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!
Recipe Card
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
Tweets
Its 8 in the morning n I'm leaving for office just say your recipes and pictures....somehow made me feel fresh and cheerful. Definitely will try them
alexandra
Thank you so much!
Anne Keogh
Made it and it’s delicious. Will be lovely as an extra on my cupcakes ? and also as a decoration on the frosting of carrot cake whose frosting incidentally is orange. Looks lovely too in jar in my kitchen. Thank you!
alexandra
So glad you liked them!
RAQUEL CRISTOBAL
I’m making this today for the first time,
I hope it will come out right.
Khay
I use Natsu Mikan,instead of orange,and it come out just perfect,
Aideen
What is the shelf life of the candy orange peel?
alexandra
I would say at least 6 months
Denise Eastin
Tried this recipe two days ago. For the most part, I was happy with the results. I'm glad you mentioned the 'two tablespoons of syrup' left in the saucepan at the end of cooking. I had to cook the rinds about 2 hours for the same result. I guess I was cooking at too low of a simmer. I did sugar them in fine sugar once they were dry.
alexandra
Stoves can be finicky depending on what type you have, etc., so it's always best to look for the visual cues as opposed to just going based on timing. :)
Michael
I think it's great. And it's just like my mom did grapefruit peel. I have an old gas stove with pilot lights so the oven stays very warm. I dried mine on parchment there and it was great! Thank you for sharing this with us, Alexandra!
alexandra
So glad you liked the recipe!
Schatzi
Making these sugar free with monkfruit sweetener and looks like I'll have candied peel to put in my Italian baked goods! Easy peasy recipe to follow and adapt. Thanks so much!
alexandra
Did it work with monkfruit? Would love to know!
Schatzi
I used Lakanto 1:1 monkfruit sweetener and it worked well for my baking needs. Bagged and froze the rest and used some (chopped fine) in a cranberry sauce, which my family loved.
I might make it with powdered monkfruit sweetener next time just to see how it works.
I am loving my sugar-free lifestyle, inflammation in my body has been minimized dramatically!
mike
I forgot to mention, after the last step of letting the peels drain on a drying rack I give them a light coat of granulated sugar by tossing in a bowl with sugar. They no longer stick together and keep forever! In my house forever is a day or two lol!
alexandra
I can't recall why I didn't include that step in the recipe but I agree that tossing them in sugar is the way to go. At some point I'd like to update this post - I'll have to mention that when I do. :)
mike
I was taught how to make candied orange rind 20 plus years ago. I then did the same to pink grapefruit rind and fell in love with the tart and sweet combination.
Mike in Maine
Elaine
Sounds like just what I was looking for. Ty
Emma
I tried this out today with a cara cara orange- I was worried as it was happening that it didn't smell as strong as I expected but they turned out great!
Rosa
I use a potato peeler to remove the peel. You wont have to trim the pith.
Kim M Lizee
I always thought that the more pith left on the peel, the more bitter the finished product would be...
alexandra
The pith does contribute bitterness which is why the peels are blanched multiple times before being candied.
Damia
I needed a candied orange recipe for my orange chili chocolate, and this was perfect! It imbued my chocolate with a subtle flavor that did not over power the spices, and brought a brightness to the dark chocolate. Thank you very much!
Nathalie
My daughter made these for me for Christmas. They are simply delicious. We eat them as a snack or dessert. Healthier than candy with vitamins. We'll be making these again and again. Stores well in a pantry.
alexandra
Love this!