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Every December in my American kitchen, the whole house smells like citrus and sugar, the kind of cozy perfume that makes you wrap gifts a little slower. I grew up watching peels get saved instead of tossed, because “good flavor doesn’t belong in the trash,” my grandma used to say.
This Candied Orange Peel Recipe turns everyday orange skins into jewel-like strips with a professional shine. I’ll walk you through removing bitterness, controlling crystallization, and landing that translucent, candy-shop finish that looks fancy but feels wonderfully old-fashioned.
Why You’ll Love This Recipe
That candy-shop gloss: In my batches, the light corn syrup and citric acid finish is what makes the peels gleam, not dull and dusty like many homemade versions.
Bright flavor, not one-note sweet: A tiny pinch of citric acid makes the Citrus sinensis character pop, so the orange tastes lively against the simple syrup.
Chewy, smooth, dependable texture: The “insurance policy” here is crystallization control, so you get a satiny bite instead of grainy sugar on the outside.
Ingredients and Substitutions
You only need a few pantry basics, because the real magic comes from blanching and syrup technique. With good oranges and patience, the pith turns tender and the peel candies beautifully.
Ingredients
- 4 oranges
- 2 cups sugar
- 2 cups water
- Additional water for boiling
Ingredient Notes & Substitutions
Oranges: When you plan to eat the peel, I prefer organic since waxes and residues can cling to the pith. If organic isn’t available, scrub well with warm water until the skin feels squeaky clean.
Pith: Don’t stress about removing every bit of white pith, because blanching is what tames the bitterness. Leaving a little pith also helps that classic chewy candied-peel texture.
Other citrus: This same method works beautifully with grapefruit or lemon peels, and the blanching becomes even more important with thicker, more bitter varieties.
Simple syrup ratio: The 2 cups sugar to 2 cups water creates a stable simple syrup that candies evenly. Changing the ratio can push you toward either gritty crystals or a thin syrup that never gives a proper gloss.
How to make Candied Orange Peel Recipe
Prep the peels for even candying
- Wash the oranges thoroughly, because anything on the skin will end up in your candy. I like to rub them under warm water until the surface feels clean, then pat dry.
- Slice off the top and bottom of each orange to create flat “landing pads.” Score the peel vertically into four sections, cutting through the peel and pith but keeping the fruit intact so you can lift the quarters cleanly.
- Peel the quarters away, then slice them into uniform 1/4 inch strips. Keeping the strips consistent is what makes them soften and turn translucent at the same pace.
The triple blanch to erase bitterness
- Put the orange strips in a saucepan, cover with water, and bring to a boil. Once boiling, lower to a hard simmer for 10 minutes, then drain and rinse under cold water until the peel feels refreshed and the steam stops.
- Repeat that same boil, 10-minute simmer, drain, and cold rinse two more times, for a total of three blanchings. This is the step that pulls harsh bitterness out of the pith, so the finished candy tastes sweet and bright.
Build the syrup, then candy without stirring
- In a clean saucepan, combine 2 cups sugar and 2 cups water over medium heat. Stir constantly only at the beginning, just until the sugar fully dissolves and the liquid looks clear, not sandy.
- Add 1 tablespoon of light corn syrup and 1/8 teaspoon of citric acid to the pot, then gently mix them in while the syrup is still calm. This is my “gloss finish” trick for shine and for keeping the sugar from turning grainy.
- Add the blanched peel strips and bring the pot to a boil, then lower to a medium simmer. Cook until the peels are soft and turning translucent, and the pith takes on that pale green look, while your kitchen smells like warm marmalade.
- Do not stir once the peels are in the syrup, because that can trigger crystallization on the sides and spread it through the pot. If you must move things around, lift the saucepan and swirl it gently so the syrup rolls over the peels.
Cool, dry, and finish for that jewel-like look
- Take the pan off the heat and let the peels cool in the syrup, so they keep absorbing sweetness as the temperature drops. They’ll look glossier as they rest, almost like stained glass.
- When fully cooled, lift the peels out with a slotted spoon and lay them on a wire rack. Let them dry overnight until they’re no longer tacky, just pleasantly chewy.
- Pour the leftover citrus syrup into a jar or bottle and refrigerate it. It’s liquid gold for drinks and breakfast, and I hate seeing it wasted.
Master the Science of Perfect Texture and Shine
If you want that high-end confectionery chew, a candy thermometer is your best friend. I aim for 230°F to 235°F, the thread stage, because that concentration candies the peel without turning it leathery.
