My kids were unsure at first, but once they tasted the sweet orange peels, they became curious and excited, and now they ask for them whenever oranges are on the counter. Candied Orange Peel is one of those classic homemade treats that feels both comforting and special. It transforms simple orange peels into shiny, sweet strips that are full of citrus flavor and gentle chewiness.

I love how this recipe takes something so ordinary and turns it into a beautiful snack that feels thoughtful and traditional. The smell of oranges cooking in sugar always makes my kitchen feel warm and inviting. I enjoy making this recipe because it is slow, calm, and simple, and it gives me something homemade that I can use in many ways. Watching the peels slowly turn glossy in the syrup feels very satisfying.

I have tried many small changes over time, but I always use fresh oranges, white sugar, and water, and I never skip the blanching step because it removes bitterness and makes the final result soft and pleasant. Making candied orange peel at home feels practical, affordable, and creative, and it always reminds me that simple recipes can still feel special.

You can serve candied orange peel as a sweet snack, some with coffee or tea, also with cakes, cookies, chocolate desserts, or even yogurt when you want a little citrus sweetness.

Its Perfect For:

• Holiday baking: Adds color, texture, and citrus flavor to festive desserts.
• Edible gifts: Easy to package and feels personal and homemade.
• After-school snacks: Sweet enough for kids but still fruit-based.
• Baking decorations: Looks beautiful on cakes, cupcakes, and pastries.
• Tea-time treats: Pairs well with hot drinks and quiet moments.

Ingredients

• 4 large oranges
• 2 cups granulated sugar
• 2 cups water
• 1/2 cup extra granulated sugar (for coating)
• 1/2 teaspoon vanilla extract (optional)

Kitchen Equipment You’ll Need

• Sharp knife
• Cutting board
• Medium saucepan
• Strainer or colander
• Wooden spoon
• Measuring cups
• Wire rack or parchment-lined tray

How to Make Candied Orange Peel

Step 1

Prepare the orange peels: Wash the oranges thoroughly under warm water to remove any wax or residue. Cut off the tops and bottoms, then score the peel into quarters. Carefully peel the skin away from the fruit and slice the peels into thin strips. Use a small knife to gently scrape off some of the white pith if it is very thick, as too much pith can make the peels bitter.

Step 2

Blanch the peels: Place the orange peel strips into a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then let them boil for about 5 minutes. Drain the peels and repeat this process one more time. This step helps remove bitterness and makes the peels tender.

Step 3

Make the syrup: In the same saucepan, combine 2 cups of water and 2 cups of granulated sugar. Stir over medium heat until the sugar is completely dissolved and the mixture comes to a gentle simmer.

Step 4

Candy the peels: Add the blanched orange peels to the simmering syrup. Reduce the heat to low and cook gently for 35–40 minutes, stirring occasionally, until the peels become translucent and glossy. Be careful not to let the syrup boil too hard.

Step 5

Dry and coat: Using a fork or tongs, remove the peels from the syrup and place them on a wire rack or parchment-lined baking sheet. Let them cool and dry slightly for about 15–20 minutes. While still slightly sticky, toss the peels in the extra granulated sugar until evenly coated.

Step 6

Finish and store: Allow the candied orange peels to dry completely at room temperature for several hours. Once dry, they are ready to eat or use as a garnish for cakes, cookies, or chocolates. Store in an airtight container at room temperature for up to one week.

Tips for Perfect Candied Orange Peel

1. Choose oranges with thick peels because they are easier to cut and candy evenly. Thin peels cook faster and can become too hard.
2. Always blanch the peels at least twice to remove bitterness. This step makes the flavor smoother and more pleasant.
3. Keep the sugar syrup at a gentle simmer, not a rolling boil. Slow cooking gives the peels a shiny finish.
4. Stir the peels gently and only when needed. Too much stirring can break them apart.
5. Remove only the thick white pith if needed. Leaving a little helps keep the peel soft and chewy.
6. Let the peels drain and cool slightly before coating them in sugar. This helps the sugar stick better.
7. Allow the peels to dry fully before storing. Dry peels last longer and taste better.

Optional Ingredients

• Vanilla extract
• Cinnamon sticks
• Whole cloves
• Lemon peel
• Orange blossom water
• Dark or milk chocolate

How to Serve Candied Orange Peel?

I love serving candied orange peel as a simple snack in a small bowl, especially during the afternoon when I want something sweet but not heavy. I usually enjoy it with tea or coffee, and it always feels comforting and homemade. The chewy texture makes it easy to enjoy slowly.

