Candied Orange Peel: A Simple, Joyful Homemade Recipe

Introduction

The kitchen fills with a warm, citrusy perfume as the first peel hits the simmering pot — that comforting, almost nostalgic scent is what I think of when I make Candied Orange Peel. There is something deeply grounding about taking bright, bitter rinds and turning them into glossy, jewel-like strips that shimmer in sugar. This Candied Orange Peel recipe is part homemade recipe magic and part slow, patient alchemy; it tastes like holidays, cozy afternoons, and the kind of indulgent treat you share with someone you love.

Why You’ll Love This Recipe

It transforms ordinary orange peels into a festive dish or indulgent treat that looks as beautiful as it tastes.
Simple, pantry-forward ingredients make it a quick family project or a thoughtful homemade gift.
The process is meditative — soothing for a quiet evening and perfect as a cozy favorite tradition.
You can make it a healthier option by using less sugar or dipping it in dark chocolate for added antioxidants.
It brings families together: kids love the sticky, sweet finish and adults love the elegant result.

Ingredients with Notes for Candied Orange Peel

4 large organic oranges — use organic when possible since you are using the peel.
Note: Navel or Valencia oranges work well; blood oranges add gorgeous color.
1 1/2 cups granulated sugar, plus extra for tossing — superfine sugar yields a smoother coating.
1 cup water (for syrup) plus extra for blanching.
1 teaspoon vanilla extract (optional) — adds warmth and a homey depth.
2 tablespoons light corn syrup or honey (optional) — helps keep the peel glossy and less sticky.
Pinch of salt — sharpens sweetness.
Substitutions: Swap sugar for an equal part coconut sugar for a deeper flavor (color will be darker). Use agave or maple syrup in the syrup step if you want a different sweetness profile.

Prep and Cook Time

Prep time: 20 minutes active (plus blanching time)
Cook time: 30–45 minutes simmering until translucent
Drying time: 4–12 hours (overnight recommended)
Total time: about 5–13 hours, mostly hands-off
Context: While the active steps are under an hour, the drying time is where the patience pays off — the longer they rest, the better the texture and sheen.

Step-by-Step Cooking Instructions for Candied Orange Peel

Wash the oranges well and trim the ends. Using a sharp knife, slice the peel into 1/2-inch wide strips, removing as much pith as possible without taking too much flesh. You’ll notice the pith feels thick and chalky — that’s what we’ll soften.
Place peels in a medium saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times: fresh water, boil, drain. This removes bitterness and is when the kitchen starts smelling clean and bright.
In the same saucepan, combine 1 cup water and 1 1/2 cups sugar. Stir over medium heat until sugar dissolves. Add the blanched peels and bring to a gentle simmer.
Simmer uncovered for 30–45 minutes, stirring occasionally, until the peels are translucent and the syrup coats them like a glaze. You’ll notice the syrup reducing and the peels becoming glossy — that’s the cue they’re ready. Add corn syrup or honey and vanilla toward the end for shine and flavor.
Using a slotted spoon, remove the peels and lay them out on a wire rack set over a baking sheet to catch drips. Let them dry for 4–12 hours until tacky but not wet.
Toss the dried peels in extra granulated sugar to coat, or leave plain for a softer bite. For a decadent finish, dip half the strip in melted dark chocolate and let set on parchment.
Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.

Tips and Variations

Healthier swap: Reduce the syrup sugar by 25 percent and increase drying time slightly. Dip in 70–85 percent dark chocolate for less added sweetness.
Seasonal twist: Try grapefruit or lemon peels for a tart, bright variation. Mix orange and lemon for a marmalade-like flavor.
Flavor upgrades: Add a cinnamon stick, star anise, or a strip of vanilla pod to the simmering syrup for holiday notes.
Gift-ready: Package strips in cellophane tied with twine and a handwritten tag — little jars feel instantly special.

Serving Ideas

Serve with afternoon tea or coffee for a sweet nibble that cuts through bitterness.
Chop and sprinkle over plain yogurt, oatmeal, or a cheese board for a pop of citrus and texture.
Use as cocktail garnish on drinks where a bright, sweet-tart accent is welcome — imagine a whiskey old fashioned with an orange peel rim.
For festive gatherings, present them as edible decorations on cakes or bundt loaves; their jewel-like quality makes any dessert feel show-stopping.

Storage and Reheating

Store cooled strips in a single layer in an airtight container at room temperature for up to two weeks.
For longer storage, flash-freeze on a tray, then transfer to freezer bags; they’ll keep for several months.
Reheating is not necessary — simply bring to room temperature before serving. If they become slightly sticky, a light dusting of sugar or brief airing on a rack refreshes their texture.

Chef’s Pro Tips

Always blanch peels at least twice to remove bitterness; it’s worth the extra time.
Keep the heat gentle during simmering — a very low simmer prevents the syrup from crystallizing and keeps the peels tender.
Dry on a wire rack for even airflow and the best texture.
If coating in chocolate, chill the peels first so the chocolate sets smoothly.
Label jars with the date and type of citrus; different peels keep slightly different lengths of time.

FAQs

Q: Can I use regular supermarket oranges?
A: Yes, but choose unwaxed or organic if possible since you are using the peel. If using waxed fruit, scrub well and consider peeling deeper to avoid the wax.

Q: Is there a sugar-free version?
A: You can simmer peels in a light syrup of water and a sugar substitute that withstands heat, but texture and shelf life may differ.

Q: Can I make this ahead for gifts?
A: Absolutely. Candied orange peel keeps well for gifting — store in airtight tins and wrap with tissue or parchment.

Q: What if my syrup crystallizes?
A: Stir in a tablespoon of water and a touch of corn syrup or a few drops of lemon juice, then warm gently to dissolve crystals.

Conclusion

I hope this recipe invites you into a small ritual — a pot simmering on the stove, the smell of citrus lifting the room, and the quiet pleasure of transforming simple peels into a beloved indulgent treat. It’s a cozy favorite that fits into holiday baking, quiet afternoons, and moments when you want to give a little homemade happiness. For another detailed walkthrough and variations, see Candied Orange Peel – The Daring Gourmet.