Candied Orange Peel Recipe – Family Favorite

There’s something magical about biting into a piece of candied orange peel. It’s like sunshine in your mouth—sweet, tangy, and just a little chewy. I remember my grandma making these during the holidays, lining them up on a tray like tiny citrus jewels. She’d say, “They’re not just candy—they’re a memory.” And honestly? She was right.

Now, I’m not saying you need to wait for Christmas to make them. In fact, I’ve been making batches all year round. They’re perfect for snacking, tossing into oatmeal, or sprinkling over yogurt. Plus, they make the most thoughtful homemade gift. Who doesn’t love something sweet that smells like a citrus grove?

Why You’ll Love This Candied Orange Peel Recipe

Let’s be real—most candied peel you buy in stores tastes overly sweet and artificial. This recipe? It’s the real deal. Fresh oranges, simple sugar, and a touch of lemon juice create a balance that’s bright, not cloying.

And the texture? Oh, the texture. It’s not sticky like gum, not brittle like hard candy. It’s soft, pliable, and just a little chewy—like nature’s gummy bear, but better.

Plus, you’re using the whole orange—peel and all. That’s sustainability in action. No waste, just flavor.

What You’ll Need to Make Candied Orange Peel

Don’t worry, you don’t need a fancy kitchen or a degree in candy-making. Just a few simple ingredients and a little patience. Here’s what you’ll need:

• 3 medium fresh oranges
• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 cup powdered sugar (for coating)
• 1 baking sheet
• 1 sheet parchment paper

Pro tip: Use navel oranges or blood oranges for the best flavor and color. Avoid oranges with thick, bitter pith. You want thin, bright peel.

How to Make Candied Orange Peel: Step-by-Step

Ready to turn those orange peels into golden treasures? Let’s go.

1. Peel the oranges carefully. Use a vegetable peeler or sharp knife to remove just the colored part of the peel. Leave the white pith behind—it’s bitter and ruins the flavor.
2. Chop the peel into strips. Cut them into 1/4-inch wide strips. You can make them longer or shorter depending on your preference.
3. Simmer the peels. Place the peel strips in a saucepan with 1 cup of water. Bring to a boil, then reduce heat and simmer for 30 minutes. This removes bitterness.
4. Drain and rinse. Drain the peels, then rinse them under cool water. This stops the cooking and refreshes the flavor.
5. Make the sugar syrup. In the same saucepan, combine 1 cup sugar, 1 cup water, 2 tablespoons lemon juice, 1/2 teaspoon vanilla, and 1/4 teaspoon salt. Bring to a simmer.
6. Simmer the peels in syrup. Add the drained peels to the syrup. Cook over medium heat for 30-40 minutes, stirring occasionally, until the syrup thickens and coats the peels.
7. Transfer to parchment. Use a slotted spoon to transfer the peels to a parchment-lined baking sheet. Let them cool completely, turning occasionally to dry evenly.
8. Toss with powdered sugar. Once dry, toss the peels in powdered sugar to coat. Store in an airtight container for up to 2 weeks.

Pro Tips for Perfect Candied Orange Peel

Here are a few insider secrets I’ve learned over years of making this recipe:

• Don’t skip the blanching step. Simmering the peels in water first removes the bitter compounds in the pith. Skip it, and your candy will taste like regret.
• Use a heavy-bottomed pan. This prevents the sugar syrup from burning. I swear by my stainless steel saucepan.
• Let them dry completely. Rushing this step leads to sticky, clumpy peel. Patience is key. I usually let mine dry overnight.
• Store in a cool, dry place. Humidity is the enemy of candied peel. Keep them in a glass jar with a tight lid.
• Experiment with flavors. Add a pinch of cinnamon, cardamom, or orange zest to the syrup for a twist.

Common Mistakes to Avoid

Even the best cooks make mistakes. Here’s what to watch out for:

• Using too much pith. That white stuff is bitter. Peel carefully and remove as much as possible.
• Overcooking the syrup. If the syrup gets too thick, the peels will become hard and brittle. Keep an eye on it.
• Not drying them enough. If your peel sticks together, it’s not dry. Let them air out for at least 8 hours.
• Storing in the fridge. Moisture will ruin them. Keep them at room temperature.

How to Use Your Candied Orange Peel

These aren’t just for snacking. Here’s how to use them in your kitchen:

• Toss into oatmeal or yogurt for a citrusy crunch.
• Chop finely and sprinkle over cakes, cookies, or muffins.
• Use as a garnish for cocktails or desserts.
• Wrap in cellophane with a ribbon for a charming gift.
• Make orange peel brittle by spreading on a tray and breaking into pieces.

My favorite? Chopping a handful into my morning granola. It’s like a little burst of sunshine in my bowl.

Frequently Asked Questions

Can I use other citrus fruits?

Yes! Lemon, lime, or grapefruit peels work too. Just adjust the sugar slightly—grapefruit is more bitter, so you might need a bit more syrup. Lemon peel is more tart, so it’s great for a zesty kick.

Why do I need to blanch the peels first?

Blanching removes the bitter compounds in the white pith. Without it, your candied peel will taste harsh and unpleasant. Think of it as a flavor cleanse.

Can I make this recipe without sugar?

Technically, yes—but it won’t be “candied” peel. Sugar is what gives it the chewy texture and sweetness. If you want to reduce sugar, try using a sugar substitute like erythritol, but know the texture might be different.

How long do candied orange peels last?

Stored in an airtight container at room temperature, they’ll keep for up to 2 weeks. After that, they start to dry out and lose their texture. For longer storage, you can freeze them for up to 3 months.

Can I make this recipe in a slow cooker?

Not really. The slow cooker doesn’t get hot enough to properly caramelize the sugar or reduce the syrup. Stick to the stovetop for best results.

Final Thoughts: A Little Sweetness Goes a Long Way

Making candied orange peel is one of those simple pleasures that feels like a small act of self-care. It’s not fancy, but it’s deeply satisfying. The smell of citrus and sugar simmering on the stove? That’s comfort food for the soul.

Plus, it’s a great way to use up those orange peels you’d normally toss. You’re turning waste into treasure. And let’s be honest—everyone loves a homemade treat that looks like it came from a fancy bakery.

So go ahead. Peel those oranges. Simmer them. Let them dry. And then, take a bite. You’ll taste sunshine, nostalgia, and a little bit of magic. And that’s worth every minute.

Happy cooking, and even happier snacking!