Candied Citrus Peel
These candied citrus peels are a sweet and chewy treat that make the perfect snack, especially when I dip them in dark chocolate. I love using them as a crispy topping for salads, ice cream, or yogurt, or just snacking on them as is. The bright orange peels are also perfect for holiday recipes or gifting.
I’ve recently become obsessed with making candied orange peels, and it all started when I realized how often we rely on snacks in my house. Like I mentioned in my Air Fryer veggie chips recipe, snacks are a must around here with the kids always on the go and errands never-ending. These candied citrus peels have totally earned a spot in my favorite snack collection.
Table of contents
These homemade candied orange peels are chewy, sweet, and just a little tangy. Honestly, I didn’t expect to love them as much as I do, maybe just after my air fryer banana chips, until I made a batch myself. Now I can’t stop making them, and the homemade version is on a whole different level from anything I’ve bought at the store. The store-bought kind isn’t as soft or tender and definitely lacks that fragrant flavor you get from making them at home.
Why you will love this recipe
- Tastes just like fresh citrus: The sweet and chewy texture with a tangy citrus finish tastes just like fresh fruit. I never expected orange peel to be this tasty.
- Way easier than you think: I always thought making candied citrus peel would be complicated, but it’s really simple once you try it. A little slicing and simmering is all it takes.
- Store-bought doesn’t stand a chance: After making my own, I couldn’t believe the difference. The flavor is brighter, the peel is softer, and it actually smells like oranges.
- Snack it or share it: I love snacking on these straight from the jar, but they also make such a thoughtful homemade gift. Sometimes I toss them on yogurt or desserts for a sweet citrusy finish.
What you will need
- Large unwaxed oranges: I always use unwaxed oranges so the peels soften nicely while cooking. If they’re waxed, you can check the expert tip section for a simple way to remove it first.
- Granulated sugar: I like rolling the peels in regular sugar for that classic texture, but powdered sugar works too if I want something softer.
- Dark chocolate and sea salt: These are totally optional, but I love using them when I want to dress the peels up a bit. Dipping them in dark chocolate and adding a tiny sprinkle of sea salt turns them into a sweet little treat that’s perfect for gifting.
How to make
Cut and peel the oranges: I start by slicing each orange into eight pieces. Then, I carefully cut off the peel, leaving a thin layer of the orange flesh attached.
Slice and simmer the peels: I cut each piece of peel into three to four thin strips using a sharp paring knife. Then, I place them in a medium saucepan, cover with cold water, and bring it to a boil. After simmering for five minutes, I drain the water, add fresh water, and repeat the process, letting it simmer for another 30 minutes.
Make the sugar syrup: I drain the peel and set the cooking water aside. Then I measure it and add the same amount of sugar, so if I have 16 ounces of water, I mix in 16 ounces of sugar.
Simmer in syrup and dry: I pour the sugar and water mixture into a pan and heat it over low to medium heat, stirring until the sugar fully dissolves. Then, I add the orange peels and let them simmer for about 30 minutes, until they turn soft and translucent. I take the pan off the heat and let everything cool to room temperature. After that, I use a slotted spoon to move the peels to a wire rack set over a baking sheet. I place the tray in the oven on the lowest setting and let them dry for about 30 minutes, sometimes up to 40 depending on the oven.
Toss and store the peels: I sprinkle about 1 cup of sugar over a sheet of parchment paper, then toss the candied peels in the sugar until they’re well coated. After that, I spread them out and let them air dry for about an hour. Once they’re dry, I either use them right away on my favorite desserts or store them in an airtight container lined with parchment paper to enjoy later.
Expert tip
No wax allowed for this recipe
I always make sure to use unwaxed citrus for this recipe. Some fruit at the store comes with a waxy coating to help it stay fresh longer, but that wax makes it hard to get to the flavorful zest. If I end up with waxed fruit, I just soak it in very hot water for about 10 to 15 minutes, then scrub it gently with a vegetable brush or rough cloth until it feels clean and natural.
More tips to consider:
- If I don’t have a wire rack, I just use any oven-safe drying rack I have on hand. It works just as well for letting the peels dry evenly.
- I love making a big batch of these for gifts around the holidays. All I need is a few extra oranges and a bit more sugar.
- When I’m in a hurry, I use a vegetable peeler to remove the peel. It makes the job a little quicker and cleaner.
- Sometimes I mix in lemons or other citrus with the oranges for a fun twist. The blend of flavors is so good and adds variety.
- If I have leftover orange flesh after peeling, I use it for homemade potpourri. It makes my whole kitchen smell fresh and cozy.
Recipe variations
- Other citrus fruits: I love switching things up with lemons, limes, or even grapefruit. About 4 large fruits is usually the right amount to start with for this recipe.
- Extracts: For a little twist, I sometimes stir in 1 teaspoon of vanilla extract during the final simmer. It adds a warm, sweet note to the peels. I’ve also tried lemon, almond, and lime extracts.
- Softer peels: If I want them softer and chewier, I just shorten the drying time. Around 20 to 30 minutes in the oven is usually enough.
