Candied Orange Peel Party Favor

Name: Candied Orange Peel Party Favor
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 large oranges; 2 cups granulated sugar; 1 cup water; 1 cup extra sugar for coating

Highlighted under: Pastry Shop Recipes

I love making candied orange peels as a delightful party favor. Not only do they add a touch of elegance to any gathering, but they also bring a burst of citrus flavor that brightens up desserts and snacks. The process of candying the peels is surprisingly simple, and the result is a sweet treat that’s perfect for gifting. I often find myself making extra batches just to keep on hand for snacking or to jazz up my baking. Give it a try and you’ll see just how easy and satisfying it is!

Created by

The Chefivanrecipes Team

Last updated on 2026-03-16T10:46:15.420Z

When I first attempted candied orange peels, I was pleasantly surprised by how easy the process was. The key is to simmer the peels slowly in a sugary syrup, allowing them to absorb the sweetness while retaining their vibrant flavor. I remember the first batch turned out slightly too chewy, but adjusting the cooking time made all the difference for a perfect treat.

Not only do I package these beauties in small bags as favors, but I also use them in my baking. They’re fantastic in cookies and as garnish for desserts. It’s amazing how such a simple recipe can transform ordinary peels into something so special!

Why You Will Love This Recipe

Delicate balance of sweet and citrusy flavors
Versatile treat for various occasions
Gorgeous, vibrant addition to any dessert table

Understanding the Blanching Process

Blanching the orange peels is a crucial step in the candying process. This technique not only helps to reduce the bitterness of the peels but also softens them for the candying stage. When you bring the peels to a boil and then simmer them for 15 minutes, the heat starts to break down the tough exterior, which is especially important for achieving the right texture. After three rounds of blanching, the bitterness should be significantly diminished, resulting in a sweeter candy at the end.

During each blanching session, keep a close eye on the water level. As it evaporates, you don’t want to leave your peels exposed. Feel free to add more water if needed to ensure that the peels are always submerged. This step is all about patience, and it sets the foundation for a truly delightful candy.

Perfecting the Candying Syrup

The syrup used for candying is a simple mixture of sugar and water, but the quality of your finished product relies heavily on this phase. After dissolving the sugar in the water, allow it to come to a gentle simmer rather than a rolling boil. This lower temperature allows the sugar to slowly concentrate and develop a glossy texture, enveloping the peels effectively. If the syrup boils too vigorously, it can become grainy rather than smooth, so patience is key.

As you add your blanched peels, watch for them to become translucent, which indicates that they are absorbing the sugar syrup and transforming into candy. This typically takes around 30 minutes. Stir occasionally to prevent any sticking and ensure even coating. You can also test the readiness of the peels by lifting one out and examining its thickness and glossiness before you remove them from the syrup.

Storing and Serving Suggestions

Once your candied orange peels are fully dried after coating them in sugar, proper storage is essential to maintain their texture. Use an airtight container to keep them fresh and chewy. If they’re exposed to air, they can become hard and lose their delightful chewiness. Store them at room temperature, away from direct sunlight, and they can last for several weeks. If you're gifting them, consider wrapping them in decorative cellophane or placing them in a charming jar to enhance the presentation.

For serving, candied orange peels can be used in various ways. They make a lovely decoration for cakes, a sweet addition to charcuterie boards, or simply enjoyed as a snack on their own. I like to use them in my baked goods, like chocolate cakes or meringues, where they add visual interest and a hint of citrus flavor. You can even experiment with using peels from other citrus fruits like lemons or grapefruits for a twist on this classic treat!

Ingredients

Gather the following ingredients to make your candied orange peels:

Ingredients

4 large oranges
2 cups granulated sugar
1 cup water
1 cup extra sugar for coating

Make sure to choose organic oranges for the best flavor and to avoid unwanted pesticides.

Instructions

Follow these steps to create your lovely candied orange peels:

Prepare the Oranges

Wash the oranges thoroughly. Cut the ends off each orange and slice the peels into thin strips, about 1/4 inch wide. Remove as much of the white pith as possible for a more tender final product.

Blanch the Peels

In a pot, place the orange peels and cover them with water. Bring to a boil and let simmer for 15 minutes. Drain and repeat this process two more times to reduce the bitterness.

Make the Syrup

In a clean pot, combine 1 cup of water with 2 cups of sugar. Stir until the sugar is dissolved and bring to a simmer. Add the blanched peels and cook on low heat for about 30 minutes, until the peels become translucent.

Coat the Peels

Using a fork, remove the candied peels from the syrup and allow them to cool slightly on a rack. Then, roll each piece in granulated sugar until thoroughly coated. Let them dry for a few hours.

Store and Enjoy

Once fully dried, store your candied orange peels in an airtight container. They can last for several weeks, making them a perfect treat or gift.

These candied orange peels can be enjoyed on their own or as delightful additions to baked goods and desserts.

Pro Tips

For a unique twist, consider adding a splash of vanilla extract to the syrup for extra flavor. Also, try using lemon or grapefruit peels for variety!

Tips for Success

To ensure even candying, try to cut the orange peels into uniform strips. Uneven pieces can result in some areas being overly chewy while others remain tough. A sharp knife or mandoline will allow for precise cuts, promising a better texture. If you notice any tough bits after cooking, don't hesitate to discard those specific pieces to enhance the overall experience.

If you’re interested in experimenting with flavors, consider infusing the sugar syrup with spices like cinnamon or star anise. Just add these whole spices while simmering the syrup and remove them before adding the peels. This can take your candied peels to a whole new level of flavor and aroma, making them even more enjoyable.

Common Troubleshooting

If you find that your orange peels are still bitter after the blanching process, it might be necessary to extend the blanching time by 5-10 minutes or repeat the session an extra time. Different oranges can have varying levels of bitterness, and some might require a bit more attention to fully achieve the right balance.

In case your syrup crystallizes while cooking, don’t panic! This can happen if sugar crystals form on the sides of your pot. To fix this, you can add a small splash of lemon juice to the syrup to help dissolve any crystals that may have formed. Keeping your pot clean and sugar-free will improve your final results and yield a smoother, shinier candy.

Questions About Recipes

→ Can I use other citrus fruits?

Absolutely! Grapefruit and lemon peels work wonderfully and offer different flavor profiles.

→ How should I store the candied peels?

Keep them in an airtight container at room temperature for optimal freshness.

→ Can I turn this into a chocolate-covered treat?

Yes! Melt some chocolate and dip the cooled candied peels for a decadent treat.

→ What can I do with leftover syrup?

You can use the leftover syrup as a sweetener in tea or drizzle over pancakes for added flavor.