are simmering on my stove top and my whole house smells yummy!
This is the best recipe that I have made and they turn out perfect each time?
David says
We use candied lemon peels to decorate our wedding cake. Peel the lemon like you would peel an apple and candy as usual. Once candied, roll the peel up like roses. Looked great and the decorations were edible.
JD Myers says
I have been cooking for 55 years and lost my recipe for candied orange peel. Thank you so much for this. One thing I do remember from my recipe (old age, remember) is that in the first boiling with the water it called for some soda, probably 1 tsp, it was supposed to take the bitterness out of the peel. Your recipe may take care of that. Will give it a try. We used it to make a quick orange bread. Was so good. Thank you so much for sharing.
alexandra says
The baking soda is an interesting idea! Makes sense though!
Jeanne Louise Potter says
Newbie here...I like this recipe...I'll let you know how the rinds turn out! happy Holidays!
Shirley says
I made these tonight and they turned out good. I need them for my Christmas pudding, a 200 year old family recipe.
Judy says
I start with 6 oranges, cook them per instructions in the recipe. After completing the peels I make sauce for fish tacos by doing a fine chop of about 10 slices of the peel, add leftover syrup, some lemon zest and lemon and orange juice leaving the mixture thin enough to pour easily. Bring to boil, let cool, store it in the fridge indefinitely. I take the remaining strips and drag them through hot, melted chocolate (use rubber gloves here, this can get messy), lay them out on wax paper lined cookie sheet, refrigerate about 15-20 minutes, remove from fridge and store in airtight container in fridge. I don't know how long these will store as none have ever survived more than 48 hours.
Hadassah says
What a great way to use up food that would otherwise just be discarded. I love clementines, but felt guilty just throwing away the peels. I can't wait to try this next time.
ANUPAMA says
Hi any idea if this can be made in Jaggery syrup ? I love this orange candy but now I m diabetic. looking for the way to make it. Can you help please ?
alexandra says
I'm really not familiar with jaggery, so I couldn't say. Sorry! :(
Ashley says
I live at quite a high altitude. How can I adjust my cooking times of the sugar to counter the altitude. Soft ball stage is around 90 degrees C.
Also are the peels chewy or hard?
alexandra says
My advise would be to go by visual cues and just cook until the peels are translucent. They wind up somewhere in the middle - not super chewy but not hard either I'd say. Hope that helps!
Lady Ruth Smith says
Thanks for sharing this great post.