Name: Candied Orange Peels Recipe (Simple Old-Fashioned Method)
Prep time: 15 min
Cook time: 60 min
Total time: 1440 min
Ingredients: 3 large oranges; 3 cups water (for boiling); 2 cups granulated sugar (400 g); 2 cups water (for candying); Optional: extra sugar for coating or melted dark chocolate for dipping

Jump to Recipe Print Recipe

Candied orange peels are one of those old-fashioned treats that feel both practical and special. Made with just oranges, sugar, and water, this simple citrus recipe turns something usually discarded into a versatile, sweet pantry staple. If you enjoy making homemade treats like my Homemade Candied Ginger Recipe (Easy Method!), you will love how similar and satisfying this process is.

Bowl of homemade candied orange peels with whole oranges in the background, a finished old-fashioned citrus candy.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here

These candied orange peels are perfect for baking, snacking, or dipping in chocolate, and they are especially lovely during the holidays. I often use them in festive breads like Sourdough Panettone Recipe (Traditional Italian Sweet Bread), where their bright citrus flavor balances rich dough and dried fruit beautifully.

Close-up of sugar-coated candied orange peels piled in a small glass dish, showing their soft texture and sparkling crystallized sugar coating made using an old-fashioned method.

Once the peels are fully dried, they are wonderful on their own, but they truly shine when paired with chocolate. I especially love dipping them or drizzling them with my Old-Fashioned Hot Fudge Sauce (No Corn Syrup, Just Real Chocolate!), which turns them into a simple, elegant treat using real ingredients.

Finished candied orange peels coated in sugar piled in a clear glass dish, ready for snacking or baking.

Quick Look at This Recipe

Prep time: 15 minutes
Cook time: 60 minutes
Drying time: 8 to 12 hours
Total time: About 1 day (mostly hands-off)
Yield: About 1 to 1½ cups candied orange peels
Main ingredients: Fresh oranges, sugar, water
Texture: Tender, chewy, lightly sugared
Uses: Snacking, baking, chocolate dipping, gifting
Storage: Airtight container at room temperature

The Best Way to Prepare Orange Peels for Candying

I like using a channel peeler for candied orange peel because it removes just the fragrant orange zest with very little of the bitter white pith. This gives the finished peel a cleaner, brighter citrus flavor and usually means less blanching is needed. The thin, even strips also candy more quickly and dry beautifully, making them perfect for baking, gifting, or dipping in chocolate. It is a simple old-fashioned tool that makes the whole process easier while giving consistently lovely results.

Why You’ll Love This Candied Orange Peel Recipe

Uses simple ingredients you already have
A great way to use up fresh oranges
Naturally gluten free and vegan
Perfect for holiday baking, gifting, or chocolate dipping
Stores well for weeks

Granulated sugar, water, and whole oranges arranged on a light surface, ingredients measured and ready for making candied orange peels from scratch.

Ingredients You’ll Need

3 large oranges
3 cups water, for boiling
2 cups granulated sugar (400 g)
2 cups water, for candying
Optional: extra sugar for coating or melted dark chocolate for dipping

How to Make Candied Orange Peels

Fresh orange peels curled into thin strips beside a peeler and whole oranges on a marble countertop, showing preparation for homemade candied orange peel.

Step 1: Wash the oranges well, then slice off the top and bottom. Using a channel peeler or sharp knife, remove the peel in long strips. If using whole peels, cut them into thin, even strips. Use a sharp knife to remove most of the white pith, leaving a thin layer attached. Too much pith can make the candied peels bitter. Cut the peels into thin strips, about ¼ inch wide. Try to keep them fairly even so they cook at the same rate.

Thinly sliced orange peels simmering in a saucepan of water, an early step in the traditional candied orange peel process.

Step 2: Place the orange peels in a pot of water and bring to a boil. Simmer for about 10 minutes, then drain, discarding the water. Repeat this process one more time using fresh water. This step is important for removing excess bitterness from the citrus.

Orange peels simmering in a sugar syrup inside a saucepan, turning glossy as they cook for candied orange peel.

Step 3: In the same pot, combine equal parts sugar and water. Add the boiled peels, stir thoroughly and simmer on low heat for 45 to 60 minutes, until the peels look translucent and glossy. Stir occasionally to prevent sticking.

Shiny candied orange peels spread out on a wire cooling rack, drying after being cooked in sugar syrup.

Step 4: Using a slotted spoon, transfer the candied orange peels to a wire rack set over a baking sheet. If you want to toss them in sugar, this would be the time to do so. Let them dry at room temperature for several hours, or overnight, until no longer sticky.

