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
Brandon Riley says
Hi! Does stevia work in this recipe? If so, are there any adjustments that need to be made in the recipe?
alexandra says
Unfortunately I can't imagine that stevia would work very well since it's not real sugar and won't react the same way chemically.
Lani Gram says
I'm 70 yo and remember my amazing Nagymama (grand mother in Magyar) making these candies. I just made a batch, tasting now with tears in my eyes. Such wonderful memories flooding back to the corners of my mind.
Thanks for the wonderful memories.
Blessings'
Jolan
alexandra says
Aw, that is so sweet! Thank you so much for taking the time to share this with me. :)
Shirley Young says
Just about to make another batch of Orange peels. I wanted to let you know mine turned out great and I have a great deal of peel saved up, but hadn't the time to work them til today, My husband will thank me for making room in the fridge, my friends will thank me for the treat.
Barbara says
Why do you cover peels, boil and then drain three times? What do you do with that water? Isn't that just wasting vitamins and flavor?
alexandra says
If you don't do the blanching process multiple times, your peels will likely be bitter. The water should be dumped after each blanching.
Monika Liedl says
I saved it, and intend to use it in my next baking..... thinking pound cake. Or even the liquid for panckake mix. Or to flavor my tea water. it might be a bit bitter... so add a bit sweetner.
MG says
Thank you, for your amazing recipe.
I have a question,
Can I use any variety of Oranges? I am not sure the variety you stated is available in India or not.
Love always
alexandra says
Any orange should work. :) The time on the stove may vary, so look for visual cues more than strictly following the time suggested.
Hilda Sterner says
I used this recipe with great results, thank you! Came in handy when I purchased cannoli today from Little Italy in San Diego, and was very disappointed to see they did not have the usual candied orange peel. I showed them, I added my own!
Hubertus says
Hi!
As addition you could take the orange syrup and put it in a small bottle which you fill up with 40-80% alcohol. I placed one of the pie pieces inside together with a cinnamon stick. I guess this will taste great after it was resting for a while. The target alcohol percentage should be between 20 to 40%.
Best Regards
Hubertus
Loretta says
I made these today, first time and I am so thrilled at how they turned out.
They are now drying on the counter for the required time but I tasted a couple
while they were warm. Just wonderful. I remember my Grandma made
some when I was young. I am now the Grandma and I will certainly be
trying some of the other citrus as you have done.
Thanks for the recipe.
alexandra says
So glad you enjoyed them! <3
Cheryl says
My grandmother use to make candied orange peel when I was a little girl but only if the fruit had think enough rind. I saw you leave more of the membrane on than she did and I have been looking for the right oranges for years to do this. I guess that is why you boil them twice and she didn't ever boil them first. I was on.line looking for the best citrus fruits with the thicker peel when I came across this recipe. These are made so differently but look good enough to eat. I am going to do this to all of them including lemons , limes and grapefruit, especially ruby reds my favorite grapefruit. I am a citrus fruit fanatic so I am so glad I was insecure I had to check. Fyi I have noticed regular oranges have a thinker peel than both naval or Valencia oranges. Wish me luck it has been 50 years since I had homemade candied orange peel. It was heavenly ! Thank you for the way to take the bitter out of the white under the peel.
alexandra says
Hope they turned out well for you! :)
Sammy says
Thank you so much for this recipe, I was browsing for where to buy orange candied peel when I actually saw the recipe, after I had shopped for it for a while to no avail, I will definitely try the peel, for the fruit cake. Then I'll post my results after.
Calypso says
I followed this recipe last night and I must say...they are delicious! I prepared them to decorate a siciliana cassata I am just about to put together. I can't stop eating them. .. nor can my daughter...or my husband...or our guests... lol. Thank you for the recipe.
Liz says
After going all over town searching for candied orange peel for my favorite Christmas cookie from my Austrian/Hungarian Grandmother, I found your recipe. I actually never liked using the commercial stuff because its made with corn syrup and this uses real sugar. The cookies are called Grillage and are a cooked dough of slivered almonds, butter, a bit of flour, milk and candied peel. The cookies come out looking like lace cookies and are a family favorite.
Alison Porter says
This is the second time using this recipe. First time so amazing! I dipped them in chocolate and gave them as gifts! second time, one year later and I ruined the recipe by overcooking too hot I think! Dang! Just a warning to others to keep a close watch on them. i am so sad after all the effort it took to peel the. Ugh.
alexandra says
So sorry! Definitely watch the heat - mistakes happen to everyone! ;) Better luck next time!
mary hull says
okay. I know I am late to the party...
I came across this to duplicate a panforte recipe I fell in love with while living in Florence, Italy. Your recipe is so simple, yet very time-consuming. Luckily, I have taken up baking in the last couple of years, and have learned to just. let. it. do. its. thing. Do not stir. Do nothing. Let the syrup (or letting bread rise) do its thing.
That said, fresh is always best, and as always, I try to make my recipes using fresh, rather than store-bought.
I am a career bartender, and am no stranger to simple syrups.
I added more of both sugar and water(1 cup sugar, 2 cups water) to ensure that I had ample leftover simple syrup to add to whatever. I actually added more sugar later, as it was still a bit bitter after an hour (my fault. I DID change the properties). It took a bit longer. Came out perfect.
But I want to say this: where I live (the Caribbean), sugar ants zone in on anything sugary. They were raiding the counter... ...I put my rack on a silpat, so the rinds can cool, and any drips are easy clean-up. I also dusted my silpat with salt. And then, I took the last pinch of salt and dusted the rinds. Wow.
Michael says
Tried candying lemon peels the same way i candied my orange peels, well they turned out terrible, they had such a bad after taste almost like medicine. Don't know what happened. I think i will stick to the oranges.
alexandra says
Strange... I've done meyer lemons with this same method without a problem. (Check out this post).