Easy Candied Orange Peels Recipe – Vibrant, Zesty Weeknight Treat
Transform simple orange skins into translucent, sugar-crusted gems. These chewy treats are perfect for gifting, baking, or dipping in dark chocolate.
Ingredients
The Base
- 4 large Navel oranges thick skins work best
- 2 cups Water for the syrup
- 2 cups Granulated sugar
The Coating
- 1/2 cup Granulated sugar for tossing
Instructions
- Prep the Peels: Cut the top and bottom off the oranges. Score the skin into quarters and peel it off. Slice the peels into strips about 1/4 inch wide.
- Remove Bitterness: Place peels in a pot of cold water. Bring to a boil, let bubble for 2 minutes, then drain. Repeat this process one more time for a milder flavor.
- Simmer in Syrup: In the same pot, combine 2 cups of water and 2 cups of sugar. Bring to a simmer until the sugar dissolves. Add the peels.
- Cook until Translucent: Simmer on low-medium heat for about 30–35 minutes. The peels should look translucent and the syrup should be thick.
- Dry and Coat: Remove peels with a fork and let them drip on a wire rack for 10 minutes. While still tacky, toss them in a bowl with the extra sugar.
- Set: Spread them out on parchment paper to dry completely (about 2–4 hours or overnight).
Notes
Tips: If the peels feel too tough, simmer them in plain water for an extra 5 minutes before adding the sugar.
Substitutions: This recipe works perfectly for lemons, limes, or grapefruits.
Storage: Store in an airtight container at room temperature for 2 weeks, or in the fridge for up to a month.