Candied Orange Peel Citrus Candy Snack

Name: Candied Orange Peel Citrus Candy Snack
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 cups
Ingredients: 2 medium oranges; 1 cup granulated sugar; 1 cup water; Extra sugar for coating

Highlighted under: Dessert Recipes

I absolutely love creating treats that evoke memories and add a splash of color to my kitchen. Making candied orange peel has become one of my favorite kitchen projects because it’s surprisingly simple, and the final product is a zesty delight! The process of gently simmering orange peels in sugar syrup transforms them into a chewy, sweet snack that can brighten any dessert table and provide an excellent burst of citrus flavor. Plus, the aroma that fills my home while they cook is simply irresistible!

Created by

The Chefezekielcooks Team

Last updated on 2026-02-14T16:42:19.591Z

When I first tried making candied orange peel, I was amazed by how a simple fruit could transform into a gourmet treat. I experimented with different sugar ratios and discovered that a 1:1 ratio of sugar to water creates the perfect syrup for soft yet chewy peels. It was a revelation that made me want to share this delicious creation with all my friends and family.

As I prepared the candied peels, I realized they aren't just a snack but can add flair to various dishes. Tossing them into a cake batter or even using them as a garnish for cocktails takes everything to the next level. Once you taste them, you'll understand why they’ve become a staple in my home!

Why You'll Love This Recipe

The vibrant citrus flavor brightens your day.
Versatile enough for snacking, baking, or garnishing.
A great way to use leftover orange peels sustainably.

The Art of Blanching

Blanching the orange peels is a crucial step that enhances the final flavor profile of your candied treats. By boiling the peels before sugaring, you remove some of the natural bitterness, ensuring your candies have a sweet and delightful taste. I recommend doing this process three times if you're using particularly bitter oranges, as this will yield a more enjoyable candy without overpowering flavors.

When blanching, make sure the water is at a rolling boil before adding the peels. This quick cooking method not only softens the peels but also helps preserve their vibrant color. After each blanching, be sure to drain the peels well to avoid excess water diluting your sugar syrup later.

Understanding Sugar Syrup

Creating the sugar syrup is where the magic truly happens. The 1:1 ratio of sugar to water is essential for achieving the right consistency and sweetness level. If you prefer a more intense flavor, consider using a flavored liqueur or extract to infuse your syrup during the simmering process. Just remember that each addition will alter the final taste of your candied peels.

During the simmering phase, keep a close eye on the syrup. You want it to reach a gentle simmer—bubbles should break the surface but not boil furiously. This means you're getting the right balance that allows the peels to gradually absorb the sugar without scorching. The final result should look thick and glossy, coating the peels perfectly.

Storing and Using Your Candies

Once you've coated your candied orange peels in sugar, it’s important to let them cool completely before storing. If any moisture remains, it could lead to clumping or spoilage. For optimal storage, I recommend an airtight container to keep them fresh for up to two weeks. You can also layer wax paper between the peels to prevent them from sticking together.

These delights are incredibly versatile! Beyond snacking, use them as a delightful garnish for cakes, cupcakes, or even cocktails. They also make great additions to trail mixes or can be finely chopped and incorporated into baked goods like muffins and bread for a citrusy twist.

Ingredients

Candied Orange Peel Ingredients

2 medium oranges
1 cup granulated sugar
1 cup water
Extra sugar for coating

Instructions

Prepare the Oranges

Wash the oranges thoroughly. Using a sharp knife, slice off the ends of each orange and carefully cut the peel into long strips, avoiding too much of the pith (the white part). You should aim for about 2 cups of peel.

Blanch the Peels

Place the orange peels in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and drain. Repeat this process twice to help reduce bitterness.

Make the Sugar Syrup

In the same saucepan, combine 1 cup of water and 1 cup of sugar. Stir to dissolve and bring to a gentle simmer.

Candy the Peels

Add the blanched orange peels to the simmering syrup. Cook on low heat for about 45 minutes until peels become translucent.

Coat the Peels

Remove the candied peels from the syrup and lay them on a cooling rack. Allow them to cool for about 10 minutes, then coat them in extra granulated sugar.

Store the Candies

Once fully cooled, store the candied orange peel in an airtight container. They can be enjoyed immediately or saved for later use in various recipes.

Pro Tips

For a touch of variation, soak the candied peels in dark chocolate once they are cooled for an indulgent treat that elegantly contrasts the bright citrus flavor.

Ingredient Spotlight: Oranges

The choice of oranges profoundly impacts the flavor and quality of your candied peels. Ideal selections include navel and Valencia oranges, known for their sweetness and aromatic zest. Avoid using bitter varieties like Seville oranges unless you seek an intense flavor, in which case adding extra sugar will help balance the bitterness.

When preparing your oranges, use organic ones if you can. This ensures that you are not consuming any harmful pesticides that linger on the peel, which is essential since you’ll be using the outer layer in this recipe.

Troubleshooting Common Issues

If you find that your peels are turning out too tough, it might be due to cooking them on too high a heat or not simmering long enough in the syrup. Make sure to keep the heat low and maintain a gentle simmer to ensure the peels are tender and absorb the syrup fully.

Conversely, if your peels are too soft and mushy, it may be a sign that you’ve overcooked them either during the blanching or the candying process. To fix this, keep a close eye on the texture as they cook and adjust your timing to prevent losing that delightful chewy bite.

Making Ahead and Freezing

These candied orange peels can serve as an excellent make-ahead treat. If you're planning to use them for a special occasion, you can easily prepare them up to two weeks in advance. Just ensure that they are completely cooled and stored correctly as mentioned earlier to maintain freshness.

If you want to extend their shelf life even further, consider freezing them. Lay the peels on a baking sheet in a single layer to freeze initially, then transfer them to a bag or container once solid. They can be kept for up to three months, and you can use them directly from the freezer for your baking needs.

Questions About Recipes

→ Can I use lemons or limes instead of oranges?

Absolutely! The method works equally well with lemons or limes, though you might want to adjust the sugar to balance their tartness.

→ How long will the candied orange peel last?

Stored properly in an airtight container, they can last for up to 2 weeks. Consider refrigerating for longer freshness.

→ Can I use artificial sweeteners in this recipe?

While you can experiment with artificial sweeteners, they may not produce the same texture and flavor as granulated sugar.

→ What can I do with the leftover syrup?

Don't discard the syrup! It can be used in drinks, drizzled over pancakes, or as a sweetener in various recipes.