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Original post published May 4th, 2020. Last updated on January 11th, 2024.
Learn how to make candied orange peels with my simple candied orange peel recipe. Made with fresh citrus fruit, granulated sugar, and a little bit of patience, this candied citrus rind recipe works with lemons, limes, and grapefruits, too.
Why Make This Candied Orange Peel Recipe?
Did you know that the 4th of May has been designated as National Candied Orange Peel Day? It’s hard to believe that this holiday actually exists, but hey—it’s a good excuse to make a batch of candied orange peels, right?
This simple candied orange peel recipe is easy to make, perfect for gifting, and will fill your home with a fresh, citrus-y scent.
Once you learn how to make candied orange peels, the possibilities for using them are endless! While delicious alone, candied rinds also work nicely as a mix-in to cakes, cookies, chocolate bars, and ganaches; as a garnish for desserts; or dipped in dark chocolate for a next-level treat.
How to Make Candied Orange Peels
Making candied orange peels requires very little effort. You’ll only need two ingredients: orange peels and granulated sugar, plus water for blanching the peels and creating the sugar syrup.
Most of the time involved in this recipe is passive time—blanching the peels, simmering the peels in the sugar syrup, and, finally, allowing the peels to dry. These candied peels make a great project on a day when you love lots of free time, but are in the mood to multitask!
Otherwise, this recipe is mostly about being patient and allowing the peels to dry before you dig in. Drying can take anywhere from two hours to two days, depending on the method you choose (as well as the temperature and humidity levels in your home!) See the recipe and notes below for drying method suggestions.
Candied Orange Peel Recipe Tips and Tricks
Be sure to 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.
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.
The sugar syrup is only used for soaking the peels; after the peels have simmered for an hour, you’ll want to have a slotted spoon or a 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.
You’ll only need the orange peels for this recipe, so you can enjoy the fruit itself for breakfast. Or, save it for another recipe, like the orange-cranberry compote in these brie and cranberry brownies.
Drying Candied Citrus Peels
The most important thing to remember? Plan ahead! Drying the peels (a crucial step in achieving the desired texture—crunchy outside, and chewy inside, with a bit of a bite) 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 you’ll still need at least a couple of hours to complete the process.
Please note that all of the drying times in 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 before your peels are ready to eat.
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.
These peels would be 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
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!
Candied Orange Peels
- Total Time: 1 hour, 30 minutes (+ drying time)
- Yield: 80 grams (about 1 cup) candied peels 1x
Description
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)
400 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 / 6-millimeter strips, or as wide or narrow as desired.
Add peels to a medium saucepan.
Fill the pan with water, completely covering the peels.
Bring to a rolling boil. Boil peels for 15 minutes.
Drain peels in a fine mesh strainer and rinse thoroughly with cool water.
Bring 400 milliliters (about 2 cups) of water and 400 grams (about 2 cups) granulated sugar to a boil in medium saucepan. Stir until sugar has dissolved.
Add the blanched peels. Reduce heat to low and simmer for one hour.
While peels are simmering, line a large baking sheet with parchment and set aside.
Drain peels in a mesh strainer, or remove from the syrup with a slotted spoon. (If desired, save the leftover orange-infused sugar syrup for cocktails or another dessert.)
Transfer drained peels to prepared sheet and 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 one 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
- Cuisine: Sweets
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.