Candied Orange

Total Time:
5 hr 38 min
25 min
4 hr
1 hr 13 min

about 2 cups peel

  • 6 thick-skinned Valencia or navel oranges
  • 4 1/2 cups sugar, plus extra for rolling
  • 1 1/2 cups water

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

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4.5 33
I had never made, nor even tasted candied orange peel so I wasn't sure what to expect. I think they are tasty - not my favorite candy but good. I preferred them more after I dipped them in dark chocolate. Took away some of the sugary-ness of it. One note to the recipes is there is NO WAY that combo of sugar and water could be a simple syrup to "save for ice tea" -- that's pure confection ratios there. And after cooking for 45 minutes? The minutes I took it off the heat it crystallized completely. I had the candy thermometer on it the entire time too. item not reviewed by moderator and published
Delicious. A few things because, I know the more detail for me, the better. I used Sunkist naval oranges - some had a very thick peel/pith, some average. All worked. I used every bit of pith that stayed attached when I peeled it. That's what makes the delicious texture. No bitterness at all. I blanched them 3x. I boiled my sugar on medium heat - almost all candy recipes I've used say to boil at medium. I swirled my pan a lot - I used a large pot and feared the edges weren't as hot. I simmered my peels for an hour - wanted to make sure the thickest ones were done. WITH THE LID ON. The first time I attempted candied orange peels, I did not - and the water evaporated & they never got soft. So keep the lid on. After they were done, I left some unsugared, but they stayed very sticky, so I ended up sugaring them hours later. Let the peels drain before tossing in sugar or you end up w/ a very thick coating of sugar. I dipped some in Ghirardelli bittersweet chocolate. item not reviewed by moderator and published
I made it and it crystallized, can it be fixed? I need it to put into a fruitcake. item not reviewed by moderator and published
OUTSTANDING! It was very easy and great! This is a childhood favorite of mine so I made them for my 50th Birthday! I dipped some in chocolate and used some for some scones, and raw chocolate bars with other dried fruit! I also reduced the extra syrup with some other herbs to use for waffles and pancakes! item not reviewed by moderator and published
I loved this recipe...Very complete and easy. you can use any citrus fruit and it is chewy and has very good citrus flavor. I will try dipping one end in dark chocolate next time to dress it up for a party item not reviewed by moderator and published
I just made this recipe yesterday i blanched it three times and it turned out horrible and not very sweet dont know what went wrong but not fun experience item not reviewed by moderator and published
I love this recipe! Tasty and easy!! I used 3 organic navel oranges and 1 big ol' grapefruit, with 3 c sugar and 1 c water, worked great. I liked the suggestion to just take the peels out of the pan at the end of cooking and roll them in sugar directly, rather than draining them and dirtying more dishes, it worked fine. It's worth mentioning that I did this for a lark, and I was prepared for the dishes to be a huge pain to clean, but the sugar residue came off with hot tap water and soap. I was pleasantly surprised that cleanup was not horrible. I plan now to give some candied orange peels and some candied ginger to a few friends for Christmas :) Yay!!! item not reviewed by moderator and published
I just made these with my leftover rinds from making orange marmalade. I was skeptical but these turned out great! Thanks. item not reviewed by moderator and published
This is going to be a Christmas gift as well as an ingredient in one of my annual Yule Logs. Really tasty and not that difficult to make at all. item not reviewed by moderator and published
These turned out great! Very easy, took about an hour and 45 minutes start to end (drying on the rack). Will dip them in dark chocolate later this evening if they're dry enough. Not my favorite treat but my husband loves them. item not reviewed by moderator and published
Had you had candied orange peel before and know what to expect? Or, is it possible you didn't use enough sugar in the syrup or cook it long enough in the syrup or didn't do the last step of tossing the cooked peel in sugar? item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen