Homemade Candied Orange Peel - This homemade candied orange peel recipe turns leftover peels into glossy, chewy orange peel candy with a bright citrus bite and a clean, sweet finish. The texture lands tender and slightly crisp at the edges, never leathery, with a light sugar coating that keeps it from feeling sticky. It tastes like a citrus dessert you can snack on, chop into holiday baking, or dip in chocolate for an edible gift. It is a zero waste cooking win that uses simple ingredients and stores beautifully for Christmas treats and beyond.

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Homemade Candied Orange Peel - This candied orange peel recipe works because blanching removes harsh bitterness in controlled stages, then a steady simmer in syrup replaces water in the peel with sugar for a tender, chewy set. After testing different boil times and sugar ratios, I found that three quick blanches followed by a gentle syrup simmer makes the biggest difference: you lose the sharp pith bitterness without washing away the orange aroma, and the peels turn translucent instead of staying chalky. The key is keeping the syrup at a bare simmer, not a rolling boil—high heat can toughen the peel and make the sugar crystallize too early, which is where most “sticky mess” batches start. Drying time is not optional either; letting the strips air-dry until tacky (not wet) guarantees a clean sugar coat and keeps the pieces separate in the jar, which matters if you are packaging edible gifts. This shows how basic ingredients create something special: an orange, sugar, and water become a classic citrus dessert and a holiday baking upgrade. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—control bitterness, control heat, and the outcome is reliable every time. If you want chocolate dipped candied orange peel, you can dip fully dried pieces in melted dark chocolate; the contrast of bitter-sweet chocolate and bright orange is exactly why this is a favorite orange peel candy for Christmas treats.

Dietary Notes

✓ Zero Waste Cooking
✓ Holiday Baking Staple
✓ Edible Gifts Ready
✓ Chocolate-Dip Friendly

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Why You'll Love This

No Sticky Mess Finish: Proper drying and a light sugar coat keep pieces separate and giftable.
Bright Citrus Flavor: Blanching controls bitterness while preserving orange aroma for a true citrus dessert.
Versatile for Baking: Chop into cookies, scones, or panettone for classic holiday baking flavor.
Consistent Texture: Tested simmering method delivers chewy, tender orange peel candy every time.

Homemade Candied Orange Peel

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 25min

❄️ Cool Time: 120

🔥 Cook Time: 60min

🥨 Yield: 20

🍞 Method: Simmering

🌾 Diet: Gluten-Free

★ ★ ★ ★ ★

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restaurant Ingredients

4 large oranges (thick-skinned), washed
enough to cover water
3 cups granulated sugar
1 tbsp light corn syrup (optional)
1/4 tsp fine sea salt
1 tsp vanilla extract (optional)
6 oz dark chocolate, chopped (optional for dipping)
1/2 tsp neutral oil (optional)

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✏️

large oranges (thick-skinned), washed Pick firm, ripe oranges with thicker skins; they candy into a chewy, tender strip that feels like true orange peel candy. Wash well and slice evenly so the peels simmer at the same rate and turn translucent without tough edges.
water Fresh water for each blanch is what controls bitterness; reusing water can keep bitter compounds in the pot. Use enough to cover so the peels boil evenly, then drain well so the syrup stays stable and not diluted.
granulated sugar Sugar is the structure here: it replaces moisture in the peel as it simmers, creating a glossy, chewy citrus dessert texture. Keep the syrup at a gentle simmer to avoid crystallization and to build flavor without burning.
light corn syrup (optional) A small amount helps prevent grainy sugar crystals, keeping the candy smooth and giftable. It supports a cleaner finish for holiday baking and edible gifts, especially in dry climates where sugar can seize quickly.
fine sea salt Salt balances sweetness and makes the orange taste brighter rather than flat. Add it to the syrup early so it dissolves fully and helps the final orange peel candy taste more focused.
vanilla extract (optional) Vanilla rounds the citrus edge and makes the aroma feel warmer, which pairs naturally with Christmas treats. Stir it in after cooking so the fragrance stays clean and does not cook out.
dark chocolate, chopped (optional for dipping) Use bar chocolate for a smoother melt and a glossy set; it makes chocolate dipped candied orange peel taste restaurant-style. Melt gently so it stays fluid and smooth, then let dipped pieces set fully for a crisp snap over chewy peel.
neutral oil (optional) A tiny amount can loosen melted chocolate for easier dipping and a shinier finish. Stir in off heat to keep the chocolate smooth and avoid a greasy coating that can dull the flavor.

list_alt Instructions

1

Step 1: Slice the orange peel into 1/4-inch strips, trimming most of the white pith while leaving a thin layer - less pith means less bitterness and a more tender, chewy orange peel candy.
2

Step 2: Cover peels with water, bring to a boil for 2 minutes, then drain and repeat twice more - multiple quick blanches remove harsh bitterness without stripping the citrus dessert aroma.
3

Step 3: Combine 2 cups water, sugar, corn syrup, and salt in a wide pot and heat, stirring until dissolved - a smooth syrup prevents grainy crystallization and helps the peels candy evenly.
4

Step 4: Add blanched peels and simmer gently 45–55 minutes until the peel looks translucent and the syrup thickens slightly - slow simmering replaces water with sugar for a tender, glossy chew.
5

Step 5: Transfer peels to a rack over a sheet pan and let them air-dry 1–2 hours until tacky, not wet - proper drying prevents a sticky mess and makes the sugar coat clean and crisp.
6

Step 6: Toss tacky peels in granulated sugar and shake off excess - a light coat keeps pieces separate, which is crucial for edible gifts and holiday baking storage.
7

Step 7: For chocolate dipped candied orange peel, melt chocolate gently and stir in optional oil until smooth - gentle heat keeps chocolate glossy and avoids scorching bitterness.
8

Step 8: Dip fully dried peels halfway, place on parchment, and let set until firm - dipping after drying guarantees the chocolate adheres and sets cleanly for Christmas treats.

Nutrition Facts

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Calories 95

Protein 0g

Carbs 24g

Fiber 1g

Sugar 21g

Fat 0g

Sodium 25mg

Potassium N/A

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Serving Suggestions

Serve candied orange peel as a small citrus dessert on a clean platter with a mix of nuts and dark chocolate squares for a simple edible gift vibe. For holiday baking, chop it finely and fold gently into cookie dough or sprinkle over cakes right before serving so it stays chewy. If you are making chocolate dipped candied orange peel, dip only once the peels are fully dry, then let the chocolate set on parchment so the coating stays glossy. For the best texture, bring the peels to room temperature before serving so the sugar coating feels crisp and the center stays tender.

How to Store?

Store fully dried candied orange peel in an airtight container at room temperature for up to 3 weeks, away from heat and humidity; add a small piece of parchment between layers to prevent sticking. For longer storage, refrigerate up to 2 months, then let it come to room temperature before using so the sugar coating stays crisp. Candied peel also freezes well for up to 6 months in a freezer bag; thaw uncovered for 15–20 minutes so condensation does not dissolve the sugar. For make-ahead edible gifts, candy the peels, dry overnight, then package the next day for the cleanest, non-sticky finish.

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