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Candied Orange Peel, 2 ways

    You can use candied orange peel slices in a variety of ways. Eat them plain, add them to desserts and cakes, or use them for decoration. Discover our recipe for candied orange zest 2 ways.

    The combination of vibrant citrus flavors of oranges with the sweetness of sugar or the deep, rich essence of honey is a typical holiday flavor.

    Whether you’re a fan of the classic sugared version or prefer the unique taste of honey, candied orange zest is a versatile ingredient that can be used in various recipes.

    Two methods

    You can prepare your sugared orange in two ways.


    Sugar candied: Candying with sugar is the traditional way. It makes for glossy, sweet, and slightly chewy orange peel. Basically a thick sirup is being cooked up and the zests are briefly cooked in it.

    Honey candied: Orange zest with honey has a unique twist, infusing the peel with the earthy sweetness of honey.

    What to use it for

    Sugared oranges make a topping for desserts and cakes, a beautiful garnish for cocktails, or a standalone snack. Made with either sugar or honey, they are sure to delight and brush up sweet recipes.


    What oranges to use?

    For the best result, it is important to important to note a few tips for the choice of oranges.

    • Use organic or unsprayed Oranges: Organic oranges also have a better taste and are very likely to not have pesticide residues or wax coating on them.
    • Choose thin-skinned varieties: Varieties with thin peels are for example Valencia, Navel or Seville oranges. Their skins are easier to peel, blanch, and candy compared to thicker-skinned varieties.
    • Buy firm and Oranges: Select oranges that feel firm and heavy for their size. Avoid oranges with blemishes, soft spots, or moldy areas.
    • Washing properly: Always wash your oranges thoroughly under running water. Scrub the peels with a brush to remove any surface residues or wax.
    Thin skinned oranges work best.

    Other fruits to candy

    Caramelized orange zest are a classic holiday sweet treat. You can also makecandied peel from other citrus fruits, like blood oranges, lemons, lime, grapefruit or pomelo.

    Also check out Homemade Candy Apples or Chocolate Hazelnut Tart.

    5 from 1 vote

    Aromatic Candied Orange Peel

    Candied orange zest is a great addition to your favorite dessert, drink, or cake. It also makes a great snack. Make them in two ways.
    Prep Time 20 minutes
    Total Time 1 hour 50 minutes
    Course Candy
    Cuisine American
    Servings 0.75 cups
    Calories 120 kcal


    • 3 large oranges
    • 2 cups water

    Honey candied peel

    • cup honey
    • cup water

    Sugar candied peel

    • cup granulated sugar
    • cups water
    • 1 cup Coconut flakes or granualted sugar


    • Wash and brush the orange properly.
      Cut and slice the orange into quarters. Remove the meat and pith of the orange leaving just the orange skin. Remove as much of the white pith as possible with a knife, it is too bitter.
      Then slice the skin into long, skinny strips.
    • Add the peels to 2 cups of water and boil for 5 minutes. Drain the water, refill with fresh water and boil again for 20 minutes.
    • Strain and then add 1 cup of fresh water plus the honey or sugar to the pot and bring to a boil.
      Add the peels and simmer for 30 minutes. The water will turn into a thick syrup that you can later strain off, bottle and use for other recipes.
    • For the coating prepare your fresh coconut, or shredded coconut. Place fresh coconut into a food processor and pulse to make the coconut as fine as possible. Place the coconut into a wide, shallow plate.
    • When the peels are done, toss them in the coconut and roll them thoroughly in it, so that they are covered on all sides. You can also cover them in sugar.
      Place them on a drying rack for 24 hours to dry.
    • Store in an airtight container and enjoy! You can eat them as is, or add them to different desserts, granola bars, or baked goods.


    Serving: 1yield | Calories: 120kcal

    Nutrition information isn’t always accurate.

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    Author: Susan Queck

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    5 from 1 vote (1 rating without comment)