- Different sugar: I’ve used brown sugar or even coconut sugar for a deeper flavor. About 1 cup is perfect for tossing the peels at the end.
- Sugar-free: When I want a low carb version, I use a sugar substitute like Splenda or monk fruit sweetener. Both give that sweet coating without using regular sugar, and the texture still turns out great.
Serving suggestions
I have to confess, dipping candied orange peels in melted chocolate has become a bit of an obsession for me lately. I melt a little chocolate in a bowl, dip each strip halfway, and let them set before wrapping them up. They look so pretty and make the sweetest little gifts, my friends always get excited when I hand them out. And since nothing goes to waste in my kitchen, I use the leftover orange pieces to make a quick batch of homemade orange marmalade and this delicious orange glazed pork chops for a lovely dinner.
Another fun way I’ve served these was at a birthday party where I turned them into tangy little candy garnishes for drinks. I added a few to glasses of lemonade vodka club soda and tequila sunrise, they looked so pretty while adding a little extra citrusy flavor.
How to store leftovers
- Store: I don’t refrigerate my candied orange peels. I just keep them in an airtight container like a ziplock or jar, and they stay fresh for up to a month in a cool, dry spot.
- Freeze: When I want to keep a batch for longer, I pack them in freezer bags and store them for three to four months.
- Thaw: They thaw quickly at room temperature, but I’ll admit, I sometimes sneak a few straight from the freezer, they’re surprisingly good that way too.
Frequently asked questions
Yes, I always blanch my peels and I highly recommend it. Blanching the citrus peels is the first step I take to make sure they turn out sweet and tender. It just means boiling the peels for a few minutes, which helps soften them and takes away that bitter taste from the white pith. I know some people remove the pith by hand, but that takes forever and makes the peels thinner and tougher once candied.
If I really want to get rid of the bitterness, I could go in with a sharp knife and remove all the white pith from the peels before cooking. But honestly, blanching is so much easier and does the job just as well. Plus, peeling off the pith takes a lot more time and makes the final texture tougher and leathery, which I try to avoid.
If they’re sticky, they may need more drying time. I usually let them air dry on parchment after sugar-coating for at least an hour, sometimes longer if the kitchen is humid.
More recipes with citrus that you should try:
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Candied Citrus Peels
Ingredients
- 4 large unwaxed oranges or a mix of oranges and lemons
- a few cups of granulated sugar
- 7 oz dark chocolate optional – you can also use milk or white chocolate
- sea salt optional
Instructions
- Wash the fruits very well, under warm water, and after that slice the fruit into 8 wedges, remove the flesh, leaving about a bit less than 1/4 inch thickness of peel and pith.
- Next, cut each peel wedge into 3-4 thinner strips.
- Add the peel to a medium pan and cover with cold water, the peel should be submerged in water. I usually add water 1-2 inches above the peel.
- Bring to a boil, after that reduce the heat and continue to simmer for 5 minutes. Drain, then return to the same pan and re-cover with fresh water. Bring to a boil, after that reduce the heat and continue to simmer for 30 minutes.
- Drain the peel, reserving the cooking water. After that, measure the water and add sugar 1:1. This means, that if you have 16oz of water you add 16oz of sugar.
- Pour the sugar mixture into a pan and heat over low-medium heat, stirring to dissolve the sugar.
- Once the sugar is dissolved, add the peel and simmer for 30 mins, or until the peel is translucent and soft.
- Remove from heat and leave the peel to cool the syrup to room temperature. After that, remove it with a slotted spoon and arrange it in one layer on a wire rack set over a baking sheet.
- Transfer the baking sheet to the oven at the lowest setting for 30 mins to dry, it can take 40 mins, depending on your oven.
- Sprinkle a thin layer of sugar over a sheet of parchment paper, toss the citrus strips in the sugar a few at a time, then spread out onto a baking sheet covered with parchment paper, and leave for 1 hour to air-dry.
- At this point, you can pack the peel into an airtight jar. Or you can melt the chocolate and dip it in chocolate, place it again on the baking sheet covered with parchment paper for the chocolate to settle. Sprinkle with sea salt.
Notes
No wax allowed for this recipe
I always make sure to use unwaxed citrus for this recipe. Some fruit at the store comes with a waxy coating to help it stay fresh longer, but that wax makes it hard to get to the flavorful zest. If I end up with waxed fruit, I just soak it in very hot water for about 10 to 15 minutes, then scrub it gently with a vegetable brush or rough cloth until it feels clean and natural.More tips to consider:
- If I don’t have a wire rack, I just use any oven-safe drying rack I have on hand. It works just as well for letting the peels dry evenly.
- I love making a big batch of these for gifts around the holidays. All I need is a few extra oranges and a bit more sugar.
- When I’m in a hurry, I use a vegetable peeler to remove the peel. It makes the job a little quicker and cleaner.
- Sometimes I mix in lemons or other citrus with the oranges for a fun twist. The blend of flavors is so good and adds variety.
- If I have leftover orange flesh after peeling, I use it for homemade potpourri. It makes my whole kitchen smell fresh and cozy.