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Candied Citrus Peels

These candied citrus peels are a sweet and chewy treat that make the perfect snack, especially when I dip them in dark chocolate. I love using them as a crispy topping for salads, ice cream, or yogurt, or just snacking on them as is. The bright orange peels are also perfect for holiday recipes or gifting.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6 servings
Calories: 624 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

  • 4 large unwaxed oranges or a mix of oranges and lemons
  • a few cups of granulated sugar
  • 7 oz dark chocolate optional - you can also use milk or white chocolate
  • sea salt optional

Instructions

    Cup of Yum
  1. Wash the fruits very well, under warm water, and after that slice the fruit into 8 wedges, remove the flesh, leaving about a bit less than 1/4 inch thickness of peel and pith.
  2. Next, cut each peel wedge into 3-4 thinner strips.
  3. Add the peel to a medium pan and cover with cold water, the peel should be submerged in water. I usually add water 1-2 inches above the peel.
  4. Bring to a boil, after that reduce the heat and continue to simmer for 5 minutes. Drain, then return to the same pan and re-cover with fresh water. Bring to a boil, after that reduce the heat and continue to simmer for 30 minutes.
  5. Drain the peel, reserving the cooking water. After that, measure the water and add sugar 1:1. This means, that if you have 16oz of water you add 16oz of sugar.
  6. Pour the sugar mixture into a pan and heat over low-medium heat, stirring to dissolve the sugar.
  7. Once the sugar is dissolved, add the peel and simmer for 30 mins, or until the peel is translucent and soft.
  8. Remove from heat and leave the peel to cool the syrup to room temperature. After that, remove it with a slotted spoon and arrange it in one layer on a wire rack set over a baking sheet.
  9. Transfer the baking sheet to the oven at the lowest setting for 30 mins to dry, it can take 40 mins, depending on your oven.
  10. Sprinkle a thin layer of sugar over a sheet of parchment paper, toss the citrus strips in the sugar a few at a time, then spread out onto a baking sheet covered with parchment paper, and leave for 1 hour to air-dry.
  11. At this point, you can pack the peel into an airtight jar. Or you can melt the chocolate and dip it in chocolate, place it again on the baking sheet covered with parchment paper for the chocolate to settle. Sprinkle with sea salt.

Notes

  • I always make sure to use unwaxed citrus for this recipe. Some fruit at the store comes with a waxy coating to help it stay fresh longer, but that wax makes it hard to get to the flavorful zest. If I end up with waxed fruit, I just soak it in very hot water for about 10 to 15 minutes, then scrub it gently with a vegetable brush or rough cloth until it feels clean and natural.
  • If I don’t have a wire rack, I just use any oven-safe drying rack I have on hand. It works just as well for letting the peels dry evenly.
  • I love making a big batch of these for gifts around the holidays. All I need is a few extra oranges and a bit more sugar.
  • When I’m in a hurry, I use a vegetable peeler to remove the peel. It makes the job a little quicker and cleaner.
  • Sometimes I mix in lemons or other citrus with the oranges for a fun twist. The blend of flavors is so good and adds variety.
  • If I have leftover orange flesh after peeling, I use it for homemade potpourri. It makes my whole kitchen smell fresh and cozy.

Nutrition Information

Calories 624kcal (31%) Carbohydrates 125g (42%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 0.4g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 1mg (0%) Sodium 8mg (0%) Potassium 397mg (11%) Fiber 6g (24%) Sugar 116g (232%) Vitamin A 209IU (4%) Vitamin C 46mg (51%) Calcium 60mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 624

% Daily Value*

Calories 624kcal 31%
Carbohydrates 125g 42%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 1mg 0%
Sodium 8mg 0%
Potassium 397mg 8%
Fiber 6g 24%
Sugar 116g 232%
Vitamin A 209IU 4%
Vitamin C 46mg 51%
Calcium 60mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.