There’s something incredibly satisfying about making your own sweet treats, and this Candied Orange Peel Recipe is a delightful one to try. The bright citrus zest paired with sugary goodness creates a candy that’s truly special and surprisingly simple to make at home.
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Why You'll Love This Recipe
This candied orange peel recipe has been a favorite of mine for years. It’s not just a treat for your taste buds but also a fun kitchen project that leaves your home smelling like a fresh citrus grove. Plus, it’s versatile for snacking or gifting.
- Simple Ingredients: You only need oranges, sugar, and water — no fancy additions required.
- Beauty in Every Bite: The peels have a glossy, translucent look that’s just as pleasing to the eye as to the palate.
- Long Shelf Life: Once dried, these candies store beautifully for weeks, making them perfect to have on hand or share.
- Great Use of Whole Fruit: You’re transforming what might usually be kitchen scraps into something delicious and valuable.
Ingredients & Why They Work
Each ingredient in this Candied Orange Peel Recipe plays an important role, balancing flavor and texture so you end up with candy that's sweet, tender, and just a little chewy without bitterness.
- Oranges: I always go for organic or untreated because the peel is the star here, and you want it clean and flavorful.
- Granulated Sugar: This is what you boil the peels with initially to infuse that classic candy sweetness.
- Superfine (Caster) Sugar: It’s perfect for coating the finished peels, giving them a light, sparkling exterior without clumps.
Make It Your Way
One of the things I love about this Candied Orange Peel Recipe is that it’s a great canvas for your own personal twist. I often experiment with adding a pinch of spice or dipping finished peels in chocolate to mix things up.
- Variation: Once, I added a cinnamon stick to the syrup while cooking the peels, which infused a cozy spiced note perfect for winter treats.
- Dietary tweak: This recipe is naturally vegan and gluten-free, so no special substitutions needed here.
- Texture preference: If you like your candied peel chewier, just reduce the drying time a bit before coating in sugar.
Step-by-Step: How I Make Candied Orange Peel Recipe
Step 1: Separate and Slice the Orange Peels
I start by cutting off the tops and bottoms of the oranges, then making four vertical slits through the peel — careful not to cut into the juicy fruit. Gently prying the peel away in quarters is such a satisfying feeling once you get the hang of it. From there, I slice the peel into about ¼-inch strips, which is just the right size for candying.
Step 2: Boil Away the Bitterness
Next up, I boil the strips in water for 15 minutes to mellow out the bitterness. Sometimes, if the oranges are especially zesty, I do this twice or even thrice, changing the water each time. It might seem tedious, but it really makes the difference between harsh and smooth flavor.
Step 3: Cook the Peels in Sugar Syrup
After wiping out the saucepan, I make a simple syrup by dissolving granulated sugar in water and bringing it to a boil. Then, the peels join the party on low heat to simmer slowly for about 45 minutes. Watching the syrup thicken and the peels become translucent never gets old—it’s a sign everything’s coming together beautifully.
Step 4: Drain and Dry
Once the peels are tender and glossy, I drain them carefully over a bowl to catch the syrup (don’t toss that—it’s pure gold for cocktails or drizzling!). Then I coat the peels in superfine sugar, using tongs to separate sticking bits, before letting them dry overnight on parchment. Patience here pays off—the peels stop sticking and get that perfect candy texture.
Top Tip
In my experience, these tips make all the difference when candying orange peels and help avoid common pitfalls like bitterness or sticky messes.
- Patience in Boiling: Don't rush the blanching step; multiple short boils mellow the peel perfectly.
- Superfine Sugar Perfects Texture: Using superfine sugar for coating prevents clumping and gives a lovely sparkle.
- Resist Overcooking: Watch your heat carefully during simmering so the peel softens without turning mushy.
- Dry Thoroughly: Letting the peels dry overnight is key to achieving that classic, non-sticky candy feel.
How to Serve Candied Orange Peel Recipe
Garnishes
I love sprinkling a little extra superfine sugar over the finished peels just before serving for an extra sparkle. Sometimes, I dip half of each piece in dark chocolate—that combo is a crowd-pleaser every time!
Side Dishes
These candied orange peels work wonderfully alongside a cheese platter—especially creamy Brie or tangy goat cheese. I also like pairing them with afternoon tea or as a sweet nibble on a dessert board with nuts and dried fruits.
Creative Ways to Present
For the holidays, I arrange the peels in small glass jars tied with ribbon—people love receiving them as homemade gifts. You can also chop them finely and sprinkle over cakes or mix into cookie dough to add that citrus pop.
