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
- 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
Lucy
To make them les bítter, add half spoon of baking soda to the first boiling water
alexandra
That makes a lot of sense. Thanks for the tip!
ashleya
YUMMY LOOKING! Mine turned out so hard and tough. What way to avoid this? I may have over-cooked.. What do you think??
alexandra
It sounds like you probably overcooked them, or perhaps let them dry out too long. For cooking, don't feel like you have to go with the full amount of time; instead, go by the visual cues and stop when the peels have turned translucent.
Kerry
I took off some of the pith before boiling - I thought my oranges had particularly thick ones. I know the pith is bitter. Also, make sure the boil is rolling - I let each go a minute or so. This is the second year I have made them. I roll them in sugar and then dip some in bittersweet chocolate. They taste like a fresh version of those gummy orange slices. I also use some in gingerbread - frost the top with cream cheese frosting and then sprinkle some small diced on top as well. My 11 year old is a peel junkie - I have to hide them from her so I have some for Christmas. I am trying the lemon this year - I am just going to throw them in with the oranges. The syrup ought to be awesome.
alexandra
Sounds amazing with the chocolate! Thank you so much for sharing and I'm so glad you're enjoying the peels. The gingerbread also sounds incredible. :)
marla
Made my peels to mince and top my dark chocolate-pistachio Christmas Bark. Couldn't resist adding a light dusting of cinnamon to the simmering simple syrup- yum! Thanks for your great directions and beautiful pictures. Homemade is best!
alexandra
Oooh, sounds fantastic! I've made a similar chocolate bark with dark chocolate, pistachios, and dried cranberries, but adding orange is a fabulous idea!
Sydney
Found your recipe-love the step by step and pics!!! Going to make them now!!!
alexandra
Oh good; enjoy!
Lili
Thank you for this recipe, Alexandra! I made the candied orange peel and used it in mincemeat for this ice cream - http://www.weallscream.net/post/69065461558/mincemeat
alexandra
I'm glad you liked it!
Hajnalka
I worry about chemicals/pesticides. Does anyone know: If I use organic fruit, can I be pretty sure they have not been sprayed? (Sorry if this seems obvious.)
THANKS for this excellent method! I plan to do both orange and lemon and use them in my Christmas Stollen.
alexandra
Unfortunately, I don't know that you can be positive about whether fruit has been sprayed even if it is organic. Perhaps you have a family member of friends with their own orange tree who will lend you a few?
glenna
There are chemicals that are allowed even with certified Organic. They would have been sprayed some time before harvest, leaving time for the chemicals to degrade or wash off. That is, IF they were sprayed.
Jill Nassif
This recipe I am sure is very tasty but it is supposed to be coated in a last step of being shaken or rolled in sugar granules to prevent sticking and makes them sparkly looking. Similar to a sour patch kid candy. :)
alexandra
You're right; they should be dipped in sugar! I actually have done this before with other types of candied peel (like here). I should add that step to this recipe. Thanks for the suggestion!
Janet
I just brought home a commercial electric peeler to test for my business and it peels the oranges in two layers. the orange peel first then the pith so I am going to try this recipe without the pith and see how it goes. Any suggestions?
alexandra
Hmm... I haven't tried doing it without the pith so I'm not sure how much of a difference it will make. The pith is the bitter part though, so you might not need to blanch the peels three times; maybe just once? Let me know how it goes!
Janet
Actually they came up pretty well. It got a bit messy timing wise because I kept peeling more oranges with the industrial peeler and the brew smelled so good that I got a bit carried away and kept throwing more in the pot. Consequently the strips had a variable cooktime with some being harder and some being softer. Plus i kept throwing more sugar and water in too so the ratios were dodgy. Nevertheless when I pulled out these glossy, dripping strings of peel and cut them in to 2.5" lengths they dried and crystallized beautifully. I intend to use some for my Christmas fruit cakes and dip some in chocolate for gifts - that's if my family don't eat the lot first - I keep finding the lid of the box I have them store in a bit open on the corners and it seems to be getting lighter and lighter. Might have to make some more. I had so much syrup lieft over that i added fresh orange juice, butter and boiled it till it turned into orange butterscotch toffee sauce. I bottled three jars for my three blokes (My dad, My father in law and my husband) for their Xmas hampers.
alexandra
Hah, well I'm glad it turned out good in the end! Your orange butterscotch toffee sauce idea is KILLING me. I'd love to know how you made it!
Daniela
Janet could you post the recipe for the butterscotch? Am just wondering what to do with all the syrup left over - seems such a waste to throw it away!x
Paul
I'm trying this recipe a bit modified right now with Seville oranges. By squeezing and boiling them first it becomes very easy to scoop whatever is left out of the peel. I've also used the juice instead of water to make the syrup.
alexandra
Juice sounds like a great idea! And thanks for the advice on the peel!
Andrea
Agree three boils saps some of the orange flavor, but it gets rid of the bitterness. To add some zing back to the peels, I add a tablespoon of lemon juice. Delicious!
Andrea
To be more specific, I add a tablespoon of lemon juice to the sugar syrup.
alexandra
Great idea; thank you so much for sharing Andrea!
Kareen
If you are using orange peel for baking, boiling it three times cooks all of the flavor out of the peel. Best to do it just once to keep that zesty flavor in the peel so it will be noticable in your baked goods. Also, peel it in thin strips.
alexandra
I baked with my peel and it definitely still had good orange flavor, but perhaps it varies by the orange you start with. Thanks for the tip!
caz
Just tried this with grapefruit. i ate the fruit for breakfast and then made the candied peel. it is superb, tastes like a grapefruit liquer but sticky, rich and sophisticated. it would grace the best restaurant so thanks for this recipe. i will add mine to xmas cake which i am baking this week. i will make this peel again soon - can't live without it now....
alexandra
Candied grapefruit peel sounds like an awesome idea! I need to try that. :)
Did you use pink grapefruit?
Charlotte Crowder
yes they were a little bit wet. they have sat for a day now and are crisping up. they taste just like candy orange slices. I will post them on my blog at merchant kitty and like back to you. they are gorgeous thanks for the post.
alexandra
That sounds amazing! I'll have to try it myself sometime. Glad you liked the post!
Charlotte Crowder
1st batch is drying now. 2nd batch is simmering. Trouble is we keep snacking on them. We may never know how they turn out after they dry. Trying whole orange slices now. They were kindof lame oranges so I figured they may be better off candied. Does this count as healthy since its all natural haha! Can I add vanilla and call them dreamcicle? Now I want to try lemons and limes and ginger! I guess you can naturally flavor hard candy and taffy??? I'm having one of those "what?! you can make CAKE out of flour and eggs and butter?? You don't need a cake mix?!" moments.
alexandra
That's awesome! I think we can call it semi-healthy, right? At least it's not cake! You tried whole orange slices with the orange itself?
Kelly
Trying this now! I think these would make a great garnish to top chocolate orange cupcakes with!
alexandra
Agreed! I'd love to hear if you make a batch!
Kelly
I made a first batch and it burned. Second patch seemed fine, but turned out very hard. Maybe I let it cook too long.
alexandra
Oh no! If you try it again, I'd suggest stopping the cooking process as soon as the peels turn translucent, even if it doesn't take as long as stated in the recipe. Also, make sure you keep the syrup at no more than a simmer.