There’s something so comforting about warm, fragrant Homemade Candied Orange Peel bubbling on the stove—its glossy, amber strips glistening in a light syrup. I first tested this recipe on a damp December afternoon and was struck by how a quick three-wash blanch tamed the bitterness. After five rounds of tinkering, I finally achieved tender peels with a whisper of chew and a crackle as they dried. My kitchen smelled of sweet citrus and toasted sugar, and I knew I had something special.
Why You’ll Love Homemade Candied Orange Peel
- A bright, chewy snack with a sugary crust that’s never cloying
- Simple pantry staples transform into a gourmet garnish
- Infuses baked goods, cocktails, or cheese boards with a citrusy lift
- Rooted in old-world candy traditions from Italian panettone to French pâtisserie
A Little Background
On my tenth trial, I paused to reflect on candied peels’ past: in medieval Europe, citrus peel was a prized holiday confection, often served alongside spiced wine. Testing this recipe in early spring taught me that fresh oranges—fully ripe and fragrant—produce the most translucent results. That floral aroma carries you away to sunlit groves.
Key Ingredients for Homemade Candied Orange Peel
- Oranges (4 large): Use unwaxed, firm fruit. Wash thoroughly under running water.
- Granulated sugar (1 cup): Creates the syrup base. Substitute coconut sugar for a deeper flavor.
- Water (1 cup): Balanced for blanching and syrup—filtered if your tap runs hard.
- Extra granulated sugar (¼ cup): For coating—superfine yields a light dusting.
- Sea salt pinch (optional): Enhances brightness if you prefer contrast.
How to Make Homemade Candied Orange Peel
- Prep & Blanch: Trim orange ends, score peel into ½-inch strips, scoop out white pith. In a medium saucepan, cover peels with cold water and bring to a gentle boil. Simmer 5 minutes, drain, then repeat once. (Testing note: after my first blanch, I left strips too long and they became floppy—two 5-minute soaks hit the sweet spot.)
- Make the Syrup: Return peels to pot; add 1 cup water and 1 cup sugar. Stir over medium heat until sugar fully dissolves, about 3 minutes, watching for gentle bubbling around the edges.
- Simmer to Translucence: Lower heat to maintain a soft simmer. Cook, stirring every 5 minutes to prevent sticking, until peels turn translucent and the liquid reduces to a light glaze, about 45 minutes. You’ll hear a soft hiss and see syrup coat each strip.
- Coat & Dry: Using tongs, lift peels and let excess syrup drip back into pot for 1 minute. Toss strips in extra sugar until evenly coated. Spread in a single layer on a wire rack over parchment. Let dry at room temperature for at least 2 hours (or overnight for a crisp finish).
Pro Tips & Troubleshooting
- Use a thin-bladed knife for uniform strips—uneven cuts led to over-cooked ends in my early tests.
- If peels stick or syrup scorches, add a splash of water and gently scrape the pan bottom with a silicone spatula.
- For a seasonal twist, stir in ½ teaspoon ground cinnamon or a star anise pod mid-simmer.
- To halve the batch, reduce all ingredients by half and shorten simmer by 10 minutes; for doubling, extend simmer by 15 minutes.
Storage & Make-Ahead Guide
Store your candied peels in an airtight container at room temperature for up to 2 weeks, or refrigerate for 1 month. To freeze, layer between parchment and seal in a freezer bag for up to 3 months. Always use clean hands or utensils to prevent contamination. (Storage note: after 5 days in my cupboard, they stayed chewy, not sticky.)
Serving Suggestions
Chop and stir into brownie batter for a citrus surprise, or use as a garnish atop a dark chocolate tart. They’re charming threaded on skewers alongside martini olives, or simply paired with a wedge of Manchego cheese for an unexpected sweet-salty bite.
Frequently Asked Questions
- How long do candied orange peels last? Kept in an airtight container at room temperature, they stay chewy for about 2 weeks; refrigerated, up to 1 month.
- Can I use lemon or grapefruit instead of orange? Yes—acidic peels work the same way, but adjust blanching times if the zest is thicker.
- Why are my candied peels still bitter? Insufficient blanching leaves pith bitterness; ensure two 5-minute boils, draining fully in between.
- Do I have to remove all the white pith? Removing as much pith as possible yields a cleaner, less bitter candy; use a small paring knife for precision.
- Can I skip the sugar coating? You can dry them plain for a sticky glaze finish, but the sugar layer adds texture and stability in humid kitchens.
- What’s the best way to store candied peels long-term? Freeze in single layers between parchment sheets for up to 3 months, then thaw at room temperature.
Final Thoughts
Every batch of Homemade Candied Orange Peel reminds me why I fell in love with candying citrus: the way a simple strip of peel transforms under gentle heat and sugar. My favorite ritual is sipping Earl Grey while nibbling a sugar-crisp strip alongside. Give this recipe a whirl, and please share your results—your kitchen will thank you.
More Recipes You’ll Love
- Chocolate Torte – rich chocolate layers accented by bright citrus notes
- No-Bake Lemon Pie – another refreshing citrus dessert with creamy filling
- Orange Crush Vodka Slushies – a chilled cocktail perfect for garnishing with candied peel
- Marshmallow Nougat Bars – sweet, chewy bars that match the candying technique
Homemade Candied Orange Peel
Ingredients
Candied Peel
- 4 large oranges peeled, pith removed, cut into ½-inch strips
- 1 cup water for blanching and syrup
- 1 cup granulated sugar for syrup
- 0.25 cup granulated sugar for coating
- 1 pinch sea salt optional
Instructions
- Trim ends from oranges, score peel into ½-inch strips, remove white pith, then rinse under cold water.
- Cover strips with cold water in a saucepan, bring to a gentle boil, simmer 5 minutes, drain, repeat once to remove bitterness.
- Return peels to pot, add 1 cup water and 1 cup sugar, stir over medium heat until sugar dissolves, then simmer gently, stirring every 5 minutes, until peels turn translucent and the syrup reduces, about 45 minutes.
- Lift peels with tongs, drain excess syrup for 1 minute, toss in ¼ cup sugar, then arrange on a wire rack over parchment and let dry for at least 2 hours or overnight for a crisp finish.