Candied Orange Peel Recipe (Easy & Homemade)
Turn leftover orange peels into a sweet, chewy treat with this simple candied orange peel recipe. Made with just oranges, sugar, and water, these glossy citrus bites are perfect for snacking, baking, or gifting. Use them to decorate cakes, dip in dark chocolate, or add a burst of flavor to cookies and breads. It’s a brilliant zero-waste dessert idea that looks beautiful and tastes even better.
Why You’ll Love This Recipe
- Zero-Waste: Don’t toss those peels! This recipe gives them a second life as a gourmet treat.
- Simple Ingredients: You likely already have everything you need in your pantry.
- Versatile: Perfect as a standalone snack, a cocktail garnish, or a festive gift.
- Naturally Sweet: No artificial flavors or preservatives—just pure citrus goodness.
Ingredients
- 3-4 Large Navel Oranges: (Organic is preferred since you are eating the skin).
- 2 cups Granulated Sugar: (Plus extra for coating).
- 1 cup Water: (For the syrup).
- Optional Aromatics: 1 cinnamon stick or 1 vanilla bean for extra depth of flavor.
- Optional Coating: 4 oz Dark chocolate (for dipping).
Directions
1. Prep the Peels
Start by washing your oranges thoroughly. Cut the top and bottom off the orange, then score the skin into 4-6 vertical segments. Carefully peel the skin away from the fruit. Using a sharp knife, slice the peels into long, uniform strips about 1/4-inch wide.
Pro Tip: If you prefer a less bitter taste, you can use a spoon to scrape away some of the white pith, though leaving it on provides a chewier texture.
2. Blanch to Remove Bitterness
Place the strips in a pot of cold water. Bring to a boil, let it bubble for 5 minutes, then drain. Repeat this process twice. This “blanching” step is crucial as it removes the harsh bitterness from the pith.
3. Simmer in Syrup
In a clean pot, combine 2 cups of sugar and 1 cup of water. Bring to a simmer until the sugar is fully dissolved. Add your blanched orange peels (and your cinnamon or vanilla, if using). Turn the heat to low and let them simmer gently for 45–60 minutes.
4. The Finish Line
Stir occasionally until the peels look glossy and translucent, and the syrup has thickened significantly. Remove the peels with a slotted spoon or tongs and arrange them on a wire cooling rack.
5. Toss and Dry
Let the peels dry for about 15–30 minutes until they are tacky but not dripping. Toss them in a bowl of granulated sugar until fully coated. Leave them on the rack to dry completely (this can take 4–24 hours depending on humidity).
Serving Suggestions
- The Classic Garnish: Perch a strip on the rim of an Old Fashioned or a Negroni.
- Chocolate Dipped: Melt dark chocolate and dip half of each dried peel into it for a sophisticated treat.
- Baking Secret: Chop them up and fold them into scones, fruitcakes, or muffins for a concentrated citrus punch.
Storage Tips
Store your candied orange peels in an airtight container at room temperature for up to 3 weeks, or in the refrigerator for up to 2 months. They also freeze beautifully for long-term snacking!
