From Scratch to Scrumptious

These Candied Orange Peels are a sweet treat with a burst of citrusy brightness. Perfect to eat as candy or use in recipes! Be a frugal superstar by using something that would otherwise go to waste!

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When I was 16, I worked at a grocery store that had a small display of self-serve candy bins. If you paid 10¢ to the cash box nearby, you could sample a piece of candy. I always kept dimes in my apron in case I passed by so I could get an Orange Slice candy. Those have always been my favorite!!

I have not outgrown my love for sweets or orange flavor, but I do feel kind of gross now when I eat whatever goo makes up those tasty candies.

If you love the flavor of Orange Slice candies, but want a treat made out of *real* foods, try this old-fashioned recipe for Candied Orange Peels!

Plus, check out all the uses for candied orange peel. Trust me; you’ll want to make extra!

Candied Orange Peels Ingredients

This is a simple list of ingredients, but for the perfect Candied Orange Peel, the secret is in the process. (Ok, maybe there’s a secret ingredient, too.)

Orange Peels: Peels from 4 medium or large oranges. For a step-by-step tutorial on the easiest way to peel them, click here.

Sugar & Water: You’ll be making a 2:1 syrup, meaning you’ll use 2x as much sugar as water and heat until the sugar dissolves.

Corn Syrup: This magic ingredient (yup, the “secret one”) packs a double punch. It acts first to prevent crystallization while the orange peels are simmering. Second, it keeps the consistency of the peels soft and gooey, like a good little candy.

If you’re out of corn syrup, you can make candied orange peels without it. They’ll turn out fine; they just might not be as soft.

How to Make Candied Orange Peels

First, gather at least 4 medium or large oranges. Cut the ends off and score the peels into quarters. If your orange is very large, consider cutting it into 5 sections. (For the picture tutorial, click here.)

If you can’t eat all those oranges right away, put them in baggies (I store my fruit in these Ello Reusable Food Storage Bags) or Tupperware and eat them in the next few days. Or treat yourself to freshly-squeezed orange juice!

Place peels in a medium saucepan and cover with cold water. At this point, your peels will be floating. Bring to a boil over high heat and boil 20 minutes.

By now, your peels should be closer to the bottom of the pan. The pith (white part) will become soft and saturated with water. (See below)

Drain and rinse your peels. Add fresh water and bring to a boil again. Boil another 1 minute. Repeat this for a total of 3 times.

Remove your peels and allow to cool. When cool enough to handle, gently scrape off excess pith with a knife. This also helps to remove some of the bitterness.

Now cut each section of peel into 1/4″ wide strips, about 4 strips per section. Put these aside for a minute.

Back into your medium saucepan, add the sugar, water and corn syrup. (Here’s your secret ingredient in action!) Heat over medium heat until the sugar is dissolved.

Throw your orange peel strips into the liquid and bring to a low simmer. Keep your syrup over low heat at barely a simmer for an hour.

If you feel the need, you can swirl your pot to mix things up a bit, but don’t stir. This could lead to crystallization, which you don’t want.

Once you get the heat at the right level, you can walk away and do other work. On a good day, this is where I sit and leisurely drink coffee while I read a good book. But in reality, I’m usually doing laundry.

Once your hour-long simmer is up, turn off the heat and allow everything to sit in the syrup for another hour.

Remove the strips and let the syrup drip off of them. If you try to toss them in sugar when they’re dripping wet, you’ll end up with a gooey-sugar mess.

Now toss the candies in extra sugar. I like to sprinkle a dinner plate with sugar and place a few orange peel strips in the sugar and flip them over a few times until they’re covered.

Transfer your beautiful candies to wax paper and set aside somewhere that they won’t be disturbed for at least 24 hours. Do not cover! After a day, my candies are usually dry and ready to wrap up, but in some climates, candied orange peels may require up to 48 hours to dry fully.

Storing Candied Orange Peels

Store your candied orange peels in an airtight container in the fridge for 6-12 months.

The Secret to the Best Results

The Key Ingredient

Corn syrup! While Candied Orange Peels can be made without it, you’ll get a much nicer final product if you use it.

The glucose in corn syrup prevents crystallization and keeps your orange peels soft.

The Key Process

Multiple boilings removes the bitterness from the orange peel. Don’t rush this part of the process or the flavor will be off. If you’re putting in this much work, do it right!

The second secret process is gently scraping off some excess pith. If you’ve ever baked with orange zest, you know all of the flavor is in the outer dark orange part. Removing some of the pith removes even more bitterness.

The first time I ever made candied orange peels, I had a cookbook from the 1850’s that said to boil the peels in a simple syrup. That was not enough to improve the flavor of the peels.

I gave a piece to my dad, and he made me promise never to make candied orange peels again. I was bummed. I loved orange slice candy and really wanted to make it at home.

Obviously, I did not keep my promise on this one. Many years and much research later, and I had this recipe and great success!

Now, I make these every year!

Uses for Candied Orange Peels

Candy: Obviously you can eat these as they are. I love to put out a jar of candied orange peels nestled between all of my Christmas cookies on Christmas Eve!

Gifts: These make great homemade gifts! Wrap up a handful in a treat bag and tie it up with a pretty ribbon. Who doesn’t like to get candy?

Recipes: The more I make these, the more recipes I find that use candied orange peels. My favorite recipes include Saint Lucy Buns (recipe coming soon) and Panettone (recipe coming soon).

Happy Candy-Making!