Unlock the vibrant essence of citrus with this timeless treat! Explore the ancient origins of candied fruits and discover how this tradition continues today. Our easy recipe for Candied Orange Peel transforms humble orange rinds into glistening, sweet delights. You’ll be amazed at how simple it is to create this elegant confection right in your own kitchen. Perfect for snacking, gifting, or enhancing your favorite baked goods, these versatile peels are truly rewarding to make.
Why You’ll Love This Candied Orange Peel Recipe
This recipe is designed to bring joy and simplicity to your kitchen. Here are just a few reasons why you’ll adore making this Candied Orange Peel:
- Incredible Bright Citrus Taste: Experience the intense, sweet-tart flavor of oranges in every bite.
- Surprisingly Easy to Make: Our step-by-step guide makes this classic treat approachable for any home cook.
- Perfect for Gifting or Baking: Share homemade happiness with friends or elevate your desserts to new heights, such as by enhancing your favorite baked goods.
- No Special Equipment Needed: You likely have all the necessary tools in your kitchen already.
- Elevates Desserts and Snacks: Use these beautiful peels to garnish cakes, dip in chocolate, or simply enjoy on their own.
Ingredients for Candied Orange Peel
Crafting perfect Candied Orange Peel starts with just a few quality ingredients.
- 3 large oranges (Navel or Valencia work best)
- 2 cups granulated sugar (for the syrup)
- 1 cup water (for syrup and blanching)
- Fine granulated sugar (for coating)
Notes & Substitutions
Selecting the right ingredients ensures the best outcome for your Candied Orange Peel. For oranges, choose varieties with thick peels like Navel or Valencia for easier handling and a substantial final product. Avoid thin-skinned oranges. Granulated sugar creates the clear syrup and crisp coating; avoid using brown sugar, as it alters the color and flavor significantly. Use filtered water if your tap water has a strong mineral taste, as this can affect the final flavor. Opting for organic oranges minimizes pesticide exposure, especially since you are consuming the peel.
Equipment You’ll Need
Gathering your tools beforehand makes the process smooth.
- Heavy-bottomed saucepan or pot (3-quart minimum)
- Colander for draining
- Slotted spoon for transferring peels
- Wire rack with parchment paper underneath for drying
- Optional: Candy thermometer for precise syrup temperature
How to Make Candied Orange Peel (Step-by-Step)
Follow these clear steps to create your own beautiful Candied Orange Peel. This process ensures a tender, sweet result.
- Prepare Oranges: Wash your oranges thoroughly under cold running water to remove any wax or dirt from the skin.
- Score and Peel: Slice off both ends of each orange. Next, score the peel vertically into 4 to 6 segments, depending on the orange size. Carefully peel off each segment of rind.
- Remove Pith (Optional): While not strictly necessary, you can scrape away some of the excess white pith from the inside of the peel with a spoon or knife. Removing more pith reduces bitterness but also makes the peels thinner and potentially chewy. The blanching process greatly helps reduce bitterness too.
- Slice Peels: Cut the peeled segments into uniform ¼-inch wide strips. Even strips ensure consistent cooking and texture for your Candied Orange Peel.
- First Blanch: Place the orange peels in a pot and cover them with cold water. Bring the water to a boil and cook for 15 minutes. This initial boil begins to soften the peels and extract some of their bitterness.
- Repeat Blanching: Drain the peels through a colander, rinse them thoroughly with cold water, and drain again. Discard the cooking water from the pot. Repeat this blanching process one or two more times with fresh water. Each repetition helps further reduce bitterness.
- Make Syrup: In the same clean pot, combine 1 cup of fresh water and 2 cups of granulated sugar. Bring this mixture to a boil over medium-high heat, stirring until the sugar completely dissolves.
- Simmer Peels: Add the blanched orange peels to the simmering syrup. Reduce the heat to low and let them gently simmer for 45-60 minutes. Stir occasionally to ensure even cooking. The peels will become translucent, and the syrup will thicken.
- Test for Doneness: The peels are ready when they are translucent and tender. If using a candy thermometer, the syrup will reach the soft-ball stage, approximately 235-240°F (113-116°C).
- Coat in Sugar: Use a slotted spoon to remove a few peels at a time, allowing excess syrup to drip off briefly. Immediately place the warm, wet peels into a bowl containing fine granulated sugar or a Ziploc bag. Toss or shake to thoroughly coat each piece.
- Dry Completely: Spread the sugar-coated Candied Orange Peel strips onto a wire rack lined with parchment paper. Allow them to cool and dry completely at room temperature for 1-2 days. This drying process ensures they are firm and not sticky.
Pro Tips for Perfect Candied Orange Peel
Achieving the best results with your Candied Orange Peel is simple with a few expert tips.
- Emphasize Thorough Blanching: Do not skip or shorten the blanching steps. This is crucial for removing bitterness from the peels.
- Explain Importance of Even Peel Thickness: Slice your peels into uniform ¼-inch strips. This ensures they cook evenly and have a consistent texture.
- Discuss Optimal Syrup Consistency: The syrup should thicken enough to coat the peels but not become overly sticky. Aim for a soft-ball stage if using a thermometer.
