There's something simply magical about that bright, glossy bite of homemade candied orange peel – the perfect balance of sweet, slightly bitter, and wonderfully chewy. This Candied Orange Peel Recipe is a joy to make and even better to share, especially when you want a little homemade treat that feels gourmet but isn’t fussy.

The image shows a white bowl with a green rim filled with many pieces of candied orange peel. The candied peel pieces are long and thin, covered in a sugary layer that gives a crystal-like texture. Their colors range from light yellow to deep orange, with some pieces slightly translucent. The bowl is on a white marbled surface, and the background is softly blurred, keeping the focus on the sweet orange peels. 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 Peel Recipe
Top Tip
How to Serve Candied Orange Peel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candied Orange Peel Recipe

Why You'll Love This Recipe

I’m genuinely excited every time I make candied orange peel from scratch. It’s one of those projects that looks more impressive than it actually is and once you taste the fruits of your labor, you’ll get why it’s a keeper in my kitchen for holidays and beyond.

Fresh, bright flavor: The process highlights the fresh citrus essence, giving you a candy that’s bursting with vibrant orange taste.
Multi-use delight: These peels aren’t just candies — they’re magic in baking, cocktails, or as a sophisticated snack.
Simple ingredients: All you really need is oranges, sugar, and patience to get these perfectly tender and sweet peels.
Impress without stress: It looks fancy but isn’t complicated — great if you want to wow friends or gift something homemade.

The image shows a metal tray filled with a layer of white granulated sugar spread all over the bottom. On top of the sugar, there are many orange and yellow candied peel sticks scattered unevenly. The peel sticks have a slightly translucent look with a rough sugar coating, giving a sparkly texture. The tray sits on a white marbled surface with faint gray veins. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Candied Orange Peel Recipe plays a special role in building that perfect texture and flavor. Using fresh, untreated oranges means you get the best peel without any chemical taste. And the two types of sugar—granulated and superfine—work together to create a syrup that’s just right for candying, then a beautiful sugary coat.

Flat lay of three whole large fresh oranges with bright orange skin, a small white ceramic bowl filled with fine white superfine sugar, and a medium white ceramic bowl holding coarse white granulated sugar, placed 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: Organic or untreated is best since you’re using the peel; it ensures the flavor is pure and free from waxy coatings.
Granulated Sugar: Creates the syrup base that slowly softens the peel and infuses it with sweetness.
Superfine (Caster) Sugar: Perfect for coating the peels evenly without leaving a grainy texture—if unavailable, blitz regular sugar quickly in a food processor.
Water: Used both for boiling the peel to reduce bitterness and for making the syrup; crucial for texture and flavor balance.

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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

One of my favorite things about this Candied Orange Peel Recipe is how easy it is to customize. I like to experiment with different citrus fruits or add a sprinkling of chili flakes for a little kick. You can tweak it to your taste, and it always feels special.

Variation: Adding a touch of vanilla bean or star anise during the syrup simmering step gives a subtle, warm aroma that’s lovely for gifting seasonally.
Dietary tweak: These are naturally vegan, gluten-free snacks—perfect if you want a candy everyone can enjoy.
Seasonal: Try grapefruit or lemon peels if oranges aren’t in season; just remember you might need to blanche the peels a couple more times to tame any bitterness.

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

Step 1: Carefully Prep Your Orange Peels

Start by trimming the top and bottom off your oranges, then score the peel into four sections. I learned that keeping the pith intact while you peel helps keep the strips together during cooking. Use your fingers to gently pull the peel away—if you find it’s sticking too much to the fruit, a sharp paring knife can help free it up. Then slice the peel into roughly ¼-inch wide strips. The uniform size helps everything cook evenly.

Step 2: Boil and Remove Bitterness

Place your peel strips in a saucepan, cover with cold water, and bring it to a boil. Simmer for about 15 minutes to draw out bitterness. If your oranges are extra-bitter or less sweet, feel free to repeat this boiling step up to two more times, refreshing the water each round. Trust me, this step makes all the difference between a pleasant treat and something too sharp or unpleasant.

