Candied Orange Peel Recipe – Sweet, Citrusy, and Perfectly Chewy

Why You’ll Love This Recipe

Candied Orange Peel is a classic confection that turns a simple kitchen scrap into an elegant, versatile treat. With its bright citrus flavor and pleasantly chewy texture, it strikes the perfect balance between sweet and slightly bitter. I love this recipe because it feels both traditional and surprisingly modern, working just as well for holiday baking as it does for everyday snacking. Making candied orange peel at home is far more rewarding than buying it, and the process is easier than many people expect. The result is fragrant, jewel-like strips that can be enjoyed on their own, dipped in chocolate, or used to elevate baked goods. This recipe also reduces waste by giving orange peels a delicious second life. Once you try homemade candied orange peel, you will find countless ways to use it in desserts, gifts, and even savory dishes.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh oranges provide the peels that become the base of this candy, offering bright citrus aroma and flavor.

Granulated sugar sweetens the peels and creates the glossy candied coating.

Water is used to blanch the peels and create the sugar syrup.

Optional additional sugar is used for coating the finished peels for extra sparkle.

Optional dark chocolate can be used for dipping and added richness.

Directions

Begin by washing the oranges thoroughly. Cut off the tops and bottoms, then score the peel into quarters and carefully remove it from the fruit. Slice the peels into thin strips.

Place the peel strips in a saucepan, cover with water, and bring to a boil. Drain and repeat this blanching process two more times. This step reduces bitterness while keeping the citrus flavor.

In the same saucepan, combine fresh water and granulated sugar. Bring to a gentle simmer, stirring until the sugar dissolves. Add the blanched orange peels and simmer gently until they become translucent and tender, absorbing the syrup.

Using tongs, remove the peels and place them on a wire rack or parchment paper to dry. While still slightly tacky, roll them in sugar if desired. Allow the peels to dry completely before storing.

For chocolate-dipped peels, melt the chocolate gently and dip each strip halfway, then let them set before serving.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.

Servings and timing

This recipe yields approximately 2 cups of candied orange peel. Preparation time is about 20 minutes, cooking time is 45 minutes, and drying time ranges from 2 to 6 hours.

Storage/reheating

Store candied orange peel in an airtight container at room temperature for up to two weeks. If dipped in chocolate, store in a cool, dry place or refrigerate for extended freshness. Reheating is not necessary.

Variations and Customizations

Candied Orange Peel is highly adaptable. You can use the same method with lemons, limes, or grapefruits, adjusting blanching time slightly for thicker peels. I tested this recipe with blood oranges, and the color and flavor were especially vibrant.

For spiced peels, add a cinnamon stick or star anise to the sugar syrup. If you enjoy a more intense citrus bite, reduce the number of blanching steps to preserve some bitterness.

Chocolate-dipped versions are especially popular for gifting. You can also finely chop the candied peel and fold it into biscotti, cakes, muffins, or cookie dough. These customizations make the recipe versatile while keeping its classic charm.

Nutrition and Dietary Info

Nutrient	Per Serving
Calories	120
Protein (g)	0
Carbs (g)	30
Fat (g)	0
Saturated Fat (g)	0
Fiber (g)	2
Sugar (g)	26
Sodium (mg)	0

Expert Tips & Customizations

Blanch thoroughly
Multiple blanching steps reduce bitterness without removing flavor.

Simmer gently
Avoid boiling the syrup aggressively to prevent tough peels.

Dry completely
Proper drying ensures good texture and long shelf life.

Uniform slicing
Even strips cook and candy more consistently.

FAQs

Why do I need to blanch the orange peels?

Blanching removes excess bitterness from the peel.

Can I use this recipe with other citrus fruits?

Yes, lemons, limes, and grapefruits all work well.

How long do candied orange peels last?

Up to two weeks at room temperature when stored properly.

Can I freeze candied orange peel?

Yes, freeze in an airtight container for up to three months.

Is candied orange peel very sweet?

It is sweet with a pleasant citrus bitterness for balance.

What can I use candied orange peel for?

Snacking, baking, decorating desserts, or gifting.

Conclusion

Candied Orange Peel is a timeless, elegant treat that transforms simple ingredients into something special. With its bright citrus flavor, chewy texture, and endless uses, this homemade recipe is a rewarding addition to any kitchen and a wonderful way to make the most of fresh oranges.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!