How to Make Candied Orange Peel
Bright, sweet and just a little chewy, candied orange peels turn what we normally toss into compost into the most flavorful treat. You get a hit of orange flavor in every bite. It’s perfect for adding to cookies, brownies, chocolate bark or granola. And if you dry and store it right they last for months too!
What you’ll need
- 3–4 large oranges (organic if you can)
- Granulated sugar
- Water
- A sharp knife or vegetable peeler
- A saucepan
- A baking sheet lined with parchment or tray for your dehydrator
- Citric acid (Optional, but it makes them taste like sour candy!)
How to candy orange peel
- Slice off the top and bottom of each orange.
- Cut the peel into quarters and lift off each peel plus pith.
- Use a small paring knife to strip away as much white pith as you can, then cut the peel into strips.
- Boil the peels in water, drain and repeat once or twice to remove bitterness, then simmer them in sugar syrup until translucent.
- Remove and place on a rack to dry til tacky.
- Add the peels to a container with a lid, sprinkle on sugar (and citric acid if using).
- Shake to coat. Continue letting them dry until fully dry but still a bit pliable.
Drying peel at room temperature
If you skip the oven/dehydrator and air-dry at room temperature, your candied peels to take anywhere from 24 to 48 hours to fully dry, depending on your kitchen’s humidity and airflow.
Spread the peels out in a single layer on a wire rack (or parchment‐lined sheet), making sure they’re not touching. Turn them once or twice as they firm up to help even drying, and cover loosely with a clean kitchen towel or paper to keep dust off. They’re ready when they feel just pliable and no sticky spots remain.
How to eat and store
- Snack straight up
- Chop up finely and add to orange chocolate cookies, orange choc muffins, or orange chocolate brownies.
- Dip in chocolate
- Chop and stir into oatmeal, yogurt or granola.
- Garnish cocktails and cakes.
Once completely cool and dry, pack them airtight (jar or bag) in a cool, dry spot for up to 3–6 months. You can make candied lemon peel too!
Candied Orange Peel
Bright, sweet and just a little chewy, candied orange peels turn what we normally toss into compost into the most flavorful treat. You get a hit of orange flavor in every bite. It's perfect for adding to cookies, brownies, chocolate bark or granola. And if you dry and store it right they last for months too!
Ingredients
- 3 large oranges organic or spray-free preferably
- 400 g granulated sugar
Coating
- 50 g fine sugar
- 1/8-1/4 tsp food-grade citric acid Optional (see notes)
Instructions
- Wash and dry your oranges. Slice off the top and bottom. Score the peel into 4–6 panels and lift the peel (pith and all) away from the fruit. Use a small paring knife to strip away as much the excess white pith. Cut the peel into even strips.3 large oranges
- Put the peel strips in a saucepan, cover with cool water and bring to a boil. Drain. Repeat and boil fresh water once more and drain.
- In a medium saucepan dissolve sugar in 480ml (2 cups) water and bring to a boil.400 g granulated sugar
- Add the peels and bring to just a gentle simmer. Cook until the strips appear glossy and translucent, and the sugar syrup has slightly thickened, about 30-40 minutes. Stir now and then so they candy evenly. If you have a candy thermometer it should read about 108–112 °C (226–234 °F).
- Lift the peel from the syrup. Spread on a wire rack set over parchment so excess syrup drips away. Let them dry in a very low oven or dehydrator, or at room temperature overnight. If you're coating them in sugar, let them dry until just tacky first before coating so the sugar sticks, then dry further.
Sugar coating
- Mix fine sugar with citric acid in a lidded container (use less for mild, more for sour). Add the tacky candied peel, seal and shake to coat, then spread on a rack to dry (air-dry or very low oven) until the sugar crust is dry. 50 g fine sugar, 1/8-1/4 tsp food-grade citric acid
Notes
Note: Citric acid gives the peel a tangy candy vibe and balances the sweetness when snacking, so use it if you want that sour-sweet finish. It’s optional; if you’re chopping the peel for baking (cakes, breads, biscotti etc) you can skip it because the acidity gets diluted in the batter and you won’t taste the extra tartness much anyway.
How long it keeps (well dried)
- Pantry (cool, dry): 3 to 6 months.
- Refrigerator: up to 6 months
- Freezer: about 1 year. Freeze flat in a zip bag, then break off what you need.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 46gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 101mgFiber: 1gSugar: 45gVitamin A: 124IUVitamin C: 29mgCalcium: 24mgIron: 0.1mg
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