Homemade Candied Orange Peel

Candied Orange Peel is one of those treats that bridges the gap between childhood joy and grown-up indulgence. As a child, I was completely enamored with chocolate-covered orange peels—there was something magical about that zesty, chewy bite paired with rich dark chocolate. But over the years, I discovered that even without the chocolate, candied orange peel stands beautifully on its own as a simple, sweet, citrusy delight.

This is a nostalgic recipe, born from my love of citrus and my appreciation for not wasting what nature gives us. Rather than tossing orange peels in the compost bin, I save them to transform them into something truly special. With just a few basic steps, and a little patience, what was once kitchen scrap becomes a fragrant, jewel-toned confection that you’ll find yourself snacking on straight from the jar.

Why Candied Orange Peel Is Worth Making at Home

There’s something deeply satisfying about turning fruit peel—so often discarded—into an elegant sweet. Homemade candied orange peel is far more flavorful than store-bought versions. It has a freshness, a chewiness, and a brightness that you just can’t replicate in mass production. Plus, you control the sweetness, the softness, and whether to coat it in sugar or chocolate (or both!).

Beyond being a personal favorite, these candied strips make for a thoughtful homemade gift, a lovely addition to baked goods, or a sweet bite alongside a cup of tea or espresso.

Start with the Peels

Every time I eat oranges—especially in winter when citrus is at its peak—I instinctively save the peels. All you need are the rinds from about three large oranges to make a decent batch. That amount yields enough candied orange peel to last a few days in our house, though they never really stick around long!

You can use any variety of oranges, but I find that thicker-skinned varieties like navel oranges work particularly well. Blood oranges, Cara Cara, or even tangerines can also be used, each adding their own subtle twist to the flavor and color.

Prepping the Peels

Once you’ve enjoyed your oranges, rinse the peels thoroughly to remove any remaining pulp or juice. Then, using a paring knife, gently scrape off most of the white pith from the inside of the peel. You don’t have to be too aggressive—some pith is okay—but removing the bulk of it helps reduce any lingering bitterness.

Next, cut the peel into long, even strips—about ¼ inch (0.6 cm) wide is a good starting point. Try to keep them as uniform as possible for consistent texture and appearance.

The Soak: Bitterness Begone

This next step is all about patience—and it’s what makes the difference between a bitter peel and a delicately sweet one. Soak the orange peel strips in water for about two days. During this time, change the water every few hours if possible, or at the very least once or twice a day. You’ll notice that the water starts to take on a pale yellow hue, and you might even see tiny droplets of citrus oil floating on the surface. That’s a sign that the bitterness is leaching out.

Soaking does more than just mellow out the flavor—it softens the texture, making the peels easier to candy and ultimately more pleasant to eat.

Creating the Simple Syrup

After the peels have finished their soak, drain and give them a quick rinse. Now it’s time to cook them in a simple syrup, which is just sugar and water in equal parts. For the peels from three large oranges, a good base is 1 cup (200 g) of granulated sugar to 1 cup (240 ml) of water.

In a medium saucepan, combine the sugar and water, stirring over medium heat until the sugar has completely dissolved. Once the syrup begins to gently bubble, add the orange peels.

Let them simmer on low heat for 45 minutes to an hour, stirring occasionally. As they cook, you’ll see the peels become glossy and slightly translucent. That’s exactly what you want—it means they’ve absorbed the syrup and are candying from the inside out.

Drying and Sugar-Coating

Once the peels are translucent and tender, remove them from the syrup with a slotted spoon and spread them out on a cooling rack set over a baking sheet or parchment to catch any drips. Let them cool for at least 30 minutes.

At this point, they’ll be sticky but pliable. Now’s the time to toss them in granulated sugar. Place about ½ cup (100 g) of sugar in a bowl and add the peels a few at a time, tossing them gently to coat. Shake off any excess and return them to the rack or a parchment-lined tray to finish drying.

If you let them sit uncovered at room temperature for several hours—or even overnight—they’ll firm up just enough to be slightly chewy but not sticky. For longer storage, make sure they’re fully dry before transferring them to an airtight container.

Storage Tips

Once dried, candied orange peel can be stored in a lidded jar or airtight container in the refrigerator for up to two weeks. If they’ve dried thoroughly, they may last even longer at room temperature. The key is to keep them away from humidity, which can cause them to become sticky again.

They also freeze surprisingly well—if you want to make a big batch, just layer them with parchment paper in a freezer-safe container and thaw them at room temperature as needed.

Make It Fancy: Dip Them in Chocolate

For an extra touch of indulgence, you can dip the candied peels in dark chocolate. Simply melt some good-quality dark chocolate in a heatproof bowl over a saucepan of simmering water (a double boiler setup). Once melted and smooth, dip each peel halfway into the chocolate, then lay them on a sheet of parchment paper to set.

The combination of bittersweet chocolate and bright, zesty orange is a classic for a reason. These make an elegant after-dinner treat or a beautiful holiday gift.

More Ways to Use Candied Orange Peel

Candied orange peel isn’t just for snacking—though it’s fantastic straight from the jar. Here are a few other ways to enjoy them:

• Baking: Chop them finely and add to scones, muffins, biscotti, or fruitcake.
• Topping: Use as a garnish on cakes, cupcakes, or tarts for both color and flavor.
• Chocolate Bark: Sprinkle bits onto melted chocolate before it sets for a citrusy twist.
• Cocktails: Use a strip to garnish an Old Fashioned or Negroni.
• Granola or Trail Mix: Toss small bits into homemade granola or mix with nuts and dried fruit.

Final Thoughts

Candied orange peel may take a little time and patience, but it’s the kind of slow kitchen ritual that’s incredibly rewarding. There’s something deeply comforting about watching humble orange peels transform into glistening ribbons of citrus candy. Whether you enjoy them as-is, rolled in sugar, dipped in chocolate, or tucked into baked goods, they’re a beautiful reminder that even the simplest ingredients can become something extraordinary.

Next time you enjoy a few oranges don’t toss those peels—save them, soak them, and candy them. You’ll be glad you did.