Name: Candied Orange Peel Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 12 h 55 min
Cuisine: Spanish
Ingredients: 3 large oranges (untreated/organic preferred); 2 cups granulated sugar; 2 cups water; 1 cup superfine (caster) sugar

There’s something irresistibly bright and sweet about homemade candied orange peel that makes it a little treasure in the kitchen. This Candied Orange Peel Recipe is not only a satisfying project to dive into but also fills your kitchen with this amazing citrusy aroma you’ll want to bottle up.

The image shows a white bowl with a green rim filled with orange and pale yellow candied fruit strips. The strips are frosted with sugar, giving them a slightly rough texture that sparkles in the light. The bowl is placed on a white marbled surface, and in the background, there is a blurred cloth and a wooden tray with an orange fruit. The focus is close, capturing the vibrant colors and sugary coating of the fruit strips, making them look fresh and sweet. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candied Orange Peel Recipe
Top Tip
How to Serve Candied Orange Peel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candied Orange Peel Recipe

Why You'll Love This Recipe

I can’t get enough of how simple yet transformative this candied orange peel recipe is. It’s one of those little kitchen rituals where patience meets payoff in the sweetest way. Plus, nothing beats homemade when it comes to texture and flavor.

Real homemade flavor: You get fresh, naturally sweet citrus peel – no artificial stuff here.
Great for gifts: Packaged up, these peels make such charming and thoughtful edible presents.
Versatile treat: Snack on them, toss in desserts, or jazz up cocktails with candied zest.
Simple kitchen magic: It’s just a few ingredients with a bit of time—you’ll love how docile the peel gets.

The image shows a metal tray filled with white granulated sugar, spread evenly across the bottom. On top of the sugar, there are multiple pieces of candied orange peels scattered around. The peels are a bright orange color with a frosty sugar coating that makes them look slightly rough and sparkly. The background around the tray is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you keep ingredients simple and fresh, the magic really shines through. Every item here plays a key role in turning bright, sometimes bitter orange peel into candy-coated gems.

Flat lay of three whole large untreated oranges with bright orange skin and fresh green leaves, a small white ceramic bowl filled with natural white granulated sugar, and another small white ceramic bowl holding superfine caster sugar crystals, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oranges: I prefer organic or untreated since you’re using the peel—it’s the main star.
Granulated sugar: Essential for the syrup that infuses sweetness into the peel.
Superfine (caster) sugar: Perfect for dusting since it sticks nicely and melts slowly on the candy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Candied Orange Peel Recipe based on my mood or what’s in my pantry. There’s plenty of room to experiment and make it truly your own.

Zest Mix-Up: Sometimes I mix in lemon or grapefruit peel for a tangy twist—just be ready to blanch more to soften bitter peels.
Spiced Sugar: Adding a pinch of cinnamon or even some chili powder to the superfine sugar offers a fun kick.
Chocolate Dip: After drying, I occasionally dip half the peel in dark chocolate—an instant gourmet treat.

Step-by-Step: How I Make Candied Orange Peel Recipe

Step 1: Gently Peel and Slice the Oranges

Start by trimming the top and bottom off each orange. Then make four vertical cuts just through the peel (not into the juicy fruit). Gently pull each quarter of the peel away, peel and pith included. It’s key to handle carefully here so the peel stays intact—this is what sets your candy apart. Slice the peel into long strips about ¼ inch wide; even slices help them cook evenly.

Step 2: Soften by Boiling the Peels

Place your peel strips in a pot, cover with cold water by about an inch, and bring it to a boil. Then simmer gently for 15 minutes before draining. This boiling step mellows the bitterness. If your orange peel is really tough or bitter, feel free to repeat this process up to two more times. I’ve found that doing this twice gets just the right balance without losing that zesty snap.

Step 3: Prepare the Sugar Syrup

After you drain the peels, clean out your saucepan and combine the granulated sugar with 2 cups of water. Heat it over medium and stir until the sugar fully dissolves. When it starts to boil, get ready for the next step—you want a gently rolling boil, not a furious one.

Step 4: Candying the Orange Peels

Drop in your softened orange peels carefully, then lower the heat to keep a gentle simmer. Let them simmer for about 45 minutes, stirring occasionally so they don’t stick or scorch. You’ll notice the peel becoming soft and the pith turning a bit translucent—that’s your sign! The syrup should thicken into a glossy, bubble-encased coating. If you have a candy thermometer, 235–245°F (soft ball stage) is perfect. This patience pays off with candy that’s chewy and perfectly sweet.

