A Sweet Taste of Nostalgia – The Story Behind Candied Orange Peel in Syrup
Candied orange peel in syrup is one of those classic recipes that feels both old-world and utterly comforting. I remember the first time I made it—it filled the kitchen with this intoxicating citrus aroma that lingered for hours. There’s something about the glossy, syrup-coated peels that feels like a tiny celebration in every jar.
It’s a recipe that connects generations, turning humble orange peels into a versatile treat. Whether spooned over ice cream, stirred into cocktails, or savored straight from the jar, the sweet-tart flavor and delicate chew are endlessly satisfying. Making it at home allows you to control sweetness and texture, and you’ll notice the pride in preserving something that tastes so naturally bright.
What You’ll Need to Make These Sparkling Citrus Treats
For this preserve, quality and freshness are everything. Choose firm, ripe oranges with fragrant peel, and pure sugar and honey for that perfect syrup.
Ingredients:
- 2 cups thinly sliced orange peel (about 150 g), 1/4″ thick
- 2 1/2 cups sugar (about 500 g)
- 2 cups water (about 450 g)
- 2 tablespoons light honey or corn syrup
- 2 tablespoons water
- 1/4 teaspoon citric acid
- 1/2 teaspoon orange blossom water (optional)
Preparing Your Oranges for Perfect Candying
Begin by scoring the oranges into wedges and carefully peeling off strips. Trim away excess pith so each piece of peel is about 1/4″ thick, then slice crosswise into 1/4″ wide strips. I like to soak the peel overnight in water or give it a quick pre-boil to reduce any lingering bitterness—it really makes a difference in the final flavor.
The texture at this stage is slightly firm, and you’ll notice the bright, glossy color of the fresh peel ready to be transformed. Taking the time to prep the peel carefully sets the stage for perfect candying.
Crafting the Syrup – The Secret to a Glossy Finish
In a medium saucepan, combine the sugar, 2 cups water, and honey or corn syrup over medium heat. Stir until the sugar fully dissolves and the liquid becomes clear. Then gently add the prepared orange peel.
Simmer the mixture until the syrup reaches 230ºF. This is key—the temperature ensures the syrup thickens just right without crystallizing. Try to stir minimally to keep the syrup smooth and glossy. The aroma of sweet orange and honey fills the kitchen, a warning that something magical is happening.
Simmer, Soak, and Sweeten – How to Candy Orange Peel Like a Pro
Once the syrup reaches the correct temperature, dissolve the citric acid in 2 tablespoons water. Add the orange blossom water if using, stir gently into the syrup, and remove from heat. This addition balances the sweetness and gives the peel a subtle floral note.
Using a slotted spoon, remove the peels and divide them among sterilized jars. Pour the syrup over the peels until they are completely submerged, leaving about 1/4″ headspace at the top. Wipe the rims clean and secure the lids.
Tips for Even Cooking and Preventing Bitterness
- Trim the pith carefully. Too much pith can make peels bitter.
- Soak or pre-boil the peel. This reduces harshness and ensures a smoother, sweeter candy.
- Avoid over-stirring the syrup. Too much agitation can cause crystallization.
- Use a candy thermometer. Hitting 230ºF is important for proper texture.
These small details help ensure your candied orange peel is tender, glossy, and perfectly balanced.
Coating and Drying – Achieving That Signature Crystallized Crunch
While this version is kept in syrup rather than dried, you can lightly sugar some of the peels after removing from syrup for a crystallized effect. This gives a little extra texture if you’re serving them as a snack or garnish. Otherwise, the syrup itself preserves the peel beautifully and keeps it soft, juicy, and flavorful.
Serving and Storing Your Homemade Orange Candy
These candied peels are incredibly versatile. Spoon them over ice cream, fold into baked goods, stir into hot tea, or use as a cocktail garnish. I especially love them spooned over a slice of pound cake for a simple, elegant dessert.
Store the jars in a cool, dark place. If processed in a boiling water bath, they can last for months. Once opened, keep them refrigerated and use within a few weeks. The syrup helps retain their texture, flavor, and brightness beautifully.
Creative Ways to Use Candied Oranges in Desserts and Gifts
Candied orange peel in syrup makes a lovely addition to many desserts. Chop and fold into cookies, drizzle syrup over cheesecake, or layer peels in a trifle. They also make beautiful gifts—filled in small jars with a decorative ribbon, they feel artisanal and personal.
You can even experiment by infusing the syrup with spices like cinnamon or star anise for a festive twist. I love gifting these during the holidays; the jars are almost too pretty to open.
Variations to Try – From Lemon Slices to Chocolate-Dipped Twists
Once you’ve mastered orange peel, try the same method with lemon or grapefruit peel. For an extra indulgent treat, dip the syrup-coated peels in dark or white chocolate and allow them to set.
You can also adjust sweetness or flavor by experimenting with honey types, corn syrup, or small additions of citrus zest. The method is forgiving, allowing you to make it your own while still achieving that classic candied peel texture and taste.
Nutrition Snapshot – Sweet Facts About This Classic Treat
Candied orange peel is a small indulgence with some nutritional perks. Oranges provide vitamin C, and while the syrup adds sugar, using moderation allows for a guilt-free treat. A little goes a long way, and the flavor is intensely citrusy without needing a large serving.
Sweet Questions Answered – Your Orange Candy FAQ Corner
Do I have to soak or pre-boil the peel?
No, but soaking or pre-boiling helps reduce bitterness and makes the texture more tender.
How long will the jars last?
If processed correctly in a water bath, they can last several months unopened. Once opened, refrigerate and consume within a few weeks.
Can I use orange blossom water?
Yes, it’s optional but adds a subtle floral note that complements the sweetness beautifully.
Why did my syrup crystallize?
Over-stirring or not reaching the proper temperature can cause crystallization. Minimize stirring and use a candy thermometer.
Can I use this for baking?
Absolutely! Chop the peels and fold into cookies, cakes, or breads for bright citrus flavor.
Making candied orange peel in syrup is a rewarding process. From slicing the peel to seeing the jars filled with glossy, sweet fruit, it’s one of those recipes that feels timeless, delicious, and worth the patience.
