The smell of orange zest simmering in sweet syrup takes me right back to cozy winter afternoons. There’s something magical about transforming what most people toss in the trash into gorgeous, chewy little gems. This candied orange peel recipe has been everywhere lately, and honestly? I get why people are obsessed.
Think of this as nature’s candy with a grown-up twist. You’re basically slow-cooking orange peels in sugar syrup until they turn glossy and tender. It’s surprisingly simple with just oranges, sugar, and water. Like those fancy confections from European bakeries, but you can make them in your own kitchen. Full details in the blog!
I started making these when my daughter asked why I always threw away the “pretty part” of oranges. Smart kid, right? After years of tweaking the technique, I found the perfect balance of sweet and citrusy. I tested it on everyone. You’ll love the secret!
Candied Orange Peel Easy Delicious Treats
Ingredients
Method
- Start by thoroughly scrubbing the oranges under running water with a vegetable brush.
- Trim a small slice off the top and bottom of each orange, then make four lengthwise cuts just through the peel to the white pith, being careful not to pierce the fruit inside.
- Peel off each segment of the orange peel and cut them into strips about a quarter-inch thick.
- Put the orange peel strips into a pot and add just enough water to cover them by about an inch. Bring this to a boil, then pour off the water through a colander. Repeat this boiling and draining step one more time.
- Return the orange peels to the pot and pour in 2 cups of fresh water, add 1 cup sugar and the vanilla bean if using. Bring everything to a boil, then lower the heat and let it simmer gently without a lid for 30 to 35 minutes, until the peels turn translucent and most of the syrup has evaporated.
- Switch off the heat and leave the peels to sit in the remaining syrup for 5 minutes to soak up flavor.
- Use tongs to transfer the peels onto a wire rack lined with parchment paper and allow them to air dry for at least 8 hours, ideally a full day for best texture.
- Once dry, toss the peels in extra granulated sugar to coat evenly. If desired, dip them in melted chocolate and place them on parchment to set.
- Serve the candied orange peel treats right away or keep them fresh in an airtight container inside the refrigerator.
Notes
- This recipe yields about 3 cups of candied orange peel. For storage, glass containers work wonderfully to keep them fresh. These treats can be enjoyed as is or dipped in chocolate for an extra indulgence.
Why This Recipe Fits a Healthy Routine
Let’s be honest – most candy is loaded with artificial colors and preservatives that make us feel guilty after just one bite. But this candied orange peel recipe? It’s like finding the sweet spot between indulgence and wholesome eating.
You’re working with just three simple ingredients: organic oranges, sugar, and water. No mystery chemicals or hard-to-pronounce additives. Plus, you get all that natural vitamin C and fiber from the orange peel – nutrients that most people toss away.
Best part: You control every step of the sweetening process. Want less sugar? Simmer them a bit less. Prefer them extra sweet? Roll them in that final sugar coating. It’s your kitchen, your rules.
Power Ingredients & Nutrition Benefits
Organic oranges are the star here, and for good reason. The peel contains more vitamin C than the fruit itself, plus natural oils that give you that bright, zesty flavor. Choosing organic means avoiding the waxy coatings and pesticides that conventional citrus often carries.
The simple syrup method we’re using helps preserve those beneficial compounds while creating that perfect chewy texture. And if you’re watching your sugar intake, remember – a little goes a long way with these intensely flavored treats.
| Ingredient | Health Benefit | Smart Swap |
|---|---|---|
| Organic Orange Peel | Vitamin C, natural fiber | Try lemon or grapefruit peel |
| Granulated Sugar | Quick energy source | Coconut sugar for lower glycemic |
| Vanilla Bean | Natural antioxidants | Pure vanilla extract works too |
Quick Steps with Smart Timing
The secret to perfect candied orange peel lies in the double-boiling technique. That first blanch removes the bitter compounds, while the second long simmer transforms tough peel into tender, translucent gems.
Here’s your game plan: Start in the morning if you want them ready by evening. The actual hands-on time is only about 15 minutes, but the 24-hour drying period is what gives you that perfect chewy-not-soggy texture.
