Name: Candied Orange Peels Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 12 h 55 min
Cuisine: Spanish
Ingredients: 3 large oranges (preferably untreated or organic); 2 cups (400g) granulated sugar; 2 cups water; 1 cup superfine (caster) sugar

There’s something magical about that bright, bittersweet zing you get from homemade candied orange peels, isn't there? The perfect balance of tang and sweetness makes this Candied Orange Peels Recipe a delightful treat worth the little bit of patience it requires—trust me, you’re in for a real taste adventure.

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 Peels Recipe
Top Tip
How to Serve Candied Orange Peels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candied Orange Peels Recipe

Why You'll Love This Recipe

Making candied orange peels at home feels like capturing sunshine in a jar. I love that it’s simple, rewarding, and the results are so versatile—perfect for snacking straightaway or elevating desserts and drinks.

Fresh, vibrant flavor: Using real orange peel gives you that unbeatable citrus brightness that store-bought just can’t match.
Simple ingredients: You probably have everything you need already, so this is an easy pantry-to-table recipe.
Great multi-use treat: Candied peels are fantastic on their own, dipped in chocolate, or as a garnish for cocktails.
Fun project with a sweet payoff: The process is meditative, and the aroma filling your kitchen is just the cherry on top.

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

Each ingredient in this Candied Orange Peels Recipe plays a crucial role in balancing flavor and texture. Using untreated oranges ensures you avoid any unwanted chemicals, and superfine sugar helps create that perfect sugary coating without grit.

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: Choose large, organic or untreated ones since you’ll be using the peel; thick skin works best for candying.
Granulated sugar: For the syrup that patiently transforms the peel into candy—pure sweetness power.
Superfine (caster) sugar: This is for coating the peels afterward, giving a delicate, sparkly finish without the crunch of regular sugar crystals.

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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 often like to tailor this Candied Orange Peels Recipe by experimenting with different citrus fruits or even tossing them in some sea salt for a sweet-salty combo. It’s all about making this charming sweet suit your mood and taste buds.

Variation: One time, I swapped in grapefruit peels instead of orange—adding twice-blanched bitterness removal—and ended up with a tangier, more complex flavor that my friends couldn’t stop talking about.

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

Step 1: Prepare the Peel with Care

Start by carefully cutting off the tops and bottoms of each orange. Then make four vertical slits through the peel and pith—but not into the flesh—so you can gently separate each quarter peel. It helps to use a sharp knife and your fingers to gently peel it away without tearing. Slice the peel into neat ¼-inch strips so they candy evenly. This prep sets the stage for tender strips that aren’t too thick or chewy.

Step 2: Boil Away the Bitterness

Place the peel strips in a saucepan and cover with cold water by about an inch. Bring it to a boil, then simmer gently for 15 minutes before draining. This step softens the peel and removes bitterness. If your peels taste quite bitter, don’t hesitate to repeat this boiling process one or two more times—it really makes a difference. I usually find twice is just right for oranges, but for other citrus, more is better.

Step 3: Make the Sugar Syrup

Clean out your saucepan, then add the granulated sugar and 2 cups of water. Warm it over medium heat until the sugar completely dissolves and the syrup starts to boil. This sweet bath will slowly transform the bitter peels into sweet, translucent candies.

Step 4: Candy the Peels Slowly

Drop the drained peels carefully into the simmering syrup, reduce the heat to low, and Maintain a gentle simmer for 45 minutes. The peels will soften and the pith will turn translucent, signaling they’re beautifully infused with that sweet syrup. Use a candy thermometer if you like—the syrup should reach the soft-ball stage, about 235°F to 245°F, and bubbles will look thick and glassy, almost like little sugar jewels.

Step 5: Drain and Coat

Once done, take the pan off the heat and let the bubbling slow. Carefully strain the peels over a heatproof bowl, reserving the syrup for other delicious uses, like cocktail sweetening or drizzling over pancakes. Then, toss the peels in superfine sugar using tongs or forks to separate any sticking pieces and coat them evenly. This coating seals in the candy magic.

