The Ultimate Homemade Candied Citrus Peel (Easy & Elegant!)
Imagine transforming something you’d normally throw away—a simple orange peel—into a stunning, jewel-like confection that is bursting with intense, sweet citrus flavor. Picture tender, translucent strips of orange peel, simmered in a shimmering sugar syrup until they are perfectly candied, then dried until they have the most delightful chewy texture. That, my friends, is the…
Imagine transforming something you’d normally throw away—a simple orange peel—into a stunning, jewel-like confection that is bursting with intense, sweet citrus flavor. Picture tender, translucent strips of orange peel, simmered in a shimmering sugar syrup until they are perfectly candied, then dried until they have the most delightful chewy texture. That, my friends, is the simple, old-world magic of Homemade Candied Citrus Peel. This is, without a doubt, one of the most rewarding and versatile candy-making projects you will ever undertake.
I promise you, from the moment the incredible, sweet orange aroma fills your kitchen, you will feel like a true artisan. The final result is a gourmet treat that is worlds away from anything you can buy in a store. Enjoy them as they are, roll them in sugar for a classic treat, or dip them in dark chocolate for the ultimate indulgence. They are a true show-stopper, perfect for holiday gift-giving or adding a touch of elegance to any dessert.
Get ready to master a classic confectionary art and create a stunning, unforgettable treat from the most humble of ingredients.
Why You Will Absolutely Adore Making Candied Citrus Peel!
You are going to be so incredibly proud of this beautiful and delicious homemade candy. It’s a guaranteed sensation. Here’s why you have to make it:
- A Truly Gourmet, Artisan Treat: There is nothing quite like homemade candied citrus. It has a pure, intense citrus flavor and a wonderfully soft, chewy texture that is far superior to store-bought versions.
- A Wonderful Zero-Waste Recipe: This is the ultimate “root-to-tip” style recipe, transforming a part of the fruit that is usually discarded into a delicious and elegant confection.
- Incredibly Versatile: You can enjoy these peels on their own, roll them in sugar, dip them in chocolate, or chop them up to add a burst of flavor to baked goods like fruitcakes, scones, and muffins.
- Perfect for Holiday Gifting: Packaged in a beautiful jar or a clear cellophane bag tied with a ribbon, homemade candied citrus peel makes an incredibly thoughtful and impressive gift.
- A Fun and Rewarding Kitchen Project: While it takes some time, the process is simple and meditative, and the final, jewel-like result is so incredibly satisfying to see and taste.
Recipe Snapshot
| Prep Time | 1 hour |
| Cook Time | ~1.5 hours (plus drying) |
| Total Time | ~2.5 hours (plus drying) |
| Servings | 24 servings |
| Calories | 178 kcal per serving |
| Course | Dessert, Candy |
| Cuisine | International |
| Difficulty/Method | Intermediate / Stovetop |
Your Shopping List for This Elegant Confection
This recipe uses just a few simple ingredients to create something truly magical. Here’s what you’ll need:
→ For the Candied Peel
- 4 large oranges → Choose oranges with thick, vibrant, and unblemished peels for the best results.
- 4 cups water → For the sugar syrup.
- 4 cups sugar → Plus more for rolling, if you like.
- 1/4 cup light corn syrup → This is the secret ingredient that helps prevent the sugar syrup from crystallizing.
→ For Finishing (Optional)
- 8 ounces chocolate candy coating or tempered chocolate → For dipping the finished peels.
- Toppings: Crushed nuts, cacao nibs, or flaky sea salt.
Let’s Make Candy! Your Step-by-Step Guide
Ready to create a batch of beautiful, jewel-like candied orange peels? The process is a simple, patient journey.
Part 1: Prep and Blanch the Peels
- Prepare the Peels: Score the peels of the oranges into quarters and carefully peel them away from the fruit, trying to keep them in large pieces. Slice the peels into long, thin, 1/2-inch thick strips. Using a sharp knife, carefully slice away most of the bitter white pith from the underside.
- The Crucial Blanching Step: Place the prepared peels in a medium saucepan and cover them with cold water. Bring the pot to a boil. As soon as it boils, drain the peels in a colander. Repeat this entire process two more times (for a total of three boils). This is the non-negotiable step that removes the bitterness from the peels.
Part 2: The Slow Simmer in Syrup
- Make the Syrup: In the same saucepan, combine the 4 cups of water, 4 cups of sugar, and the corn syrup over medium heat. Stir occasionally until the sugar has completely dissolved, then bring the syrup to a simmer.
- Simmer the Peels: Add the blanched strips of peel to the sugar syrup. Turn the heat down to low, so the syrup is at a bare, gentle simmer. Press a circle of parchment paper directly onto the surface of the peels to keep them submerged.
- Patience is Key: Let the peels simmer gently in the syrup for about an hour, or until they become soft and translucent.