Tips

Keep the heat low and let it gently simmer, not boil hard.

If you are using very thin peels from a channel peeler, start checking for doneness around 30 to 40 minutes instead of a full hour.

Optional Finishes

Toss lightly in sugar for a classic look
Dip halfway in melted chocolate for a special treat
Chop and use in baking, cookies, or breads

Candied orange peels pair especially well with chocolate and warm spices, just like candied ginger does in many old-fashioned recipes.

How to Store Candied Orange Peels

Once fully dry, store candied orange peels in an airtight container at room temperature for up to 2 weeks. For longer storage, keep them in the refrigerator for up to a month. They also freeze well and can be used straight from the freezer in baking.

Close-up of sugar-coated candied orange peels showing their soft texture and crystallized coating.

Ways to Use Candied Orange Peels

Fold into holiday breads and doughs
Add to biscotti or cookie recipes
Dip in chocolate for gifting
Chop finely and stir into cakes or muffins
Use as a garnish for desserts or drinks

They are especially lovely in traditional holiday baking, including enriched doughs like panettone, and they also add bright citrus flavor to recipes like my Sourdough Discard Orange Muffins with Orange Glaze and other sweet breads.

Frequently Asked Questions About Candied Orange Peels

Can I eat candied orange peels on their own?

Yes. Candied orange peels are sweet and chewy and can be enjoyed as a snack, especially once fully dried and lightly coated in sugar.

Why do my candied orange peels taste bitter?

Bitterness usually comes from too much white pith or skipping the blanching steps. Removing most of the pith and boiling the peels twice helps mellow the flavor.

Can I dip candied orange peels in chocolate?

Absolutely. Once the peels are fully dry, they can be dipped or drizzled with melted chocolate and set until firm.

Do candied orange peels need to be refrigerated?

No. They can be stored at room temperature in an airtight container for up to two weeks. Refrigeration or freezing extends storage time.

A Simple Kitchen Tradition Worth Keeping

Making candied orange peels is one of those quiet kitchen projects that feels timeless. It slows you down, fills the house with the scent of citrus and sugar, and turns something ordinary into something special.

More Delicious Desserts to Try

Orange muffins with a white citrus glaze cooling on a wire rack, with one muffin cut open to show the soft crumb inside.

Sourdough Discard Orange Muffins with Orange Glaze

A detailed close-up showing the sugary coating on homemade candied ginger slices.

Homemade Candied Ginger Recipe (Easy Method!)

Close-up of creamy old-fashioned hot fudge sauce swirled in jar, ready to serve over ice cream or desserts.

Old-Fashioned Hot Fudge Sauce (No Corn Syrup, Just Real Chocolate!)

Close-up of pecan pie bark pieces stacked on a white platter, highlighting crunchy pecans and buttery caramel.

Pecan Pie Bark Recipe (Easy Graham Cracker Toffee)

Tried this recipe?

I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!

Candied Orange Peels Recipe (Simple Old-Fashioned Method)

This Candied Orange Peels Recipe uses a simple, old-fashioned method to turn fresh orange peels into a bright, citrusy treat coated in sugar. The peels are gently boiled to remove bitterness, then simmered in a light simple syrup until tender and glossy. Once dried and sugared, they make a naturally sweet snack, a beautiful baking ingredient, or a lovely homemade gift. These candied orange peels store well and can be enjoyed on their own, dipped in chocolate, or added to breads, cookies, and desserts. Perfect for using up extra oranges and creating something special from simple ingredients.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1

Servings:

Author: Stephanie

Ingredients

3 large oranges
3 cups water for boiling
2 cups granulated sugar 400 g
2 cups water for candying
Optional: extra sugar for coating or melted dark chocolate for dipping

Instructions

Wash the oranges well, then slice off the top and bottom. Using a channel peeler or sharp knife, remove the peel in long strips. If using whole peels, cut them into thin, even strips. Use a sharp knife to remove most of the white pith, leaving a thin layer attached. Too much pith can make the candied peels bitter. Cut the peels into thin strips, about ¼ inch wide. Try to keep them fairly even so they cook at the same rate.
Place the orange peels in a pot of water and bring to a boil. Simmer for about 10 minutes, then drain. Repeat this process one more time using fresh water. This step is important for removing excess bitterness from the citrus.
In the same pot, combine equal parts sugar and water. Add the boiled peels, stir thoroughly and simmer on low heat for 45 to 60 minutes, until the peels look translucent and glossy. Stir occasionally to prevent sticking.
Using a slotted spoon, transfer the candied orange peels to a wire rack set over a baking sheet. Let them dry at room temperature for several hours, or overnight, until no longer sticky.

Notes