Homemade Candied Orange Peels

Candied Orange Peel Recipe: A Little Jar of Sunlight

There is something magical about the first perfume that slips through the house when you simmer citrus and sugar together — bright, warm, and a little like childhood. This Candied Orange Peel Recipe has been a quiet tradition at my table for years: a homemade recipe that turns ordinary fruit trimmings into an indulgent treat that tastes like sunshine and slow afternoons. Right in those first 100 words you get the promise: sweet, slightly bitter, and wonderfully chewy peels that are equally at home on a holiday platter or tucked next to your morning coffee. If you love baking, pair them with chewy chocolate chip cookies without brown sugar for a comforting and nostalgic combo.

Why You’ll Love This Recipe

• It transforms waste into a cozy favorite: orange peels become a little gift.
• Versatile and festive: use as a holiday garnish, in baking, or as an indulgent treat.
• Simple and honest: a straightforward homemade recipe with pantry ingredients.
• Makes a thoughtful homemade gift that says you cared enough to slow down.
• Keeps well so you can make a big batch and enjoy a little citrus sunshine whenever you like.

Ingredients with Notes

• 4 large oranges — use organic if possible; you want fragrant, unwaxed peels.
• 2 cups granulated sugar, plus 1/2 cup more for coating — white sugar gives a clear, glossy finish.
• 1 cup water — filtered if your tap is heavily chlorinated.
• 1 teaspoon vanilla extract or a split vanilla bean — optional, for warmth.
• Pinch of salt — brightens the flavor.
• Optional: dark chocolate for dipping, ground cinnamon, or a splash of Grand Marnier for grown-up flair.

Substitutions and notes:

• If you prefer a healthier option, reduce the coating sugar and use a light dusting of powdered erythritol — results vary but it keeps them less sweet.
• For a festive twist, add a cinnamon stick to the simmering sugar syrup.
• You can use lemons or tangerines the same way for different flavor notes.

Prep and Cook Time

• Prep time: 20 minutes (peeling and blanching).
• Cook time: 40–50 minutes (simmering and drying).
• Total time: about 1 hour to 1 hour 10 minutes, plus drying time.

This is not a quick family meal; it’s a patient, comforting ritual. The extra time is rewarding because the slow simmer brings out deep, caramelized notes in the peel that you simply can’t rush.

Step-by-Step Cooking Instructions

1. Wash the oranges well and peel them with a sharp knife, removing most of the white pith but leaving some for structure. Trim into 1/4- to 1/2-inch wide strips.
2. Place the strips in a pot of cold water, bring to a boil, then drain. Repeat this blanching step two more times to mellow the bitterness — this is when your kitchen starts smelling fresh and citrusy.
3. In a clean saucepan, combine 1 cup water and 2 cups sugar. Stir over medium heat until the sugar dissolves and the syrup is clear. You’ll notice the syrup starting to shimmer.
4. Add the blanched orange peels to the syrup, reduce to a gentle simmer, and cook uncovered for 40–50 minutes, stirring occasionally. The peel will turn translucent and the syrup will thicken. This is when your patience pays off.
5. Using a slotted spoon, transfer the peels to a wire rack over a baking sheet to cool and dry for 1–2 hours. If you prefer them slightly tacky, 1 hour is fine; for a chewier, drier candy, leave them longer.
6. Toss the cooled peels in the extra 1/2 cup granulated sugar (or dip in melted dark chocolate before sugar). Lay them back on the rack to set.
7. Store in an airtight jar once fully dry. They keep well for weeks and are lovely as a small, homemade gift.

Tips and Variations

• For a zesty twist, sprinkle with a little sea salt and chopped toasted pistachio before the sugar fully sets.
• Try a lighter syrup (1:1 sugar to water) for a less-sweet result, or simmer longer for deeper caramel notes.
• Chocolate-dipped peels: dip half the peel in 70 percent dark chocolate and let set on parchment.
• Seasonal twist: add a star anise or a few cloves to the simmering syrup for wintery warmth.
• For a healthier swap, reduce sugar in the simmer and lightly dust with a sugar substitute, recognizing texture changes.

