Quick Candied Orange Peel for Baking That Tastes Amazing

Elevate your baking from ordinary to extraordinary with this incredibly easy candied orange peel recipe.

It’s the perfect way to add a bright, zesty burst of citrus flavor to everything from simple muffins to elegant cakes. Forget store-bought versions; making your own is surprisingly simple and yields a far superior taste and texture.

This recipe transforms a humble orange peel into a delightful, chewy, and aromatic treat that will make your homemade desserts truly shine. Discover how a few basic ingredients and a little patience can create a versatile baking component that tastes amazing and impresses everyone.

Easy Candied Orange Peel Recipe

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• Total Time: 1 hour 30 minutes active, plus 8-24 hours drying time
• Yield: 4 cups 1x

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Description

Elevate your baking with this incredibly easy candied orange peel recipe. It’s the perfect way to add a bright, zesty burst of citrus flavor to everything from simple muffins to elegant cakes. Making your own is surprisingly simple and yields a far superior taste and texture.

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Ingredients

Scale 1x2x3x

4 large oranges (Navel or Valencia work best)

4 cups granulated sugar, divided

2 cups water

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Instructions

1. Thoroughly wash the oranges under cold running water. Using a sharp knife or a vegetable peeler, carefully remove the peel in large strips, trying to avoid as much of the white pith as possible. If you have a lot of pith, you can gently scrape some of it off with a spoon, but a little bit is fine.

2. Cut the orange peel strips into thin matchsticks, about 1/4 inch wide and 1-2 inches long. Uniformity helps them cook evenly.

3. Place the sliced orange peel in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. This step helps to remove some of the bitterness from the peel.

4. Drain the water from the saucepan and repeat the blanching process two more times (total of three boils). Each time, start with fresh cold water. This repeated boiling is crucial for a milder, sweeter candied peel.

5. After the final blanching, drain the peel well. In the same saucepan, combine 2 cups of the granulated sugar with 2 cups of water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.

6. Add the blanched orange peel to the sugar syrup. Reduce the heat to low and simmer gently for 45-60 minutes, or until the peel becomes translucent and tender. The syrup will thicken considerably.

7. Carefully remove the candied orange peel from the syrup using a slotted spoon. Place the pieces on a wire rack set over a baking sheet (to catch any drips). Immediately sprinkle the remaining 2 cups of granulated sugar over the warm, sticky peel, tossing gently to coat evenly.

8. Let the sugared peel air dry at room temperature for at least 8 hours, or preferably overnight, until it’s no longer sticky and has a firm, chewy texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: dessert
• Method: boiling, simmering
• Cuisine: american

Nutrition

• Serving Size: 1 piece

Keywords: candied orange peel, citrus, baking ingredient, dessert garnish, homemade candy, orange zest, sweet treat, fruitcake ingredient

What You’ll Love About This Quick And Easy Recipe

This candied orange peel recipe is a game-changer for anyone who loves to bake but doesn’t have hours to spend in the kitchen. It’s perfect for busy parents, new bakers, or anyone looking to add a gourmet touch to their creations without a lot of fuss. You’ll love how straightforward the process is, requiring minimal active time and yielding a product that keeps well. This isn’t just about making a fancy ingredient; it’s about making your baking more flavorful, more aromatic, and ultimately, more satisfying. It’s ideal for adding to holiday fruitcakes, everyday quick breads, or even as a delightful garnish for desserts. The vibrant citrus notes cut through richness, adding a refreshing counterpoint that elevates any sweet treat.

Everything You Need To Make This Recipe Without Stress

Making candied orange peel doesn’t require any fancy equipment or hard-to-find ingredients. You likely have most of what you need in your pantry already. The key is fresh, good-quality oranges, as their peel is the star of the show.

INGREDIENTS:

• 4 large oranges (Navel or Valencia work best)
• 4 cups granulated sugar, divided
• 2 cups water

For the oranges, choose ones with thick, unblemished skins. Organic oranges are a great choice since you’ll be using the peel. If you can’t find organic, simply wash them very thoroughly. Granulated sugar is perfect here, creating a clear syrup that coats the peel beautifully. While this recipe uses water for the initial boiling, some people like to add a splash of orange juice to the syrup for an extra citrus punch, but it’s not necessary for a fantastic result.

Time Needed From Start To Finish

The process of making candied orange peel involves several stages, but much of it is passive cooking time.

• Preparation Time: 15 minutes (washing, peeling, slicing)
• Active Cooking Time: 45-60 minutes (boiling and simmering)
• Drying Time: 8-24 hours (essential for proper texture)
• Total Project Time: Approximately 1 hour 30 minutes active, plus drying time

While the total project time spans quite a bit due to drying, the actual hands-on work is relatively quick, making it a perfect weekend project or something you can start in the evening and finish the next day.

How To Make It Step By Step With Visual Cues

Follow these simple steps for perfectly candied orange peel every time. The key is patience during the simmering and drying stages.

