I love how easy and rewarding this recipe is. It turns something I might usually throw away into a flavorful sweet snack. The balance of bitter and sweet makes each bite unique, and the process doesn’t require any complicated steps. Plus, the finished candied peels look beautiful and taste even better—ideal for gifting, decorating, or snacking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large oranges
2 cups sugar
1 cup water
1/2 teaspoon vanilla extract (optional)
Directions
I start by washing the oranges thoroughly to remove any residue.
Then I peel them into thick strips, trying to keep them even for consistent results.
I place the peels in a pot of boiling water for 5 minutes to reduce bitterness.
After boiling, I drain and rinse them under cold water.
In a separate saucepan, I mix the sugar, water, and vanilla extract and bring it to a simmer.
I add the orange peels to the syrup and let them simmer gently for 45 minutes, until they become translucent.
Once done, I remove the peels and lay them on a wire rack to dry for 24 hours.
Servings and timing
This recipe makes about 1 cup of candied orange peel strips. Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hour (plus 24 hours drying time) Servings: Roughly 6–8 servings
Variations
I like experimenting with different citrus fruits—grapefruit and lemon peels work just as well. For an added twist, I sometimes dip the dried strips in melted dark chocolate or roll them in extra granulated sugar before drying. Replacing the vanilla extract with cinnamon or cardamom gives a spiced version that’s great for the holidays.
Storage/Reheating
I store my candied orange peel in an airtight container at room temperature. It stays fresh for up to 2 weeks. If the strips become too chewy, I pop them in the oven at low heat (around 250°F or 120°C) for 5–10 minutes to bring back a bit of crispness.
FAQs
How do I know when the orange peels are ready?
I look for a translucent appearance and soft, flexible texture after simmering. That tells me they’re candied properly.
Can I use other citrus peels?
Yes, I can use lemon, lime, or grapefruit peels in the same way. The method stays the same, though I may want to adjust the simmer time depending on thickness.
Should I remove the white pith?
No need—I keep the white part attached. Boiling reduces bitterness, and the pith actually adds a chewy texture that I enjoy.
How do I avoid crystallized or hard peels?
I make sure to simmer gently and not boil too hard. Letting the peels dry thoroughly on a rack also helps avoid clumping or crystalizing.
Can I freeze candied orange peel?
I don’t recommend it. Freezing changes the texture and can make them soggy when thawed. Room temperature storage in an airtight container works best.
Conclusion
Making candied orange peel strips is one of my favorite ways to use up citrus peels and create something sweet and flavorful. With minimal ingredients and easy steps, it’s a recipe I keep coming back to. Whether I’m topping desserts, gifting a jar, or just snacking, these strips always hit the spot.
