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Candied orange peel in a glass jar.

Candied Orange Peel

Heather Smoke
Sweet and tangy candied orange peel, to use as a garnish on cakes and pastries.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings6 ounces (approximate)

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.

Notes

Kept in an airtight container, candied orange peel will keep indefinitely.
Keyword Candied Orange Peel
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