I also like to use candied orange peel in baking by chopping it into small pieces and mixing it into cookies, muffins, or sweet bread. I find that it adds bright flavor and small chewy bites that make baked goods more interesting. It works especially well in holiday baking.

I sometimes dip half of each peel in melted dark chocolate and arrange them on a plate when I have guests. I feel this version looks elegant and special without much effort. It is perfect for dessert tables, parties, or homemade gifts.

Is Candied Orange Peel Healthy?

Candied orange peel still contains natural fiber and beneficial compounds from the orange peel, which makes it better than many store-bought candies. It is made with simple ingredients and no artificial flavors.

However, it is still coated in sugar, so it should be enjoyed in moderation. I treat it as a sweet treat rather than a health food, and that balance feels right for me.

Variations and Substitutions

• Lemon Peel Version
  Lemon peels give a brighter and more tangy flavor. The process stays the same, but the taste is sharper. It works well in baking.
• Grapefruit Peel Version
  Grapefruit peel has a bold and slightly bitter taste. It needs extra blanching. This version is best for adults.
• Honey-Sweetened Version
  Replace part of the sugar with honey for a deeper sweetness. The syrup becomes darker and richer.
• Spiced Orange Peel
  Add cinnamon sticks or cloves to the syrup while cooking. This creates a warm and cozy flavor.
• Chocolate-Dipped Version
  Dip dried peels in melted chocolate and let them set fully. This turns them into a dessert-style candy.
• Low-Sugar Coating Option
  Skip rolling the peels in sugar after cooking. They will be sticky but less sweet.
• Mixed Citrus Peel
  Use orange, lemon, and lime peels together. This adds color and layered flavor.
• Vanilla-Infused Version
  Add vanilla extract at the end of cooking. It softens the citrus taste and adds warmth.

How to Store, How to Reheat

Store candied orange peel in an airtight container at room temperature for up to one week. Make sure the peels are fully dry before storing to prevent moisture and sticking.

If the peels become firm, let them sit at room temperature for a short time to soften naturally. Avoid microwaving, as it can melt the sugar coating.

Frequently Asked Questions About Candied Orange Peel

Can I make candied orange peel ahead of time?
Yes, this recipe is perfect for making ahead. Just allow the peels to dry completely before storing. This keeps them chewy and fresh.

Why does my candied orange peel taste bitter?
Bitterness usually means the peels were not blanched enough. Blanching removes the sharp taste from the white pith. Always repeat this step.

Can I use organic oranges?
Yes, organic oranges are a great choice. Since the peel is the main ingredient, clean and fresh oranges give better results.

How long does candied orange peel last?
It can last up to one week at room temperature in an airtight container. Keep it away from heat and moisture.

Candied Orange Peel Recipe

Recipe by Maria MeyerCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Sweet and chewy candied orange peel made at home with simple ingredients. Easy recipe, serving ideas, variations, storage tips, and FAQs for perfect results every time.

Ingredients

• 4 large oranges

• 2 cups granulated sugar

• 2 cups water

• 1/2 cup extra granulated sugar (for coating)

• 1/2 teaspoon vanilla extract (optional)

Directions

• Prepare the orange peels: Wash the oranges thoroughly under warm water to remove any wax or residue. Cut off the tops and bottoms, then score the peel into quarters. Carefully peel the skin away from the fruit and slice the peels into thin strips. Use a small knife to gently scrape off some of the white pith if it is very thick, as too much pith can make the peels bitter.
• Blanch the peels: Place the orange peel strips into a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then let them boil for about 5 minutes. Drain the peels and repeat this process one more time. This step helps remove bitterness and makes the peels tender.
• Make the syrup: In the same saucepan, combine 2 cups of water and 2 cups of granulated sugar. Stir over medium heat until the sugar is completely dissolved and the mixture comes to a gentle simmer.
• Candy the peels: Add the blanched orange peels to the simmering syrup. Reduce the heat to low and cook gently for 35–40 minutes, stirring occasionally, until the peels become translucent and glossy. Be careful not to let the syrup boil too hard.
• Dry and coat: Using a fork or tongs, remove the peels from the syrup and place them on a wire rack or parchment-lined baking sheet. Let them cool and dry slightly for about 15–20 minutes. While still slightly sticky, toss the peels in the extra granulated sugar until evenly coated.
• Finish and store: Allow the candied orange peels to dry completely at room temperature for several hours. Once dry, they are ready to eat or use as a garnish for cakes, cookies, or chocolates. Store in an airtight container at room temperature for up to one week.