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
Sondra says
Thank you for this recipe! My neighbor gave me a bag of some amazing oranges and the peels smelled so good, I wanted to give a shot at making candied peels.
Your recipe is so easy to follow! I still messed up though lol! My peels started getting translucent around the 30 minute mark and I was getting ready to take them out when mommy duty called. They stayed on for 40 minutes at which point the sugar started caramelizing because the water boiled off. They still taste amazing! (Just a little crunchy
alexandra says
Hey, at least it's an easy fix for next time! ;) So glad you gave it a go!
Alexandr says
i did it. Result see in my blog about food
http://marynkin.com/карамельный-выходной-2/
missy says
I tried it and it's amazing. I refrigerated mine can't wait to tri other fruits
alexandra says
Yay! So happy to hear that! :)
Coral says
I am concerned about leaving the peels with sugar on out in the kitchen for hours. Even though there have been no ants for about a year, there have been problems in the neighborhood in the past. I never leave any food out anymore. What do you suggest for drying the peels in this case? Would a very low temp in the oven work, or is there another way around this?
I would like to make Eccles cakes and need candied peel. Live in California.
alexandra says
Hmm... The oven might work, but I haven't tested it so I can't say from experience. I would think a few hours on the counter wouldn't be an issue (I'm in California too, if that helps at all), but if you really don't feel comfortable with it then go ahead and try the oven. Just be sure to check on them often. :)
Lena says
We recently got a lot of oranges and I've been looking for something to do with them. This sounds great! Do you think I could juice them first and then use the peel? Should I remove all the white skin before starting the boiling process?
alexandra says
I think it could be difficult to remove the peel after juicing the oranges, but what you could do is peel them first and them blend them... You can keep the white skin (the pith) on for making the peels. :)
Roberta says
Just a note , you can use this with any fruit.
Karen says
I always have these on hand. They are wonderful with coffee or tea as a little nibble and give the skinny girls something sweet even if they won't eat the beautiful dessert I spent all day on! I like the orange the best, dipped in dark chocolate and then dip the tip in white chocolate, very striking!
I've seen these included with trays of petit fours in France and Spain.
Enjoy, kali orexi!
alexandra says
Love the idea of dipping in two types of chocolate! They do make a nice light little treat. ;)
Jenn says
Hi! I just made this today using your recipe. It is awesome. I'll be blogging about this next week and will link back to your site!
alexandra says
Awesome! Thanks so much!
Zoe Ruth says
These are awesome. I make them several times per year in large batches (they stay fresh for a very long time since they are essentially preserved in sugar). Everyone loves them and is excited to try something new and different.
I use raw cane sugar and although it turns the orange peels slightly brownish, it adds a molasses-like flavor that I like and makes me feel a little better about serving my loved ones so much sugar.
I also dip them in dark chocolate!
alexandra says
I'm so happy to hear you love them! The raw sugar sounds like an awesome twist, and dark chocolate is always a good addition!
Lisa J says
My grandmother used to make these. She's now in an assisted living home and I want to send some candied orange peels. Do you think they can be shipped? Also she does not have a refrigerator, will they keep in a tightly closed container? Thank you, Lisa J
alexandra says
You could definitely ship them without a problem. I don't keep mine in the refrigerator either, just in a container in the pantry. :)
Kristina says
I find myself returning to your page time and time again. Thank you for this recipe, my family quite enjoys it. After posting pictures of my twisted peels on social media(wish I could share here) it amazes me how many people would like to try them. I thought it was just my pregnancy cravings! Having a large family, and not a ton of money for individual gifts, I made these as Christmas handouts with a mini square of dark chocolate.
alexandra says
That's so awesome to hear! Thanks for sharing! You can always tag me on social media if you post a photo of a recipe you tried out; I'd love to see!
Medha Salke says
Hello Madam,
I made the candied peel yesterday. But it has come out a little bit bitter.
Is there any remedy now after putting it in sugar syrup?
Do I have to boil it more than 3 times, initially?
Madam, please let me know how to rectify the bitter taste.
Thanking you,
Medha Salke.
Medha Salke says
To
brighteyedbaker
Thanks a lot for such an informative site.
I could understand how to make candied peel immediately. I want it to make Fruit Cake for Christmas.
Wish you A VERY MERRY CHRISTMAS!
I am from Pune, Maharashtra, India. My name is Medha Salke.
alexandra says
Aww well thank you for the compliment! I'm happy the post was helpful! :)
Mumtaz says
Would this work with Clementine peel or does it have to be oranges?
alexandra says
You can definitely experiment with other citrus! For clementines, you should be able to use more than 3 since they're smaller. Hope that helps!
Charlotte says
Made 3 times somewhat successfully. The fourth time they burned at 216 degrees. I pulled out the scorched ones and renewed the syrup but it too browned. I was trying to get them to harden so they woukdnt be a sticky mess. I added a few cooled peels and the whole thing crystalized. They tasted fine but the presentation was unacceptable. Maybe it was the high heat? Heating it too fast? Does carmelization seed like chocolate? I am sure there were several mistakes. I had a lot of orange peel to begin with. Is it possible to heat orange peel to hard crack stage so it will be crunchy? I just don't want it to be gooey.
alexandra says
I'm really not sure how far you can take orange peel as far as heating. I can tell you that the way the recipe is written, you really shouldn't end up with sticky or gooey peels. Once they dry they'll be more on the firm and chewy side.