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Close-up of sparkling, sugar-coated candied orange peel strips against a dark background.

Delicious Homemade Candied Orange Peel

Transform leftover orange rinds into a sweet, zesty treat with this easy Candied Orange Peel recipe. Glistening, citrusy, and perfect for snacking, gifting, or enhancing baked goods — a timeless classic made simple!
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Course: Candy, Snack
Cuisine: European, Holiday
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large oranges (preferably Navel or Valencia)
  • 2 cups granulated sugar (for syrup)
  • 1 cup water (for syrup)
  • additional granulated sugar (for coating)

Equipment

  • Heavy-bottomed saucepan (3-quart or larger)
  • Colander
  • Slotted spoon
  • Wire rack
  • Parchment paper
  • Optional: Candy thermometer

Method
 

  1. Wash oranges thoroughly under cold water to remove wax and dirt.
  2. Slice off both ends, score into segments, and peel the oranges.
  3. Optional: Scrape off excess pith with a spoon or knife to reduce bitterness.
  4. Slice the peels into uniform ¼-inch strips.
  5. Place peels in a pot, cover with water, and bring to a boil. Cook for 15 minutes.
  6. Drain and rinse. Repeat blanching 1–2 more times with fresh water to reduce bitterness.
  7. Make syrup by combining 1 cup water and 2 cups sugar in a clean pot. Bring to a boil, stirring to dissolve sugar.
  8. Add blanched peels to syrup and simmer on low for 45–60 minutes until translucent.
  9. Remove peels with slotted spoon and toss in granulated sugar while still warm.
  10. Place coated peels on a wire rack lined with parchment and let dry for 1–2 days until firm.

Notes

Choose thick-skinned oranges like Navel or Valencia for best results. Don’t skip the blanching steps — they’re essential to remove bitterness. Drying the peels fully is key to achieving the right texture. Optional: Add spices like star anise or cinnamon to the syrup for flavor twists.