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Candied Orange Peel Recipe

4.9 from 78 reviews

This Candied Orange Peel recipe transforms fresh navel orange peels into sweet, tender, and vibrantly flavored treats. Simmered in a simple syrup with sugar, salt, and a hint of vanilla, the peels become soft yet retain their bright orange color. After simmering, they are dried and coated in sugar, resulting in a perfect balance of citrus tang and sugary sweetness, ideal for snacking or garnishing desserts.

Ingredients

Scale

Orange Peels

  • 4 large navel oranges or 5 small oranges

Syrup and Coating

  • 2 cups water
  • 1 ½ cups granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Prepare the Orange Peels: Trim the tops and bottoms of the oranges. Use a vegetable peeler to peel the oranges into 2-4 inch segments, pressing firmly to get an even layer of peel without the white bitter pith. Then cut the wide strips into thin ¼ inch strips.
  2. Simmer the Peels: Place the orange peel segments in a medium saucepot over medium to medium-low heat. Add 2 cups of water, 1 cup of sugar, and ½ teaspoon salt. Bring to a gentle simmer and cook for about 20 minutes until the peels are soft but still vibrant in color, making sure not to brown them.
  3. Rest in Syrup: Stir in 1 teaspoon vanilla extract, turn off the heat, and let the peels rest in the syrup for 5-10 minutes to absorb flavors.
  4. Dry the Peels: Using tongs, transfer the peels to a drying rack with wax or parchment paper underneath. Allow them to dry and cool for at least 15 minutes.
  5. Coat with Sugar: Toss the cooled peels in the remaining ½ cup granulated sugar until well coated.
  6. Final Drying and Storage: Let the sugared peels dry completely at room temperature. Store them in an airtight container in the refrigerator for up to 2 weeks.

Notes

  • You can candy lemon and lime peels using the same method for equally delicious results.

Keywords: Candied Orange Peel, Orange Peel Candy, Citrus Candy, Homemade Candied Fruit, Orange Peel Recipe