Candied Orange Peel: A Cozy Homemade Recipe for an Indulgent Treat
Introduction
The moment you peel an orange, that bright citrus perfume lifts the whole room — sharp and sweet, a fragrance that feels like sunlight. Candied Orange Peel is one of those small kitchen miracles: strips of pithy peel transformed into glossy, tender ribbons that snap softly when you bite them. This homemade recipe turns ordinary fruit into an indulgent treat that tastes like childhood holiday baking and quiet afternoons at the family table. In the first warm minutes, your kitchen will smell of caramelized sugar and citrus oil, and you will already know you made the right decision.
Why You’ll Love This Candied Orange Peel
- It’s a simple, feel-good project that yields a beautiful, shareable result.
- Makes a delightful festive dish or a cozy favorite for gifting and nibbling.
- A quick family meal companion: stir into desserts, top cakes, or enjoy as a solitary indulgent treat.
- Flexible and forgiving — try a healthier option with less sugar or swap to honey for a different flavor.
- Keeps well, so it’s perfect for prepping ahead of celebrations and gatherings.
Ingredients with Notes
- 4 large organic oranges, well-washed (I prefer organic for the zest; if non-organic, peel carefully)
- 1 cup granulated sugar, plus 1/2 cup for tossing after candying (or swap part for coconut sugar)
- 1 cup water, plus extra for boiling peels
- Optional: 1/4 teaspoon vanilla extract or a cinnamon stick for simmering for cozy warmth
- Optional: 4 ounces dark chocolate, melted, for dipping (makes the peels feel extra celebratory)
Notes and substitutions:
- Use blood oranges or naval oranges for different color and flavor notes.
- For a healthier option, reduce sugar in the simmering syrup and dust with powdered sweetener after.
- If you prefer a quicker version, cut peels thinner — they will candy faster but be more delicate.
Prep and Cook Time
- Prep time: 15 minutes (peeling and blanching)
- Cook time: 40–60 minutes (simmering and drying)
- Total time: about 1 hour to 1 hour 15 minutes, plus drying time
This is not a rushed recipe, but the hands-on time is short. The extra simmering and drying is where patience pays off: the texture deepens and the flavor becomes mellow and concentrated, which is worth the wait.
Step-by-Step Cooking Instructions for Candied Orange Peel
- Wash the oranges and trim off the ends. Using a sharp knife or a vegetable peeler, cut the peel into 1/4- to 1/2-inch wide strips, leaving a thin layer of pith for body.
- Place the peels in a small pot, cover with cold water, and bring to a boil. Drain. Repeat this blanching step two more times to remove bitterness; each time, cover with fresh water, boil for 1–2 minutes, then drain.
- In the same pot, combine 1 cup water and 1 cup sugar. Add the blanched peels and bring to a gentle simmer over medium heat.
- Simmer uncovered for about 45–60 minutes, stirring occasionally, until the peels are translucent and the syrup has thickened and reduced. You will notice the peels soften and the kitchen fills with sweet, citrusy steam — that’s when you know you’re close.
- Use a slotted spoon to transfer the peels to a wire rack set over a baking sheet to catch drips. Allow them to dry for 2–6 hours, or overnight, until tacky but not wet.
- Toss the peels in the remaining 1/2 cup sugar to coat, or dip the ends in melted dark chocolate for an extra layer of comfort and sophistication.
- Store in an airtight container with parchment between layers. They will keep at room temperature for up to two weeks or in the refrigerator for longer.
Tips and Variations
- For a faster candying, cut peels into thinner strips but watch closely to avoid burning.
- Add spices during simmering — a cinnamon stick, star anise, or a strip of vanilla bean — for a festive twist.
- Try lemon, grapefruit, or a mix for a multi-colored jar that makes a lovely gift.
- Make a lighter version by reducing the syrup sugar by one-third and finishing with a sprinkle of superfine sugar or powdered erythritol.
Serving Ideas
- Enjoy as a sweet bite with afternoon tea or coffee, letting the citrus cut through rich flavors.
