Candied Orange Peel Recipe – Easy Homemade Candy Dessert

Turning Citrus into Sweet Magic

Candied orange peel is one of those timeless treats that transforms something simple into pure magic. With its jewel-like appearance and sweet, citrusy flavor, it captures the essence of sunshine in every bite. For centuries, it has been a staple in holiday traditions, often tucked into fruitcakes, panettone, or cookies, and gifted as a homemade delicacy wrapped in ribbon.

There’s an emotional charm to candied orange peel—it evokes cozy kitchens filled with the scent of simmering sugar and citrus, family gatherings where trays of sweets are shared, and festive celebrations where even the smallest treat feels special.

Its versatility is part of the appeal. Candied orange peel can be enjoyed as a snack, dipped in chocolate for elegance, used as a garnish for cocktails, or folded into baked goods for bursts of flavor. It’s both decorative and delicious, making it a perfect addition to your culinary repertoire.

What Is Candied Orange Peel?

Candied orange peel is created by simmering strips of orange peel in sugar syrup until they become tender, translucent, and sweet. The process transforms the naturally bitter peel into a confection that balances citrus brightness with sugary indulgence.

Historically, candied citrus peels have roots in European confectionery, particularly in France and Italy, where they were prized as luxurious sweets. They often appeared in festive breads, pastries, and desserts, symbolizing abundance and celebration.

Today, candied orange peel remains popular because of its versatility and nostalgic charm. It’s still used in traditional holiday baking, but it has also found a place in modern kitchens as a garnish for cocktails, a topping for ice cream, or a snack dipped in dark chocolate. Its enduring appeal lies in the way it bridges tradition and creativity, offering both comfort and sophistication.

Why Make Candied Orange Peel at Home

Homemade candied orange peel is fresher and more flavorful than store-bought versions. The citrus oils remain vibrant, and the texture can be tailored to your preference—chewy or crisp.

It’s also cost-effective and eco-friendly. Instead of discarding orange peels, you transform them into something delightful, reducing waste while creating a gourmet treat.

Candied orange peel makes a thoughtful homemade gift. Packaged in jars or wrapped in parchment with ribbon, it’s a charming present for holidays, birthdays, or dinner parties. It also elevates baking projects, adding bursts of flavor to cakes, cookies, and breads.

Making it at home allows for customization—adjusting sweetness, experimenting with spices like cinnamon or cloves, or dipping pieces in chocolate for added indulgence.

Choosing the Right Oranges

The type of orange you choose influences flavor and texture.

• Navel oranges: Sweet, widely available, with thick peels ideal for candying.
• Valencia oranges: Juicy and slightly tangy, offering a balanced flavor.
• Blood oranges: Distinctive color and berry-like notes, creating striking candied peels.

Whenever possible, opt for organic oranges. Conventional oranges are often coated with wax, which must be scrubbed off before candying. Organic peels are safer and more flavorful.

Tip: Thick peels candy better than thin-skinned varieties. They hold their shape during simmering and produce a satisfying chew.

Preparing the Peel

Preparation is key to achieving the perfect candied peel.

1. Cutting: Slice oranges into quarters, then remove peel. Cut into strips or chunks depending on preference.
2. Remove excess pith: Too much pith can make peels bitter. Trim carefully, leaving enough for structure.
3. Blanching: Place peels in boiling water for 2–3 minutes, then drain. Repeat 2–3 times to reduce bitterness.
4. Expert Tip: Blanching multiple times ensures a milder taste and better texture.

This process balances flavor, softens the peel, and prepares it for candying.

Step-by-Step Guide: Making Candied Orange Peel

1. Simmer in syrup: Combine equal parts sugar and water in a saucepan. Add blanched peels and simmer gently for 45–60 minutes until translucent. Stir occasionally to prevent sticking.
2. Drying: Remove peels from syrup and place on a wire rack. For chewy texture, dry for 4–6 hours. For crisp texture, dry overnight.
3. Optional sugar coating: Roll peels in granulated sugar while still slightly tacky for sparkle and extra sweetness.
4. Storage: Keep in airtight containers for up to 2 weeks, or freeze for longer storage.

Tip: Use a wire rack for even drying. This prevents sogginess and ensures a uniform finish.