There's something simply magical about the tangy sweetness of homemade candied orange peel. This Candied Orange Peel Recipe transforms simple citrus skins into little jewels of flavor and texture that can brighten up any dessert or snack time. Trust me, once you try making these yourself, you'll see why they’re worth the effort.
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Why You'll Love This Recipe
Making candied orange peel from scratch feels like a tiny celebration in the kitchen. It’s one of those charming recipes that turns what might seem like scraps into something truly delightful. Plus, I love how versatile these peels are once you master the basics.
- Simple ingredients: Just oranges, sugar, and water—nothing fancy but endlessly rewarding.
- Customizable sweetness: You control how sugary or tart they end up, perfect for your taste buds.
- Perfect for gifting: Home candied orange peels wrapped prettily make a thoughtful, handmade treat.
- Eco-friendly use of fruit: No peels wasted—this recipe turns what many toss into a star ingredient.
Ingredients & Why They Work
This recipe keeps the ingredient list beautifully simple, which means each one truly shines. I always look for organic or untreated oranges because the peel is the star, and I want that pure, bright flavor minus any pesticides.
- Oranges: Go for organic or untreated since you’re using the skin; the citrus oils really infuse the candy with bright aroma.
- Granulated sugar: The bulk of the sugar patiently simmers the peels, drawing out bitterness while sweetening them.
- Superfine (caster) sugar: This is for the final coating to add a delicate crunch and prevent stickiness—if you can’t find it, blitz regular sugar in a processor.
- Water: Essential for boiling the peels and dissolving sugar, helping with that perfect syrup texture.
Make It Your Way
I love playing with different citrus fruits and even infusing spices into the syrup now and then. The beauty of the Candied Orange Peel Recipe is how adaptable it is to your palate or the season you're in.
- Variation: Once, I added a cinnamon stick and a few star anise to the syrup—those peels ended up with a cozy, warming aroma perfect for holiday gift boxes.
- Dietary tweaks: Since it’s just fruit and sugar, it’s naturally vegan and gluten-free, which always feels like a win.
- Difficulty levels: If you're short on time, you can skip the repeated boiling step though it mellows bitterness nicely.
Step-by-Step: How I Make Candied Orange Peel Recipe
Step 1: Prep the Orange Peels with Care
The first step always feels special—those fragrant orange skins ready to transform. Start by trimming the top and bottom, then score the peel into quarters down the fruit, just slicing through the peel and pith, not the flesh. Using your fingers to gently pry away the peel works best here—no rushing. This gentle separation keeps the texture intact and prevents tearing, which makes for prettier final pieces.
Step 2: Boil Away the Bitterness
Pop those peel strips into a saucepan and cover with cold water by about an inch. Bring it to a boil, then lower the heat to simmer for 15 minutes. Drain and taste for bitterness. I sometimes repeat this boiling once or twice if I’m working with larger, thicker peels or more bitter citrus. This step is key for that lovely balance in your candy.
Step 3: Create That Golden Sugar Syrup
Wash out your pan and dissolve the granulated sugar in fresh water over medium heat. Once the sugar dissolves fully and the mixture is boiling, it's syrup time! That's your sweet base ready for the peels.
Step 4: Simmer the Peels Gently
Drop the peels into the simmering syrup and keep the heat steady but gentle. This takes patience—around 45 minutes—until the pith becomes translucent and the syrup thickens. Use a candy thermometer if you have one; you’re aiming for the soft ball stage, about 235°F to 245°F. I usually watch the bubbles closely—they start looking glassy and thick right when you’re close.
Step 5: Drain and Reserve Syrup
Carefully strain the peels once the syrup cools just enough to handle safely. I always save the syrup for cocktails or drizzling—it's surprisingly versatile! Dilute it with a little water if it’s too thick, and it’ll keep in the fridge for a couple of weeks.
Step 6: Sugar-Coat for the Perfect Finish
Coat the warm peels in superfine sugar to give them that delightful crunch and prevent stickiness. I like to toss them gently with tongs in a shallow dish of sugar, making sure they separate easily. If you don’t have superfine sugar, blitz your regular sugar briefly in the food processor, but watch closely not to overdo it!
Step 7: Let Them Dry (Patience Required!)
Spread the peels in a single layer on parchment or a nonstick rack and leave them uncovered overnight or at least 12 hours. It’s tempting to skip the drying—but trust me, it makes all the difference. You’ll know they're ready when they feel dry to the touch and don’t stick to each other.
Top Tip
After making candied orange peel several times, I learned a few tricks that save time and improve texture. These are my go-to tips to help you nail this recipe effortlessly.
- Don’t rush the peeling: Taking your time to separate the peel cleanly helps avoid tearing and keeps the strips looking neat and uniform.
- Boil twice if needed: I sometimes do two quick boils to tame extra bitterness, especially with thick-skinned oranges or grapefruits.
- Watch the syrup closely: Sticky syrup thickens fast when hot, so keep the heat low once you add the peels to prevent burning or overcooking.
- Use superfine sugar for coating: It sticks better and gives a delicate crunch. If unavailable, make your own by pulsing granulated sugar briefly in a food processor.
How to Serve Candied Orange Peel Recipe
Garnishes
I often use these for bright garnishes on cakes, cupcakes, or even ice cream. The sparkly sugar on the peels adds a festive, gourmet look that guests always ask about. Sometimes I dip the ends lightly in dark chocolate for an extra-special touch.