Make Ahead and Storage
Storing Leftovers
I keep my leftover candied orange peels in an airtight container at room temperature. They stay fresh and chewy for up to a month, perfect for snacking or last-minute recipes.
Freezing
Freezing works well too—I pop the peels in a sealed bag and they hold up for about three months without losing texture or flavor. Just thaw at room temperature before enjoying.
Reheating
Reheating isn’t really necessary since these are best eaten as-is. But if you want to soften them a bit, a very brief warm-up in the microwave (5-10 seconds) can help—just watch carefully!
Frequently Asked Questions:
Yes, but superfine sugar is preferred because it sticks evenly and doesn’t clump. If you only have regular granulated sugar, you can pulse it briefly in a food processor to make it finer, but be careful not to overdo it into powdered sugar.
Properly boiling and sometimes repeating the blanching reduces much of the bitterness, especially if you use thicker-skinned oranges. A couple of quick boils in fresh water usually do the trick to achieve a pleasantly sweet and mildly citrusy candy.
The syrup is a lovely concentrated orange-flavored sweetener. I often dilute it slightly and use it as a base for cocktails, iced teas, or drizzle it over pancakes and fruit salads for an extra citrus kick.
Plan for at least 12 hours, usually overnight, to let the peels dry so they’re no longer sticky to the touch. This time allows the sugar coating to set properly, giving you a perfect candied texture.
Final Thoughts
Making this Candied Orange Peel Recipe has been such a joyful little ritual in my kitchen — one that turns something as simple as orange peel into a candy that feels like a real treat. I’m confident that once you try making your own, you’ll look at orange peel in a whole new way and find as much delight in this process as I do.
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Candied Orange Peel Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 55 minutes
- Yield: 10 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Spanish
Description
This Candied Orange Peel recipe transforms fresh orange peels into sweet, tender treats perfect for snacking, baking, or garnishing. The process involves boiling to reduce bitterness, simmering in sugar syrup until translucent, and coating with superfine sugar for a delightful sugary crunch. These peels can be stored for weeks and add a burst of citrusy sweetness to many dishes and drinks.
Ingredients
Orange Peel
- 3 large untreated/organic oranges
Syrup and Coating
- 2 cups granulated sugar (400g)
- 2 cups water (for syrup)
- 1 cup superfine (caster) sugar
- Water for boiling peels
Instructions
- Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical incisions through the peel and pith without cutting into the fruit. Separate each quarter of the peel with pith from the fruit using your fingers. Slice the peel lengthwise into ¼-inch-wide pieces.
- Boil the peel: Add the orange peels to a saucepan and cover with cold water by one inch. Bring to a boil over high heat, reduce to a simmer and cook for 15 minutes. Drain the peels. Repeat boiling up to 2 more times if the peels are very bitter.
- Make the sugar syrup: Clean the saucepan, add 2 cups water and 2 cups granulated sugar. Heat over medium stirring until sugar dissolves. Bring the syrup to a boil.
- Candy the peels: Once syrup boils, add orange peels carefully, reduce heat to low to keep a gentle simmer. Cook for 45 minutes until peels are soft, translucent, and syrup thickened. Syrup reaches soft ball stage between 235°F – 245°F.
- Drain: Remove pan from heat. When syrup stops bubbling, strain peels over a heatproof bowl and reserve syrup for other uses.
- Coat in sugar: Place superfine sugar in a rimmed pan or wide bowl. Toss peels with tongs or forks to coat thoroughly, separating them if stuck.
- Dry the peels: Spread peels on a parchment-lined sheet pan or nonstick rack in a single layer. Let them dry uncovered at room temperature for at least 12 hours or overnight until no longer tacky or sticky.
- Storage: Store dried candied orange peels in an airtight container at room temperature up to 1 month or freeze for up to 3 months.
Notes
- Boil the peels up to three times to reduce bitterness; more bitter citrus like lemon or grapefruit may benefit from multiple blanches.
- The reserved syrup is highly concentrated and can substitute for simple syrup in cocktails, mocktails, lemonade, iced tea, or as a sweetener on pancakes, French toast, baked pears, or fruit salads.
- To dilute the syrup for other uses, add ¼ cup water, simmer, cool, and strain. Store refrigerated up to 2 weeks.
- If superfine sugar is unavailable, pulse granulated sugar in a food processor until granules resemble fine table salt without overprocessing to avoid powdered sugar.
Nutrition
- Serving Size: 1 piece (about 10 g)
- Calories: 40 kcal
- Sugar: 10 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
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