Most candied orange peel turns bitter or rubbery. This naturally sweet version shows how to get bright citrus flavor without overpowering sugar.

If you’ve never made naturally sweet candied orange peel with no artificial colors at home, prepare for a very specific kind of chaos: the moment your kitchen smells like warm orange blossoms and caramel, you’ll suddenly feel like a genius who owns a tiny European confectionery… and then you’ll “taste-test” five strips in a row and wonder where your self-control went.

The best part? This recipe keeps the peel bright and gorgeous without artificial colors—just smart blanching, a patient simmer, and one simple syrup trick that turns bitter peel into glossy, jewel-like candy.

What You’re Making

Candied orange peel is exactly what it sounds like: orange peel that’s been gently blanched to tame bitterness, then slowly cooked in a sugar syrup until it turns translucent and chewy like a fancy gummy with real citrus bite.

The key micro-decision is how many blanches you do—because bitterness isn’t “one size fits all.” Some oranges are sweet and mild, others are auditioning to be grapefruit. Repeated blanching is the bitterness control knob. (And yes, this matters more than any “secret ingredient.”)

Also: Use a thermometer if you can. Bringing the syrup to around 230°F helps you land that classic candied texture—glossy, set, and not weirdly soggy.

Ingredients (Makes About 2 Cups Candied Peel)

For The Peel

• Oranges — 4 large (navel oranges are great)
• Water — enough to cover peels for blanching

For The Syrup

• Granulated sugar — 2 cups (400 g)
• Water — 2 cups (480 g/ml)

To Finish

• Granulated sugar — ½ cup (for rolling), optional but highly recommended
• Pinch of salt — optional (this makes the orange flavor pop in a very “wait…why is this so good?” way)
• Optional “I’m feeling fancy” upgrades
• Dark chocolate — 6–8 oz, melted (for dipping)
• Vanilla extract — ½ tsp (stir into syrup at the very end, off heat)

Food-safety note you actually shouldn’t skip: If you can, buy organic oranges, because you’re using the peel (and peel is where residues tend to hang out). Either way, scrub the oranges well under warm water and dry them before you start.

How to Make It

Trim the top and bottom off each orange (just enough so it stands steady), then score the peel into 4–6 vertical segments like you’re drawing longitude lines. Peel those segments off and use a spoon to scrape out any stringy fruit bits clinging inside—don’t go overboard scraping the white pith; a little pith gives you that pleasant chewy bite later.

Now slice the peel into strips—¼-inch is the sweet spot: thin enough to candy nicely, thick enough to feel lush and “real.”

Drop the strips into a pot and cover with cold water. Bring it to a boil over high heat, let it boil 2–3 minutes, then drain. Do it again. And again. Yes, it feels repetitive, but this is where great candied peel is made: those blanches pull out harsh bitterness so the final candy tastes like orange sunshine, not orange medicine.

After the third blanch, take one strip, cool it for a second, and nibble—if it still tastes aggressively bitter, blanch one more time. This “taste checkpoint” is the difference between good and addictive.

Now make the syrup: add 2 cups sugar + 2 cups water to the same pot and bring it to a boil, stirring just until the sugar dissolves. If you’re using a thermometer, let it reach about 230°F—this helps the syrup candy properly instead of staying watery. Once it hits that zone, slide the blanched peels into the syrup, reduce the heat to a gentle simmer (not a raging boil—raging boil makes peel tough), and cook 35–45 minutes, stirring occasionally.

You’re watching for a very specific visual cue: The peel turns translucent, like stained glass, and the kitchen smells like orange jam met a caramel shop. If the syrup is bubbling too hard, lower the heat—slow is what makes the peel tender and glossy.

When the peels look translucent, use tongs to lift them out and place them on a wire rack set over a baking sheet. Let them drip and cool 10 minutes.

At this point you choose your vibe:

• If you want the classic sparkly candy-shop look, roll the warm-ish peels in granulated sugar.
• If you want a cleaner, jewel-like finish, skip the sugar roll and let them dry naturally.

Let them dry at room temp 4–6 hours (or overnight if your kitchen is humid). If you’re impatient—or you live somewhere humid and the peel keeps feeling tacky—use the oven as a gentle drying cabinet: set it to 200°F (93°C), spread peels on a parchment-lined rack/baking sheet, and dry 45–75 minutes, flipping once halfway.

You’re not baking them; you’re just evaporating stickiness. Pull them when they feel mostly dry to the touch but still pleasantly chewy (they’ll firm up more as they cool).

If you’re going the chocolate route (highly encouraged), make sure peels are dry first—chocolate hates moisture. Dip halfway, let excess drip off, and set on parchment until set.

Storage: Keep in an airtight container at cool room temp for about 2 weeks (sugar-coated lasts best). You can also freeze for 2–3 months—separate layers with parchment so you don’t create a single candied-orange mega-brick.

Little Things That Make This The Best!

• Don’t rush the blanching. It’s the bitterness filter. The syrup can’t “cover up” bitterness you didn’t remove first.
• Don’t crank the simmer. Hard boiling tightens the peel and makes it weirdly tough. Gentle simmer = tender chew.
• Use the “translucent test.” Color change tells you more than the clock does.
• That 230°F moment matters. It helps your syrup behave like candy syrup, not sweet water.

Quick Health Notes

• Orange peel is naturally rich in plant compounds like flavanones (hesperidin, naringin/naringenin) and pectin (a soluble fiber).
• Researchers study these compounds for roles in things like inflammation pathways, vascular function, and gut-microbiome activity—not because candied peel is a health food (it’s candy), but because it’s a way to use the peel rather than toss it.

One important note: Citrus compounds can interact with certain medications (this is more famous with grapefruit, but still worth being aware of).

When you make these naturally sweet candied orange peels, you’ll start looking at every orange like it’s secretly two recipes: the fruit you eat now, and the peel you candy later. Keep a little jar of these around for “I need something sweet but interesting” moments—toss them into oatmeal, chop into muffins, crown a cheesecake, or just eat them straight like the unapologetic kitchen gremlin you were born to be!