When you want to turn what’s usually discarded into elegant homemade candy, this Homemade Candied Orange Peel creates jewel-like strips of orange rind transformed through multiple boilings and sugar syrup into chewy, sweet-tart confections with intense citrus flavor. The process removes bitterness while infusing the peel with sweetness, creating that perfect balance between candy and preserved fruit. Each piece delivers concentrated orange essence with satisfying chew, coated in sparkly sugar or dipped in dark chocolate for extra indulgence. Perfect for holiday baking, edible gifts, or simply enjoying as sophisticated candy, this recipe uses 4-5 oranges and takes about 3 hours from start to finish, mostly hands-off simmering time.
Cooking Time: 30 minutes active, 2.5 hours simmering and drying
Makes: About 2 cups candied peel
What You’ll Need
For the orange peel:
- 4-5 large thick-skinned oranges (navel or Valencia work best)
- Water for blanching
For the syrup:
- 2 cups granulated sugar
- 2 cups water
- 1/4 cup light corn syrup (prevents crystallization)
For coating:
- 1 cup granulated sugar for rolling
- 4 ounces dark chocolate, melted (optional)
Selecting the Right Oranges
Choose oranges with thick, unblemished peels. Organic is ideal since you’re eating the skin. Thicker peels yield chewier, more substantial candied pieces.
Removing the Peel
Cut off the top and bottom of each orange. Score the peel into quarters and carefully peel away, keeping the white pith attached. Save the fruit for juice or eating.
Cutting Into Strips
Slice the peel into strips about 1/4 inch wide. Uniform width ensures even cooking and consistent texture in the finished product.
The First Blanch
Place the strips in a large pot, cover with cold water, and bring to a boil. Boil for 2 minutes, then drain. This removes some bitterness.
The Second Blanch
Repeat the blanching process two more times with fresh water each time. Three blanches total removes most of the bitter compounds while keeping the peel tender.
Testing for Bitterness
After three blanches, taste a small piece. It should be tender with minimal bitterness. If still very bitter, blanch once more.
Creating the Sugar Syrup
In a large, heavy saucepan, combine sugar, water, and corn syrup. Stir over medium heat until sugar dissolves completely, creating a clear syrup.
Adding the Peel
Add the blanched orange peel strips to the syrup. Bring to a gentle simmer over medium-low heat, stirring occasionally to ensure even coating.
The Long Simmer
Simmer very gently for 1.5 to 2 hours until the peels become translucent and the syrup thickens considerably. The low, slow heat prevents burning while allowing absorption.
Watching the Process
The peel should gradually become see-through and glossy, absorbing the sugar syrup. The liquid will reduce significantly and become quite thick.
Testing for Doneness
The peel is ready when it’s completely translucent and the syrup has reduced to a thick, sticky consistency. A piece should be tender but chewy.
Draining the Peel
Using a slotted spoon or tongs, transfer the candied peel to a wire rack set over parchment paper. Let excess syrup drip off but don’t rinse.
Saving the Syrup
Don’t discard the leftover orange syrup – it’s delicious in cocktails, over pancakes, or mixed into sparkling water. Store refrigerated.
Drying Time
Let the peel dry at room temperature for several hours or overnight until no longer sticky to touch but still pliable. They should feel tacky but not wet.
Sugar Coating
Once dried to the right consistency, toss the strips in granulated sugar, coating completely. The sugar adds sparkle and prevents sticking.
Chocolate Dipping
For chocolate-dipped version, melt dark chocolate and dip half of each strip. Place on parchment to set. The chocolate adds richness that complements the orange.
Final Drying
After coating, let the candied peel dry completely for another few hours. This final drying ensures they won’t be sticky in storage.
Storage Guidelines
Store candied orange peel in an airtight container at room temperature for up to 1 month, or refrigerate for up to 3 months. Layer between parchment paper.
Uses Beyond Snacking
Chop candied peel for adding to baked goods, ice cream, or yogurt. Use whole strips to garnish desserts or cocktails for elegant presentation.
Make-Ahead Benefits
These improve with time as flavors meld and texture stabilizes. Make them weeks before needed for holiday baking or gift-giving.
Gift Packaging Ideas
Layer in decorative jars or boxes, wrap in cellophane, or present in small bags tied with ribbon. Include serving suggestions for recipients.
Troubleshooting Tips
If too bitter, blanch more times. If too sticky, dry longer. If too hard, the syrup was cooked too long at too high heat.
Flavor Variations
Try this same method with lemon, grapefruit, or blood orange peels. Each citrus brings different flavor intensity and color.
Reducing Sugar
For less sweet versions, reduce simmering time in syrup to 1 hour. The peel will be less candied but still delicious with more natural flavor.
Understanding Crystallization
The corn syrup prevents the sugar from crystallizing during cooking. Without it, you may get grainy rather than smooth candy.
Zero Waste Philosophy
This recipe embodies zero-waste cooking – transforming what’s typically garbage into elegant, delicious candy while using every part of the orange.
Historical Context
Candied citrus peel has been made for centuries as a way to preserve fruit and create confections before modern candy-making techniques.
This Homemade Candied Orange Peel proves that patience and simple technique can transform humble ingredients into something elegant and special. By taking what’s usually discarded and investing time in the process, you create sophisticated candy that showcases the pure essence of orange while teaching the valuable lesson that nothing need be wasted when approached with creativity and care.
