Candied Orange Peel in Syrup Recipe – Cozy, sweet bites from simple oranges

Introduction

The first time I made Candied Orange Peel in Syrup, my kitchen smelled like a bakery at dawn: bright citrus, warm sugar, a little hiss of simmering syrup. This always takes me back to Sunday dinners. First, I’ll tell you how to make these glossy strips at home, and then I’ll share how I use them—on toast, in chocolate, and stirred into tea. For a fun twist, try pairing them with a light salad like my mandarin orange jello salad for a citrus-themed spread.

Why You’ll Love This

• Deep orange flavor, but not cloying sweet.
• Long shelf life—makes a small gift from the kitchen.
• Uses simple pantry items you likely already have.
• Versatile: snacks, cocktails, baking, or garnish.

Quick Recipe Snapshot

• Servings: about 4 cups candied peel (depends on peel thickness)
• Prep time: 20 minutes active
• Cook time: 1 hour 20 minutes (including simmer and drying)
• Total time: ~1 hour 40 minutes
• Skill level: Easy
• Taste: bright + sweet, slightly chewy

This recipe is straightforward; relax, follow the cues, and you’ll finish with shiny, translucent peels you’ll be proud to share. For another simple sweet, try my 2-ingredient apple cinnamon roll bake after the peels cool.

Ingredients You’ll Need

• 4 large oranges (preferably organic)
• 2 cups water
• 2 cups granulated sugar
• 1 cup light corn syrup

Chef notes:

• Organic oranges = cleaner peels
• Granulated sugar = classic shine
• Corn syrup = prevents crystallization

How to Make It

1. First, wash the oranges thoroughly so the peels are clean and ready.
2. Then, peel the oranges, trying to remove as little white pith as possible—thin pith gives less bitterness.
3. Next, slice the peel into strips about 1/4-inch wide; they should look like little orange ribbons.
4. In a saucepan, combine the 2 cups water and the orange strips. Bring to a boil, then reduce to a simmer and cook about 20 minutes so the peel softens and the kitchen fills with scent.
5. Drain the peel and set it aside while you make the syrup; the peel should feel tender, not rubbery.
6. Meanwhile, in the same saucepan, add 1 cup fresh water to the sugar and corn syrup. Bring to a boil, stirring until the sugar dissolves and the syrup looks glossy.
7. Add the drained orange strips to the syrup, reduce heat to low, and let them simmer gently. You’ll see the peels go from opaque to translucent—this takes about 1 hour. Stir once in a while to keep them bathing evenly.
8. When the syrup thickens slightly and the peels are clearly translucent with glossy edges, they’re done. Taste one for texture: it should be tender with a slight chew.
9. Remove the peels with tongs and let them dry on parchment paper until tacky but not wet, about 2–4 hours.
10. Finally, store the cooled peels in an airtight container at room temperature.

For a different take during step 7, I sometimes stir in a pinch of cinnamon—go easy, it’s strong.

Kitchen Tips (From My Kitchen)

1. Time-saver: Boil peels in a wide pan to evaporate water faster.
2. Common mistake + fix: If peels taste too bitter, simmer longer in fresh water before candying.
3. Simple variation: Add a cinnamon stick to the syrup for warm spice.

Serving Ideas

• Fold chopped peels into muffin batter for bright orange bursts at brunch.
• Dip ends in dark chocolate and let set for an elegant holiday treat.
• Chop and sprinkle over yogurt or oatmeal for a morning lift; garnish with toasted nuts.
• Thread onto skewers for cocktail stirrers—great with gin or sparkling wine.
• Add to a cheese board alongside almonds and a soft brie for a sunny contrast; try it with a slice of my 3-ingredients banana bread for a cozy pairing.

Storing & Leftovers

• Store at room temperature in an airtight container for up to 3 weeks.
• Freeze in a sealed bag up to 3 months; thaw at room temperature.
• Reheat gently in a warm oven (200°F/95°C) for a few minutes to restore chew without melting sugar.
  Leftover idea: Chop and fold into cookie dough or sprinkle over ice cream for crunch.

FAQs

Q: Can I make this ahead?
A: Yes—you can candy peels a week ahead and store airtight. They keep well and improve slightly with a day or two to settle.

Q: What can I substitute for corn syrup?
A: Light corn syrup helps prevent crystallization; try equal parts honey or agave, but note the flavor changes slightly. For tips on texture, check my notes in the steps above.

Q: How will I know the peels are done?
A: The peels turn translucent, the syrup thickens to a glossy coat, and a taste-test should reveal a tender chew with bright orange flavor.

Q: Can I freeze Candied Orange Peel in Syrup?
A: Yes—freeze in a single layer or sealed bag; thaw at room temperature before using. For more make-ahead ideas, I sometimes pair them with savory bites like my 30-minute falafel sandwich with sweet potato.

Final Thoughts

I love how a few simple ingredients—just oranges, sugar, water, and a bit of syrup—turn into something honest and celebratory. Please try making these slowly; watch the peels turn translucent and let the syrup tell you when it’s ready. Tweak the spice, gift a jar, and enjoy the small shine of homemade sweets. Candied Orange Peel in Syrup

Conclusion

If you’d like another tested approach, I found a lovely variation at Love and Olive Oil’s Candied Orange Peel in Syrup that highlights syrup techniques. For an Italian perspective on candied peels and their second life in baking, see The second life of an orange: candied orange peels, the Italian way.

Candied Orange Peel in Syrup

A delightful treat made from oranges, these candied peels offer a sweet, slightly chewy bite perfect for various uses, from garnishing to adding to baked goods.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 cups

Course: Dessert, Snack

Cuisine: American

Calories: 144

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large large oranges (preferably organic) Organic oranges result in cleaner peels.
• 2 cups water Used for boiling the peels.
• 2 cups granulated sugar Classic shine for the peels.
• 1 cup light corn syrup Prevents crystallization.

Method

 

Preparation

1. Wash the oranges thoroughly so the peels are clean.
2. Peel the oranges, removing as little white pith as possible.
3. Slice the peel into strips about 1/4-inch wide.

Cooking the Peels

1. In a saucepan, combine 2 cups of water and the orange strips. Bring to a boil, then reduce to a simmer for about 20 minutes.
2. Drain the peel and set aside while making the syrup.
3. In the same saucepan, add 1 cup of fresh water, sugar, and corn syrup. Bring to a boil, stirring until the sugar dissolves.
4. Add the drained orange strips to the syrup and reduce heat to low. Simmer for about 1 hour, stirring occasionally until the peels become translucent.
5. Once the syrup thickens slightly and the peels are glossy and translucent, remove them from the syrup using tongs.
6. Let the peels dry on parchment paper for about 2–4 hours.
7. Store the cooled peels in an airtight container at room temperature.

Notes

These peels can be used in various ways: on toast, in chocolate, stirred into tea, or as gourmet cocktail garnishes. For a spice twist, consider adding a pinch of cinnamon during the simmering step.