Candied Orange Peel Recipe
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Requiring nothing more than fresh citrus fruit, granulated sugar, and a little bit of patience, my simple candied orange peel recipe is easy to make and perfect for gifting. These candied peels work nicely as a mix-in for cakes, cookies, chocolate bars, and creamy ganaches; as a garnish for desserts; or dipped in tempered dark chocolate for an extra-indulgent treat. Most of the time is passive (blanching the peels, simmering the peels in the sugar syrup, and allowing the peels to dry) so these candied peels are the perfect project for a day when you are in the mood to multitask!
Candied Orange Peel Tips and Tricks
- Peel evenly. Peel the oranges in large, even pieces (halves or quarters work well). If the pieces are too small or jagged, it will be difficult to slice them into long, even strips.
- Use a citrus peeler. I usually prep my oranges with a paring knife. But, if you have trouble with the peeling step, you might consider using a citrus peeler to help the process along.
- Save the syrup. The sugar syrup is only used for soaking the peels; after simmering, use a slotted spoon or a fine mesh strainer handy to strain away the sugar syrup. But don’t throw it away! You can use it to make cocktails, as a soaking syrup for a cake, or to sweeten a glass of iced tea or coffee.
- Don’t discard the fruit. You’ll only need the orange peels for this recipe. Enjoy the fruit for breakfast, or save it for another recipe, like my fresh summer citrus salad.
- Plan ahead. Drying the peels takes time. If air drying, you’ll need to allow at least eight hours, and possibly up to two days depending on the heat and humidity levels in your kitchen. I have also included a “quick dry” option, which kickstarts the process by drying the peels in a low-heat oven, but it still takes a couple of hours.
Candied Orange Peels
- Total Time1 hour, 30 minutes (+ drying time)
- Yield80 grams (about 1 cup) candied peels 1x
A simple candied orange peel recipe. Delicious alone, as a garnish for another dessert, or dipped in tempered dark chocolate for a next-level treat!
Ingredients
2 large oranges
500 grams granulated sugar (about 2 1/2 cups, divided)
480 milliliters water (about 2 cups)
Instructions
Candying the Peels:
Thoroughly wash and dry each orange.
With a paring knife, remove the ends of each orange, then carefully remove the peel. Try to remove it halves or quarters if possible. Refrigerate the fruit and reserve it for breakfast or for use in another recipe; you will not need it here.
Slice the peel into 1/4-inch strips, or as wide or narrow as desired.
Add the peels to a medium saucepan.
Fill the pan with water, completely covering the peels.
Bring to a rolling boil. Boil peels for 15 minutes.
Pass through a fine mesh strainer, then rinse peels thoroughly with cool water.
Bring 480 milliliters (about 2 cups) of water and 400 grams (about 2 cups) granulated sugar to a boil in medium saucepan. Stir until sugar dissolves.
Add the blanched peels. Reduce heat to low and simmer for 1 hour.
While peels simmer, line a large baking sheet with parchment.
Pass peels through a fine mesh strainer, or remove from the syrup with a slotted spoon.
Arrange on prepared tray, then proceed with one of the drying methods below:
Quick Dry Method:
Preheat oven to 200° F (95° C).
Bake peels, on parchment-lined sheet, for one hour. Remove from oven and toss in remaining 100 grams (1/2 cup) sugar.
Allow peels to sit at room temperature, uncovered, until dry. This can take as little as two hours or as long as a day, depending on the temperature and humidity levels in your kitchen.
Air Dry Method:
Toss drained peels in remaining 100 grams (1/2 cup sugar) and allow to sit at room temperature, uncovered, for 8 hours or overnight, or until completely dry. (Depending on humidity and the thickness of the peels, drying can take several days, so be patient!)
Candied peels can be stored in an airtight container at room temperature for up to 1 month.
Notes
If you don’t like oranges, this recipe works equally well with grapefruit, lemon, or lime peels, too!
The drying times for this recipe are approximate. Factors such as temperature, humidity, and how carefully you’ve drained your candied peels will all influence the amount of drying time required. If you’re in a humid area, or if you’ve cut the peels on the thicker side, drying can take a few days.
The peels are ready to store when they’re dry to the touch, and no longer sticky or syrup-y.
- Prep Time: 10 minutes
- Drying Time: 3 hours or longer (see notes)
- Cook Time: 75 minutes
- Category: Candy and Confectionery
- Method: Stovetop
Gifting Candied Orange Peels
These candied peels are perfect for gifting! They ship well and will last for several weeks at room temperature when stored in an airtight container, so they’re also ideal for mailing to out-of-town friends and family. The peels look especially pretty if packaged in a mason jar with a big orange bow, or in a fun orange-print cellophane bag.
Other Fruit-Based Candy Recipes You Might Enjoy
Dark Chocolate Candied Grapefruit Peels
Cranberry Jelly Candy
Strawberry Marshmallows
Candied Ginger
Candied Lemon Peels
And if you do make these, or any of my recipes, don’t forget to tag me at @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
I didn’t have naval oranges so I tried this with clementine peels. Everything worked fine and they look great. But how do I know when they’re dry enough to store?
So glad you enjoyed the recipe! The peels should feel dry to the touch, not overly sticky or syrup-y. They’ll also firm up a bit, and not be as “floppy” as they are when wet. Depending on heat/humidity and how thick you’ve sliced the peels, this can sometimes take a few days.