Name: Candied Orange Peel Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 12 h 55 min
Cuisine: Spanish
Ingredients: 3 large untreated or organic oranges; 2 cups granulated sugar; 2 cups water; 1 cup superfine (caster) sugar

There’s something magical about that sweet, tangy snap of homemade candy. This Candied Orange Peel Recipe is a little treasure that turns simple orange peels into irresistibly luscious treats, perfect for snacking or jazzing up your favorite desserts.

The image shows a white bowl with a green rim filled with many pieces of candied orange peel. The candied peel pieces are long and thin, covered in a sugary layer that gives a crystal-like texture. Their colors range from light yellow to deep orange, with some pieces slightly translucent. The bowl is on a white marbled surface, and the background is softly blurred, keeping the focus on the sweet orange peels. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candied Orange Peel Recipe
Top Tip
How to Serve Candied Orange Peel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candied Orange Peel Recipe

Why You'll Love This Recipe

This Candied Orange Peel Recipe holds a special place in my kitchen because it transforms something most folks toss—the orange peel—into candy that's bursting with citrusy sweetness and just the right hint of bitterness. It's simple but rewarding, and you can really feel the love in every bite.

Zero Waste Delight: It’s a fantastic way to use orange peels and reduce food waste while making something delicious.
Simple Ingredients: You only need oranges, sugar, and water—nothing fancy or hard to find.
Versatile Treat: Enjoy them alone, with chocolate, or as a bright accent in baked goods and cocktails.
Long Shelf Life: They store beautifully for weeks, making them great for gift-giving or having on hand.

The image shows a metal tray filled with a layer of white granulated sugar spread all over the bottom. On top of the sugar, there are many orange and yellow candied peel sticks scattered unevenly. The peel sticks have a slightly translucent look with a rough sugar coating, giving a sparkly texture. The tray sits on a white marbled surface with faint gray veins. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Candied Orange Peel Recipe serves a clear purpose: fresh, untreated orange peel brings that vibrant flavor, while sugar and water work magic to sweeten and soften the peel into candy perfection. Picking the right oranges and sugars can actually make a big difference in your results.

Flat lay of three whole large fresh oranges with bright orange skin, a small white ceramic bowl filled with fine white superfine sugar, and a medium white ceramic bowl holding coarse white granulated sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oranges: Choose large, untreated or organic oranges for the freshest, most flavorful peel without harmful pesticides.
Granulated Sugar: Forms the base of the candy syrup, gently sweetening the peel.
Superfine (Caster) Sugar: Coats the finished peels for a perfect sparkle and subtle crunch—if you can’t find it, pulse regular sugar in your food processor.
Water: The medium that helps soften the peel and dissolve the sugar into a syrup.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Candied Orange Peel Recipe is how easy it is to tweak it to your tastes or occasion. I sometimes add a dash of cinnamon or even a splash of vanilla to the sugar syrup for a subtle twist that feels festive.

Variation: For an extra layer of flavor, try dipping the finished peels in dark chocolate once they’re dry — it’s a crowd-pleaser every time.

Step-by-Step: How I Make Candied Orange Peel Recipe

Step 1: Prepare the Orange Peels

Start by slicing off the top and bottom of each orange so you have flat surfaces. Then make 4 vertical cuts just through the peel and pith, careful not to slice into the fruit. Gently pry the peel away in quarters, then slice lengthwise into quarter-inch strips. The peel should pull away easily — if it tears, your cuts might be a bit shallow.

Step 2: Boil the Peel to Reduce Bitterness

Place the peels in a saucepan, cover with cold water, and bring to a boil. Lower to a simmer and cook for 15 minutes before draining. This step helps mellow the natural bitterness. If your oranges are very bitter, I recommend repeating the boil-and-drain cycle up to two more times. It’s a bit of a wait, but trust me, it’s worth it.

Step 3: Make the Sugar Syrup and Candy the Peels

Clean your saucepan, then add the granulated sugar and water to make the syrup. Heat until the sugar dissolves and it comes to a boil. Carefully add the citrus peels back in, reduce the heat, and maintain a gentle simmer. Cook for 45 minutes until the peels are translucent and beautifully tender. A candy thermometer reading between 235°F and 245°F confirms that you’ve hit the ideal soft ball stage — but don’t stress if you’re just checking by eye; the syrup’s thick, slow bubbles are a good clue.

