Name: Candied Orange Peels Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 12 h 55 min
Cuisine: Spanish
Ingredients: 3 large oranges (untreated/organic preferred); 2 cups (400g) granulated sugar; 2 cups water (for syrup); 1 cup superfine (caster) sugar

There’s something magical about the way citrus aromas fill the kitchen when you’re making this **Candied Orange Peels Recipe**. It’s a simple treat but bursting with bright, zesty flavor and that perfect balance of sweet and slightly bitter that makes it truly special.

The image shows a white bowl with a green rim filled with many pieces of candied orange peel. The candied peel pieces are long and thin, covered in a sugary layer that gives a crystal-like texture. Their colors range from light yellow to deep orange, with some pieces slightly translucent. The bowl is on a white marbled surface, and the background is softly blurred, keeping the focus on the sweet orange peels. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candied Orange Peels Recipe
Top Tip
How to Serve Candied Orange Peels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candied Orange Peels Recipe

Why You'll Love This Recipe

I genuinely enjoy making candied orange peels at home because it’s such a joyful process and the result feels like a little handmade treasure. Plus, it’s incredibly versatile—perfect for snacking or adding a citrusy punch to desserts and drinks.

Simple Ingredients: You only need a few pantry staples, making it easy to whip up anytime oranges are in season.
Layered Flavors: The candying process transforms the bittersweet peel into a tender, translucent delight with intense orange aroma.
Multi-Use Treat: Besides snacking, these peels are amazing garnishes for cocktails, baked goods, or sprinkled over ice cream.
Great Gift Idea: Packaged in a pretty jar, candied orange peels make thoughtful, homemade gifts during holidays or anytime.

The image shows a metal tray filled with a layer of white granulated sugar spread all over the bottom. On top of the sugar, there are many orange and yellow candied peel sticks scattered unevenly. The peel sticks have a slightly translucent look with a rough sugar coating, giving a sparkly texture. The tray sits on a white marbled surface with faint gray veins. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Candied Orange Peels Recipe work together beautifully to turn simple orange skins into a sweet, tender candy. Choosing organic oranges ensures you’re working with peel free of pesticides, and superfine sugar helps get a smooth sugar coating that sticks perfectly.

Flat lay of three whole large fresh oranges with bright orange skin, a small white ceramic bowl filled with fine white superfine sugar, and a medium white ceramic bowl holding coarse white granulated sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oranges: Use large, organic or untreated oranges because you’ll be using the peels directly, and you want them fresh and flavorful.
Granulated Sugar: This creates the syrup that helps candy the orange peels evenly while adding sweetness.
Superfine (Caster) Sugar: It’s perfect for coating the peels because it sticks well without being too coarse or gritty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Candied Orange Peels Recipe depending on mood or season. Sometimes I toss the finished peels in cinnamon sugar for warmth or dip them partially in dark chocolate for a rich contrast. You can easily make it your own!

Variation: Adding a pinch of chili powder to the sugar coating gives a surprising, delightful kick that worked wonderfully when I tried it last winter.

Step-by-Step: How I Make Candied Orange Peels Recipe

Step 1: Gently Peel and Prepare Your Oranges

I start by slicing off the top and bottom of each orange, then cutting the peel into four sections without slicing into the flesh. Carefully separating the peel with its white pith is key—it should come away cleanly without tearing. Then I slice the peel into quarter-inch wide strips, getting ready for blanching. Pro tip: use a sharp paring knife for clean cuts and healthy fingers!

Step 2: Boil Away the Bitterness

Next, I simmer the peel in cold water for about 15 minutes to mellow the bitterness. If your oranges are super bitter, don't hesitate to repeat this boiling step up to two more times. This step makes a huge difference, so don’t rush it—you’ll thank yourself for balancing that flavor later.

Step 3: Make Your Sweet Syrup

Clean your pot, then dissolve granulated sugar into two cups of water over medium heat until it boils into a glossy syrup. This syrup is what transforms those bright orange strips into dreamy candy.

