If you’ve ever tossed out orange peels without a second thought, you’re missing out on a sweet, zesty treat! Candied orange peel is a delicious, simple recipe that transforms everyday citrus scraps into flavorful candy perfect for snacking, baking, or gifting. Made with just three ingredients, this DIY citrus candy adds a gourmet touch to desserts or even your holiday cookie platter. And if you love unique, bold flavors, check out the surprising black lemonade benefits for another creative way to use natural ingredients in your kitchen.
Ingredients:
- 2–3 large oranges (preferably organic)
- 1 cup granulated sugar (plus extra for coating)
- 1/2 cup water
How to Make Candied Orange Peel at Home :
Start by thoroughly washing the oranges to remove any residue. Cut about ½ inch off the top and bottom of each orange. Using a sharp knife, make 4 to 6 vertical cuts from top to bottom, slicing through the peel and white pith without cutting into the fruit. Gently remove the peel in wide strips. If the pith is especially thick, trim it down so it’s no more than ⅛ inch. Finally, slice the peels into uniform ¼-inch wide strips, ready for candying.
Place the sliced orange peels into a medium saucepan and cover them with cold water, ensuring the water level is about ½ inch above the peels. Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally. Drain and rinse the peels well, then return them to the pot. Refill with fresh water, bring to a simmer again, and cook for another 10 minutes. Drain and rinse thoroughly to remove any bitterness.
In the same pot, boil 3 cups sugar and 2 cups water, stirring until dissolved. Add orange peels and simmer on low for 40–45 minutes until syrup thickens and peels turn glossy. Meanwhile, prepare a baking sheet with parchment and a cooling rack for drying.
Remove the candied orange peels from the syrup with a slotted spoon and place them in a single layer on a wire rack to drain and dry slightly for about 30 minutes. Toss the sticky peels in sugar until fully coated, then return them to a clean rack, making sure they don’t touch. Let them air dry at room temperature for up to 24 hours, or until no longer tacky. Store in an airtight container.
Pro Tips for Perfect Candied Orange Peel :
- Trim thick white pith from the peels, leaving no more than ⅛ inch for the best texture.
- Be patient! Let the peels simmer gently in the sugar syrup for 45 minutes to an hour until they turn translucent—no need for a candy thermometer.
- Use a wide, tall-sided saucepan to reduce splattering and keep your stovetop clean.
Making candied orange peel at home is a simple way to turn leftover citrus peel into a delicious, versatile treat. Whether you use it to garnish desserts, add to baked goods, or enjoy as a sweet snack, this recipe brings a bright, citrusy flavor to your kitchen. With just a few ingredients and a bit of patience, you can create glossy, flavorful peels that will impress family and friends.
Print
Candied Orange Peel Recipe
- Total Time: 1 hour 15 minutes
Description
Making candied orange peel at home is a simple way to turn leftover citrus peel into a delicious, versatile treat. Whether you use it to garnish desserts, add to baked goods, or enjoy as a sweet snack, this recipe brings a bright, citrusy flavor to your kitchen. With just a few ingredients and a bit of patience, you can create glossy, flavorful peels that will impress family and friends.
Ingredients
-
2–3 large oranges
-
1 cup granulated sugar (plus 1 cup extra for coating)
-
1/2 cup water (for blanching)
-
2 cups water (for syrup)
-
3 cups sugar (for syrup)
Instructions
-
Wash oranges and cut off the ends. Peel into wide strips, trimming thick pith to ⅛ inch max. Cut into ¼-inch strips.
-
Boil peels in water for 10 minutes; drain, rinse, and repeat once more.
-
Combine 3 cups sugar and 2 cups water in the pot. Boil and stir to dissolve. Add peels and simmer on low for 40–45 minutes until glossy.
-
Drain peels, place on a rack to dry 30 minutes. Toss in remaining sugar until coated.
-
Let peels dry on a rack for 24 hours or until no longer sticky. Store airtight.
Notes
Trim thick pith for better texture.
Simmer gently to avoid splattering.
Patience yields the best translucent, glossy peels.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 80
- Sugar: 18g
- Fat: 0g
- Carbohydrates: 20g
- Protein: 0g