Serving Ideas

These candied peels are joyfully versatile. Serve them:

• As after-dinner treats with espresso or a cup of tea for quiet moments.
• Sliced and scattered over citrus cakes or folded into muffin batter for a bright, slightly bitter lift.
• Alongside a cheese plate — particularly goat cheese or a mild blue — to cut through the richness.
• For a leisurely brunch, try them with creative milk-free French toast ideas and toasted almonds for texture.
• Packaged in small jars with a ribbon, they become a festive dish addition or a heartfelt gift.

Storage and Reheating

• Store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to a month.
• To freeze, spread peels on a tray until firm, then transfer to a freezer-safe bag; they keep up to 3 months.
• No reheating is necessary — if you chilled them, bring to room temperature before serving for the best chew.

Chef’s Pro Tips

1. Blanching is non-negotiable if you want balanced sweetness — don’t skip it.
2. Use a light hand with syrup reduction; a little too far and the peels become hard. Aim for glossy and slightly thickened.
3. Dry the peels on a rack, not on parchment directly, so air circulates and they set evenly.
4. If dipping in chocolate, temper the chocolate or use a good-quality couverture for a shiny finish.
5. Label jars with date and type (orange, lemon, spiced) so you know what you gifted or saved.

FAQs

Q: Can I use other citrus fruits?
A: Yes — lemons, limes, and tangerines all respond well. Expect different bitterness levels and adjust blanching accordingly.

Q: Are candied peels vegan?
A: Yes, the basic recipe is vegan. If you dip in chocolate, choose dairy-free chocolate to keep it vegan.

Q: How can I make them less sweet?
A: Reduce the coating sugar and shorten the syrup concentration a bit; try a 1:1 syrup ratio and extend simmering time for flavor without excessive sweetness.

Q: Can I make this gluten-free?
A: Absolutely — the recipe is naturally gluten-free.

Q: What’s the best way to gift them?
A: Place in sterilized jars, add parchment liners and a ribbon, and include a small note with serving suggestions.

Conclusion

If you’ve ever wanted a small, homemade joy that brightens breakfasts and holiday tables alike, this Candied Orange Peel Recipe is that cozy favorite you’ll reach for again and again. It’s a recipe that asks you to slow down, to listen to the little hiss of syrup, and to savor the simple alchemy of sugar and peel. If you’d like another take or visual step-by-step inspiration, this classic guide is a lovely companion: Candied Orange Peel – The Daring Gourmet. Share a jar with someone you love and notice how a tiny sweetness makes a big memory.

Candied Orange Peel

A delightful homemade treat transforming orange peels into sweet, slightly bitter, and chewy candies that evoke the warmth of sunny days and nostalgic afternoons.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 pieces

Calories 50 kcal

Ingredients

  

Main Ingredients

• 4 large large oranges Use organic if possible; you want fragrant, unwaxed peels.
• 2 cups granulated sugar Plus 1/2 cup more for coating; white sugar gives a clear, glossy finish.
• 1 cup water Filtered if your tap is heavily chlorinated.
• 1 teaspoon vanilla extract Optional, for warmth.
• 1 pinch salt Brightens the flavor.

Optional Flavors and Coatings

• to taste dark chocolate For dipping.
• to taste ground cinnamon For added warmth.
• to taste Grand Marnier For a grown-up flair.

Instructions

 

Preparation

• Wash the oranges well and peel them with a sharp knife, removing most of the white pith but leaving some for structure. Trim into 1/4- to 1/2-inch wide strips.
• Place the strips in a pot of cold water, bring to a boil, then drain. Repeat this blanching step two more times to mellow the bitterness.

Cooking

• In a clean saucepan, combine 1 cup water and 2 cups sugar. Stir over medium heat until the sugar dissolves and the syrup is clear.
• Add the blanched orange peels to the syrup, reduce to a gentle simmer, and cook uncovered for 40–50 minutes, stirring occasionally, until the peel turns translucent.
• Using a slotted spoon, transfer the peels to a wire rack over a baking sheet to cool and dry for 1–2 hours.

Coating

• Toss the cooled peels in the extra 1/2 cup granulated sugar or dip in melted dark chocolate before sugar.
• Lay them back on the rack to set.

Notes

These peels keep well for weeks. Packaged in small jars with a ribbon, they make a thoughtful homemade gift.

Keyword Baking, Candied Orange Peel, Citrus Snacks, Holiday Gifts, Homemade Treats

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest