Name: Candied Orange Peel
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 50 h 10 min
Ingredients: 3 large oranges, thoroughly washed and scrubbed; 2 cups granulated sugar; 1 cup water, plus additional water for blanching; Fine granulated sugar, for coating

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Plain sugar-coated candied orange peel mixed with dark-chocolate-dipped strips on a white platter.

Candied orange peel is fresh orange rind simmered in sugar syrup, coated in fine sugar and dried into tender citrus candy. These homemade strips are just as useful for baking and garnishing as they are for nibbling with coffee or tea.

Repeated blanching softens the rind and reduces bitterness, while leaving most of the white pith attached keeps the finished peel tender. Plan for 20 minutes of prep, 1 hour 20 minutes to 1 hour 50 minutes of cooking and 24-48 hours of drying. This makes about 8 ounces, so start a day or two before you need it.

Ingredients You'll Need

Oranges: Wash and scrub thoroughly; reserve the fruit after removing the peel.
Granulated sugar: Dissolves in the syrup that candies the rind.
Water: Use fresh water for each blanch and a separate measured amount for the syrup.
Fine granulated sugar: Gives the finished strips their sparkling coating.

Oranges

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Granulated Sugar

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A Few Notes About the Peel

Leave most of the white pith attached instead of shaving the strips down to thin zest. The goal is a tender strip of candied rind, with enough substance to hold its shape.

A similar amount of lemon, lime or grapefruit peel can replace the orange peel. Thicker or more bitter peels may benefit from the optional third blanch.

Overhead view of sugar-coated and chocolate-dipped candied orange peel.

Tools That Make It Easier

A chef knife and cutting board handle peel prep; a medium saucepan, colander and heat-resistant spatula handle blanching and candying. Measuring cups, a small shallow bowl, a slotted spoon, a wire rack and a rimmed baking sheet finish the job.

How to Make Candied Orange Peel

Step 1 - Prep the peel. Trim the top and bottom from each orange. Score the skin from top to bottom into quarters, cutting through the rind without cutting deeply into the flesh. Lift off the sections of peel and cut them lengthwise into strips about ¼ inch wide. Leave most of the white pith attached to help the finished peel stay tender. Reserve the fruit for another use.

Hand-cut orange rind strips with white pith attached beside a chef knife.

Step 2 - Blanch in fresh water. Place the strips in a saucepan and add enough water to cover them. Bring to a boil and cook for 15 minutes. Drain, rinse the peel, and return it to the saucepan. Cover with fresh water and boil for another 15 minutes. Drain and rinse again. For less bitterness, complete one additional 15-minute blanch using fresh water.

Orange peel strips boiling in fresh water in a copper saucepan.

Step 3 - Simmer in syrup. Combine the 2 cups sugar and 1 cup water in the emptied saucepan. Bring to a boil, stirring until the sugar dissolves. Add the drained peel and lower the heat to maintain a gentle simmer. Cook for 45-60 minutes, stirring gently occasionally, until the strips look translucent and the liquid has thickened into syrup.

Translucent orange peel gently simmering in sugar syrup in a copper saucepan.

Step 4 - Coat and dry. Set a wire rack over a rimmed baking sheet. Place the coating sugar in a shallow bowl. Lift several strips from the syrup with a slotted spoon or tongs. Allow excess syrup to drain back into the pan, then turn the strips in the sugar until coated. Arrange the coated peel in a single layer on the rack, separating the pieces. Leave at room temperature for 24-48 hours, until the coating is dry and the strips are no longer wet or sticky.

Separated sugar-coated orange peel strips on a wire rack over a baking sheet.

Tips for Tender, Sugar-Coated Peel

Change the water: Drain and rinse between blanchings rather than carrying the same water into the next boil.
Watch the peel: Translucent strips and thickened syrup are the candying cues; keep the syrup at a gentle simmer.
Drain before coating: Let excess syrup fall back into the saucepan so the coating sugar does not become a puddle.
Separate the strips: A single layer on the rack gives every piece room to dry.

Close view of tender orange peel with sugar crystals and chocolate-dipped ends.

Keeping Candied Peel Fresh

Once fully dry, keep the sugar-coated peel in an airtight container in a cool, dry place for up to 1 month. Refrigerate for longer storage, separating layers with parchment paper.

Freeze cooled peel, coated or uncoated, in an airtight freezer container or freezer bag for up to 3 months. Separate layers with parchment paper. Thaw in the refrigerator; if the coating becomes tacky, spread the strips on a rack to dry before serving.

Can You Make It Ahead?

Yes-allow for the full 24-48 hours of drying before packing sugar-coated peel. For baking or immediate use, drain the cooked peel and let it cool; the coating and extended drying are optional when you will use it immediately or freeze it.

What to Serve with Candied Orange Peel

Keep some peel plain and sugar coated, then dip one end of some fully dried strips in melted dark chocolate and let it set. Serve with coffee or tea, or chop it for fruitcake, cookies, scones and sweet breads. Small strips also make a citrus garnish for cakes and cocktails.

Finished sugar-coated orange peel with some chocolate-dipped ends served beside coffee.

For a citrus-friendly coffee break, pair it with Coffee Punch or Southern Citrus Almond Sweet Tea. Blueberry Scones makes another natural companion for a cup of tea.

Coffee Punch

Southern Citrus Almond Sweet Tea

Blueberry Scones

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One of my favorite parts of sharing recipes is hearing how they turn out in other kitchens. Leave a comment below and tell me how you served your candied peel. If you made the recipe, please leave an honest rating and review to help other readers.

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For more homemade citrus flavor, try Bitter Sweet Orange Marmalade or Homemade Orange Cinnamon Rolls with Orange Icing. For another treat to share, try Candied Pecans.

Bitter Sweet Orange Marmalade

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Candied Orange Peel

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Homemade candied orange peel turns fresh orange rind into tender, sweet citrus strips with a sparkling sugar coating, ready for gifting, baking or serving with coffee.

Author: Jennifer
Prep Time: 20 mins
Cook Time: 110 mins
Total Time: 3010 mins
Yield: About 8 ounces 1x
Category: Dessert
Method: Stovetop

Ingredients

Units Scale

3 large oranges, thoroughly washed and scrubbed
2 cups granulated sugar
1 cup water, plus additional water for blanching
Fine granulated sugar, for coating

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Instructions

Trim the top and bottom from each orange. Score the skin into quarters without cutting deeply into the flesh. Lift off the peel sections and cut lengthwise into strips about ¼ inch wide. Leave most of the white pith attached to help the finished peel stay tender. Reserve the fruit for another use.
Cover the strips with water in a saucepan. Bring to a boil and cook 15 minutes. Drain, rinse and return to the saucepan. Cover with fresh water and boil another 15 minutes. Drain and rinse again. For less bitterness, complete one additional 15-minute blanch in fresh water.
Combine 2 cups sugar and 1 cup water in the emptied saucepan. Bring to a boil, stirring until dissolved. Add the drained peel and maintain a gentle simmer for 45-60 minutes, stirring gently occasionally, until strips look translucent and liquid thickens into syrup.
Set a wire rack over a rimmed baking sheet. Put coating sugar in a shallow bowl. Lift several strips with a slotted spoon or tongs, let excess syrup drain back into the pan and turn in sugar to coat. Arrange in a single layer on the rack, separated. Leave at room temperature 24-48 hours until coating is dry and strips are no longer wet or sticky.

Notes

Cook time: 1 hour 20 minutes to 1 hour 50 minutes. Drying time: 24-48 hours. Allow 25 hours 40 minutes to 50 hours 10 minutes including prep, cooking and drying. The time fields show the upper end of each range.

Substitutions: Replace the orange peel with a similar amount of lemon, lime or grapefruit peel. Thicker or more bitter peels may benefit from the third blanch.

Serving: Keep some strips plain and sugar coated. Dip one end of some fully dried strips in melted dark chocolate and let the chocolate set. Serve with coffee or tea, or chop peel for fruitcake, cookies, scones and sweet breads. Small strips make a cake or cocktail garnish.

Without sugar coating: For baking or immediate use, drain the cooked peel and let it cool. Sugar coating and extended drying are optional when using immediately or freezing.

Storage: Once fully dry, keep sugar-coated peel airtight in a cool, dry place for up to 1 month. Refrigerate for longer storage, separating layers with parchment.

Freezing: Freeze cooled peel, coated or uncoated, airtight for up to 3 months with parchment between layers. Thaw in the refrigerator. If coating becomes tacky, spread on a rack to dry before serving.