Homemade Candied Orange Peels: Sweet, Tangy & Easy Recipe

There’s something so wonderfully classic and a little bit magical about candied orange peels. For me, they just transport me back to cozy kitchens, the smell of citrus filling the air, and the simple joy of a homemade sweet treat. They feel fancy, like something you’d only find in a gourmet shop, but guess what? They are ridiculously easy to make right in your own kitchen!

Making candied orange peels is a labor of love, sure, but the active time is surprisingly short, and the result is absolutely worth it. Plus, you end up with a bonus ingredient: delicious orange syrup! These little gems are perfect for snacking, decorating cakes, adding to holiday cookies, or wrapping up as a thoughtful, homemade gift. Once you make them, you’ll wonder why you ever threw those peels away!

Why You’ll Love This Recipe

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

Gathering your simple ingredients is the first step to this sweet adventure. You don’t need much, just good quality oranges, some water, and sugar!

• 4 large oranges: Pick oranges with thick peels if you can – they hold up really well to the candying process. Navel oranges work beautifully!
• 6 cups water (divided): Plain old tap water is perfectly fine here.
• 2 ½ cups white granulated sugar (divided): Regular sugar is key to getting that lovely clear candied finish.

How to Make It

Ready to turn simple orange peels into a sweet, chewy delight? Follow these steps, and you’ll be a candying pro in no time!

1. First things first, give those oranges a really good wash and dry them completely. We’re using the peels, so we want them squeaky clean! Cut off the top and bottom of each orange. Then, grab a sharp knife and score the peel from top to bottom into 4 or 5 large sections. Just cut through the peel, not into the fruit.

2. Now, gently peel off those sections. Sometimes you can just pull them, or you might need to carefully slide your knife under the edge. You want to get most of the white pith with the peel, but don’t stress about getting every last bit off. Slice each section into lovely ¼-inch wide strips. Think of them as little orange ribbons!

3. Time for the first boil! Get a big pot (a saucepan works great) and bring 5 cups of water to a rolling boil. Pop your orange peels in and let them boil away for about 15 minutes. This helps remove some of the bitterness from the pith. Drain them really well using a colander, and give them a quick rinse under cold water, shaking out excess liquid.

4. Rinse out that same pot if needed, and add 1 cup of fresh water and 2 cups of your sugar. Stir this over medium heat until the sugar has completely dissolved. You should have a clear syrup.

5. Once the sugar syrup is ready, add those boiled peels back in. Turn the heat up to medium-high just until it starts boiling again. As soon as it boils, immediately reduce the heat to medium-low. You want a gentle simmer here. Let it gently simmer, uncovered, for about 40 to 45 minutes. You’ll see the peels become translucent and tender as they soak up the sweet syrup. I like to give them a little stir every now and then.

6. Once they look lovely and translucent and the syrup has thickened slightly, take the pot off the heat. Carefully drain the peels using a colander set over a bowl – make sure to save that amazing orange syrup! Place your beautiful candied peels on a wire rack set over a baking sheet. This lets air circulate all around them. Let them sit and dry out for a good long while. This takes a while, usually 12 hours or even overnight, depending on the humidity in your kitchen.

7. Okay, almost done! Once your peels are mostly dry but still a little bit sticky (that’s key for the sugar to adhere!), grab a large resealable bag and pour in the remaining ½ cup of sugar. Toss in a handful of peels at a time. Seal the bag and give it a good shake-shake-shake until the peels are coated in sugar. Repeat this with the rest of the peels.

8. And there you have it! Beautiful, homemade candied orange peels. Enjoy them right away as a sweet snack, or use them to garnish desserts. Store any leftovers according to the instructions below.

Substitutions & Additions

This basic recipe is wonderful on its own, but you can totally play around with it!

• Try other citrus: Lemon, grapefruit, or even lime peels can be candied using the same method. Just note that timings might vary slightly depending on the thickness of the rind.
• Add Spices to the Syrup: Throw a cinnamon stick, a few cloves, a star anise pod, or some cardamom pods into the sugar syrup as it simmers for an extra layer of flavor.
• Dip in Chocolate: Once dried and sugared, dipping half or the whole peel in melted dark, milk, or white chocolate is pure indulgence!
• Roll in Different Sugars: Instead of granulated sugar, try rolling them in powdered sugar for a different look, or even coarse sparkling sugar for extra crunch.

Tips for Success

Making these is pretty straightforward, but a few pointers can ensure your candied peels turn out perfect every time!

• Choose the Right Oranges: Thicker-skinned oranges yield the best results.
• Don’t Skip the Boiling Steps: Boiling the peels in fresh water multiple times is crucial for removing bitterness from the pith. Trust me on this one!
• Watch the Simmer: Keep the heat low during the long simmer. You want the peels to gently cook and absorb the syrup, not boil vigorously and risk scorching the syrup.
• Dry Time is Important: Don’t rush the drying process. The peels need to dry enough to become firm but remain slightly tacky so the sugar sticks.
• Save that Syrup! The leftover orange syrup is liquid gold! Store it in a jar in the fridge and use it to sweeten tea, cocktails, brush on cakes, or drizzle over pancakes.

How to Store It

Once your candied orange peels are fully dried and sugared, let them cool completely if you haven’t already. Store them in an airtight container at room temperature. A cool, dry spot is best. They should last for up to a week this way. For longer storage, you can likely keep them in the fridge for a couple of weeks, though they might get a little less firm.

FAQs

Got questions? Let’s tackle a couple of common ones!

Q: Why are my candied peels bitter?
A: You likely didn’t boil them long enough or in enough fresh water to remove the bitterness from the pith. Make sure you boil them for the full 15 minutes in fresh water.

Q: Can I use less sugar?
A: The sugar ratio is pretty important for candying and preserving the peels. Reducing the sugar significantly might affect the texture and shelf life. This recipe uses just enough sugar to achieve that classic candied texture and sweetness.

Q: My peels aren’t getting translucent during the simmer. What am I doing wrong?
A: Ensure you are simmering them for the full 40-45 minutes. Make sure the heat is low enough for a gentle simmer but not so low that it’s not simmering at all. The peels need time and gentle heat to absorb the syrup and become translucent.