Candied orange peel

I started making candied orange peels when I needed a little decoration for a cake and couldn't find any in stores. I only had a few oranges on hand—not many—but I thought it was worth a try even with a smaller quantity. I set them aside for a while, waiting for the right moment. Now, with the cake on the horizon and the need for something fragrant for the finish, I got to work on them. It's not complicated; you just need to be patient enough to change the water a few times and let them simmer slowly.

Quick Info

Total time: about 1.5 hours
Preparation time: 15-20 minutes
Cooking time: 40-50 minutes
Number of servings: depends on how much you need; 240 g of peels yields about a small tray
Difficulty: easy
Recipe type: dessert, decoration, ingredients for cakes or sweet breads

Ingredients

240 g orange peels (white part removed)
240 g granulated sugar

Instructions

1. The orange peels must be clean, with the white part removed, as it gives a bitter taste. I find it easiest to gently scrape or cut off the white part after peeling.

2. Cut the peels into thin strips. They don’t need to be perfect, but ideally, they should be of similar thickness for even cooking.

3. Place the strips in a small pot and cover them with cold water. Turn on the heat and let them come to a boil.

4. When the water starts to boil, let them simmer for another 3-4 minutes.

5. Drain the water and add fresh water over the peels again. Repeat the process two more times (so a total of 3 short boils, each with fresh water). Each time, let them boil for 3-4 minutes, then change the water. This helps to eliminate as much bitterness as possible.

6. After draining the third batch of water, put the peels back in the pot and add the sugar. Do not add any additional water; the peels will release enough liquid.

7. Turn the heat to low and let the peels simmer slowly, stirring occasionally to prevent sticking. You will see the liquid reduce, and the peels will become shiny and slightly translucent. This takes about 40-50 minutes until all the liquid has evaporated.

8. Prepare a tray with parchment paper. Remove the peels with a fork or slotted spoon and spread them in a single layer on the paper.

9. Place the tray in the preheated oven, then turn it off. Leave them there until the oven cools completely—they will dry out enough to be used or stored.

Why I Make This Recipe Often

I love having candied orange peels at home for decoration or in desserts. They are tastier and more natural than store-bought ones. I can make them quickly when I gather enough peels. They store well, so I don’t make them just for a specific dessert.

Tips and Variations

Tips

The easiest way is to clean the peels as you eat oranges and store them in the fridge, in a bag or container, until you collect enough.
Don’t leave the peels too thick; the white part should be removed as much as possible.
Avoid using high heat when boiling with sugar, as they can caramelize too much or burn.
For drying, if your oven doesn’t retain heat well, you can repeat the drying process twice.

Substitutions

If you don’t have enough granulated sugar, you can use regular white sugar. Sweeteners won’t work as the texture will be different, and they won’t candy properly.
Lemon peels work just as well.

Variations

You can cut the peels into small cubes if you want to use them as an addition to sweet breads or cakes.
The peels can be left thicker if you want a more robust texture, but the candying process will take a bit longer.

Serving Ideas

You can place them on cakes, pastries, in sweet breads, or cakes.
They make a nice snack alongside coffee.
They are also good dipped in melted chocolate—just let them cool completely first.

Frequently Asked Questions

1. Can I use other citrus fruits?

Yes, the same steps work for lemon or grapefruit peels. You just need to adjust the time if the peels are thicker.

2. How long do candied peels last?

If stored in a jar with a lid or in a container in the fridge, they can last for several weeks.

3. Can I use untreated orange peels?

It’s best to use untreated oranges or at least wash the peel very well beforehand. Waxed orange peels are not recommended for candying.

4. Why do I need to change the water three times?

This helps to get rid of the bitter taste from the white part. If you skip this step, the peels may remain unpleasantly bitter.

5. How do I know when they are ready to be taken out of the syrup?

They are ready when they become shiny, slightly translucent, and the syrup has thickened significantly.

Nutritional Values

Approximately, 100 g of candied orange peels contain about 320-350 kcal, almost entirely from sugar. Approximately: carbohydrates 80-85 g, sugars 75-80 g, fiber under 2 g, protein under 1 g, fats almost zero. They are primarily a source of sugar and a little fiber from the peel.

Storage and Reheating

They store best in sealed jars or containers in a cool place. No reheating is needed; they can be used as is. If you want them drier, you can leave them at room temperature for another day on parchment paper. If they harden too much, they cannot be returned to their original texture, so it’s best to check them after drying.