Step 5: Drain and Sugar-Coat

Once done, take the pan off heat and strain the peels over a heatproof bowl, reserving the syrup for use later—it’s liquid gold! Toss the peels in superfine sugar using tongs or forks to get an even coat. It might take a couple of tries to separate any sticky pieces, but it’s worth it for that final shimmering sugar crust.

Step 6: Dry Overnight for Perfection

Lay the sugared peels single layer on parchment paper or a cooling rack and let them dry uncovered at room temp overnight (or at least 12 hours). They’re ready when they feel dry to the touch and don’t stick together. This drying step is what transforms them from soft strips to candy-worthy morsels you’ll want to nibble on all day.

Top Tip

I’ve learned a few little tricks over the years that really make a difference, so I want you to get the best results possible without frustration.

Don't skimp on blanching: If your peels are bitter, double blanching softens them and mellows flavors beautifully.
Use superfine sugar or make your own: It sticks better and gives that classic sparkle—pulse granulated sugar in a processor if you can't find it.
Low and slow simmer: Keep your heat gentle so your peels don’t toughen or the syrup burn—it’s slow cooking for soft candy.
Save the syrup! It’s a fantastic sweetener for drinks and desserts, just dilute it a bit before using.

How to Serve Candied Orange Peel Recipe

candied orange peel - Serving Suggestion

Garnishes

I like to toss a few peels onto chocolate cakes or muffins, or garnish cocktails like an Old Fashioned or a gin fizz for a bright twist. Their shiny sugar coating makes them resemble little jewels, perfect as a centerpiece garnish.

Side Dishes

This candied orange peel shines alongside rich desserts like panna cotta or creamy yogurts. It’s also wonderful paired with a cheese board featuring sharp cheeses, nuts, and a drizzle of honey—such a fun contrast of sweet and savory.

Creative Ways to Present

For holiday gifts, I arrange strips in little decorative jars with colorful ribbons. Or, try threading the strips on tiny skewers as cocktail stirrers at your next party—they’re great conversation starters!

Make Ahead and Storage

Storing Leftovers

I store leftover candied orange peels in an airtight container at room temperature, and they keep beautifully for up to a month. Just make sure they’re fully dry before storing to avoid any stickiness or clumping.

Freezing

I've frozen these treats a few times by wrapping them tightly in parchment and placing them inside a freezer bag. They thaw quickly and don’t lose their texture or flavor, which is great if you want to make a big batch ahead of time.

Reheating

I rarely need to reheat candied orange peel since they're a great snack as-is. But if you want to warm them up slightly for a special recipe, just pop them in a low oven (about 200°F) for 5 minutes to refresh their chewiness without melting the sugar coating.

Frequently Asked Questions:

Can I use regular granulated sugar instead of superfine sugar?

You can, but superfine sugar is best for coating because it dissolves more easily and sticks better to the candied peels. If you only have granulated sugar, just pulse it in a food processor briefly to make it finer — but don’t process too long or you’ll end up with powdered sugar.

Why do I need to boil the peel multiple times?

Boiling the orange peel removes some of the bitterness, especially from the pith. Depending on how bitter your oranges are, you might boil them up to three times. This step softens the peel too, making it ready to absorb the sweet syrup without overwhelming sharpness.

What can I do with the leftover syrup after candying?

The leftover syrup is super versatile! You can dilute it with a bit of water and use it as a sweetener for cocktails, iced teas, or even pancake syrup. It’s thicker and more concentrated than simple syrup, so a little goes a long way.

How long can I store candied orange peel?

Stored airtight at room temperature, candied orange peels keep well for about a month. In the freezer, they last up to 3 months without losing quality. Just make sure they’re fully dry before storing to prevent stickiness.

Final Thoughts

Making this Candied Orange Peel Recipe feels like creating a little slice of sunshine in your kitchen. Whether you’re gifting it, snacking on it, or adding it to your favorite dishes, it’s a recipe that keeps giving. From peeling to drying, each step taught me patience and rewarded me with these glowing citrus treats. I hope you’ll love making them as much as I do—you’re going to be amazed at how something so simple tastes so special.