Candied Citrus Peel
I know, it seems particularly hard core to make your own candied peel for things like fancy breads and buns, but when you realize how simple it is, and that every orange, lemon, lime and grapefruit literally comes with an almost-free batch of candied peel, you may be a convert. And beyond the simplicity and economy of it (good candied citron is expensive), the homemade version is leaps and bounds better than anything you’ll buy at the store, even the expensive stuff, even more so than just about any other product I can think of – consider homemade vs store bought chocolate chip cookies, and you’ll be in the right ballpark.
Literally all you have to do to make candied citrus peel – which is fab for baking but also divine on its own, and even more so dipped in chocolate – is peel an orange or two (I quarter it first), cut the peel into strips and simmer it in a simple syrup: equal parts water and sugar. (I like to save the water the peel first simmered in, so I don’t lose all that flavour.)
When you peel your citrus fruit (I like to cut it into quarters first, so the peel doesn’t come off in chunks), don’t worry about the white pithy part, although if you want thinner strips of only the dark orange part you can zip off the skin with a parking knife and leave much of the white part behind. I prefer the whole peel – once cooked in the simple syrup, the white part ends up tender and intensely orange-y, not bitter or spongy. So delicious – we’ve been nibbling a bowl of this all weekend.
Candied Citrus Peel
AuthorJuliePeel your citrus fruit (I like to cut it into quarters first, so the peel doesn't come off in chunks), and thinly slice them. Put them into a medium-large saucepan, cover with water and bring to a boil. Cook for about 10 minutes.
Add about as much sugar as there is water to the pot - you can eyeball this, or strain the peel in a colander set over a bowl to catch the cooking liquid (if you have a large measuring cup/bowl, even better) and add about as much sugar as there is water. Return everything to the pot, bring to a simmer and cook for about 20 minutes, or until the peel is very tender and almost translucent. If it reduces too much and gets too thick and syrupy, just add more water - aim for tender peel in a thin syrup.
Drain (reserve the syrup for something tasty) and toss the strips in a shallow dish of sugar to coat. Place them on a piece of parchment or foil, or on a rack over a baking sheet to allow the air to circulate around them more. Leave them out for a day or so to dry out a bit, and then store in a sealed container.
Ingredients
I have saved peels in the freezer , they taste great and you don’t need to boil them as long . I love making these to use for for garnish, baking and gifting , and just indulging , they are so good!
Ooh, great tip!
Thank you for this instruction, Julie!
I’ve always wanted to try doing this but never seem to store up enough peels to do it. Maybe someday soon I’ll buy oranges for the peel and then freeze the pulp instead. I usually freeze my peels and then use them in cooking or herbal tea, along with my lemon peels.
To dry them, I put them on wax paper and put that into my dehydrator for two days. Worked perfectly! and made the house smell amazing too. Super easy, I can’t believe I thought this was too hard and hadn’t done it before.
Great advice! sadly I don’t have a dehydrator, but it’s SO dry in Calgary…
I know right??
Do Chinese Christmas Orange peels work?
What would you suggest we use the reserved cooking liquid for? I love the idea of using it up, citrus simple syrup? Or can you suggest something baked?
Brush over warm cake! drizzle over waffles or ice cream or other desserts, or into cocktails! You could even stir it into batters as an orange-infused liquid form of sweetener!
Can you freeze the candied peel?
I don’t see why not!
I’d be inclined to use organic fruit, or at the very least scrub the peel thoroughly in soapy water to get the spray off. I’ve washed my fruit and veg with a bit of unscented dish soap. Rinse thoroughly and you don’t taste the soap.
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Tried making candied citrus peel after reading about it in a food memoir I helped edit last year. Funny enough, that project was also my first deep dive into ghostwriting services sweet results all around, in both the kitchen and the manuscript!
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Wow, this sounds absolutely amazing! I never realized how simple it could be to make candied citrus peel at home — and the way you describe it makes it so tempting to try. I love the idea of turning something we usually toss out into a delicious, homemade treat. Dipping them in chocolate sounds divine, too! Definitely adding this to my weekend kitchen experiments — thanks for the inspiration and the great tip about saving the simmering water for extra flavor.
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Wow, this makes the whole idea of homemade candied peel feel so approachable! I always assumed it was complicated, but your step-by-step explanation makes it seem almost effortless. I love the tip about using the whole peel — it makes sense that the pith would soften and absorb all that citrusy goodness during the simmering.
Wow, this makes candied peel feel totally accessible! I love how you break it down—it’s amazing to think that something so simple can transform ordinary citrus into a luxury ingredient. The tip about keeping the white pith is genius; I always assumed it needed to be discarded. Now I’m imagining chocolate-dipped strips alongside fresh-baked buns… pure bliss. Definitely inspired me to try making my own batch this weekend!
