Candied orange peel is one of those treats that feels fancy
but is surprisingly simple to make at home.
Candied orange peel is one of those treats that feels luxurious but is surprisingly expensive to buy, especially if you like using it for baking. The good news is that making candied orange peel at home is not difficult at all, just a longer process that mainly involves soaking, simmering, and letting the peels absorb all that beautiful syrup. Once ready, you can use them in cookies, biscotti, brioche, cakes, or simply enjoy them as a sweet snack. They are incredibly versatile, and the homemade version tastes softer, juicier, and far more flavorful than store-bought.
Why You’ll Love This Candied Orange Peel
- Much cheaper than buying candied orange peel
- Removes bitterness properly for a better flavor
- Soft, juicy, and plump texture
- Perfect for baking, snacking, or chocolate dipping
- Great for making a big batch and storing for later
- Very simple steps, just requires patience
Candied Orange Peel – Step-by-Step Video
You can follow the full process here, including how to peel the oranges, remove the bitterness, and candy the peels properly in syrup.
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Candied Orange Peel Ingredients
- 6 medium oranges (preferably thick-skinned and slightly bumpy)
- 4 cups sugar
- 6 cups water (for the syrup)
- 1/2 teaspoon salt (for the soaking stage)
- Plenty of water for soaking and boiling the peels
This candied orange peel recipe follows a simple syrup ratio of 1 cup sugar to 1½ cups water. For six medium oranges, use 4 cups sugar and 6 cups water so the syrup almost covers the peels while they candy.
If your oranges are larger, smaller, or have thinner peels, adjust the syrup using the same ratio. I recommend leaning toward slightly more syrup rather than less, since extra syrup is useful and full of orange flavor. You can use the leftover syrup in tea, lemonade, pancakes, or desserts instead of wasting it.
How to Choose the Right Oranges for Candied Orange Peel
Choose oranges with a rough, bumpy skin rather than very smooth ones. A bumpier surface usually means a thicker peel and a thicker white pith, which absorbs more syrup during the candying process and gives you plumper, juicier candied orange peel.
Very smooth oranges tend to have thinner peels, which can turn out less satisfying in texture after candying. They will still work, but the final result will be thinner, more dry and less chewy.
Look for firm, medium oranges with a noticeable thickness to the peel. You do not need perfect-looking fruit, but you should avoid any oranges with mold or very soft spots. Even slightly imperfect oranges work well for this recipe, especially since the long soaking and candying process fully transforms the peel’s flavor and texture.
How to Make Candied Orange Peel
Time needed: 4 days
Making candied orange peel is a longer process, but the steps themselves are simple and very manageable. Most of the time goes into soaking to remove bitterness and drying the peels properly, while the actual hands-on work is quite minimal. Don’t be intimidated by the long time- it’s mostly soaking and drying time.
- Prepare and score the oranges
Cut off the top part where the stem connects. Make 5–6 vertical scores around each orange without cutting too deeply into the fruit. Gently peel the skin off in large sections, keeping the peels as whole as possible.
- Soak the peels to remove bitterness (48 hours)
Place the peels in a large bowl or pot and cover them fully with water. Add 1/2 teaspoon of salt only for the first soak, then place a plate or light weight on top to keep them submerged. Let them soak for 48 hours, replacing the water every 8–12 hours (or more often in warm weather). Do not add salt again after the first soak.
- Slice the peels after soaking
Once soaking is complete, cut the peels into your desired thickness. They will be softer and more flexible, which makes slicing easier and cleaner.
- Blanch the peels twice
Place the sliced peels in a pot, cover with fresh water, and bring just to a boil. As soon as you see the first bubbles, drain the water. Repeat once more with fresh water to reduce any remaining bitterness.
- Prepare the syrup
Add the sugar and water to a pot and heat on low, stirring until the sugar fully dissolves before it starts boiling. This helps prevent crystallization and keeps the syrup smooth.
- Candy the orange peels
Add the peels to the syrup so they are almost fully covered and gently press them down if needed. Bring the syrup to a boil, then lower the heat to medium-low so it maintains a steady, soft boil (stronger than a simmer but not aggressive). Let them cook for about 1.5 to 2 hours, until the peels become soft, plump, and slightly translucent. By the end of the cooking, the syrup will be thicker and mostly reduced, with only a small amount left.
- Air dry the candied orange peels
Remove the peels from the syrup and place them in a single layer on parchment paper without touching each other. Let them air dry at room temperature for 24–48 hours, depending on the humidity, until they are less sticky and easier to handle. Do not cover them while drying, as trapped moisture can cause mold. At the same time, avoid leaving them out for too long once they are dry, since extended exposure can also increase the risk of mold, especially in warm or humid environments.
Optional Toppings (Sugar, Coconut, or Chocolate)
You can add toppings to your candied orange peel depending on how you plan to use them. The timing matters for the best results.
If you want to coat the peels in sugar or shredded coconut, do it right after cooking, while they are still slightly sticky and warm from the syrup. This helps the coating stick evenly before the drying stage. After coating, place them on parchment paper in a single layer and let them air dry as usual.
If you prefer chocolate-dipped candied orange peel, wait until the peels have dried significantly and become less sticky, but not fully dry. At this stage, they will be firmer, easier to handle, and the chocolate will adhere much better. Melt dark chocolate in short intervals (about 30 seconds at a time), dip the peels, and place them back on parchment paper until the chocolate sets.
You can also leave them plain, which makes them especially versatile for baking in biscotti, cakes, brioche, cookies, or other desserts.
How to Store Candied Orange Peel
After the peels have dried enough to feel less sticky, you can store them depending on how you plan to use them.
