Candied Orange Peel 2026 - Zinnia Easy Recipes

I stirred a small pot on a rainy afternoon and the kitchen filled with a sweet, warm perfume. The sound of syrup bubbling always reminds me of simple comforts. Four large oranges waited on the counter. Their bright peels promised something cozy and a little bit special.

I made candied orange peel because I wanted a tiny gift to tuck into a jar. I wanted something I could nibble on while I folded laundry and still feel a little fancy. It came out shiny, sweet, and easy enough to make after dinner. You can do this, even on a busy weeknight. You’ve got this.

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Why Candied Orange Peel Deserves a Spot in Your Weekly Rotation

Candied orange peel brings small, joyful habits into the day. It takes basic pantry items and turns them into something you can enjoy on its own or use to lift other treats. The prep is straightforward and the cleanup stays tidy.

This recipe keeps well and stretches. You use the whole fruit, which feels good and less wasteful. It helps you practice a small kitchen ritual that returns value week after week. It tastes brighter than plain candy and more grown-up than boxed sweets.

I like it because it pairs with so much. Pop a piece with tea, scatter slices over a salad, or dip one in melted chocolate for a quiet celebration. It makes a thoughtful neighbor gift, and it makes your afternoon tea feel deliberate and calm.

How to Make Candied Orange Peel the Zinnia Way

“The best kind of recipe? The kind you can start after work and still eat before the sun sets.”

Start with bright, firm oranges. The peels should feel flexible but not soft. As the peels simmer, smell the citrus oils lift into the air. That smell tells you you did the right thing.

Watch the syrup as it reduces. It should cling to the peel and turn glossy. The peels go from opaque to translucent. That change in color is your cue that they are ready.

When you dry them, they should feel slightly tacky, not dripping. If you plan to chocolate dip, let them dry a bit longer so the chocolate sets without sliding. Small steps now make large rewards later.

What You’ll Need for Candied Orange Peel

Ingredients

4 large oranges
2 cups sugar
1 cup water
Chocolate (optional for coating)

Little notes before we start:

Use firm oranges with bright skin. Older, soft fruit makes the peels harder to candy.
You need a medium saucepan and a slotted spoon. A cooling rack helps for drying.
Chocolate is optional. If you skip it, toss the cooled peels in extra sugar for a classic finish.

I often make a double batch and keep some for baking. It saves time later and always feels like a small win.

Step-by-Step Instructions

Cut the oranges into quarters and remove the inner fruit, keeping the peel.
Cut through the orange from top to bottom and pull the fruit out with your fingers. Keep the white pith on the peel for now. You will simmer it away later and the pith softens during cooking.
Slice the peels into thin strips.
Lay each quarter flat and cut the peel into strips about 1/4 inch wide, or a little thinner if you prefer. Try to keep the strips similar so they cook evenly. A little unevenness is okay. It still tastes great.
In a saucepan, combine sugar and water to make a simple syrup, and bring to a boil.
Measure two cups sugar and one cup water into a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture reaches a gentle boil. Keep an eye on it so it does not foam over.
Add the orange peels and simmer for about 45 minutes, until they become translucent.
Add the strips to the syrup and lower the heat to a simmer. Stir occasionally and gently separate any pieces that stick together. After about 45 minutes the peels should look translucent and the syrup should thicken slightly.
Remove the peels from the syrup and place them on a drying rack to cool and dry for several hours.
Use a slotted spoon to lift the peels out and shake off excess syrup. Lay them on a cooling rack set over a sheet pan to catch drips. Let them sit at room temperature until they feel tacky but not wet, several hours or overnight.
Once dried, coat the peels in sugar or melt chocolate and dip the peels into the chocolate for a fancy treat.
If you sugar-coat, toss each peel in extra granulated sugar and shake off the excess. If you chocolate-dip, melt good-quality chocolate in a double boiler and dip one end of each peel. Set dipped peels on parchment to harden. Store in an airtight container.

It’s okay if some pieces stick together during drying. Gently separate them with a fork or your fingertips. The texture will still be lovely.

How We Enjoy Candied Orange Peel at Home

At home I slice a few pieces into thin ribbons and tuck them into a jar near the kettle. They feel like a small ceremony. We nibble one with tea after dinner or place a slice on top of a bowl of vanilla yogurt for a bright finish.