- Chop and sprinkle over ice cream, panna cotta, or a simple yogurt bowl for a bright finish.
- Pair with chocolate truffles and nuts on a holiday platter for a festive dish that feels both elegant and homemade.
- Thread strips on skewers and serve as a fun, unexpected garnish for cocktails or mocktails during cozy gatherings.
Storage and Reheating
- Store candied orange peel in an airtight container at room temperature away from direct sunlight for up to two weeks.
- For longer storage, refrigerate up to one month or freeze in a single layer on a tray, then transfer to a freezer bag for up to three months. Thaw at room temperature.
- No reheating needed; if the peels soften over time, briefly pat dry with paper towel before tossing in sugar again to refresh the coating.
Chef’s Pro Tips
- Always blanch the peels at least twice to remove bitterness and help them become tender.
- Simmer gently; a low, steady simmer produces translucent, perfectly candied peels without hardening.
- Use a wire rack for drying so air circulates and the peels dry evenly.
- If you dip in chocolate, chill the sugared peels briefly first so the chocolate sets quickly with a neat finish.
- Save the leftover citrus syrup — it’s fantastic poured over pancakes, stirred into cocktails, or used to glaze cakes.
FAQs
Q: Can I use bottled orange juice peels or pre-peeled fruit?
A: Fresh oranges are best because the peel has enough oil and structure. Pre-peeled fruit often has less zest and can fall apart during candying.
Q: Is there a way to make this vegan or healthier?
A: Yes — choose coconut sugar or reduce the syrup sugar. The recipe is already vegan if you skip the chocolate or use dairy-free chocolate.
Q: How do I prevent the peels from being too sticky?
A: Dry them thoroughly on a rack and toss in granulated or superfine sugar. Drying overnight often gives the best texture.
Q: Can I candy other citrus peels the same way?
A: Absolutely. Lemon, lime, grapefruit, and bergamot all work beautifully with the same method.
Q: What if my syrup crystallizes?
A: If crystals form, gently warm the syrup and stir until smooth. Adding a splash of corn syrup or a pinch of cream of tartar to the sugar mixture in future batches can help prevent crystallization.
Conclusion
If you love the idea of a snug kitchen project that fills your home with warm, citrus-sugar aroma and results in an indulgent treat to share, this Candied Orange Peel recipe will become a cozy favorite. It’s the sort of homemade recipe that makes guests ask for a jar to take home, and children to hover at the counter waiting for the chocolate dip. For a step-by-step reference and an alternative technique, I often return to the clear, helpful tutorial at Candied Orange Peel – The Daring Gourmet. Make a batch, wrap a few strips in baking paper, pass them around the family table, and let the small sweetness stitch another happy memory into your season.
Contents
Candied Orange Peel
Ingredients
Main Ingredients
- 4 large large organic oranges Well-washed; organic preferred for zest.
- 1 cup granulated sugar Plus 1/2 cup for tossing after candying.
- 1 cup water Plus extra for boiling peels.
Optional Ingredients
- 1/4 teaspoon vanilla extract Or a cinnamon stick for simmering.
- 4 ounces dark chocolate Melted, for dipping.
Instructions
Preparation
- Wash the oranges and trim off the ends. Use a sharp knife to cut the peel into 1/4- to 1/2-inch wide strips, leaving a thin layer of pith.
- Place the peels in a small pot, cover with cold water, and bring to a boil. Drain. Repeat this blanching step two more times to remove bitterness.
Candying
- In the same pot, combine 1 cup water and 1 cup sugar and bring to a gentle simmer over medium heat.
- Add the blanched peels and simmer uncovered for about 45–60 minutes, until the peels are translucent and the syrup has thickened.
- Use a slotted spoon to transfer the peels to a wire rack set over a baking sheet to catch drips. Allow to dry for 2–6 hours, or overnight.
- Toss the peels in the remaining 1/2 cup sugar to coat, or dip in melted dark chocolate if desired.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest