Easy Candied Orange Peel

Easy Candied Orange Peel is a classic treat that transforms simple citrus rinds into glossy, sweet, and fragrant strips of candy. It’s a wonderful way to use leftover orange peels and turn them into something delicious, zesty, and beautifully textured. These sugary strands are perfect for snacking, gifting, baking, or decorating desserts. With their bright aroma and sparkling finish, candied orange peels add a touch of homemade magic to any season.

Why You’ll Love This Recipe

This recipe is simple, economical, and makes use of something that often gets discarded. The flavor is naturally citrusy with a pleasant chew, and the sugar coating gives each piece a delicate crunch. Whether you’re preparing holiday treats, topping baked goods, or storing them as a pantry snack, this recipe delivers consistent, delicious results every time. The process is relaxing and quick enough for beginners, yet the outcome feels impressively gourmet.

Nutritional Info

Candied orange peel is sweet but still offers some natural benefits from citrus. A small serving generally contains:

Calories: 50–70
Carbohydrates: 12–16 grams
Sugar: 10–14 grams
Fiber: 1–2 grams

Most of the calories come from sugar, but the peel retains some vitamins and antioxidants.

Time Taken

Prep time: 10 minutes
Cook time: 35 minutes
Drying time: 2–4 hours
Total time: 3–5 hours

Ingredients

Orange peels from 2–3 large oranges
Sugar
Water
Extra sugar for coating

Instructions

Peel the oranges and cut the peels into thin, even strips. Remove excess pith for a less bitter taste.
Bring a pot of water to a boil and blanch the peels for 2 minutes. Drain and repeat once more to soften the peels and reduce bitterness.
In a saucepan, combine sugar and water to make a simple syrup. Heat until the sugar dissolves completely.
Add the blanched orange peels and simmer on low heat for 20–25 minutes until the peels turn glossy and translucent.
Use tongs to transfer the strips to a parchment-lined tray. Let them cool slightly.
Toss the warm peels in sugar to coat them evenly.
Allow them to dry completely before enjoying or storing.

You Must Know

Blanching the orange peels twice removes bitterness and helps them absorb syrup better. Keep the syrup at a gentle simmer to avoid burning or caramelizing the sugar. Drying the peels fully ensures they don’t become sticky when stored.

Storage Tips

Store the finished candied orange peel in an airtight container for up to two weeks. Keep them in a cool, dry place to prevent moisture buildup. If layering, place parchment between levels to avoid sticking.

Ingredient Substitutions

Replace regular sugar with coconut sugar for a deeper caramel-like taste.
Use lemon or grapefruit peels for flavor variation.
Add a little vanilla or cinnamon to the syrup for a warm twist.

Serving Suggestions

Candied orange peel is perfect as a standalone sweet snack. You can also add it to fruitcakes, cookies, chocolates, or granola. Use it as a garnish for cocktails, mocktails, or holiday desserts. Dip the ends in melted dark chocolate for a decadent finish.

Cultural and Historical Context

Candied citrus peels have been enjoyed for centuries across Europe and the Middle East. Before refrigerators existed, candying fruit was a preservation method that transformed everyday ingredients into luxurious treats. Today, they’re often associated with holiday baking and traditional confectionery.

Seasonal Adaptations

In winter, use navel oranges, mandarins, or blood oranges for richly flavored peels. In summer, lemon and lime peels create a refreshing, tangy version. You can also mix citrus varieties for a colorful assortment.

Success Stories

Home bakers love this recipe because it turns scraps into something beautiful and delicious. Many enjoy gifting candied peels in small glass jars during the holidays or using them as a signature touch in homemade chocolate boxes.

Freezer Meal Conversion

Candied orange peel doesn’t freeze well after coating in sugar, but you can freeze blanched, un-candied peels to save prep time. Thaw them before simmering in syrup.

Pro Tips

Cut the peels evenly for consistent texture.
Don’t rush drying; proper airflow improves texture.
Save the leftover citrus syrup for drinks or desserts.

Chef’s Special Tips

For shinier peels, briefly brush them with leftover syrup before coating with sugar. If you prefer a softer chew, simmer the peels a few minutes longer. For a gourmet twist, roll the peels in superfine sugar or dip half the strip in dark chocolate.

Conclusion

Easy Candied Orange Peel combines simple ingredients with timeless technique to create a sweet, aromatic treat that elevates any dessert or snack moment. Its bright flavor, glossy appearance, and versatility make it a favorite for both everyday enjoyment and festive occasions. If you want more homemade candy recipes or citrus-inspired treats, just tell me what to create next.

FAQs

1. Do I need to remove the white pith before making candied orange peel?
You don’t have to remove all of the pith, but trimming some of it makes the peel less bitter. A little pith actually helps the peel stay soft and chewy.

2. Can I use other citrus fruits for this recipe?
Yes. Lemon, lime, grapefruit, and even mandarin peels work beautifully. Grapefruit peel gives the biggest, chunkiest strips.

3. How long does candied orange peel last?
When stored in an airtight jar, it lasts up to two weeks at room temperature and up to two months in the refrigerator.

4. Can I freeze candied orange peel?
Yes. Freeze in an airtight container for up to 3 months. Thaw at room temperature before using.

5. Why did my candied peel turn hard?
This usually happens when it’s cooked too long or at too high heat. Simmer gently and avoid rapid boiling to keep it soft.

6. Can I make this recipe less sweet?
You can reduce the sugar in the syrup, but the peel won’t preserve as long. For best results, follow equal sugar-to-water ratios.

7. How do I use candied orange peel?
Use it in cookies, bread, fruitcakes, granola, chocolate desserts, or eat it as a snack. It also makes a great edible gift.