Candied Orange Peel for Cakes

Name: Candied Orange Peel for Cakes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes about 1 cup
Ingredients: 2 large oranges; 2 cups granulated sugar; 1 cup water

Highlighted under: World Feast | Global Banquet

I love adding a vibrant touch to my cakes, and candied orange peel is one of my favorite ways to do it. The combination of sweet and citrusy flavors brings life to any dessert, and it’s surprisingly easy to make at home. With just a few simple ingredients and techniques, you can transform your ordinary orange peel into a delightful topping or ingredient. Whether you're baking a cake or looking for a unique candy treat, this recipe is a game-changer and elevates any dish beautifully.

Created by

Mia

Last updated on 2026-02-14T17:02:18.803Z

Creating my own candied orange peel was an adventure I didn't know I needed. I was surprised by how the natural oils and sugars in the peel transformed during the cooking process, resulting in a sweet and chewy texture. I discovered that simmering them slowly really allows the flavors to develop, and gives them that irresistible shine.

When I first made this, I was worried about the bitterness of the peel. However, a quick blanching before the candying process really helps to mellow the flavor and enhance the delicious sweetness. It’s a simple step that makes all the difference!

        Why You Will Love This Recipe
        Bright, zesty flavor that enhances any dessert
Simple process with just a few ingredients
Versatile topping for cakes, cupcakes, or treats

      

Understanding the Importance of Blanching

Blanching the orange peels is a critical step that significantly affects the overall flavor of the candied peels. By boiling the peels twice, you effectively remove excess bitterness and allow the natural sweetness to shine. Make sure to monitor the blanching time closely; just 10 minutes in boiling water for each round is typically sufficient. If you find that the peels still have a hint of bitterness, don’t hesitate to repeat the blanching process once more. The goal is to achieve a balanced flavor that complements the sweetness of your syrup.

After blanching, draining the peels thoroughly is essential before adding them to the sugar syrup. Excess water can dilute your syrup and impact the candied texture. To ensure even candying, the peel pieces should not overlap too much in the syrup. This allows the hot sugar solution to coat each piece evenly and transforms them into that desirable glossy candy. If you notice a dull appearance while candying, it may indicate that the syrup is not hot enough, so adjust your heat to maintain a steady simmer.

Perfecting the Candying Process

During the simmering phase, keep a close eye on the peels' color and texture. You want them to become translucent, which not only indicates doneness but also improves their aesthetic appeal. Typically, a simmer of about 45 minutes is ideal, but feel free to test a piece earlier to ensure you're satisfied with the result. If the peels are still too rigid or opaque after 45 minutes, continue to simmer and test again every 5 minutes until they reach that perfect translucent state.

It’s worth mentioning that the temperature of your syrup plays a crucial role in candying. Too high of a heat can lead to burnt edges or a syrup that crystallizes before the peels have a chance to soften adequately. A low, gentle simmer allows the peels to absorb the syrup without overcooking. If you encounter any hardening issues at the end of the process, add a splash of water to the pan, stirring constantly until you achieve the desired consistency. This can revitalise your syrup and ensure a perfect finish.

Ingredients

For Candied Orange Peel

2 large oranges
2 cups granulated sugar
1 cup water

These ingredients will create a beautifully candied treat that you'll love to use in various desserts!

Instructions

Prep the Oranges

Wash the oranges thoroughly. Cut off both ends of each orange and reduce the peel into quarters. Remove the white pith, leaving only the flesh intact.

Blanch the Peel

Place the orange peel in a pot of boiling water and blanch for 10 minutes. Drain and repeat this process once more to reduce bitterness.

Prepare Sugar Syrup

In a saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar fully dissolves.

Candy the Peel

Add the blanched orange peels into the sugar syrup and reduce the heat. Simmer them on low for about 45 minutes, until the peel becomes translucent.

Cool and Dry

Remove the peels from the syrup and place them on a wire rack. Let them cool completely, then sprinkle with powdered sugar for extra sweetness and to prevent sticking.

Your candied orange peel is now ready to be used in your favorite cakes!

Pro Tips

Store the candied orange peel in an airtight container to maintain its freshness. You can also experiment by adding a little vanilla extract or lemon zest to the syrup for a unique flavor twist.

Flavor Variations and Serving Suggestions

While this recipe focuses on orange peels, feel free to experiment with different citrus fruits like lemons or grapefruits. Each fruit brings its unique flavor profile, which can lead to delightful variations. If you prefer a spicier note, consider adding a pinch of ginger or a few cinnamon sticks to the syrup as you simmer. This can create an intriguing twist on the traditional candied peel and pair beautifully with rich cakes or holiday treats.

Candied orange peels are a fabulous addition beyond cake decorating. They can be chopped finely and added to cookies or used as a garnish on cocktails for an extra flourish. They also work wonderfully as a sweet snack on their own, providing a chewy texture that contrasts beautifully with the sweetness. When preparing for gatherings, consider placing them on a charcuterie board alongside chocolate or cheeses to enhance the overall flavor experience.

Storage and Shelf Life

To store your candied orange peels, allow them to dry completely on the wire rack, as moisture can lead to spoilage and stickiness. Once dry, transfer them to an airtight container, where they can last for several weeks at room temperature. For longer storage, consider placing the candied peels in the refrigerator. They tend to hold their texture better in cooler temperatures, making them perfect for batch preparation ahead of dessert times.

If you find yourself with an abundance of candied orange peels, they can also be frozen. Chop them into smaller pieces and place them in a freezer-safe bag, removing as much air as possible to prevent freezer burn. When you're ready to use them, simply thaw at room temperature for a short time before incorporating them into your favorite recipes, such as fruitcakes or as toppings for ice creams. This makes them a convenient ingredient to have on hand for last-minute desserts.

Questions About Recipes

→ Can I use lemon or lime peels instead?

Absolutely! You can use lemon or lime peels similarly, just keep in mind that they will have a slightly different flavor profile.

→ How long can I store candied orange peel?

When properly stored in an airtight container, candied orange peel can last up to two months.

→ Can I skip the blanching step?

While you can skip it, blanching helps to reduce the bitterness of the peel, leading to a tastier result.

→ What can I use candied orange peel for?

You can use it as a garnish for cakes, mix it into cookie dough or granola, or enjoy it as a sweet treat on its own!