Once you creep past 245°F, the syrup tightens fast, and the peels can set up hard instead of tender. When you hit the sweet spot, the strips look translucent and glossy, like tiny amber ribbons.
Corn syrup helps because it interrupts sucrose’s urge to recrystallize into gritty grains. The Exploratorium explains interfering agents to prevent crystallization in a clear, science-forward way.
Pro Tips & Troubleshooting
Pro Tips
- Let the peels cool in the syrup before drying, because that rest time deepens the candying and boosts shine.
- Use a wire rack instead of parchment, since airflow keeps the surface from staying sticky.
- Leftover syrup is gorgeous in cocktails, tea, or breakfast, and it also brightens a fruit salad without needing extra sugar.
- For extra aroma, a cinnamon stick or star anise can perfume the simple syrup, as long as you still avoid stirring once peels go in.
Common Mistakes to Avoid
- Stirring after adding the peels, because it’s the fastest path to crystallization and grainy candy.
- Skipping the triple blanching, which leaves bitter notes trapped in the pith.
- Overcooking the syrup past 245°F, which can turn the peels rock-hard instead of chewy.
- Cutting uneven strips, because skinny pieces finish early while thicker ones stay tough.
Serving & Storage
Creative Serving Ideas
My favorite “fancy but easy” move is Orangettes, dip dried strips into tempered dark chocolate and let them set glossy. They also look beautiful perched on a cocktail glass, especially an Old Fashioned.
For baking, dice the peels and fold them into scones, fruitcakes, or holiday bread for bright, bittersweet bites. That same chop-and-fold trick is perfect in orange scones, where the citrus pops against buttery crumb.
On a gift platter, candied peel plays well with nuts and shortbread, and it makes a sweet companion beside holiday cookies for that classic December feel.
Storage and Make-Ahead Instructions
Wet storage: Keep peels submerged in the syrup in a sealed container in the fridge. This keeps them plush and glossy, and it’s my go-to if I’m dipping in chocolate later.
Dry storage: Once fully dried overnight, store in an airtight jar at room temperature for up to 7 days, or a month in the refrigerator. If you like, roll them in granulated sugar after drying for a sparkly, less-sticky finish.
Freezing: Freeze in an airtight bag for up to 6 months, then chop straight from frozen into batters or doughs. The pieces thaw quickly once mixed, and the flavor holds beautifully.
Candied Orange Peel Recipe
Equipment
- Saucepan
- Slotted spoon
- Wire rack
- Candy thermometer
Ingredients
- 4 oranges
- 2 cups sugar
- 2 cups water
- Additional water for boiling
Instructions
Prep the peels for even candying
- Wash the oranges thoroughly under warm water until clean and pat dry. Slice off the top and bottom of each orange, score the peel vertically into four sections, and carefully lift the quarters away from the fruit. Slice the sections into uniform 1/4 inch strips to ensure they candy at the same rate.
The triple blanch to erase bitterness
- Place the orange strips in a saucepan and cover with fresh water. Bring to a boil and maintain a hard simmer for 10 minutes. Drain the peels and rinse them under cold water until the steam stops. Repeat this boiling, simmering, and rinsing process two more times for a total of three blanchings to remove the bitterness from the pith.
Build the syrup, then candy without stirring
- In a clean saucepan, combine 2 cups of sugar and 2 cups of water over medium heat, stirring only until the sugar dissolves. Add 1 tablespoon of light corn syrup and 1/8 teaspoon of citric acid for a glossy finish. Add the blanched peels and bring to a boil, then lower to a medium simmer. Cook without stirring until the peels are soft and translucent, ideally reaching 230.F to 235.F on a thermometer.
Cool, dry, and finish for that jewel-like look
- Remove the pan from the heat and let the peels cool completely in the syrup to maximize sweetness and shine. Lift the peels out with a slotted spoon and arrange them on a wire rack. Let them dry overnight until they are pleasantly chewy and no longer tacky to the touch.
Notes
Nutrition
Conclusion
It still feels like a little kitchen miracle, watching humble orange skins turn translucent and glossy, like candy-shop gems. Keep the triple blanch, respect the no-stir simmer, and lean on that corn syrup and citric acid twist for shine.
If you end up with extra, I love folding the chopped peels into weekend baking, especially tender orange scones when the house needs a warm citrus perfume.
