Candied Orange Peels Recipe (Simple Old-Fashioned Method)

Why You’ll Love This Recipe

I love how this recipe brings a sense of nostalgia with its slow, traditional method. The candied peels are naturally sweet, have a pleasant chew, and carry a bright citrus flavor that instantly lifts any dessert. Whether I enjoy them plain, roll them in sugar, or dip them in dark chocolate, they always feel like a little homemade luxury. Plus, it’s a great zero-waste recipe that makes full use of fresh oranges.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 large oranges

• 3 cups water (for boiling)

• 2 cups granulated sugar (400 g)

• 2 cups water (for candying)

• Optional: extra granulated sugar for coating or melted dark chocolate for dipping

Directions

1. I start by washing the oranges thoroughly. I slice off the top and bottom, then use a sharp knife or a channel peeler to remove the peel in long strips.

2. I trim most of the white pith from the inside of the peel, leaving just a thin layer to avoid too much bitterness. Then I cut the peels into ¼-inch wide strips.

3. I place the peels in a saucepan with 3 cups of water and bring it to a boil. I simmer them for 10 minutes, then drain. I repeat this boiling step once more with fresh water to mellow out the bitterness.

4. In the same pot, I combine 2 cups of sugar with 2 cups of water and stir until dissolved over low heat. I add the boiled peels to the syrup and let them simmer gently for 45–60 minutes. The peels should become translucent and glossy.

5. I stir occasionally to prevent them from sticking or burning.

6. Once they’re done, I use a slotted spoon to transfer the peels onto a wire rack set over a baking sheet. I let them dry at room temperature for several hours, or overnight, until they’re no longer sticky to the touch.

Servings and timing

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 day (includes drying time)
Servings: Makes approximately 1½ cups of candied orange peels

Variations

Sometimes I coat the dried peels in extra granulated sugar for added sparkle and crunch. If I want a decadent twist, I dip them halfway in melted dark chocolate and let them set on parchment paper. I’ve also used this method with lemon or grapefruit peels—just adjust the boiling time depending on thickness.

Storage/Reheating

Once fully dried, I store the candied orange peels in an airtight container at room temperature. They stay fresh for about 2 weeks. For longer storage, I freeze them in a zip-top bag for up to 2 months. There’s no reheating needed—just grab and enjoy.

FAQs

How do I know when the orange peels are done simmering?

I look for a translucent, glossy appearance and a soft-but-chewy texture. They should bend easily but still hold their shape.

Why do I need to boil the peels twice?

This step removes the bitterness from the white pith. Skipping it can leave the final product with an overly sharp or bitter flavor.

Can I use thin peels from a citrus zester?

Yes, but I reduce the simmering time to 30–40 minutes, since they’re much thinner and cook faster.

Do I have to dry them overnight?

Drying overnight gives the best texture and prevents them from being sticky. If I’m short on time, I place them in a low oven (around 170°F) for 1–2 hours to speed up the process.

Can I use the syrup for anything else?

Yes! The leftover syrup is orange-infused and makes a great addition to teas, cocktails, or drizzle over pancakes and cakes.

Conclusion

This Candied Orange Peels recipe is one of those charming, old-fashioned treats that I love making from scratch. It’s simple, resourceful, and so rewarding. Whether I’m using them in baking, gifting them around the holidays, or just snacking straight from the jar, these sweet citrus strips always brighten the moment.

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