Candied Orange and Lemon Peels

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Candied Orange and Lemon Peels

Citrus is one of my favorite flavors, so I was excited about these Candied Orange and Lemon Peels. They’re easy to make and look really pretty when they’re done. You can use whatever citrus you like! For this recipe I used orange peels and lemon peels, but lime and grapefruit peels would work just as well.

Preparing the Peels

Before you start, wash the citrus and then carefully peel the fruit doing your best not to get too much of the white pith. You can peel them by hand or use a sharp 4″ Gourmet Paring Knife to cut away the peel.

Slicing orange peels with a Gourmet Paring Knife.

Use the same knife to cut the peels into quarter-inch strips.

Boil the peels in water for about 20 minutes and then use a Slotted Spoon to remove them from the pan. In a separate pan, boil two cups of sugar in one cup of water until it reaches thread stage (forming web-like strands when dripped above the pan) or 230 F on a candy thermometer. Stir in the peels and simmer for about five minutes.

When done, remove the peels from the pan with a Slotted Spoon, coat them with sugar and let them dry on a cooling rack. How easy is that?

Eat the candied citrus peels right from the jar, dip them in chocolate or use them to decorate cakes and cookies. They also make a nice addition to a holiday gift basket.

How to Make Candied Orange and Lemon Peels

Candied Orange and Lemon Peels pair well with chocolate, vanilla and cheesecake, and make a nice garnish for cocktails.

This is also a great recipe for using up orange and lemon peels. 

Candied Orange and Lemon Peels

Print Recipe

Ingredients

  • Peel of 2 oranges
  • Peel of 3 lemons
  • 2 cups sugar
  • 1 cup water
  • 1/3 cup sugar for coating

Directions

  1. Cut the peels into 1/4" strips.
  2. Place in a large saucepan and cover with water. Bring to a boil. Boil for 20 minutes, drain and set aside.
  3. In a medium saucepan, combine 2 cups of sugar and 1 cup water. Bring to a boil and cook until it reads 230 degrees on a candy thermometer (thread stage).
  4. Stir in peels, reduce heat and simmer for 5 minutes, stirring frequently.
  5. Use a Slotted Spoon to remove peels a few at a time to toss in remaining sugar.
  6. Place on wire rack and allow to dry overnight or until completely dry. Store in an air tight container.

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