Candied Orange Peel Candy

Name: Candied Orange Peel Candy
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 pieces
Ingredients: 4 large oranges; 2 cups sugar; 1 cup water; 1 cup granulated sugar (for coating)

Highlighted under: Plant Power

I absolutely love making candied orange peel candy as it takes me back to my childhood when my grandmother would whip up this delightful treat during the holidays. The combination of citrus and sugar creates an irresistible medley that’s perfect for snacking or festive gifting. I find the process meditative, and the result is so satisfying. The vibrant orange peels, transformed into sweet, chewy gems, add a zesty touch that balances sweetness beautifully. Trust me, once you try it, you'll want to share this homemade candy with everyone you know!

Created by

The Chefbenbakes Team

Last updated on 2026-02-14T16:30:19.530Z

My journey to perfecting candied orange peel candy started when I noticed the beautiful oranges at the market. I decided to experiment with their peels instead of discarding them, and the sweet aroma filled my kitchen as they simmered in sugar syrup. The technique of cooking the peels just enough to soften them without losing their structure is crucial for achieving the ideal chewy candy. I learned that patience is key in letting them dry properly, and the end result is a treat that is both elegant and surprisingly simple!

This method not only works wonders for the taste but also allows me to savor the freshness of the oranges. By using high-quality ingredients and following each step carefully, I discovered how to create a candy that not only looks great on a dessert platter but also adds a sophisticated touch to other dishes. Popping a piece in my mouth brings a delightful burst of flavor that makes every effort worthwhile. Plus, they make excellent homemade gifts!

Why You'll Love This Recipe

Bright and zesty flavor that awakens the senses
Simple ingredients transform common orange peels into a delightful treat
Perfect for sharing or adding to baked goods as a sweet surprise

The Importance of Blanching

Blanching the orange peels is a crucial step that shouldn’t be overlooked. This process removes the natural bitterness of the peels, enhancing their sweet flavor when candied. By blanching them three times, you ensure that the peels achieve a pleasant balance, allowing the sweetness to shine through without the overpowering bitterness that can sometimes linger. Each blanching should last about 10 minutes, followed by an immediate drain to stop the cooking process and retain their bright color.

Pay attention to the water during blanching; it should always be at a rolling boil. If you notice the peels starting to discolor or if you detect any bitterness after the initial blanch, consider extending the blanching time by a few minutes to fully extract those bitter components. Just remember to keep draining and replacing with fresh boiling water to get the best results.

Making the Perfect Syrup

Creating a glossy syrup is key to achieving that beautiful candied texture. When combining the sugar and water, make sure to stir gently until all the sugar dissolves completely. Bring the mixture to a gentle boil; a rolling boil can cause the syrup to caramelize, which is not what you want for candied peels. You'll know it's ready when the syrup becomes clear and thickens slightly, usually after about 5 to 7 minutes of boiling.

Keep an eye on the temperature during this phase—a medium heat is ideal. If you have a candy thermometer, aim for about 220°F (104°C), which will ensure that the syrup is hot enough to candy the peels without burning. I like to check often; the more you do, the more familiar you’ll become with how the syrup should look and feel, which will help you avoid any mishaps.

Storage and Serving Suggestions

Once your candied orange peels are fully dried and hardened, proper storage is essential to keep them fresh. Store the cooled peels in an airtight container at room temperature, and they should last for several weeks. If you plan on making these treats in advance for gifting or holiday baking, consider wrapping them in wax paper or placing them in decorative jars for a charming presentation that also keeps them safe from moisture.

These candied peels aren't just delicious on their own; they can elevate many desserts. Use them as a unique topping for cakes or cupcakes, or chop them finely to sprinkle over chocolate mousses for a zesty contrast. You can also incorporate them into cookie batter for a delightful twist that adds flavor and texture to your batch of cookies.

Ingredients

Ingredients for Candied Orange Peel

4 large oranges
2 cups sugar
1 cup water
1 cup granulated sugar (for coating)

Instructions

Prepare the Orange Peels

Wash the oranges thoroughly to remove any wax or pesticides. Carefully peel the oranges, trying to keep the peels as intact as possible. Set the orange flesh aside for later use.

Blanch the Peels

Place the orange peels in a pot of boiling water and blanch for 10 minutes. This helps remove bitterness. Drain and repeat this process two more times.

Make the Syrup

In a saucepan, combine 2 cups of sugar and 1 cup of water. Bring to a boil over medium heat until the sugar dissolves completely.

Candy the Peels

Add the blanched orange peels to the sugar syrup and simmer on low heat for about 45 minutes, or until the peels become translucent.

Coat the Peels

Once the peels are ready, remove them from the syrup and let them cool slightly. Roll the warm peels in the granulated sugar until well coated.

Dry the Candied Peels

Place the coated peels on a wire rack and let them dry for at least 24 hours until they harden.

Pro Tips

For an extra touch, dip the candied peels in melted dark chocolate after they have dried. This adds richness and enhances the flavor profile. Store the candy in an airtight container for up to two weeks.

Troubleshooting Common Issues

If your orange peels don't seem to be candied properly and remain tough after the simmering process, it could mean they haven't been cooked long enough in the syrup. Give them additional time, checking every 10 minutes until they reach the desired translucency and tenderness. Be patient; sometimes it takes even up to an hour for the syrup to penetrate and soften the peels effectively.

Another common issue is sugar not adhering well after coating. To ensure the sugar sticks, it's crucial to coat the peels while they are still warm and slightly sticky from the syrup. If you find the granulated sugar isn't clinging well, try adding a small splash of water to the syrup to create a bit more stickiness, then re-roll your peels in the sugar.

Variations to Explore

For an added depth of flavor, consider infusing your syrup with spices or herbs. A couple of cloves or a cinnamon stick simmered in the syrup can impart a warm dimension to your candied peels. Just ensure you strain out the spices before adding the peels to avoid any unwanted gritty texture later on.

You can also experiment with different types of citrus fruits. While oranges are classic, grapefruits, lemons, or even limes can yield unique flavor profiles that stand out in variety packs. Adjust your syrup recipe slightly—narrowing down the amount of sugar for tarter fruits can help balance the overall sweetness.

Questions About Recipes

→ Can I use other citrus fruits?

Yes, you can substitute oranges with grapefruit, lemon, or lime peels, but adjust the sugar according to the bitterness.

→ How do I store candied orange peel?

Store them in an airtight container at room temperature. They should remain fresh for up to two weeks.

→ Can I use store-bought orange peels?

It's best to use fresh oranges for this recipe as store-bought versions often contain preservatives.

→ Is there a way to make this recipe sugar-free?

You can try using sugar substitutes, but keep in mind that the texture and flavor may vary.