These sweet, chewy Homemade Candied Orange Peels are such a lovely old-fashioned treat! With their sparkling sugar coating and optional dark chocolate dip, they’re perfect for holiday trays, homemade gifts, or a little something special with afternoon coffee.
They turn orange peels you would normally throw away into a beautiful candy. If you love homemade citrus sweets, you will also enjoy our Homemade Orange Jelly Candies.
Why You’ll Make This Again
- Zero waste: uses the peels you would otherwise discard.
- Chewy and bright: sweet orange flavor with a pleasant bite.
- Great for gifting: pretty in jars and holiday tins.
- Only a few ingredients: oranges, sugar and water, with optional chocolate.
- Makes about 12 servings: a nice batch for sharing.
How This Comes Together
Remove the peels, cut them into thin strips and blanch them three times to reduce bitterness. Simmer the strips gently in sugar syrup until tender and translucent. Dry them on a wire rack, then roll in sugar, dip in dark chocolate, or enjoy them plain.
What You’ll Need
- Peels from 4 large oranges
- 2 cups granulated sugar
- 2 cups water
- Additional water for blanching
- ½ cup granulated sugar, for coating (optional)
- 3½–5 oz dark chocolate, for dipping (optional)
Prep Time: 20 minutes | Cook Time: 60 minutes | Drying Time: 4–12 hours | Total Time: 5–13 hours 20 minutes | Serves: 12
Estimated Nutrition: about 160 calories and 1 g protein per serving.
Step-by-Step Directions
Step 1: Remove the peels
Wash and dry the oranges. Cut off the tops and bottoms, score the peels into sections, and carefully remove them.
Step 2: Cut the strips
Slice the peels into strips about ¼ inch wide. Leave some white pith attached for a chewy texture.
Step 3: Blanch
Place the strips in a saucepan and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain, then repeat twice with fresh water each time to reduce bitterness.
Step 4: Make the syrup
Rinse the saucepan. Add 2 cups sugar and 2 cups water. Heat gently, stirring until the sugar dissolves.
Step 5: Simmer the peels
Add the blanched orange peels. Simmer gently for 45–60 minutes, stirring occasionally, until the peels are tender, glossy and translucent.
Step 6: Dry
Remove the peels with tongs or a slotted spoon. Arrange them in a single layer on a wire rack over a baking sheet. Let dry for 4–12 hours, until tacky but no longer wet.
Step 7: Coat in sugar
If desired, roll the partially dried strips in the additional sugar. Return them to the rack and let dry until the coating feels relatively dry.
Step 8: Dip in chocolate
For chocolate-dipped peels, melt the dark chocolate gently. Dip one end of each strip into the chocolate and place on parchment paper. Let the chocolate set completely.
Step 9: Store
Store in a clean, airtight container in a cool, dry place. For longer storage, refrigerate or freeze.
How to Serve It
Serve on a holiday dessert tray, pack in jars or tins as gifts, or chop and use as a topping for cakes, yogurt and ice cream. They are lovely with coffee or tea.
Leftovers & Storage
Store in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, refrigerate for up to 1 month or freeze for up to 3 months. Place parchment between layers so the peels do not stick.
Make It Even Better: Pro Tips
- Blanch three times: this removes bitterness from the pith.
- Keep some pith: it gives the peels their chewy texture.
- Simmer gently: a low heat keeps the syrup from darkening.
- Dry completely: tacky but not wet peels coat best.
- Save the syrup: use it in tea, drinks or over yogurt.
Easy Ways to Change It Up
- Other citrus: try lemon, grapefruit or lime peels.
- Chocolate dip: use dark, milk or white chocolate.
- Spiced version: add a cinnamon stick or star anise to the syrup.
- Baking add-in: chop and use in scones, cakes or fruitcake.
Quick Questions
Why do I need to blanch the peels?
Blanching removes much of the bitterness from the white pith.
How long do they take to dry?
Plan for 4 to 12 hours, depending on your kitchen’s humidity.
Can I skip the sugar coating?
Yes, the sugar coating and chocolate are both optional.
Can I use any oranges?
Thick-skinned navel oranges work best, and organic oranges are ideal since you eat the peel.
Can I freeze them?
Yes, freeze in an airtight container for up to 3 months.
A Sweet Little Gift
These candied orange peels are simple, pretty and full of old-fashioned charm. Make a batch for your holiday trays or as a handmade gift.
Enjoy!
— Ava
Homemade Candied Orange Peels
Ingredients
Method
- Wash and dry the oranges. Cut off the tops and bottoms, score the peels into sections, and carefully remove them.
- Slice the peels into strips about 1/4 inch wide. Leave some white pith attached for a chewy texture.
- Place the strips in a saucepan and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain, then repeat twice with fresh water each time to reduce bitterness.
- Rinse the saucepan. Add 2 cups sugar and 2 cups water. Heat gently, stirring until the sugar dissolves.
- Add the blanched orange peels. Simmer gently for 45–60 minutes, stirring occasionally, until the peels are tender, glossy and translucent.
- Remove the peels with tongs or a slotted spoon. Arrange them in a single layer on a wire rack over a baking sheet. Let dry for 4–12 hours, until tacky but no longer wet.
- If desired, roll the partially dried strips in the additional sugar. Return them to the rack and let dry until the coating feels relatively dry.
- For chocolate-dipped peels, melt the dark chocolate gently. Dip one end of each strip into the chocolate and place on parchment paper. Let the chocolate set completely.
- Store in a clean, airtight container in a cool, dry place. For longer storage, refrigerate or freeze.
