Easy Homemade Candied Orange Peel Recipe: Foolproof & Bitter-Free Guide

Honestly? My first attempt at making candied orange peel was a disaster. I ended up with rock-hard, bitter strips that tasted like sweetened cardboard. But after tweaking the method through trial-and-error (and wasting two bags of oranges), I cracked the code. Today, I’ll save you the frustration.

Store-bought versions often use artificial flavors and weird preservatives. When you make it yourself, you control the ingredients. Plus, it’s crazy versatile – chop it into chocolate bark, add to scones, or just nibble straight from the jar.

Why Your Orange Choice Makes or Breaks Candied Peel

Don’t grab any orange. Thin-skinned varieties like clementines turn mushy. I learned this the hard way using mandarins – ended up with orange mush instead of peel. Use thick-skinned navels or Valencia oranges. Organic is best since you’re eating the zest.

Pro tip: Scrub oranges with a mix of baking soda and water to remove wax. Got lazy once and skipped this – ended up with waxy gunk floating in my syrup.

Your Candied Orange Peel Toolkit

You don’t need fancy gear. My essentials:

• Sharp knife: A 5" paring knife (Victorinox Fibrox, $12) works better than bulky chef’s knives for precision cuts
• Heavy-bottomed saucepan: Thin pots scorch sugar. I use a 3-qt All-Clad Stainless Steel ($80 but lasts decades)
• Slotted spoon: OXO Good Grips ($8) – drains syrup without splashing
• Wire rack: Air circulation prevents soggy bottoms
• Parchment paper: Prevents sticking during drying
• Jars for storage: Mason jars with tight seals

The Core Ingredients (No Substitutions Here)

Basic but critical:

• 4 large navel oranges (organic preferred)
• 3 cups granulated sugar (don’t use brown sugar – it overpowers citrus flavor)
• 2 cups water
• Extra ½ cup sugar for coating (optional)

Optional flavor boosters: 1 cinnamon stick, 2 star anise, or 1 tsp vanilla extract. Tried cardamom once – tasted like perfume.

Step-by-Step: How to Make Candied Orange Peel Without the Bitterness

The secret? Removing the bitter pith. Most recipes rush this. Don’t.

Prep Work: Cutting and Cleaning

Cut oranges into quarters. Remove flesh (snack on it!). Slice peel into ¼-inch strips. Now, the critical step: Scrape off the white pith using a spoon. Left too much pith on my first batch – tasted like aspirin.

Got sticky fingers? Rub with olive oil before handling – sugar won’t cling.

Blanching: The Triple Boil Method

Why boil three times? Each boil removes more bitterness. Skipped a boil once – regretted it.

• Cover peels with cold water in a saucepan. Bring to boil, simmer 5 minutes
• Drain. Repeat twice with fresh water

Water should smell less citrusy each time. If it doesn’t? Keep boiling.

Sugar Syrup: The Candy Thermometer Trick

Combine 3 cups sugar and 2 cups water. Stir over medium heat until dissolved. Add peels. Simmer 45-60 minutes until translucent.

Don’t eyeball it. Use a candy thermometer:

No thermometer? Drop syrup in ice water. If it forms a soft ball, it’s ready. Still unsure? Fish out a peel. Bend it. It should be pliable but not snap.

Drying: Oven vs. Countertop Methods

Transfer peels to wire rack using slotted spoon. Let syrup drip off. Now choose your drying method:

• Air-dry: Takes 24-48 hours. Best for humid climates? Nope. Did this in Florida summer – stayed sticky for days.
• Oven-dry: Set oven to lowest temp (170°F/76°C). Bake 2-3 hours until tacky but not wet. Prop door open with a wooden spoon to release moisture.

Want sugar coating? Toss peels in sugar while warm.

Chocolate-Dipped Option

Melt 70% dark chocolate (Ghirardelli or Valrhona work great) in a double boiler. Dip half of each peel. Set on parchment. Refrigerate 10 minutes.

Added sea salt once – game changer.

Storage & Troubleshooting: Keep Your Candied Orange Peel Fresh

Store in airtight jars with parchment between layers. Add a silica gel pack to prevent moisture. Lasts 3 months at room temp.

Common issues solved:

• Too sticky? Overcooked syrup. Maintain 225-230°F next time
• Too hard? Syrup exceeded 230°F
• Crystallized? Sugar crystals formed. Brush pot sides with wet pastry brush during cooking

Beyond Snacking: Creative Uses for Candied Orange Peel

Don’t just eat it plain. Level up:

• Chop into biscotti dough (King Arthur’s recipe works great)
• Add to oatmeal with toasted almonds
• Infuse vodka with peels for 2 weeks – killer citrus martinis
• Top dark chocolate tart (Valrhona Guanaja 70% pairs perfectly)

Candied Orange Peel FAQs

Can I use lemon or grapefruit peel?

Absolutely! Grapefruit needs extra blanching (4-5 boils). Lemons work well but are tangier. Reduce sugar to 2.5 cups for lemons.

Why is my homemade candied orange peel bitter?

Two reasons: Not scraping enough pith or rushing the blanching. Triple-boiling is non-negotiable. Taste test during blanching – bitterness should fade each round.

Can I freeze candied orange peel?

Yes! Layer between parchment in freezer bags. Thaws in 10 minutes. Lasts 6 months frozen.

Sugar alternatives?

Honey makes peels soggy. Coconut sugar darkens color. Monk fruit syrup works but reduces shelf life. Stick with granulated sugar for best texture.

Is candied orange peel gluten-free?

Yes, naturally. But check chocolate coatings if dipping.

Advanced Pro Tips

• Syrup reuse: Save leftover syrup! It’s gold in cocktails or drizzled over pancakes.
• Humidity hack: Live in a rainy area? Add 1 tbsp corn syrup to sugar water to prevent crystallization.
• Gift jars: Layer peels with parchment in small Weck jars. Tie with twine – instant foodie gift.
• Candy thermometer alternatives: No thermometer? Use the cold water test mentioned earlier.

Last thing: Don’t stress perfection. My best batch had uneven cuts and slightly cloudy syrup. Still disappeared in 2 days.

Once you master candying orange peel, try grapefruit or Meyer lemons. But start with oranges – they’re forgiving.