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Candied orange peel

Candied Orange Peel: A Sweet Citrus Treat You’ll Love

This classic confection is popular in holiday baking, chocolate shops, and traditional European desserts—but once you try it homemade, you’ll never go back to store-bought.
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Servings: 12
Calories: 55
Ingredients Method Notes

Ingredients
  

  • 4 large oranges
  • 2 cups granulated sugar
  • 2 cups water
  • Extra sugar optional, for coating
  • That’s it. No preservatives no coloring—just pure citrus goodness.

Method
 

  1. The process is simple but requires a little patience.
  2. First, wash the oranges thoroughly and peel them, keeping the white pith attached. Slice the peels into thin strips. To reduce bitterness, boil the peels in water, drain, and repeat this process two to three times with fresh water.
  3. Next, simmer the peels gently in a sugar-water syrup for about 45–60 minutes. Over time, the peels will turn translucent and absorb the syrup. Once done, remove them and let them dry until no longer sticky. For a classic finish, toss them lightly in sugar—or dip them in melted dark chocolate for an indulgent upgrade.
  4. Ways to Use Candied Orange Peel
  5. This treat is incredibly versatile:
  6. Chop into cakes, cookies, and muffins
  7. Mix into granola or trail mix
  8. Dip in chocolate for an elegant dessert
  9. Garnish cocktails, cheesecakes, or ice cream
  10. Package in jars for homemade gifts

Notes

Don’t throw away the leftover orange syrup—it’s amazing in tea, cocktails, or drizzled over pancakes.
Storage Tips
Store candied orange peel in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 1 month or freeze for 3 months.