Step 4: Drain and Coat with Sugar

Once you take the pan off the heat and the syrup settles, strain the peels into a bowl. Save the syrup (I’ll share how to use it later!). Toss the peels in superfine sugar on a baking sheet, gently shaking them around to coat evenly without clumping.

Step 5: Dry Overnight

Spread the sugar-coated peels on parchment or a wire rack and let them dry at room temperature for at least 12 hours, preferably overnight. They’re ready when they're no longer sticky to the touch and easily separate from each other. Patience here is key — rushing the drying stage can lead to clumps or sticky messes.

Top Tip

Through years of making candied peels, I’ve learned a few little things that really make a difference. These tips will help you avoid common pitfalls and get the best texture and flavor every time.

Multiple Blanchings: Don't skip multiple boils if your peels are especially bitter; it transforms the flavor from harsh to mellow magic.
Don’t Over-Simmer: Keep the heat low so peels soften but don’t break apart — gentle bubbles are your friend.
Sugar Coating Technique: Use tongs or forks to toss the peels in sugar rather than your hands to prevent them from sticking together.
Dry Properly: Make sure peels dry completely at room temperature; humid environments can keep them sticky longer.

How to Serve Candied Orange Peel Recipe

Candied Orange Peel - Serving Suggestion

Garnishes

I love sprinkling my candied orange peels on top of desserts like panna cotta or cheesecake for that pop of citrus and sparkle. Sometimes, I roll them in a little extra superfine sugar to look like tiny jewels — they’re also perfect garnishes for cocktails or hot toddies during cooler months.

Side Dishes

These peels pair beautifully with rich cheeses, like a creamy goat cheese or mild brie, making them a standout on charcuterie boards. I also adore them alongside roasted nuts or spiced almonds for a little sweet-savory balance.

Creative Ways to Present

For holidays or special occasions, I shape my candied orange peels into little spirals or candy canes and package them in cute glass jars wrapped with twine. They make fantastic homemade gifts that your friends will rave about.

Make Ahead and Storage

Storing Leftovers

I keep my candied orange peels in airtight containers at room temperature, tucked away from moisture and sunlight. They stay delightfully fresh like this for up to a month, making them easy to have handy whenever a citrus fix strikes.

Freezing

Freezing candied orange peels is a great idea if you want to stretch their life. Just seal them tightly in freezer bags or containers, and they’ll remain good for up to three months. When you’re ready, thaw at room temperature — they keep their texture beautifully.

Reheating

Usually, I enjoy these peels cold or room temperature, but if you want them a little softer, just warm them briefly in a low oven or microwave for a few seconds. That gentle heat brings back their softness without melting the sugar coating.

Frequently Asked Questions:

Can I use regular oranges or do they have to be organic?

I recommend using untreated or organic oranges since you candy the peel and any pesticides or wax on conventional oranges can taint the flavor or potentially be unhealthy to eat. If organic isn’t available, soak the peels in warm water with salt for 10 minutes and rinse well.

Why do I need to boil the orange peels multiple times?

Boiling removes much of the orange peel’s natural bitterness, making the candy sweeter and more pleasant. Some oranges are more bitter than others, so multiple boilings help mellow that out without losing flavor.

What should I do with the leftover syrup?

The syrup is a fabulous bonus! It’s thicker and more concentrated than a simple syrup, so I dilute it with a bit of water and use it in cocktails, iced tea, or even as a sweet drizzle for pancakes or baked fruit.

Can I use other citrus fruits for this candied peel recipe?

Yes! You can try lemons, limes, or grapefruit. Keep in mind that these might be more bitter, so be sure to boil the peels 2-3 times to reduce harshness before candying.

Final Thoughts

This Candied Orange Peel Recipe isn’t just a treat; it’s like a little piece of sunshine you make at home. The process feels comforting and rhythmic, and the results? A sweet, tangy, chewy delight that feels special every time. If you’ve got oranges sitting around, give it a try — I’m confident you’ll find a new favorite way to enjoy that bright citrus flavor.