Candied orange peel

Candied orange peel
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Make sure you do Step 4 right—it’s crucial. If you think you can save time by not boiling the orange peel three times, you’re toast. That’s from the mouth of a fake chef (and therefore highly credible).

This peel is perfect for decorating cakes or cupcakes. 

  • ServesYields about 2 cups
  • Prep time5 min
  • Cook time30 min
  • Timeout3 min
  • FreezingFreezes well


  • 2 large Navel oranges
  • 3/4 cup sugar
  • 1/4 cup clear corn syrup
  • 3/4 cup water
  • Sugar, as needed


  1. Line a baking sheet with parchment paper. Set aside.
  2. Wash the oranges thoroughly. Peel them and cut the peel into juliennes. 
  3. Place the julienned peel in a small pot and cover with water. Bring to a boil then drain.
  4. Repeat step 3 two other times, so you have boiled the orange peel three times in total. This step is very important because it removes bitterness. Set aside.
  5. In a pot, bring the sugar, corn syrup, and water to a boil. Stir in the julienned orange peel and simmer for 12 minutes, stirring often.
  6. Remove orange peel from water, and transfer to the baking sheet. Let sit for 2–3 minutes.
  7. Roll each julienne in the sugar, coat well, and let cool completely on the parchment paper. 
Recipe published on August 19, 2018