- Advise on Drying Time and Environment: Allow peels ample drying time in a cool, dry place. Humidity can make them sticky, so a well-ventilated area is best.
- Troubleshoot Sticky or Brittle Peels: If peels are sticky, they might not have dried long enough or the syrup wasn’t cooked quite enough. If brittle, they may have cooked too long or were sliced too thin.
Serving, Storage, and Variations
Once your Candied Orange Peel is ready, the possibilities are endless!
Serving Suggestions
- Enjoy them simply as a sweet, citrusy snack.
- Dip half or fully coat them in melted dark or milk chocolate for an elegant treat.
- Use them to garnish cocktails, desserts like tarts, or even a simple scoop of vanilla ice cream.
- Chop and fold into muffin batter, cookie dough, or fruitcake for an extra burst of flavor.
Storage Instructions
- Store cooled, dry Candied Orange Peel in an airtight container at room temperature for up to a month.
- Refrigerate for an even longer shelf life, up to two months.
- For extended storage, freeze them in a freezer-safe bag or container for several months. Ensure they are completely dry before freezing.
Flavor Variations
- Experiment with other citrus fruits like lemons, grapefruits, or mandarins for different flavor profiles.
- Add whole spices like a cinnamon stick, star anise, or a few cloves to the syrup while simmering for a warm, spiced note.
- Stir in a teaspoon of vanilla extract or almond extract to the syrup after it comes off the heat for an extra layer of aroma.
Candied Orange Peel Nutrition Information
Please note that this nutrition information is an estimate based on the ingredients and serving size. Actual values may vary depending on specific brands and preparation methods. While candied orange peel is a sweet treat, orange peels themselves are packed with important nutrients that contribute to overall health. Candied Orange Peel is primarily a sweet treat, best enjoyed in moderation.
| Amount Per Serving | |
|---|---|
| Calories | 60-80 |
| Total Fat | 0g |
| Sodium | 0mg |
| Total Carbohydrates | 15-20g |
| Sugars | 15-20g |
| Protein | 0g |
Frequently Asked Questions about Candied Orange Peel
Here are answers to common questions about making this delightful treat.
Q: Why blanch the orange peels?
A: Blanching the orange peels multiple times is crucial because it removes much of their natural bitterness, turning tough raw peel into something sweet, palatable, and perfect for homemade candied orange peel. It also softens the rind so it absorbs the hot sugar syrup evenly, giving you glossy, tender strips with a pleasantly chewy texture that work beautifully for baking, garnishing desserts, or snacking.
Q: Can I use other citrus fruits?
A: Absolutely. This candied orange peel method works wonderfully with other citrus fruits such as lemon, grapefruit, and lime, letting you create a colorful assortment of candied citrus peels. Just remember that thinner peels, like lime or some lemons, may need a slightly shorter blanching and simmering time so they stay tender without falling apart while still soaking up plenty of citrus‑infused syrup.
Q: How do I know when they’re done simmering?
A: The peels are finished simmering when they look almost jewel‑like and translucent, and feel very tender when pierced with the tip of a fork. At the same time, the sugar syrup should noticeably thicken and coat the spoon, reaching a consistency similar to light maple syrup, which tells you the candied orange peels will firm up nicely as they cool and dry.
Q: My candied peels are sticky; what happened?
A: Very sticky candied orange peels usually mean the syrup did not cook quite long enough or the strips did not dry fully before storage. Next time, simmer the peels until the syrup thickens a bit more, then spread the strips out in a single layer and let them dry in a cool, low‑humidity spot for 24–48 hours, tossing them in extra sugar once they are mostly dry to keep them from clumping.
Q: How long do they last?
A: When fully dried and stored in an airtight container at cool room temperature, homemade candied orange peel typically stays fresh and flavorful for at least one month. For longer storage, you can refrigerate or freeze the sugared peels for several months; just bring them back to room temperature before serving so their texture softens and the bright citrus flavor shines.
Conclusion
Making your own Candied Orange Peel is a simple, satisfying kitchen adventure that yields incredibly flavorful results. This recipe proves that even classic confections can be approachable and fun for beginners. Enjoy the vibrant citrus aroma and sweet, zesty taste of your homemade batch. Don’t hesitate to try this rewarding recipe, and please share your beautiful Candied Orange Peel creations with us!
Delicious Homemade Candied Orange Peel
Ingredients
Equipment
Method
- Wash oranges thoroughly under cold water to remove wax and dirt.
- Slice off both ends, score into segments, and peel the oranges.
- Optional: Scrape off excess pith with a spoon or knife to reduce bitterness.
- Slice the peels into uniform ¼-inch strips.
- Place peels in a pot, cover with water, and bring to a boil. Cook for 15 minutes.
- Drain and rinse. Repeat blanching 1–2 more times with fresh water to reduce bitterness.
- Make syrup by combining 1 cup water and 2 cups sugar in a clean pot. Bring to a boil, stirring to dissolve sugar.
- Add blanched peels to syrup and simmer on low for 45–60 minutes until translucent.
- Remove peels with slotted spoon and toss in granulated sugar while still warm.
- Place coated peels on a wire rack lined with parchment and let dry for 1–2 days until firm.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