Step 4: Simmer the Peels in Syrup

Once boiling, lower the heat and gently simmer the orange peels in the syrup for around 45 minutes. Watch as the peels turn soft and translucent—the moment the syrup thickens and bubbles look like glassy pearls is your cue that they’re just right. I keep a candy thermometer handy and aim for the soft ball stage (235°F – 245°F) for perfect texture every time.

Step 5: Drain and Coat with Sugar

Take the pan off the flame and wait for the bubbling syrup to settle. Then strain the peels carefully over a heatproof bowl—bonus, save the syrup for later use! Toss the warm peels in superfine sugar with some tongs, separating any pieces that stick. This coating makes them perfectly sparkly and gives a lovely crunch.

Step 6: Let Them Dry

I spread the sugared peels out on parchment or a wire rack and leave them uncovered at room temperature overnight—at least 12 hours. This slow dry keeps the candy from being sticky and lets the sugar set crisply. Patient, but worth every minute!

Top Tip

Making candied orange peels always feels like an experiment, but these tips helped me avoid common pitfalls and get consistent, delicious results:

Perfect Peeling: Use untreated oranges and peel carefully to avoid tearing, which can make your strips too fragile to candy.
Multiple Blanchings: If your peels taste even a little bitter, I recommend boiling them twice—this extra step smooths out the flavor brilliantly.
Monitor Syrup Temperature: A candy thermometer saves the day, helping you hit that ideal soft ball stage; without it, watch for thick, glassy bubbles carefully.
Drying Patience: Don’t rush drying. Giving the peels time to dry overnight ensures they won’t stick and they’ll develop a wonderful texture that keeps well.

How to Serve Candied Orange Peels Recipe

candied orange peels - Serving Suggestion

Garnishes

I often use these peels as cocktail garnishes—especially in gin or whiskey drinks. They add brightness and that classic citrus aroma. Sometimes I sprinkle them finely over desserts like panna cotta or warm chocolate cakes for a little zesty surprise.

Side Dishes

They’re lovely alongside cheese boards, especially with creamy brie or sharp pecorino. I also enjoy them with afternoon tea paired with shortbread or simple butter cookies—makes the whole moment feel fancy!

Creative Ways to Present

For special occasions, I like arranging candied orange peels in small glass jars tied with twine as edible favors. Laying them on parchment paper in gift boxes with sprigs of rosemary or dried oranges makes a charming presentation too.

Make Ahead and Storage

Storing Leftovers

Once fully dried, I store candied orange peels in an airtight container at room temperature, making sure they’re nicely separated. They keep beautifully for up to a month this way, perfect for when you want a quick sweet snack or surprise ingredient.

Freezing

If I make a big batch, I freeze extras in zip-top bags. I separate the peels with parchment paper so they don’t stick together. When thawed, they taste just as fresh and retain their delightful chew.

Reheating

Reheating isn’t usually necessary, but if you want them a little softer, a quick 10–15 second zap in the microwave does the trick without melting the sugar coating. Just watch carefully!

Frequently Asked Questions:

Can I use regular sugar instead of superfine sugar?

You certainly can! If you don’t have superfine sugar, simply pulse granulated sugar in a food processor until the texture is fine but not powdery. This helps the sugar stick better to the peels and creates a nice coating that isn’t gritty.

How long do candied orange peels last?

When stored properly in an airtight container at room temperature, they last up to one month. If frozen, they can keep for up to three months without losing flavor or texture.

Can I candy peels from other citrus fruits?

Absolutely! While oranges are classic, lemons, limes, and grapefruits also work well. Just note that lemons and grapefruits may require extra blanching to reduce their stronger bitterness.

What can I do with the leftover syrup?

The leftover syrup is concentrated and delicious! You can dilute it with a bit of water and use it as a sweetener in cocktails, iced tea, lemonade, or drizzle over pancakes and fruit salads. It keeps in the fridge for up to two weeks.

Final Thoughts

This Candied Orange Peels Recipe is one of those projects that fills your kitchen with warmth and citrus magic, making it feel cozy and creative all at once. I always end up sneaking pieces before I’ve finished drying, and sharing them feels like giving little bursts of sunshine. Try it—you’ll find it’s surprisingly easy and deliciously addictive!