Sweet, zesty, and nostalgic, these Candied Orange Peels are a gourmet treat that reduces waste while elevating desserts, drinks, and more.

Navel oranges (washed well)

Granulated sugar (or turbinado/demerara)

Water

1. Wash oranges thoroughly and peel with care.

2. Slice the peel into ¼ inch strips.

3. Blanch peels in boiling water for 5 minutes. Repeat once with fresh water.

4. In a saucepan, combine 1 cup sugar with 1 cup water. Dissolve completely.

5. Add peels and simmer for 45–60 minutes until translucent.

6. Remove with tongs, dredge in sugar or lay to dry.

7. Let dry overnight or at least 6 hours.

8. Optional: dip half in dark chocolate for extra flair.

Store in airtight jar up to 2 weeks or refrigerate for 2 months.

For longer shelf life, freeze and thaw before using.

Humidity shortens shelf life—add silica or cheesecloth-wrapped rice if needed.

Swap in grapefruit, lemon, or lime for variations.

Try infusing syrup with spices like cardamom or clove for depth.

Keywords: candied orange peel, citrus candy, homemade candy, holiday treat, dark chocolate orange