I also chop them and add them to muffins or quick breads. A handful folded into batter gives a pleasant chew and a citrus lift. For small gatherings I dip half the peels in dark chocolate and arrange them on a plate. They look special without being fussy.

They make thoughtful gifts too. Tie a few peels in a jar with twine and a handwritten tag. People smile at that kind of small, edible present. It is practical and pretty in equal measure.

Making It Last (Without Losing Flavor)

Store cooled peels in an airtight container at room temperature for up to two weeks. Keep them in a cool, dry place away from strong smells. Warm pantries can soften the sugar coating, so move them to the fridge if your kitchen gets warm.

You can freeze candied orange peel for longer storage. Spread the pieces on a tray and freeze until firm, then transfer them to a freezer bag. They thaw quickly and keep well for several months.

If a piece loses some chew, reheat it gently in a low oven for a few minutes. The oven revives texture better than the microwave. The microwave will soften it fast, but it can turn overly sticky.

Kitchen Notes

Quick shortcut: Blanch peels three times in boiling water before simmering if you prefer less bitter peel. Each boil takes 30 seconds and reduces bitterness.
Use a silicone spatula and nonstick saucepan to make stirring and cleanup easier. Sticky syrup cleans up well with hot water and a soak.
If the syrup crystallizes while cooling, gentle reheating smooths it again. Don’t panic. Warm it and keep cooking.
For a lighter sugar coating, use superfine sugar. It clings better and gives a delicate crunch.
Save leftover syrup to flavor cocktails, simmer into a glaze, or stir into hot water for a quick citrus syrup drink.

These are the small tricks I learned by making this recipe a few times. Nothing dramatic, just helpful shortcuts that save time and worry.

Make It Your Own

Spice it up: Add a cinnamon stick or a few cloves to the syrup while the peels simmer. Remove before drying. The scent is lovely.
Low-sugar option: Use half sugar and finish with a dusting of monk fruit or erythritol. The texture will differ slightly but the flavor remains.
Chocolate choices: Use dark chocolate for a contrast or white chocolate for a sweeter finish. Sprinkle chopped pistachios on the chocolate while it sets.
Boozy twist: Add a splash of Grand Marnier to the syrup near the end of cooking for a boozy aromatic note. It adds depth in small amounts.
Quick candied style: If you are pressed for time, simmer 20–25 minutes and then sugar-coat immediately. You will get a chewier result, still delicious.

Try one change at a time so you can enjoy the tiny discoveries. It keeps things fun without being overwhelming. And if you want want something chewier explore our favorite raspberry lemonade gummies keto-friendly recipe.

FAQs About Candied Orange Peel

Can I prep it ahead?

Yes. Candied orange peel often tastes better after a day or two. The flavors mellow and the texture evens out.

Can I use other citrus?

Yes. Lemon and grapefruit peels work the same way. Adjust sugar slightly if the fruit is more bitter.

Do I need to peel the pith off?

No. You do not need to remove the white pith. It softens during simmering and adds structure to the peel. Some cooks blanch to reduce bitterness if they prefer.

How long does it keep?

Stored airtight at room temperature, expect up to two weeks. Frozen, it stays good for several months.

Can I reuse the syrup?

Yes. Use it to sweeten tea, drizzle over cakes, or mix into cocktails. It carries a lovely citrus flavor.

Until Next Time

If this recipe brings a little calm to your evening, it has done its job. Small, pleasurable cooking projects ground the day. They do not need to be perfect to be meaningful.

Make a batch, sip tea, and let the small scent of orange drift through your kitchen. Share a piece with someone you love or keep them all for yourself. Either way feels like a win.

Conclusion

If you want another take on candied orange peel techniques, I find it helpful to compare a few reliable sources. The Preppy Kitchen offers a clear step-by-step approach that pairs well with home cooks’ schedules. For a slightly different method and more flavor notes, The Daring Gourmet gives practical tips that I often borrow.

For a quick reference, try this detailed guide from Candied Orange Peel – Preppy Kitchen. For another trustworthy method with useful variations, see Candied Orange Peel – The Daring Gourmet.

If you try this, tell me how it goes. I love hearing about little kitchen wins and funny small disasters. It’s okay if it’s not perfect. We learn and then we eat.