Side Dishes
These peels are perfect paired with rich desserts like chocolate mousse or panna cotta — the citrus cuts through sweetness beautifully. I also love nibbling them with a cup of strong coffee or tea as a refreshing snack.
Creative Ways to Present
For holidays, I’ve arranged candied orange peels in decorative jars tied with twine and little tags — instant charming gifts. Or try threading them onto skewers for a fun edible garnish on cocktails or dessert platters.
Make Ahead and Storage
Storing Leftovers
I keep leftover candied orange peels in airtight jars at room temperature. They last up to a month this way, and honestly, they often disappear before then because they’re so addictive!
Freezing
Freezing candied orange peel works great if you want to stash some for later. I place them in a freezer-safe container, separating layers with parchment paper to avoid clumping. They thaw quickly and keep their chewiness well.
Reheating
Usually, reheating isn’t necessary—they’re ready to eat right from storage! But if you want them softer, a brief warm-up in the microwave (10-15 seconds) does the trick without drying them out.
Frequently Asked Questions:
The boiling steps before candying are designed to remove most of the bitterness by leaching out the pith’s compounds. You can boil the peels up to three times if you find them especially bitter. I usually find two boils sufficient for thick-skinned oranges.
Absolutely! Lemons, limes, and grapefruit can be candied similarly, but they tend to be more bitter, so repeating the boiling step a couple of times is especially important for those. Each fruit will bring a unique twist on flavor.
The syrup is versatile and delicious. Use it in place of simple syrup for cocktails, mocktails, or iced tea. You can even drizzle it on pancakes, French toast, or fruit salads for added citrus sweetness. Just remember it’s more concentrated, so dilute it with a bit of water before using in drinks.
Use superfine sugar as it sticks evenly without clumping. Toss the peels gently with tongs and separate them as you go. Spreading them out on a rack or parchment to dry overnight also helps them stay separate and not sticky.
Final Thoughts
I truly think there's something so satisfying about turning orange peels—often overlooked—into these sweet, chewy delights. Every time I make this Candied Orange Peel Recipe, it feels like a little kitchen triumph. Give it a go—you'll have a batch of homemade treats that taste so much better than store-bought, and I bet they’ll brighten your day as much as they do mine.
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Candied Orange Peel Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 55 minutes
- Yield: 10 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Spanish
Description
Candied Orange Peel is a delightful, sweet treat made by simmering orange peels in sugar syrup until soft and translucent, then coating them in superfine sugar. This traditional Spanish snack is perfect for adding a burst of citrus flavor to desserts, cocktails, or enjoying on its own as a sweet snack.
Ingredients
Orange Peels
- 3 large untreated/organic oranges
Sugar Syrup
- 2 cups granulated sugar
- 2 cups water
Coating
- 1 cup superfine (caster) sugar
Instructions
- Prepare the peel: Cut off the top and bottom of each orange. Make 4 vertical incisions through the peel and pith without cutting into the fruit. Use your fingers to separate the peel quarters from the fruit, then slice the peel lengthwise into ¼-inch-wide pieces.
- Boil the peel: Place the orange peel slices in a medium saucepan and add enough cold water to cover by one inch. Bring to a boil over high heat, then reduce to a simmer for 15 minutes. Drain the peels. Repeat boiling up to two more times if needed to reduce bitterness.
- Make the sugar syrup: Clean the saucepan, add sugar and 2 cups water, and heat over medium heat until the sugar dissolves and the syrup boils.
- Candy the peels: Add the orange peels to the boiling syrup, reduce heat to low, and maintain a gentle simmer. Cook for 45 minutes until peels are soft and translucent and the syrup thickens to the soft ball stage (235°F – 245°F).
- Drain: Remove the pan from heat and strain the peels over a heatproof bowl. Reserve the syrup for other uses.
- Coat the candied peels in sugar: Pour superfine sugar into a rimmed sheet pan or shallow bowl. Toss the candied peels in the sugar using tongs or forks to coat and separate them if sticking.
- Let the peels dry: Spread the sugar-coated peels in a single layer on parchment-lined sheet pan or wire rack. Let them dry uncovered at room temperature overnight or at least 12 hours until no longer tacky and not sticking together.
- Storage: Store dried candied orange peels in an airtight container at room temperature for up to 1 month or in the freezer for up to 3 months.
Notes
- Boil the peels up to three times to reduce bitterness; with oranges once or twice may be sufficient, but repeat twice for more bitter citrus like lemons or grapefruits.
- The reserved syrup can be used as a flavorful substitute for simple syrup in cocktails, mocktails, lemonades, iced teas, or as a sweetener for pancakes, baked fruit, French toast, and fruit salads.
- To dilute the syrup, combine it with ¼ cup water, simmer, cool, and strain before storing in the fridge for up to 2 weeks.
- If superfine sugar is unavailable, pulse granulated sugar in a food processor until granules resemble fine table salt, but avoid processing into powdered sugar.
- Use untreated or organic oranges to avoid pesticide residues on the peel.
Nutrition
- Serving Size: 1 piece (approx. 10 g)
- Calories: 40 kcal
- Sugar: 10 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 0.1 g
- Cholesterol: 0 mg
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