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Candied Orange Peel Recipe
Ash Tyrrell

Candied Orange Peel Recipe

I recently made my first batch of candied orange peels, 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
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Total Time 1 hour 30 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.