Easy Candied Orange Peel Recipe – Sweet, Chewy & Perfect Every Time

A simple method that turns bitter orange peels into a sweet, chewy candy — no special tools required.

Table of Contents

Prep Time

20 minutes

Cook Time

60 minutes

Drying Time

12–24 hours

Yield

About 2 cups

Ingredients

4 large oranges
2 cups granulated sugar
2 cups water
Extra sugar for coating (optional)
Melted dark chocolate (optional)

Why this works: Just three basic ingredients are enough when the method is right.

Instructions

Step 1: Prepare the Orange Peels

Wash the oranges thoroughly. Cut off the top and bottom, then slice the peel into thin, even strips.

Tip: Thinner peels candy faster and give a better texture.

Step 2: Remove the Bitterness (Do Not Skip)

Place the orange peels in a saucepan and cover with water.
Bring to a boil and cook for 10 minutes, then drain the water.

Repeat this boiling process 2–3 times.

This step is the difference between sweet candy and unpleasantly bitter peel.

Step 3: Make the Sugar Syrup

In the same saucepan, combine 2 cups sugar and 2 cups water.
Heat over medium heat, stirring until the sugar fully dissolves.

Add the boiled orange peels to the syrup.

You’re not just boiling — you’re slowly replacing bitterness with sweetness.

Step 4: Candy the Peels

Reduce the heat to low and let the peels simmer gently for 45–60 minutes, stirring occasionally.

The peels are ready when they look translucent, glossy, and soft.

Low heat = perfect chew. High heat ruins the texture.

Step 5: Dry the Peels

Using tongs or a fork, remove the peels from the syrup.
Place them on parchment paper or a wire rack.

Let them dry at room temperature for 12–24 hours, until no longer sticky.

Drying is what gives that classic candied finish.

Step 6: Optional Coating or Chocolate Dip

Roll dried peels in sugar for a classic finish
Or dip half of each peel in melted dark chocolate
Let chocolate set completely before storing

Chocolate-dipped peels are the most saved version on Pinterest.

Storage

Store in an airtight container
Room temperature: up to 2 weeks
Refrigerator: up to 1 month
Chocolate-dipped peels should be refrigerated

Notes for Best Results

Always boil peels multiple times
Keep the simmer gentle, never rapid
Let peels dry fully before storing