Time-saving tip: Make a double batch since you’re already doing the work. They keep beautifully in the fridge and make wonderful gifts.
- Prep and first boil: 10 minutes
- Simmer in syrup: 35 minutes (mostly hands-off)
- Drying time: 8-24 hours
- Final coating: 5 minutes
Swaps & Meal Prep Magic
Want to make these work for different dietary needs? Swap the granulated sugar for coconut sugar – it adds a subtle caramel note and has a slightly lower glycemic impact. The texture stays perfectly chewy.
For my chocolate-loving friends, dark chocolate with 70% cacao or higher gives you antioxidants along with that rich flavor. Melt it gently and dip away – just remember to let them set on parchment paper.
Meal prep genius move: These actually improve with a day or two of storage. The flavors meld and the texture gets even better. I make a batch every few weeks and portion them into small containers for easy grabbing.
Storage Tips & Expert Hacks
Store your finished peels in an airtight container in the fridge for up to two weeks. The cool temperature keeps them from getting too sticky while preserving that perfect chew.
If you live in a humid climate, add a small piece of parchment between layers to prevent sticking. And here’s my favorite trick: save that leftover simple syrup! It’s incredible drizzled over yogurt or stirred into sparkling water.
| Storage Method | Duration | Best For |
|---|---|---|
| Airtight container (fridge) | 2 weeks | Daily snacking |
| Freezer bags | 3 months | Baking projects |
| Gift tins | 1 week room temp | Holiday presents |
Expert Insight: The Secret to Perfect Candied Orange Peel
According to pastry chef Jacques Pépin, the key to superior candied orange peel lies in the blanching process:
“Blanching the peel three times removes the bitter compounds while preserving the essential oils that give candied citrus its intense, clean flavor.”
This triple-blanch technique transforms ordinary orange peels into jewel-like confections that rival any high-end chocolatier’s offerings.
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My Story
Last Christmas, I had a pile of orange peels left from making fresh juice and couldn’t bear to throw them away. After some experimenting, I discovered this candied orange peel recipe that transforms kitchen scraps into an elegant treat. Now my family requests them every holiday season, and I love how something so simple can feel so luxurious.
FAQs ( Candied Orange Peel )
How long does this recipe take to make?
The entire process takes about 3 hours, including 2 hours of simmering time. Active prep work is only about 30 minutes. Most of the time is hands-off while the peels cook in simple syrup. Plan to start early in the day for best results.
Can I use any type of orange?
Navel oranges work best because they have thick, easy-to-peel skin with less bitter pith. Avoid thin-skinned varieties like Valencia. Choose organic oranges when possible since you’re eating the peel. Wash thoroughly before starting.
How should I store the finished candy?
Store in an airtight container at room temperature for up to 2 weeks. Layer between parchment paper to prevent sticking. If chocolate dipped candied orange peel gets soft, refrigerate briefly to re-firm. Keep away from heat and humidity.
Why do I need to boil the peels three times?
Triple boiling removes the bitter compounds from the white pith. Each boil extracts more bitterness, making the final candy sweet and pleasant. Skipping this step results in unpleasantly bitter treats that most people can’t enjoy.
Can I make this treat without chocolate?
Absolutely! The sugar-coated strips are delicious on their own after drying. Roll them in granulated sugar while still slightly sticky for extra sweetness. They make excellent homemade gifts and baking ingredients without any chocolate coating.
Conclusion
This candied orange peel recipe transforms ordinary citrus scraps into jewel-like treats that taste like sunshine. The gentle simmer creates that perfect chewy texture, while the sweet coating offers just enough indulgence without the guilt. You’ll love how these brighten any day with their natural citrusy goodness.
Try rolling some in coconut flakes for extra texture, or dip them in dark chocolate for special occasions. Store extras in the fridge – they actually improve after a day or two! My favorite trick from years of testing: save that fragrant syrup for drizzling over Greek yogurt or stirring into tea.
I’d love to see your beautiful batches – tag me when you share photos! Did your family grow up making any special citrus treats? There’s something so satisfying about creating these little gems from scratch. Save this recipe for cozy weekend afternoons when you want to fill your kitchen with the most amazing aroma.
