Recipe

Candied Orange Peel

Chewy, glossy orange peel candy with big citrus flavor and a clean, not-bitter finish.

By Matt Campbell

•

4.8

A ceramic bowl filled with sugar-coated candied orange peel strips on a warm-toned kitchen counter with soft natural light

Candied orange peel is one of those kitchen glow-ups that feels like you just found money in your winter coat. You start with something you were about to toss, and you end with bright, chewy citrus candy that makes cookies taste bakery-level and cocktails feel like they have a tiny tuxedo on.

This version keeps it friendly: accessible ingredients, clear steps, and the one move that matters most for success, a quick blanch to knock out bitterness. After that, it is just a chill simmer in syrup and a sugar roll. Your kitchen will smell like the best parts of a citrus grove and a candy shop had a baby.

Fresh whole oranges, a bowl of granulated sugar, and a small bowl of salt arranged on a clean kitchen counter, ready for cooking

Why It Works

Blanching makes it not bitter. A couple of quick boils pull out harshness from the pith so the peel tastes bright instead of aggressive.
A gentle simmer builds the perfect chew. Low heat lets the syrup slowly replace water in the peel, giving that glossy, candied texture.
Sugar coating gives the finish. Rolling in sugar keeps pieces from sticking and adds that sparkly, snackable crunch.
It is flexible. Cut into strips for garnishes, dice for baking, or dip in chocolate when you feel fancy.

Pairs Well With

Storage Tips

Room temperature: Store fully dried peels in an airtight container for 1 to 2 weeks (sometimes longer if very dry, sometimes shorter if humid). Add a small piece of parchment between layers to prevent sticking. If the pieces feel wet, get sticky again, or show any mold, discard.

Refrigerator: Not my favorite because humidity can make the sugar melt. If your kitchen is warm and humid, refrigerate in an airtight container with parchment and bring to room temperature before using.

Freezer: Freeze for up to 3 months in a zip-top bag. For best texture, freeze un-sugared peels, then thaw and roll in fresh sugar before serving.

Candied orange peel strips stored in a clear glass jar with a tight-fitting lid on a tidy pantry shelf

Common Questions

Do I have to blanch the peels?

If you want the peel to taste like candy and not like a strong marmalade bite, yes. Blanching is the difference between pleasantly citrusy and weirdly bitter. For most oranges, 2 blanches does it. If your oranges are thick-skinned, have lots of pith, or you know you are sensitive to bitterness, do 3 blanches. (And yes, discard the blanch water. It is where the bitter stuff goes.)

Can I use the leftover orange syrup?

Absolutely. It is basically orange simple syrup. Strain it and store in the fridge for up to 2 weeks as a guideline. Keep it clean, and if it starts smelling funky or looks cloudy, toss it. It can also crystallize over time, which is annoying but not dangerous. Just warm it gently to re-dissolve.

Why is my peel still bitter?

Most common causes: you skipped blanching, did not blanch long enough, or used very thick pith and did not scrape any off. Next time, do an extra blanch or lightly trim the thickest pith with a knife.

Why is my peel gritty or crystallized?

If sugar crystals form in the pan, it usually comes from agitation and stray sugar crystals clinging to the sides of the pan. A hard boil can encourage it too. Keep it at a gentle simmer, avoid vigorous stirring, and consider adding the optional corn syrup or honey. If it happens anyway, add a splash of water and gently rewarm until smooth.

Can I candy other citrus the same way?

Yep. Lemons and grapefruit work great. For thin-skinned mandarins, be extra gentle and reduce simmer time a bit.

Orange peel strips simmering in a small pot of water on a stovetop during the blanching step

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Vegetable peeler or sharp paring knife
Medium saucepan
Fine-mesh strainer or colander
Tongs or a fork
Wire rack set over a sheet pan (or parchment-lined sheet pan)
Instant-read thermometer (optional, helpful for checking a gentle candy-temp simmer)

I started making candied orange peel because I hated throwing away peels after squeezing citrus for dressings and marinades. The first batch I made was, honestly, too bitter and too sticky. Classic. But once I committed to blanching and letting the peels dry like they mean it, the whole thing clicked. Now I keep a jar around like a little secret weapon. A few strips can rescue a boring muffin, upgrade a salad, or make you feel like the kind of person who has their life together, even if your sink says otherwise.

Candied Orange Peel

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes (plus 2 to 6 hours drying)

Servings About 2 cups strips (from 4 oranges, give or take depending on peel thickness)

Ingredients

4 large oranges (navel or Valencia), scrubbed well (unwaxed is great if you can find it)
2 cups granulated sugar (for the syrup)
2 cups water (for the syrup)
Pinch of salt
About 1/2 cup granulated sugar (for coating, or as needed)
Optional: 1 tablespoon light corn syrup or honey (helps reduce crystallization)
Optional for finishing: melted dark chocolate for dipping

Hands cutting orange peel into thin even strips on a wooden cutting board with a chef knife

Instructions

Prep the peels. Scrub oranges well under warm water (produce wax is real, and this is candy). Using a vegetable peeler or paring knife, remove the orange peel in wide strips, avoiding too much white pith if possible. If the pith is very thick, scrape a little off with the edge of a spoon or trim lightly with a knife. Cut into 1/4-inch strips.
Blanch to tame bitterness. Put peel strips in a saucepan and cover with cold water. Bring to a boil, boil for 2 minutes, then drain. Repeat the blanching process one more time for a total of 2 blanches. If your oranges are very thick-skinned or the peel tastes bitter to you, do a third blanch. After the final drain, rinse peels under warm water.
Make the syrup. Return the saucepan to the stove. Add 2 cups sugar, 2 cups water, pinch of salt, and optional corn syrup or honey. Stir over medium heat just until the sugar dissolves.
Simmer the peels. Add the blanched peels to the syrup and bring to a gentle simmer. Reduce heat to low and cook uncovered for 35 to 45 minutes, swirling the pan or stirring gently once in a while (avoid vigorous stirring), until peels look slightly translucent and glossy. Keep it calm. You want a simmer, not a rolling boil. Thermometer note: If you are using an instant-read thermometer, aim for the syrup to hover around 230°F to 235°F (soft-ball range) at a steady, gentle simmer.
Dry. Use tongs to lift peels from the syrup, letting excess drip back into the pan. Arrange strips in a single layer on a wire rack over a sheet pan (or on parchment). Let dry at room temperature until tacky but not wet, 2 to 6 hours depending on humidity.
Coat in sugar. Toss the dried peels in a bowl of granulated sugar until evenly coated. Shake off excess.
Finish and store. Eat as-is, chop for baking, or dip halfway in melted chocolate and let set. For longer storage, let the peels dry until the surface is no longer tacky, then store airtight.