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–+ servings
Candied orange peel ribbons in a small white ramekin.

Homemade Candied Citrus Peel

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Delicate citrus peels gently blanched and slow-candied in sugar syrup until tender and translucent. Perfect for baking, decorating desserts, gifting, or enjoying as homemade candy.
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Prep Time 20 minutes
Cook Time 45 minutes
Drying Time 4 hours
Total Time 5 hours 5 minutes
Servings: 2 Cups
Course: Dessert

Ingredients
  

  • 4 –6 citrus fruits oranges, lemons, grapefruit, or mixed
  • 2 cups 400 g granulated sugar
  • 1 cup 240 ml water
  • ½ –1 cup 100–200 g granulated sugar, for coating (optional)

Method
 

Prepare the Peels
  1. Wash the citrus thoroughly.
  2. Cut off the ends and score the peel into quarters. Carefully remove the peel, keeping as much of the white pith off as possible. Slice into thin strips.
  3. Alternatively, use a channel knife to create thin ribbons directly from the fruit.
Blanch the Peels
  1. Place the peels in a saucepan and cover with cold water.
  2. Bring to a boil, then drain.
  3. Repeat this process 2–3 times to remove bitterness. If the peels are thick, you may need a fourth blanch.
Make the Syrup
  1. In a clean saucepan, combine:
  2. 2 cups (400 g) sugar
  3. 1 cup (240 ml) water
  4. Heat over medium heat, stirring until the sugar fully dissolves.
Candy the Peels
  1. Add the blanched peels to the syrup.
  2. Reduce heat to low and gently simmer for 20–45 minutes, depending on thickness, until the peels are tender and translucent.
  3. Do not let the syrup caramelize.
Drain
  1. Using a slotted spoon, remove the peels and place them on a wire rack to cool slightly.
  2. Reserve the citrus-infused syrup for drinks, glazes, or desserts.
Coat (Optional)
  1. Roll the cooled peels in granulated sugar for a classic matte finish.
Dry
  1. Lay peels on a parchment-lined tray and allow to dry for several hours or overnight until no longer sticky.

Notes

  • Organic citrus is recommended since the peel is used.
  • Thicker peels require longer blanching and simmering.
  • The peels are fully candied without the sugar coating step.
  • Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month.
  • Freeze for up to 6 months with parchment between layers.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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