Step 6: Let Them Dry

Spread your candied peels out on parchment paper or a wire rack in a single layer. Let them sit uncovered at room temperature overnight, or at least 12 hours, until they’re no longer sticky to the touch. That patient drying step is key to achieving that perfect chewy texture we all crave.

Step 7: Store and Enjoy

Once dried, store your candied orange peels in an airtight container. They keep wonderfully for about a month at room temperature or can be frozen for up to three months, making them easy to enjoy whenever the craving hits.

Top Tip

Through trial and error, I’ve learned a few simple tricks that really take this Candied Orange Peels Recipe from good to fantastic. These tips save time and make sure your peels come out perfectly each time.

Blanching Repeats: Don’t skip repeating the boiling process if your peels taste bitter at first—you can always taste after each boil. It makes a huge difference!
Superfine Sugar Substitute: If you don’t have superfine sugar handy, pulse regular granulated sugar a few times in your food processor to get a nice, fine texture without going powdery.
Save That Syrup: The leftover syrup is liquid gold! Use it to sweeten drinks, drizzle over desserts, or as a glaze. Dilute with water if it’s too thick.
Patience Pays Off: Don’t rush the drying stage. The peels need time to set properly; otherwise, they can be overly sticky and harder to store.

How to Serve Candied Orange Peels Recipe

candied orange peels - Serving Suggestion

Garnishes

I often sprinkle finely chopped candied orange peel atop homemade vanilla ice cream or alongside dark chocolate truffles. They add bursts of citrusy sweetness and a little chew that’s so satisfying.

Side Dishes

Try serving these peels with a cheese platter—particularly creamy goat cheese—and some toasted nuts. The candy cuts through rich flavors beautifully, making your appetizer spread feel extra special.

Creative Ways to Present

For a festive touch, I like to dip half of each peel in melted dark chocolate and arrange them in decorative jars or cellophane bags tied with ribbons—great gifts or party favors that spark conversation.

Make Ahead and Storage

Storing Leftovers

Store your candied orange peels in an airtight container at room temperature to keep their chewiness fresh. I find they last beautifully for up to a month, making them a lovely pantry treat or last-minute gift option.

Freezing

I usually portion mine into small resealable bags before freezing. When thawed, they retain their chewy texture perfectly without any extra moisture or stickiness—a great way to enjoy them long after making them.

Reheating

Reheating isn’t really necessary unless you want to recoat them with sugar or dip in chocolate, but if you do, a quick warm-up in a low oven (about 200°F for a few minutes) helps refresh their softness without melting the sugar.

Frequently Asked Questions:

How bitter will candied orange peels be?

When properly blanched and boiled, candied orange peels should have a pleasant mild bitterness that balances nicely with the sugar’s sweetness. Repeating the boiling process up to three times helps eliminate excess bitterness, especially with thicker-skinned or more bitter citrus varieties.

Can I use other citrus fruits for this recipe?

Yes! Lemons, limes, grapefruit, or even pomelos can be candied using this method. Just be aware that more bitter citrus like lemons or grapefruit may require extra blanching to soften that bitterness before candying.

What can I do with the leftover syrup?

The leftover sugar syrup is wonderfully versatile. You can use it as a sweetener for cocktails, mocktails, teas, or drizzle it over pancakes and desserts. If it’s too thick, dilute it with a bit of water and simmer briefly to loosen it up.

How long do candied orange peels last?

When stored in an airtight container at room temperature, candied orange peels can last up to one month. Freezing them extends their shelf life up to three months without loss of flavor or texture.

Final Thoughts

As someone who’s made this Candied Orange Peels Recipe more times than I can count, I know the special kind of joy it brings when you finally taste those fragrant, chewy strips. They’re a little treat that feels homemade but fancy, perfect for brightening your day or gifting to friends. Honestly, once you try making these, I bet you’ll keep coming back for another batch—so dive in and enjoy every sweet moment.