I recently made my first batch of Candied Orange Peel Recipe, and I was amazed at how something so simple could taste so luxurious. The process was surprisingly satisfying, and the house smelled like a citrus wonderland.

I love that I could turn what I usually throw away—the orange peel—into sparkling, sweet little treats. Each bite was a mix of tangy and sweet, perfect for snacking or garnishing desserts.

If you’re looking for a fun and delicious way to use your oranges, this recipe is a must-try! You can also enjoy similar creamy textures with a rose-infused panna cotta recipe as a dessert companion.

Ingredients

Navel oranges – 4 large; these have thick, juicy peels ideal for candying. You can also use Valencia or other sweet oranges.
Granulated sugar – 3 cups for the syrup, plus 1 cup for coating; plain sugar gives a beautiful glossy finish.
Water – 2 cups for the syrup, plus extra for boiling the peels; using fresh water ensures a clean taste.

Note: several servings

Variations

You can tweak this recipe to suit your preferences:

Sugar-free – swap granulated sugar for a sugar substitute like erythritol.
Chocolate-dipped – dip the cooled peels in dark or white chocolate for extra indulgence. You might also pair them with sweet treats like heart-shaped sugar cookies recipe for a charming dessert platter.
Flavor-infused – add a cinnamon stick or a few cloves to the syrup for a warm, spiced twist.
Dairy-free – naturally, this recipe contains no dairy, so it’s already friendly for lactose-intolerant diets.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Equipment You Need

Medium saucepan – for blanching and simmering the peels.
Sharp knife – for slicing the orange peel evenly.
Cutting board – provides a stable surface for safe cutting.
Slotted spoon – to remove peels from the syrup without excess liquid.
Wire cooling rack – ensures peels dry evenly.
Baking sheet – to catch drips and keep your counter clean.
Parchment paper – prevents sticking during drying.

How to Make Candied Orange Peel Recipe?

Prepare the Oranges

Wash the oranges thoroughly and cut off the top and bottom. Make 4–6 lengthwise cuts and carefully remove wide strips of peel. Trim excess white pith if it’s too thick, then cut the peels into ¼-inch strips.

Blanch the Peels

Place the peel strips in a saucepan with cold water. Bring to a boil, then reduce to a simmer for 10 minutes. Drain, rinse, and repeat with fresh water for another 10 minutes to remove bitterness.

Make the Simple Syrup

In the same pan, combine sugar and water to make a syrup. Heat until the sugar dissolves, then add the blanched peels. Simmer gently for 40–45 minutes until the peels turn glossy and translucent.

Dry and Sugar-Coat

Remove peels with a slotted spoon and place them on a wire rack over a baking sheet. Let them sit for 30 minutes. Toss the peels in granulated sugar, shake off excess, and let them dry completely for 24 hours at room temperature.

Additional Tips for Making this Recipe Better

I like to use thick-skinned oranges because the candy holds its shape better.
I make sure to trim the pith to ⅛ inch max; otherwise, it can taste bitter.
I find using a wire rack over parchment makes cleanup easier and promotes even drying.
I sometimes stir the syrup gently to avoid peeling pieces sticking together.

How to Serve Candied Orange Peel Recipe?

Candied orange peels are incredibly versatile. I love adding them as garnishes to cakes, cupcakes, and chocolate desserts. They’re also a festive treat for holiday cookie plates. For drinks, a twist of candied peel can elevate cocktails like a Cosmopolitan or Aperol Spritz. For presentation, I arrange them in a single layer on a small decorative plate or jar for gifting.

Nutritional Information

Here’s a quick look at the main nutritional facts per serving:

Calories: 120 kcal – a sweet, moderate treat.
Protein: 0 g – mostly sugar-based, no protein.
Carbohydrates: 30 g – provides that perfect sugary crunch.
Fat: 0 g – naturally fat-free unless dipped in chocolate.

Make Ahead and Storage

Storage: Store candied peels in an airtight container at room temperature. They stay fresh for up to 2 weeks without losing their flavor.

Freezing: You can freeze the candied peels in a sealed container for up to 3 months. Thaw at room temperature before serving.

Reheating: No reheating is necessary, but for chocolate-dipped peels, allow them to set at room temperature or briefly in the fridge.

Why You’ll Love This Recipe?

Here’s why I think this candied orange peel recipe is a keeper:

Simple to Make – only sugar, water, and oranges needed; easy to follow steps.
Deliciously Versatile – snack straight, decorate desserts, or enhance cocktails.
Eco-Friendly – transforms orange peel that would otherwise be wasted.
Customizable – spice it up or dip in chocolate to match your taste.
Long-Lasting – keeps well, making it perfect for gifting or prepping ahead.

Making candied orange peel has become one of my favorite little kitchen projects. It’s rewarding, tasty, and adds a sparkling citrus touch to any dessert table. Give it a try and enjoy a sweet, zesty treat that feels fancy but is surprisingly easy to make.

Ash Tyrrell