Wow, this makes candied citrus peel feel completely doable—and honestly irresistible! I love how you break it down: simple ingredients, minimal steps, but such a huge payoff in flavor. The idea of saving that first simmer water to lock in all the citrus essence is pure genius
This is one of those kitchen revelations that feels oddly rebellious the first time you try it. Candied peel sounds like a pastry-chef-only project, but once you realize it’s just citrus, sugar, and patience, it completely reframes how you look at every orange you peel. The fact that something so often discarded can turn into a bakery-worthy treat is deeply satisfying.
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I love how you emphasize that every citrus comes with ‘almost-free’ peel! I never thought about extracting candied peel from grapefruits. It really saves money compared to buying candied citron for baking. Sometimes I find the kitchen gets stressful, and I’d rather unwind with some free makeover games online while waiting for the oven to preheat. Great tip, Julie!
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This is such a great reminder that the simplest recipes are often the best. I love how approachable candied citrus peel becomes when you break it down like this, and the idea of using every bit of the fruit feels so satisfying. I’ve been looking for more creative ways to use citrus scraps, and this post makes me want to try it right away. Also, for anyone who enjoys working with audio and making things feel cleaner and more polished, I recently found AI Stem Splitter helpful in a similar “take something simple and make it even better” kind of way.
Really enjoyed this post — you make candied citrus peel sound so approachable, and I love how you explain that the whole peel can become tender and flavorful instead of bitter. The simple syrup method is a great reminder that the best treats are often the simplest ones. I’m definitely going to try this for baking, snacking, and maybe a chocolate-dipped batch too. If you like creative, playful food ideas, you might also enjoy Deltarune Prophecy Maker: Deltarune Prophecy Maker
Such a simple idea, but so useful—and I love how you make candied citrus peel feel completely doable. The tip about saving the simmering liquid is especially smart, and it’s great that the peel turns tender instead of bitter. I’m definitely tempted to try this for baking and snacking, and maybe even dipping in chocolate. For anyone who enjoys this kind of practical kitchen experiment, there’s also a fun break over at ???????—worth a look if you like quick, engaging finds online.
What a wonderfully practical recipe — it turns something most of us would throw away into a treat that feels special. I especially like the note about using the peel from oranges, lemons, limes, or grapefruit and letting the syrup do the heavy lifting. Homemade candied citrus peel always sounds more complicated than it is, but your instructions make it feel totally doable. I’m going to try this with a batch from the kitchen and see how it compares. Also, I’d love to share a creative resource like Witch Hat Atelier Spell Maker with readers who enjoy unique, hands-on ideas.
I loved how approachable you made candied citrus peel sound here. It’s one of those recipes people assume is complicated, but your step-by-step makes it feel totally doable, and the idea of saving the syrup is brilliant. I can already imagine using it for baking, gifting, or just snacking straight from the bowl. For anyone who enjoys creative kitchen projects, I’d also recommend checking out Quote Coloring Page Generator for a fun, easy way to make personalized quote pages.
This is such a great reminder that the simplest recipes can be the most rewarding. Candied citrus peel always sounded fussy to me, but your method makes it feel totally approachable—and the idea of using every orange, lemon, lime, or grapefruit peel is brilliant. I also love that the syrup can be saved for another use. For anyone who enjoys turning kitchen scraps into something special, this pairs well with experimenting creatively, and tools like Lofi Converter can add a nice finishing touch to the experience.
Loved this simple, practical guide—candied citrus peel really is one of those old-fashioned treats that feels fancy but is surprisingly easy to make. I appreciate the tips about simmering the peel until tender and saving the syrup too. This has me thinking about using extra citrus more creatively instead of tossing the peels. For a fun little break after recipe browsing, I also like to visit Random Pokémon Generator for something completely different and unexpectedly entertaining.
Wow, this sounds absolutely delightful! I never thought about making my own candied citrus peel—such a game changer, right? It’s like those fancy desserts you see but it’s super simple. Plus, saving that syrup for later is a genius idea! Oh, and speaking of flavors, I found this fun little resource that might help with tunes while I’m baking, because why not add a soundtrack to sweetness? Chord Finder Keep it zesty! ?
Honestly, who knew candied citrus peel was this easy? Makes me feel like a kitchen wizard all of a sudden! I mean, why buy the overpriced stuff when I can whip up a batch from basically trash? Just don’t blame me if you dip it in chocolate and suddenly can’t stop eating it. Oh, and for those extra tips on creativity in the kitchen, check this out: Phonk Maker
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I love how Julie emphasizes that homemade candied peel is far superior to store-bought, especially since the peels come almost for free with every citrus fruit. This makes it a wonderful project for baking or gifts without the high cost of ingredients like candied citron. I often use fusible patterns from fuse beads to match my kitchen projects with fun designs.
Thanks for the great tips on making candied citrus peel! It’s amazing that the process is so simple and economical, especially since homemade versions are far superior to store-bought options. I love the idea of using frozen peels to speed things up, just like Thel mentioned. The versatility for baking and gifting is wonderful too. Sometimes I take a quick break with an arrow game during cooking prep—it helps reset my focus before diving back into the kitchen!