Candied Orange Peels

You need this recipe in your life because it turns something you normally throw away into a luxurious, gourmet treat that tastes like pure magic.

Candied orange peels are the perfect elegant snack, baking ingredient, and edible gift all in one — a beautiful way to reduce waste while creating something truly special.

Their special feature is their simplicity: just oranges, sugar, and water transform into glossy, jewel-like strips that feel artisan-made without the stress.

The emotional win? You get that deep satisfaction of making something impressive, comforting, and beautiful with your own hands — the kind of recipe that makes you feel like a real kitchen pro.

Biting into a piece is a full sensory experience. First comes the bright citrus aroma, followed by a pop of fresh orange flavor and gentle floral bitterness that melts into warm caramel sweetness.

The outside is lightly crystallized and sparkly with sugar, while the inside stays soft, tender, and chewy. The contrast between crisp sugar coating and supple citrus peel makes every bite exciting.

The star ingredient is the orange peel itself — intensely fragrant, naturally flavorful, and transformed into something completely new. This recipe is simple, low-stress, and beginner-friendly.

It takes patience more than skill, and the results are always worth it. Serve them with coffee or tea, dip them in melted chocolate, chop them into desserts, or gift them in jars.

In just one batch, you’ll create a timeless classic that feels gourmet, looks beautiful, and becomes your new signature homemade treat.

Candied Orange Peels Recipe

Ingredients

4 large oranges
3 cups granulated sugar
3 cups water
1/2 cup granulated sugar (for coating)

Instructions

Wash the oranges thoroughly under warm water to remove any wax or residue. Pat them completely dry.
Cut off the top and bottom of each orange. Slice the peel into quarters from top to bottom.

Carefully separate the peel from the fruit. Save the fruit for another use.
Using a sharp knife, gently scrape off the thick white pith from the inside of each peel. Remove most of it, but don’t worry about making it perfect — a little pith is fine and adds structure.
Slice the peels into thin strips, about 1/4 inch wide for classic candied peel texture.

Place all the peel strips into a pot and cover with cold water.
Bring to a boil, boil for 5 minutes, then drain completely.
Repeat this blanching process two more times using fresh water each time. This removes bitterness and softens the peel.

After the third drain, set the peels aside.
In the same pot, add 3 cups water and 3 cups sugar. Stir over medium heat until the sugar fully dissolves.
Add the blanched peels to the syrup.
Reduce heat to low and simmer gently for 45–60 minutes, stirring occasionally. The peels should become translucent and glossy, and the syrup will thicken.
Turn off the heat and let the peels sit in the syrup for 10 minutes to absorb extra sweetness.

Use tongs to remove the peels and place them on a wire rack or parchment paper.
Let them dry at room temperature for 4–8 hours, turning once for even drying. They should be tacky but not wet.
Roll the peels in the remaining 1/2 cup sugar until fully coated.

Let them air-dry for another 1–2 hours to set the sugar coating.

Optional Finishing Ideas

Dip halfway in melted dark chocolate for a gourmet dessert treat
Chop finely for baking in cakes, biscotti, cookies, and breads

Use as a garnish for desserts, drinks, or charcuterie boards
Mix into granola or trail mix

What Are Candied Orange Peels And Why Should You Make Them?

Candied orange peels are strips of orange peel that are slowly cooked in sugar syrup until they become soft, sweet, and glossy. You are turning something that is normally thrown away into a beautiful homemade candy and baking ingredient.

This recipe is worth making because one simple process gives you many uses. You get a sweet snack, a dessert topping, a baking ingredient, and a giftable treat at the same time. You also control the sweetness, texture, and quality, which means better flavor than anything store-bought. It’s simple, low-cost, and very rewarding.

Why Do You Have To Boil The Orange Peels First?

Boiling removes bitterness and prepares the peel to absorb sugar properly. If you skip this step, the peels will taste sharp and unpleasant. This step is important because:

Bitterness removal: natural bitter compounds are released into the water.
Softening: the thick peel becomes tender instead of tough.
Sugar absorption: the peel becomes ready to soak up syrup evenly.

This is what creates a sweet, clean orange flavor instead of a harsh one.

How Many Times Should You Boil The Peels?

You should boil the peels three times using fresh water each time. Here is why this works best:

One boil: still bitter.
Two boils: better, but still sharp.
Three boils: balanced flavor with no harsh bitterness.

Three boils give you sweet, smooth, citrusy candied peels.

Do Candied Orange Peels Taste Bitter?