Part 3: Dry and Finish
- Cool and Drain: Remove the saucepan from the heat and let the peels cool to lukewarm in the syrup. Once cool, use a fork to lift the peels out of the syrup and arrange them in a single layer on a wire rack set over a baking sheet to dry.
- Drying: You can let the peels air-dry for about 24 hours. To speed this up, you can place the tray in your oven on its lowest possible temperature setting (just barely warm) for about 20-30 minutes, until they are no longer wet and sticky, but still soft and chewy.
- Finish as Desired: At this point, you can roll the peels in granulated sugar for a classic finish. Or, for the ultimate treat, dip them in melted chocolate candy coating or tempered chocolate. Place the dipped peels on a parchment-lined sheet to set.
Homemade Candied Citrus Peel
Ingredients
Equipment
Method
- Score the peels of 4 oranges into quarters and peel them off. Slice the peels into 1/2-inch thick strips. Using a sharp knife, trim away most of the white pith from the underside.
- Place the peels in a saucepan, cover with cold water, and bring to a boil. Drain immediately. Repeat this boiling and draining process two more times (for a total of three blanches) to remove bitterness.
- In a medium saucepan, combine 4 cups water, 4 cups sugar, and the corn syrup. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add the blanched peels to the syrup. Reduce heat to low and press a circle of parchment on top of the peels to keep them submerged. Simmer gently for about 1 hour, until the peels are translucent.
- Remove the pan from the heat and let the peels cool in the syrup. Once lukewarm, remove the peels and place them on a wire rack over a baking sheet to dry.
- Allow the peels to air-dry for about 24 hours, or speed up the process by placing them in an oven on its lowest heat setting for 20-30 minutes until no longer sticky but still soft.
- Once dry, you can roll the peels in granulated sugar or dip them in melted chocolate candy coating. Let them set completely on parchment paper. Store in an airtight container.
Notes
WiseRecipes’ Top Tips for Perfect Candied Peel
These classic techniques are the secret to a flawless and delicious final product.
- Don’t Skip the Blanching! The triple-boiling process is the most critical step in this recipe. It removes the intense bitterness from the pith, making the final candy purely sweet and citrusy.
- Corn Syrup Prevents Crystallization. The small amount of corn syrup in the sugar syrup is a form of insurance. It’s an “invert sugar” that helps prevent the regular sugar from forming large, gritty crystals, ensuring your syrup stays smooth.
- The Parchment Paper Lid is a Pro Trick. Pressing a circle of parchment paper (called a “cartouche”) directly onto the surface of the simmering peels keeps them fully submerged in the syrup. This prevents the top layer from being exposed to the air and becoming tough or leathery.
- A Very Gentle Simmer is Key. The goal is to slowly infuse the peels with the sugar syrup, not to boil them aggressively. Keep the heat on the lowest possible setting that maintains a few gentle bubbles.
- Save That Syrup! The leftover sugar syrup in the pan is now a delicious, intensely orange-flavored simple syrup! Don’t throw it away. Store it in a jar in the fridge and use it to sweeten iced tea, cocktails, or to brush over cakes.
Keep Them Fresh! Storing Your Homemade Candy
These beautiful candied peels have a surprisingly long shelf life, making them perfect for making ahead.
- Storage: Once the peels are completely dry, they can be stored in an airtight container at room temperature. Kept in a dry environment, they will last for several weeks. If dipped in chocolate, they are best stored in a cool spot.
FAQs: Your Candied Peel Questions, Answered!
Can I use other types of citrus?
Yes, absolutely! This method works beautifully with lemons, limes, and grapefruit. Just be aware that grapefruit peels are naturally more bitter, so the triple-blanching step is especially important for them.
My sugar syrup crystallized. What did I do wrong?
Crystallization can happen if there are sugar crystals on the side of the pan. To prevent this, you can use a wet pastry brush to wipe down the inside of the saucepan as the syrup first comes to a simmer. The corn syrup in this recipe should also help prevent this issue.
How do I know when the peels are done simmering?
You are looking for a visual cue. The peels will transform from opaque white and orange to a beautiful, translucent, jewel-like appearance. They will be very soft and completely saturated with the syrup.
Can I make these without a candy thermometer?
Yes! Unlike many candy recipes, this one does not require a candy thermometer. The process relies on the long, slow simmer rather than reaching a specific sugar temperature stage.
Final Thoughts: A Taste of Old-World Charm
There is something so incredibly satisfying about mastering a classic, time-honored confectionary technique. This Candied Citrus Peel recipe is a true celebration of simple ingredients and patient craftsmanship, transforming a humble orange peel into an elegant, delicious, and versatile treat. It’s a rewarding project that I know will bring a little bit of old-world magic into your kitchen. Happy candying!
