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Candied Orange Peel Recipe
Ben Carraoli

Candied Orange Peel Recipe

I’ve always loved transforming ordinary ingredients into little bursts of sweetness, and making candied orange peel is one of my favorite ways to do that. When I first tried it, I was amazed at how a simple orange peel could become a dazzling treat. The process is surprisingly easy and incredibly rewarding.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • Navel oranges – I always choose oranges with thick firm peels for easier slicing and a more flavorful candy. You can try Valencia or blood oranges for a twist.
  • Granulated sugar – Plain white sugar works best to create glossy jewel-like peels that sparkle beautifully.

Method
 

  1. I start by washing the oranges thoroughly, then slicing off the top and bottom. I cut the peel into long strips, removing excess pith so it’s not too bitter. Finally, I slice the strips into ¼-inch pieces, perfect for candying.
  2. I boil the peel strips in water for 10 minutes, drain, then repeat once more. This removes bitterness and softens the peel, creating the ideal texture for candying.
  3. Next, I mix sugar and water in a saucepan, bring it to a boil, and stir until dissolved. Once the syrup is ready, I add the peels and simmer gently, letting them absorb the sweetness while turning glossy and translucent.
  4. Using a slotted spoon, I place the peels on a wire rack over a baking sheet to dry slightly. After 30 minutes, I toss them in sugar until coated, then let them dry completely at room temperature for up to a day.

Notes

  • I always use fresh, thick-skinned oranges; thinner peels don’t candy as well.
  • I like to rotate the peels in sugar a few times to ensure each piece is evenly coated.
  • Letting the peels dry in a cool, dry spot prevents stickiness.
  • I sometimes dip half the peels in chocolate for a festive touch.