For long-term storage, place the candied orange peels in Ziploc bags, label them with the date, and store them flat in the freezer. This is the best option if you mainly use them for baking, since they defrost quickly at room temperature and keep their texture very well.
If you plan to snack on them, you can store a smaller portion in the fridge. Keep in mind that they will not last as long in the fridge and can develop mold over time, especially because they still contain moisture.
Try to decide in advance how much you want for snacking and how much you want for baking. Store the baking portion in the freezer and the smaller, short-term portion in the fridge. This way you avoid waste and reduce the risk of spoilage after such a long process.
Tips for the Best Candied Orange Peel
- Choose thick-skinned, bumpy oranges
Oranges with a rough, thicker peel absorb more syrup and turn out plumper, juicier, and more flavorful than thin, smooth-skinned oranges. - Do not skip the soaking stage
The 48-hour soaking process is essential for removing bitterness. Replace the water regularly (every 8–12 hours, or more often in warm weather) to keep the peels fresh and clean. - Add salt only to the first soak
Use salt only during the initial soaking stage. After the first water change, continue soaking in plain water without adding more salt. - Slice after soaking, not before
Soaked peels become softer and more flexible, which makes them much easier to slice evenly without tearing or breaking. - Dissolve the sugar before boiling
Heat the sugar and water slowly and stir until fully dissolved before the syrup boils. This helps prevent crystallization and keeps the syrup smooth. - Keep a steady soft boil, not a simmer
During the candying stage, maintain a gentle but steady boil. Too low and the peels will take much longer; too aggressive and the syrup may reduce too quickly. - Expect the syrup to reduce significantly
By the end of cooking, the syrup should be much thicker and mostly reduced, leaving only a small amount coating the peels. - Air dry, do not cover
Always let the peels air dry uncovered in a single layer. Covering them traps moisture and increases the risk of mold. - Do not over-dry the peels
Let them dry until less sticky, not completely dry. Leaving them out for too long, especially in warm or humid environments, can also lead to mold.
Frequently Asked Questions
Soaking removes most of the bitterness from the peel and improves the final texture. Replacing the water regularly keeps the peels fresh and helps them become milder, juicier, and more pleasant in flavor.
Yes, but only for the first soak. The salt helps draw out bitterness in the beginning. After the first water change, continue soaking in plain water without adding more salt.
I do not recommend skipping it. Without proper soaking, the candied orange peel will taste noticeably more bitter and less balanced, even after the candying process.
Blanching the peels briefly in fresh water removes any remaining bitterness without overcooking them. It also prepares the peels to absorb the syrup more evenly during the candying stage.
The peels should look slightly translucent, feel soft and plump, and the syrup should be much thicker and mostly reduced, leaving only a small amount coating the peels.
No. The peels should dry until they are less sticky and easier to handle, but not completely dry. Over-drying can make them too firm and leaving them out for too long can increase the risk of mold.
Yes, if they are covered while drying or left out for too long in a humid environment. Always air dry them uncovered in a single layer and store them properly once they are no longer very sticky.
Yes, freezing works very well. Store them in labeled Ziploc bags and lay them flat in the freezer. They defrost quickly at room temperature and are perfect for baking straight from the freezer.
More Recipes You Might Love
If you enjoyed this candied orange peel recipe, here are a few other homemade recipes that pair beautifully with baking, citrus flavors, and sweet spreads:
- Strawberry Jam – bright, fruity, and perfect for toast, desserts, or baking
- Orange Jam – bold, citrusy, and great for cakes, pastries, and fillings
- Apricot Jam Recipe – rich, glossy, and ideal for cookies and pastries
- Pear Jam Recipe – soft, delicate, and naturally sweet
- Passion Fruit Jam – tangy, vibrant, and perfect for desserts and toppings
These homemade recipes use simple methods and make excellent additions to baking, gifting, or keeping a well-stocked homemade pantry.
Candied Orange Peel
Ingredients
- 6 medium oranges (peels only)
- 4 cups sugar
- 6 cups water (for the syrup)
- Water, as needed (for soaking and blanching)
- ½ tsp salt (for the first soaking only)
Optional (for coating or finishing)
- Extra sugar (for tossing)
- Shredded coconut (optional coating)
- Dark chocolate, melted (for dipping)
Instructions
- Peel the oranges: Cut off the tops and make 5–6 shallow scores along each orange. Carefully remove the peels in large pieces without tearing them.
- Soak the peels (48 hours): Place peels in a bowl, cover fully with water, and add ½ teaspoon salt (only for the first soak). Weigh them down and loosely cover.
- Change the water: Replace the water every 8–12 hours, rinsing lightly each time. Do not add more salt after the first soak.
- Slice the peels: Drain and slice the softened peels into strips of your preferred thickness.
- Blanch twice: Cover the peels with fresh water, bring to a soft boil, then drain immediately. Repeat once more with fresh water to reduce bitterness.
- Make the syrup: Add 4 cups sugar and 6 cups water to a pot. Heat on low, stirring until the sugar fully dissolves before boiling.
- Candy the peels: Add the peels and press them down so they are mostly submerged. Bring to a gentle boil (stronger than a simmer), then cook on medium-low for about 1 hour 45 minutes to 2 hours, until glossy, plump, and the syrup is thick and mostly reduced.
- Remove and dry: Transfer peels to parchment in a single layer, without touching. Let them air dry uncovered for 24–48 hours, until significantly less sticky. Do not cover and do not leave out excessively long to avoid mold.
- Finish and store: Optional: coat in sugar or coconut before drying, or dip in chocolate after drying. Store in the fridge for snacking or freeze in airtight bags for longer storage.
