Imagine opening a small jar filled with sparkling, sunshine-bright orange sticks that taste like pure citrus sunshine. This classic candied orange peel recipe transforms simple organic oranges into an irresistible treat using just three everyday ingredients. Chewy, sweetly fragrant, and lightly dusted with sugar, these homemade candied peels make thoughtful edible gifts, elegant cake decorations, or a sophisticated snack straight from the pantry.
Ingredients
For the main candied orange peel strips
- 2 large organic oranges (preferably thick-skinned)
- 200 g (1 cup) granulated sugar
- 250 ml (1 cup) water
For candying the small leftover pieces (optional but recommended)
- 80 g (⅓ cup) granulated sugar
- 80 ml (⅓ cup) water
For coating the strips
- Extra granulated sugar (about 100 g / ½ cup) for rolling
Step-by-Step Instructions
- Thoroughly wash and dry the 2 organic oranges.
- Slice off both ends of each orange. Score the peel from top to bottom into 4 or 6 even sections, then carefully peel away the skin in segments.
- Using a spoon or small knife, gently scrape away as much of the white pith as possible from the inside of each peel – this step greatly reduces bitterness.
- Cut the cleaned peels into uniform strips about 5–7 mm (¼ inch) wide. Avoid cutting too thin (they become fragile) or too thick (they take longer to candy).
- Take the trimmed ends and any irregular pieces, cut them into small dice – these will become bonus mini candied orange pieces perfect for baking.
- In a medium saucepan, combine 200 g (1 cup) sugar and 250 ml (1 cup) water. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves.
- Add the orange peel strips, reduce heat to low, and simmer gently for 35–40 minutes, stirring occasionally. The peels will become translucent and the syrup will thicken slightly.
- In a separate small pan, prepare the mini pieces: combine 80 g (⅓ cup) sugar with 80 ml (⅛ cup) water, bring to a boil, add the diced peel, and simmer for 15–20 minutes.
- Remove both batches from heat. Using a slotted spoon, lift the strips and small pieces out of the syrup and drain briefly. Reserve the fragrant orange syrup for drizzling over pancakes, flavoring tea, or brushing on cakes.
- Spread extra granulated sugar on a large plate or tray. Roll each warm strip in the sugar until evenly coated, then arrange them in a single layer on a wire rack or parchment-lined baking sheet.
- Let the sugared strips dry at room temperature for at least 1 hour (or overnight for a crunchier crust).
- Once completely dry, transfer to an airtight jar. The mini diced pieces can be stored directly in the reserved syrup in a sterilized jar – no extra sugar coating needed.
Preparation Time & Yield
- Prep time: 20 minutes
- Cooking time: 40 minutes
- Drying time: 1–12 hours
- Total time: approximately 2 hours (mostly hands-off)
- Yield: about 200–250 g candied peel strips + 100 g mini pieces + 300 ml orange syrup
- Serves: makes 1 medium gift jar (perfect for 1 generous gift or several small ones)
Nutritional Information (per 30 g serving of sugared strips, approx.)
- Calories: 120 kcal
- Carbohydrates: 31 g
- Sugars: 30 g
- Fat: 0 g
- Vitamin C: 15–20% daily value
Why You’ll Love This Candied Orange Peel Recipe
These homemade candied orange peels deliver intense natural citrus flavor without artificial colors or preservatives. Oranges provide a good dose of vitamin C and dietary fiber (especially if some pith remains), while the simple sugar syrup preserves the fruit naturally. A three-in-one recipe that gives you elegant gift-ready treats, versatile mini pieces for baking, and a fragrant orange syrup – all from just two oranges and basic pantry staples. Perfect for holiday gifting, afternoon tea, or simply satisfying a sweet craving the old-fashioned way.
Candied Orange Peel
A classic candied orange peel recipe that transforms organic oranges into a chewy, sweet treat, perfect for gifts or as a snack.
For the main candied orange peel strips
- 2 large large organic oranges (preferably thick-skinned)
- 200 g granulated sugar
- 250 ml water
For candying the small leftover pieces (optional but recommended)
- 80 g granulated sugar
- 80 ml water
For coating the strips
- 100 g extra granulated sugar (about ½ cup for rolling)
Preparation
- Thoroughly wash and dry the 2 organic oranges.
- Slice off both ends of each orange. Score the peel from top to bottom into 4 or 6 even sections, then carefully peel away the skin in segments.
- Using a spoon or small knife, gently scrape away as much of the white pith as possible from the inside of each peel.
- Cut the cleaned peels into uniform strips about 5–7 mm (¼ inch) wide.
- Take the trimmed ends and any irregular pieces, cut them into small dice.
Cooking
- In a medium saucepan, combine 200 g (1 cup) sugar and 250 ml (1 cup) water. Bring to a gentle boil, stirring until the sugar fully dissolves.
- Add the orange peel strips, reduce heat to low, and simmer gently for 35–40 minutes, stirring occasionally.
- In a separate small pan, prepare the mini pieces by combining 80 g (⅓ cup) sugar with 80 ml (⅓ cup) water, bringing it to a boil, adding the diced peel, and simmering for 15–20 minutes.
Finishing Touches
- Remove both batches from heat and drain the strips and small pieces briefly.
- Spread extra granulated sugar on a large plate or tray, then roll each warm strip in the sugar until evenly coated.
- Let the sugared strips dry at room temperature for at least 1 hour or overnight.
- Once completely dry, transfer to an airtight jar.
These homemade candied orange peels are perfect for holiday gifting or as a snack. The mini diced pieces can be stored in the reserved syrup.
