Candied orange peel is easy to make, and is a delicious treat that you can eat on its own, or used as a garnish on cakes and other pastries. I love adding it to cookies, too, like these cranberry pecan shortbread cookies. Be sure to read the whole post today for lots of step-by-step photos on how to make your own homemade candied orange peel.
Looking for more recipes like this? Don’t miss my soft and chewy salted caramels and chocolate chip cookie dough truffles.
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What is Candied Orange Peel?
Candied orange peel is orange peel that’s been cooked in sugar syrup until sweet and candied. It retains a strong orange flavor, without any bitterness that’s naturally present in orange peel. It’s delicious to eat on its own, but also looks really beautiful when used as a garnish on cakes and pastries.
It’s really easy to candy orange peel, and is just a simple process of first boiling the peel in water, and then again in sugar syrup, before tossing the candied peels in granulated sugar. The peels harden as they dry, and look really beautiful and sparkly as a garnish. It also has a very long shelf life, and will keep for a year or longer in your pantry.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Oranges
- Water
- Sugar
TIP: Oranges are comprised mainly of the juicy pulp (the part that we eat), the white bitter pith, and the peel. For this recipe, you will only be using the peel. After removing the peel, you can juice the oranges or just eat them.
Instructions
- Using a sharp knife, carefully slice off thin strips of just the outer orange peel, trying not to cut off too much of the bitter white pith along with it. I find that the easiest way to do this is to cut the oranges in half, place them cut side down on a cutting board, then use a very sharp chef’s knife to shave off thin strips.
- Place all the orange peel strips in a saucepan, and cover with water. Bring to a boil, and boil for 20 minutes. Drain and set aside.
- Measure 1 cup of clean water into the saucepan and add 2 cups granulated sugar. Over medium heat, bring the syrup to a boil, and continue to boil until the syrup reaches 230 degrees F. Return the orange peel to the syrup, and simmer for 5 minutes. Drain.
- Before the drained orange peels dry, spread them out onto a parchment-lined baking sheet, and sprinkle with the remaining 1/4 cup granulated sugar, tossing until all the pieces are well coated in sugar. Let cool completely, and then store the candied orange peel in an airtight container.
TIP: If you like, save and strain the orange-infused syrup to use in cocktails or other recipes where you need a flavored simple syrup.
How to Use Candied Orange Peel
As Garnish.
The whole pieces of candied orange peel look beautiful as a garnish. Or you can finely chop the peel and sprinkle it on, like on my classic Orange Cake or Orange Pistachio Cake.
In Cookies, Cakes and Scones.
I’ve also been using the peel by scattering the orange-scented sugar over the top of cakes or pies. Or adding bits of chopped orange peel in cookie batter like these Strawberry Brown Butter Cookies, for a little hint of bittersweet orange flavor. The candied peel is delicious in these Orange Ginger Shortbread Cookies and Cranberry Pecan Shortbread Cookies.
Using the Candied Orange Peel Syrup
And as for all that syrup that the orange peel simmered in? No need to throw it out. You can use it in cocktails, or to sweeten iced tea or other beverages, to add a lovely orange flavor to your drinks. I still have quite a bit of the orange syrup left, and I think there will be a batch of iced tea happening pretty soon, with all this hot weather we’ve been having lately. The syrup is very thick, so you may want to thin it with some water.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
You can use any variety of oranges, such as navel, cara-cara or blood oranges.
Yes! You can candy lime, lemon or grapefruit peel, too.
Stored in an airtight container, it will last quite a while, perhaps even 1-2 years. As long as there is no strange smell or the appearance of mold growing, it should be fine. I’ve had mine for over a year, at this point.
A vegetable peeler tends to cut too deep, cutting too much of the bitter white pith along with the peel. A sharp chef’s knife works best for shaving off thin strips of peel.
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Candied Orange Peel
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 6-8 oranges, any variety
- water
- 2 ¼ cups granulated sugar
Instructions
- Using a sharp knife, carefully slice off thin strips of just the outer orange peel, trying not to cut off too much of the bitter white pith along with it. I find that the easiest way to do this is to cut the oranges in half, place them cut side down on a cutting board, then use a very sharp chef’s knife to shave off thin strips. You won't need the orange pulp for this recipe, so you can eat it or juice it.
- Place all the orange peel strips in a saucepan, and cover with water. Bring to a boil, and boil for 20 minutes. Drain and set aside.
- Measure 1 cup of clean water into the saucepan and add 2 cups granulated sugar. Over medium heat, bring the syrup to a boil, and continue to boil until the syrup reaches 230 degrees F. Return the orange peel to the syrup, and simmer for 5 minutes. Drain. (If you like, you can save and strain the orange-infused syrup to use in cocktails, or other recipes.)
- Before the drained orange peels dry, spread them out onto a parchment-lined baking sheet, and sprinkle with the remaining 1/4 cup granulated sugar, tossing until all the pieces are well coated in sugar. Let cool and dry completely (about 3-4 hours), and then store the candied orange peel in an airtight container.
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