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
Rob says
Suggest clarity as it applies to the pith. Maybe remove pith b from skin.
alexandra says
Removing the pith completely would lend a slightly different finished product. I personally like to leave the pith on in this case because it creates a thicker candied peel.
Kat says
Thank you for this recipe! I had made candied orange peels in the past for dipping in bittersweet chocolate. That recipe was long and convoluted. It worked, but took forever. This time I looked at several recipes before attempting again. Your recipe was simple and worked very well.
I didn't try adding the baking soda to the first boiling to remove bitterness, thinking I would start with a "control" version first. It was sweet and tart and lovely, so don't think I will in the future. I also took your suggestions to keep the temperature low, and make sure to get the pith out. I wound up simmering the peels in sugar for about an hour at a very low temperature. I made them in the evening, and let them sit overnight.
I also took one of the comment suggestions about using a zip lock bag and sugar to coat the peels. It made a big difference in visual appeal and sweetness, so will use that going forward.
I wish I could send you a photo! I'm so pleased with the result.
I made them for someone who gave me 10-15 oranges from their tree as a "thank you." I think going forward this will become a regular part of my candy gifts during the holidays. I won't dip them in chocolate when I include them with other home made chocolates.
Thank you for a wonderful recipe!
alexandra says
Thanks so much for sharing your experience with the recipe! I'm glad all went well. :) You can always share a photo on Facebook/Instagram/Twitter; I'd love to see!
a woman called Sam says
You can make grapefruit, lemon, and other citrus the same way.apefruit is yum. Try to get unwaxed fruit
D Erb says
Thank you!! I just made a beautiful batch of candied orange peel! Your instructions were perfect! I had about 2 cups extra syrup I made orange flavored taffy. I drained syrup off the orange peels into a clean pan. And placed the peels in a 9 x13 pan with sugar and quickly shook theem. Then to extra syrup added about 2 T corn starch and 1/2 cup light corn syrup heated until 275 took off heat added additional orange flavoring and a tiny bit vanilla, added orange food coloring. Poured into buttered 9x13 pan to cool until I could handle with buttered hands then pulled to form taffy.
alexandra says
Thanks for the idea! That sounds fantastic!
Judith says
I just came your recipe & can't wait to try it! I was going to Google where to buy Candied Orange Peel, since a recipe that I want to make for traditional Swedish Christmas cookies -- Pepparkakor -- calls for this ingredient. (My family is Swedish, so we all love making the traditional Smorgasbord at Christmas!) I am eager to make it myself; I'll let you know how it all turns out -- the cookies too! :-D Thank you! BTW, the cookie recipe is from Marcus Samuelsson, so I'm betting they'll be pretty good! ;-) In case anybody else would like to bake them, here is the recipe: http://www.foodnetwork.com/recipes/aquavits-gingersnap-cookies-recipe.html
Tamra says
I made these last night. Dehydrated them on no heat over night, but they are still sticky and soft. Is this the way they are suppose to turn out? I was under the assumption that they would be hard and crunchy.
alexandra says
They shouldn't be crunchy, but not sticky either. Like I mentioned in a previous comment, I would check that you simmered the sugar syrup long enough before adding the peels, used the stated ratio of sugar to water, and only cooked the peels until they turned translucent.
LJ says
Hi! I made these yesterday, allowed them to dry for about 6 hours, and then dusted with sugar - allowing them to dry again. Then I chopped them up, and dusted one more time, drying on wax paper for another hour. Then I put them in an airtight container - and this morning, they are a gooey mess!!
I've tossed them with sugar again, and they separated, looking loevely again - but any ideas on what I did wrong, or how to better store them so they don't turn into a gooey glob?
alexandra says
If you simmered the sugar syrup long enough before adding the peels (and used the stated ratio of sugar to water), my only other thought is that made you cooked them too long. You only need to cook the peels until they turn translucent, and cooking time can vary from one stove to another, so it may not take the full 45-60 minutes for you.
Also, you could try drying them out overnight before putting them in a container.
Does that help at all?
Mark says
Can these be kept at room temp, in a sealed container, or is best to refrigerate them for long term storage?
alexandra says
You can keep them at room temp, and they should last 6 months to a year.
Elizabeth says
These are a real treat. For a next-level taste, dip half of each finished strip in chocolate and cool.
Martina says
I was asked at the last moment to make a Colomba di Pasqua (Italian Easter bread). I couldn't find any that were a) just orange or b) even of quality. Do I researched several recipes, liked how you left the pith on (all the Italian breads that had these definitely had been made with pith-I used to hoard them until I finished the panettone as a child), and they came out WONDERFUL!! I actually ate 1/4 of the batch before I used them. I barely had enough left!! Thank you!
alexandra says
That's so good to hear! Glad you were able to pull that recipe together with the homemade peels! :)
jana sadlik says
I've just finished making my first orange candied peel. Couldn't get any in Coles. Boiled it for 60 minutes but it's still hard. Never mind will try again. The smell is fantastic and today is a nice warm day, aĺl the windows and doors are open so my neighbours are all sniffing.
alexandra says
My thought is that your sugar syrup may have gotten too hot, which could cause the peel to get hard. When you're working with sugar, the higher the temperature, the harder your candy will be. Make sure you're only simmering the syrup, and not keeping it at a full boil. :)
gerri shakra says
I CHOP THE VERY CRISP CANDIED PEEL AND SPRINKLE IT ON TOP OF CREAM CHEESE ICED CARROT CUP CAKES
alexandra says
Such a good idea - sounds so tasty!
Elfi says
I have peel from 8 oranges; no pith though. I make orange liquor and strained out the peel. Can I now make candied peel from this following your instructions?
Thank you.
alexandra says
I think it should work out! But since you removed the pith, keep in mind that you might not need to cook the peel as long; just cook until they turn translucent. You might also want to toss the peel in sugar once you're done to minimize any stickiness. :)
Tara says
Hello! My mother in law brings back candied bitter orange peels from Syria. They are amazing. But since we do not have any bitter oranges for sale in America, this would be the next best thing. Or grapefruit. Anyhow, the Arabs do it a little differently in that they roll up each piece and dip them in shredded coconut. Makes the perfect healthy snack/dessert substitute.
alexandra says
Ooh that does sound yummy! Thanks for the suggestion! :)
Greg Eleser says
I made these, came out great!
Cut into narrow strips and placed into a jar of apple jelly that was warmed until liquid.
Then put in refrigerator.....
Instant orange marmalade.
Delicious
Greg
alexandra says
Very nice! Love that idea!