1. Prepare the Oranges: Thoroughly wash the oranges under cold running water. Using a sharp knife or a vegetable peeler, carefully remove the peel in large strips, trying to avoid as much of the white pith as possible. If you have a lot of pith, you can gently scrape some of it off with a spoon, but a little bit is fine.
2. Slice the Peel: Cut the orange peel strips into thin matchsticks, about 1/4 inch wide and 1-2 inches long. Uniformity helps them cook evenly.
3. Blanch the Peel (First Boil): Place the sliced orange peel in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. This step helps to remove some of the bitterness from the peel.
4. Repeat Blanching: Drain the water from the saucepan and repeat the blanching process two more times (total of three boils). Each time, start with fresh cold water. This repeated boiling is crucial for a milder, sweeter candied peel.
5. Make the Syrup: After the final blanching, drain the peel well. In the same saucepan, combine 2 cups of the granulated sugar with 2 cups of water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
6. Simmer the Peel in Syrup: Add the blanched orange peel to the sugar syrup. Reduce the heat to low and simmer gently for 45-60 minutes, or until the peel becomes translucent and tender. The syrup will thicken considerably.
7. Coat and Dry: Carefully remove the candied orange peel from the syrup using a slotted spoon. Place the pieces on a wire rack set over a baking sheet (to catch any drips). Immediately sprinkle the remaining 2 cups of granulated sugar over the warm, sticky peel, tossing gently to coat evenly.
8. Allow to Dry Completely: Let the sugared peel air dry at room temperature for at least 8 hours, or preferably overnight, until it’s no longer sticky and has a firm, chewy texture.

Easy Variations And Serving Ideas That Fit Real Life

Candied orange peel is incredibly versatile and can be used in numerous ways beyond just baking. For a simple snack, you can dip half of the dried candied peel in melted dark chocolate – it’s a sophisticated treat that’s surprisingly easy to make and looks beautiful. For baking, chop it finely and fold it into muffin batter, scone dough, or even your favorite cookie recipe for a bright citrus note. It’s a classic addition to fruitcakes and panettone, bringing a traditional flavor.

You can also use it as an elegant garnish for desserts like panna cotta, chocolate mousse, or even a simple bowl of vanilla ice cream. For a fun, kid-friendly twist, chop the candied peel very small and mix it into homemade granola or sprinkle it over yogurt. If you want to experiment with other citrus, this same method works beautifully for candied lemon or grapefruit peel, offering slightly different flavor profiles. Just remember that grapefruit peel can be more bitter, so an extra blanching step might be beneficial.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe, a few common mistakes can impact your results. The most frequent issue is candied peel that’s too bitter. This almost always means you didn’t blanch the peel enough. Make sure to complete all three boiling steps with fresh water each time; this is crucial for removing the bitter compounds. Another common problem is peel that’s too hard or too soft. If it’s too hard, it likely wasn’t simmered long enough in the sugar syrup to become tender. If it’s too soft or mushy, it might have been over-simmered or the strips were cut too thin. Aim for a gentle simmer, not a rolling boil, when the peel is in the syrup.

Finally, don’t skip the drying step! If the peel isn’t fully dry, it will be sticky and can clump together or even mold if stored improperly. Give it ample time to air dry, and if your kitchen is very humid, a fan can help speed up the process. Properly dried peel should feel firm and slightly chewy, not wet or tacky.

How To Store It And Make It Ahead Without Ruining Texture

Once your candied orange peel is fully dried, proper storage is key to maintaining its texture and flavor. Store it in an airtight container at room temperature for up to 2-3 weeks. A cool, dry pantry is ideal. If you live in a humid climate, you might consider adding a small desiccant packet (food-safe, of course) to the container to absorb any excess moisture, though this is usually not necessary if the peel is thoroughly dried.

For longer storage, candied orange peel freezes beautifully. Arrange the dried pieces in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. It will keep in the freezer for up to 6 months. When you’re ready to use it, simply thaw at room temperature for a few minutes. There’s no need to reheat it; it’s best enjoyed at room temperature or incorporated directly into your baking. Making a large batch ahead of time is a fantastic way to ensure you always have this delicious ingredient on hand for all your baking adventures.

Questions People Always Ask Before Making This Recipe

Can I use any type of orange? Navel and Valencia oranges are generally best because they have thicker peels and a good balance of sweetness and acidity. Thin-skinned oranges might yield less peel and can be harder to work with.

Do I have to remove all the white pith? While it’s good to remove most of the thick white pith (the albedo) as it can be bitter, don’t stress about getting every last bit. The triple blanching process helps to mitigate any remaining bitterness.

Why do I need to boil the peel three times? This repeated boiling, or blanching, is essential for removing the natural bitterness from the orange peel. It also helps to soften the peel, making it more tender and ready to absorb the sugar syrup.

How do I know when the peel is translucent? When simmering in the syrup,

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.