No, not when made correctly. They should taste sweet, citrusy, and lightly floral with a gentle natural orange flavor. Bitterness usually happens if:

The peels were not boiled enough times.
Too much white pith was left on the peel.
They were not simmered long enough in the sugar syrup.

How Do You Know When The Peels Are Fully Candied?

You will know they are ready when they turn glossy, soft, and slightly see-through. Look for these signs:

They look translucent.
They bend without snapping.
They feel soft and sticky, not stiff.
The syrup looks thicker than water.

Can You Use Other Citrus Fruits For This Recipe?

Yes, this same method works for many citrus fruits. Here are good options:

Lemon: bright, sharp, and very fragrant.
Grapefruit: bold flavor and thicker texture.
Lime: strong citrus taste and chewy texture.
Mandarin: softer, sweeter, and more tender.

Only the flavor changes, not the method.

Why Are My Candied Orange Peels Sticky?

Sticky peels simply need more drying time. This is normal and very common. To fix it:

Air-drying: let them dry longer at room temperature.
Turning: flip them once for even drying.
Sugar coating: roll in sugar to absorb surface moisture.

They should feel tacky but not wet.

Can You Make Candied Orange Peels Without Sugar Coating?

Yes, you can skip the sugar coating if you prefer a glossy finish. Without sugar coating:

They look shiny instead of sparkly.
They stay softer in texture.
They taste less sweet on the outside.

This version is perfect for dipping in chocolate or using in baking.

How Do You Store Candied Orange Peels?

Proper storage keeps them fresh and safe to eat. Use these methods:

Room temperature: store in an airtight container in a cool, dry place for up to 2 weeks.
Refrigerator: store in a sealed container for up to 1 month.

Always let them fully dry before storing to prevent moisture buildup.

Can You Freeze Candied Orange Peels?

Yes, they freeze very well. Follow these steps:

Freezer bags: remove as much air as possible.
Containers: use airtight freezer containers.
Portioning: freeze in small batches for easy use.

They stay fresh in the freezer for up to 3 months. Thaw at room temperature before using.

What Are The Best Ways To Use Candied Orange Peels?

They are very versatile and easy to use. Here are simple ideas:

Snacking: eat them as candy.
Baking: chop into cakes, cookies, biscotti, and breads.
Chocolate dipping: coat in melted chocolate.
Drinks: garnish tea, coffee, and mocktails.
Gifting: package in jars or bags for homemade gifts.

Why Are My Peels Too Hard Or Crunchy?

Hard peels usually mean they were cooked or dried too long. This happens when:

The syrup boiled too fast.
The peels simmered too long.
They dried for too many hours.

They should be chewy and tender, not crunchy.

hinamunawar

Candied Orange Peels

Sweet, chewy homemade candied orange peels made with real oranges, sugar, and water. Perfect for snacking, baking, gifting, and dessert decorating.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Drying Time 6

Total Time 7 20

Servings: 12

Course: Dessert

Cuisine: American

Calories: 165

Ingredients Method

Ingredients

4 large oranges
3 cups granulated sugar
3 cups water
1/2 cup granulated sugar for coating

Method

Wash the oranges thoroughly under warm water to remove any wax or residue. Pat them completely dry.
Cut off the top and bottom of each orange. Slice the peel into quarters from top to bottom.

Carefully separate the peel from the fruit. Save the fruit for another use.
Using a sharp knife, gently scrape off the thick white pith from the inside of each peel. Remove most of it, but don’t worry about making it perfect — a little pith is fine and adds structure.
Slice the peels into thin strips, about 1/4 inch wide for classic candied peel texture.

Place all the peel strips into a pot and cover with cold water.
Bring to a boil, boil for 5 minutes, then drain completely.
Repeat this blanching process two more times using fresh water each time. This removes bitterness and softens the peel.

After the third drain, set the peels aside.
In the same pot, add 3 cups water and 3 cups sugar. Stir over medium heat until the sugar fully dissolves.
Add the blanched peels to the syrup.
Reduce heat to low and simmer gently for 45–60 minutes, stirring occasionally. The peels should become translucent and glossy, and the syrup will thicken.
Turn off the heat and let the peels sit in the syrup for 10 minutes to absorb extra sweetness.

Use tongs to remove the peels and place them on a wire rack or parchment paper.
Let them dry at room temperature for 4–8 hours, turning once for even drying. They should be tacky but not wet.
Roll the peels in the remaining 1/2 cup sugar until fully coated.