Step 3: Make Your Sugar Syrup and Candy the Peel

Clean your pan after blanching the peel, then combine granulated sugar with fresh water. Heat until dissolving and bring to a boil. Then gently add in your orange peels, lowering the heat to maintain a gentle simmer. This is where patience is key—you want to slowly cook the peel for around 45 minutes until it’s tender, and the syrup has thickened nicely. Use a candy thermometer if you have one—the syrup is perfect at the soft ball stage (235°F – 245°F).

Step 4: Drain and Coat in Sugar

Once the peel is tender and translucent, remove from heat and strain carefully. Don’t toss the syrup; you can use it to sweeten drinks or desserts later. Toss the warm peels in superfine sugar so they don’t stick together and spread them out on parchment or a rack. Allow them to dry for at least 12 hours until no longer tacky.

Top Tip

From making candied orange peel many times, I’ve picked up a few tricks that really help keep things simple and stress-free.

Blanching patience: Don’t rush the boiling of peels to remove bitterness—multiple brief boils make a big difference.
Superfine sugar substitute: If you can’t find superfine sugar, a quick blitz in the food processor works wonders—just don’t overdo it or you’ll get powdered sugar.
Drying is key: Let those peels air-dry fully before storing, otherwise they can stick together and get soggy.
Save that syrup: The leftover syrup is a little treasure—use it to sweeten iced tea or cocktails for a lovely citrus twist.

How to Serve Candied Orange Peel Recipe

candied orange peel - Serving Suggestion

Garnishes

I love using candied orange peels as a garnish for everything from chocolate desserts like mousse or brownies to cocktails like an old-fashioned. Their bright color and sweet-tart flavor add a beautiful finishing touch.

Side Dishes

Try pairing them with rich cheeses like a creamy brie or sharp cheddar. The citrusy sweetness cuts through the richness amazingly, creating a balanced and elegant snack plate.

Creative Ways to Present

When gift-giving, I like to place peels in small glass jars tied with string and a sprig of rosemary. They look delightful on holiday tables or tucked into baked good boxes, adding a gourmet touch that never fails to impress.

Make Ahead and Storage

Storing Leftovers

The best way I’ve found to store candied orange peels is in an airtight container at room temperature. They keep beautifully for up to a month this way, which means you can make a big batch and enjoy them gradually.

Freezing

I’ve also frozen candied peels with great success. Just spread them out on parchment in a single layer to freeze, then transfer to a zip-top bag. They’ll keep for up to three months and thaw beautifully at room temp.

Reheating

If you want to give them a quick refresh, warm candied peels gently in a low oven for a few minutes to re-soften any edges—it’s especially nice if they dried out a little during storage.

Frequently Asked Questions:

Can I use regular sugar instead of superfine sugar?

Yes! If you don’t have superfine sugar on hand, you can make your own by pulsing granulated sugar in a food processor for a few seconds until the granules are fine but not powdered. This helps the sugar coat the orange peels evenly without clumping.

How long does candied orange peel keep?

Stored in an airtight container at room temperature, candied orange peels last about 1 month. If you freeze them, they can last up to 3 months. Make sure they’re fully dried before storing to prevent stickiness.

Can I use other citrus fruits for this recipe?

Absolutely! You can use lemons, limes, or grapefruit, though these might be more bitter. To balance that, blanch the peels two to three times instead of just once to remove extra bitterness before candying.

What can I do with the leftover syrup?

The syrup from candying the peel is wonderfully flavorful—it can be used as a sweetener in cocktails, mocktails, iced tea, lemonade, or drizzled over pancakes and desserts. To thin it out, dilute with a bit of water and simmer gently before storing in the fridge for up to two weeks.

Final Thoughts

This Candied Orange Peel Recipe has become one of my favorite little kitchen projects — it’s relaxing to make, delightful to eat, and perfect for sharing. When you try it out, you might find yourself smuggling a piece or two every time you walk past the jar. So grab some fresh oranges and give it a go—you’ll love having a stash of homemade sweet treats that taste like sunshine.