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
Rebecca Ross says
Am I the only one who likes these dipped in bittersweet chocolate? Making them for my dad right now-his favorite!
alexandra says
I've actually been meaning to do these dipped in dark chocolate myself! If there was a way to make these even better, it would be that!
Nancy says
Thanks for this recipe! I couldn't find candied orange peel for sale anywhere around here for a cookie recipe I wanted to try. I made these this morning, and the cookies just came out - delicious!
alexandra says
That's awesome! Thanks for stopping by to let me know! :)
Nina says
I made these with oranges, lemons and grapefruit last year and put them in my Xmas hampers for friends and family. Very successful but I didn't know what to do with all the oranges - too many to eat all at once! Tried bottling them in the syrup with a little limoncello added but they became rather tough if kept for any length of time. Any suggestions please. I am just making another large batch for this year's Xmas hampers.
alexandra says
Maybe you could just squeeze/blend them to have orange juice? I haven't made a huge batch so I haven't really come across this problem myself; otherwise I might have had more ideas for you. :/
That's awesome that you're doing this as a Christmas gift with the blend of citrus!
Wade says
I am a 73 year old male who is not a really good cook, but I enjoy trying. I remember a bread that my mother made that had candied orange peel in the recipe. After seeing your recipe I decided to dig out mom's old cookbook and see if I could make it. It turned out very good. The orange peel were easy to make. Thanks.
alexandra says
So happy to hear that! Very awesome. :)
Alison says
Sadly I burned mine :( I was watching the pot but glanced away for a moment and so quickly the liquid became brown. I took them off the heat and I think they may still be okay but they aren't as good looking as yours. It was fun to try though. Thanks for the good instructions! :)
alexandra says
Oh no! I'm sorry to hear that! It might help to lower the heat a bit if you try it again, so that nothing happens too quickly. :)
Kristal says
Thanks for the recipe! My orange trees have started producing, so after my husband made orange juice I found this recipe. Awesome! My peel crystallized beautifully in the drying stages, and I had made extra syrup (as I'd used extra peel). The syrup was cooled almost to room temperature and I added vodka (Seagram's extra smooth) at a one to one ratio. Made a really nice orange "schnapps" style drink. We'll see if it lasts long enough to age! I will be making many versions of the peel to give as gifts. Again thanks so much!
Tips:
*set your timer to check every 20-30 minutes to make sure you don't over cook.
*use a spatula to gently poke down the peel (when you are checking it), I didn't get crystals doing that.
*if you are not sure you have enough syrup, or you have crystals forming on the side of your pan put the lid on the pot for 10 minutes (check it then and see if you need another 10). The steam is captured and washes the crystals back in to the pan. You may need to lower the heat slightly as the added water makes the syrup hotter (it starts boiling instead of simmering), so check it a couple of minutes after putting the lid on and adjust as necessary.
*taste at every step! If your batch works out you'll know what the correct texture should be for next time! If it didn't work out you learned something (and you can fix it next time). Experience comes with doing.
alexandra says
Thank you so much for sharing your tips Kristal! Sounds like you definitely got the hang of it. :) The schnapps idea is awesome as well!
Katie says
Just got done with a batch of candied orange peels, and I couldn't resist tasting one...they're fantastic! I made my boiling syrup with 1.5 oz Grand Marnier--which I'm also using in the cake recipe that the peel is going to garnish--and they turned out beautifully. My house smells like oranges, now, too! Thanks for the easy-to-follow recipe and the great photos!
alexandra says
Such a good idea with the Grand Marnier! So glad they turned out well for you. :)
Candace says
Can you make these in bulk and freeze them for future use? We have small children and they are all corn intolerant, this would be a great treat for them.
alexandra says
I unfortunately can't comment on freezing the peels, since I haven't tried that before. They do last at cool room temp for a good 6 months at least, though, if that helps!
Hazel says
You can get currants in the USA. My cousin lives in Miami and she buys on-line from a shop in New York. We both use the same Christmas cake recipe which our grandmother gave us. Good luck.
Leah says
My grandma used to make these when I was little, and so they bring me extra joy. Your recipe was great. I candied orange peel and meyer lemon peel, and they turned out beautifully as per your exact instructions. Thank you so much!
alexandra says
Love that!! You're welcome :)
Trudy says
I just made these and they turned out brilliant. I am from the UK originally now in Oklahoma and I can't get anything here thats why I tried this. I want to make an English farmhouse cake thats what these are for but can't get currants ,do you have any thing for currants, I can buy raisins of both kinds but currants no hope.....love this site.
alexandra says
I'm so glad the peel worked out for you! Not sure about currants but perhaps you could try looking for them online! Good luck and thanks so much for your compliments!
Kristal says
Currants can often be found around Christmas time, that's when I usually buy mine (and hoard for the rest of the year!)
Diana says
Try www. Nuts. com for the ""Currants" that your looking for. Hope you find them! I have shopped on that site before and was successful. I have also used http://www.King Arthur's Flour.com, I had noticed you can get things that you can't always find in the regular supermarket or specialty stores. I hope that helps? I came on here to find out how to make the orange rind. I will try your recipe, I was reading what everyone had to say and was very impressed. I do use it for Semi Sweet Chocolate and Milk Chocolate Candy making. It's just impossible to find. I am only to happy to make it myself for the holidays.
Thank you for the recipe Alexandria! I will let you know how it turns out also.
Bronwyn says
Would this work for orange slices also and not just peel?
alexandra says
I haven't tried it myself, but I did have one reader tell me she candied the whole slice with the peel, and that she just had to let it dry for a longer time in order to firm up. Maybe that will help?! :)
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Angela says
I'm so glad I found this! I'm making Barmbrack for St. Patrick's Day and couldn't find candied orange peel anywhere. I'm off to make some now :)
alexandra says
Awesome! Sounds delish :)
Analida says
I have some old family recipes that call for candied orange peel and have not been able to find it in the stores. I will definitely be linking back to your blog from my recipes. Thanks, I am thrilled!!!! Analida
alexandra says
That's awesome! Thank you so much and I hope you like the candied peels. :)