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Shiny homemade candied orange peel, a sweet citrus treat.

Candied Orange Peel Recipe: Less Bitter, Super Tender

Transform simple orange rinds into an exquisite gourmet confection with this unique candied orange peel recipe. Featuring a special overnight soak, our method ensures remarkably tender, delightfully less bitter, and perfectly balanced sweet-citrus peels for baking, garnishing, and gifting.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Soak Time 12 hours
Total Time 2 hours 5 minutes
Servings: 8 oz
Course: Dessert, Garnish, Snack
Calories: 113
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large oranges
  • 2 cups granulated sugar
  • 1 cup water
  • fine granulated sugar for coating
  • Pinch salt

Equipment

  • Pot
  • Colander
  • Bowl
  • candy thermometer
  • Slotted spoon
  • Wire rack

Method
 

Prepare the Oranges
  1. Slice off both ends of your oranges. Then, cut the peel on each orange into 4 or more vertical segments. Carefully peel off each segment of rind, leaving a thin layer of white pith to maintain structure and tenderness. Slice the peels into uniform 1/4 inch wide strips. Save the peeled fruit for other uses.
Initial Blanching for Bitterness Reduction
  1. Place the orange peel strips in a pot and cover them with fresh water. Bring to a boil and simmer for 15 minutes. This step is crucial for drawing out bitter compounds.
  2. Drain the peels in a colander, rinse them thoroughly under cold water, and drain again. Discard the water from the pot. Repeat this blanching, draining, and rinsing process two more times (for a total of three rounds) for optimal bitterness removal.
The Unique Twist: Overnight Soaking for Tenderness and Bitterness Removal
  1. After the final blanching and draining, transfer the peels to a clean bowl. Cover them completely with cold water and add a pinch of salt. Cover the bowl and refrigerate for 8-12 hours, or overnight. This unique soak leverages osmosis to further tenderize and draw out bitterness.
Prepare the Simple Syrup
  1. The next day, drain the peels from their overnight soak. In a clean pot, combine 1 cup of fresh water and 2 cups of granulated sugar. Bring the mixture to a boil over medium heat, stirring continuously until the sugar is completely dissolved, creating a simple syrup.
Simmering & Candying
  1. Add the soaked and drained citrus peels to the sugar syrup. Reduce the heat to low and simmer gently for 45-60 minutes, stirring occasionally. The peels should become wonderfully translucent and the syrup will thicken to a lightly syrupy consistency. For precision, use a candy thermometer to ensure the syrup reaches the soft ball stage (approximately 235-240°F / 113-116°C).
Sugar Coating & Drying
  1. Using a slotted spoon, carefully remove a few peels at a time from the hot syrup, allowing excess syrup to drip off. Immediately place the hot, wet peels into a bowl of fine granulated sugar or a ziplock bag containing sugar. Toss or shake to coat them evenly. This coating is essential for room-temperature storage and provides a classic finish.
  2. Spread the candied peels out on a wire rack to cool and dry completely. This typically takes 1-2 days in a cool, dry place, allowing the sugar to fully crystallize and set. For immediate use or freezing, the final sugar coating step can be skipped for a softer texture.

Notes

Use large, thick-skinned organic oranges. The multiple blanching steps and unique overnight salt soak are crucial for reducing bitterness and achieving tender peels. A candy thermometer (235-240°F / 113-116°C) ensures perfect syrup consistency. Leave a thin layer of pith for optimal chewiness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.