Whether you’re making handmade Christmas gifts or simply have a soft spot for candied orange peel, this homemade version is a delightful treat that’s sure to be welcomed.
I once worked in a chocolate shop. It was there I discovered I was lactose intolerant, which suddenly put most of the stock out of bounds. A few dairy-free dark chocolate items remained, but many favourites—cappuccino truffles, waffles drenched in Belgian chocolate and Cornish clotted cream fudge—were now off the menu.
Left in my dairy-free corner were a couple of treats: Turkish delight and candied orange peel. Until then, I’d never given citrus peel much thought. Supermarket tubs of candied peel for fruit cake seemed an odd addition, and I couldn’t understand why anyone would want to ruin a cake with it.
Faced with limited options in the chocolate shop, I tried the candied orange peel. Slowly, I learned to like it, and eventually I came to love it. Its aromatic oil, sweet syrup, and crisp sugar coating make it a special confection—especially when dipped or drizzled with good dark chocolate.
How to make homemade candied orange peel
Homemade candied orange peel outshines most shop-bought versions. The key is to take your time removing the white pith from the rind—less pith gives a sweeter, cleaner flavour. Slice the peel thinly and candy it slowly so the peel becomes tender yet still slightly firm.
What kind of oranges should I use?
Organic oranges are best, as their skins won’t carry pesticide residues. If you can’t get organic fruit, wash the oranges thoroughly in hot water with a little detergent, scrub the skins with a vegetable brush, rinse well and dry before using.
What chocolate should I use?
If you choose to dip or drizzle the peels with chocolate, use a high-quality dark chocolate. I often use a very dark bar—90%—which is intense on its own but balances beautifully with the fragrant citrus and sugar. The combination of bitter dark chocolate, citrus oil and crunchy sugar is sublime.
Step-by-step: Homemade candied orange peel
Follow these steps for tender, evenly candied peel. The recipe below uses metric measurements.
- 3 large oranges, preferably organic
- 400 g granulated sugar, plus extra for coating
- 750 ml boiling water
- 1/2 lemon, preferably organic
- 50 g dark chocolate (optional)
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Slice the top and bottom off each orange and cut them into quarters.
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Cut each quarter in half, then use a sharp knife to remove the skin from the flesh.
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Scrape the white pith away from the inside of the peel with a teaspoon. For a sweeter result, remove most of the pith; if you prefer a more bitter flavour, leave a little more.
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Slice the peel into very thin, even strips.
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Place the peel in a large pan of cold water, cover, and bring to the boil for about 15 seconds. Drain and rinse in cold water. Repeat this blanching two more times, then drain.
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Pour the boiling water into the pan, add the sugar and stir until dissolved. Add the peels and the half lemon, bring to a boil, then simmer gently for 15 minutes. Turn off the heat and let the peels sit in the syrup overnight to absorb the sugar.
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The next day, drain the peels and toss them gently in granulated sugar. Lay them out on a baking sheet to dry in a warm place, such as an airing cupboard, until firm but still slightly pliable. A dehydrator can be used if you have one.
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Melt dark chocolate in a bain-marie or a small bowl over simmering water. Either drizzle chocolate over the peels with a teaspoon or dip each strip halfway or fully. Place on baking paper until the chocolate sets.