My first candied orange peels and they won’t be my last! Candied orange peels are so simple to make and can be a fun activity to do with the kids.
The recipe below uses oranges, but you can replace them with peels of tangerines, lemon, or any other citrus fruit your family loves.
Once your candied peels are ready you can coat them with chocolate to make orangettes (or “mandarinettes” … or “lemongrass”!)

Candied Orange Peels Recipe
I made my peels into thin strips in order to incorporate them into some gingerbread cookies I was making. But, you can do cubes, strips, or any shape you would like when making them.
I highly recommend using organic oranges for this recipe to minimize any contaminants of dirt being present. Usually I do not buy organic fruit that has thick skinned since we do not typically eat the skin, and the cost is so much more where we are. But if I am using that skin, then I make the investment!
Ingredients
- 4 oranges
- 14 ounces powdered sugar
- 2 cups water
Preparation
Making the candied citrus peels is a longer process than most recipes and will need an overnight to make them. Be sure to plan well if you are making them for a specific day.
Step 1
Thoroughly brush and wash oranges. Cut both ends of your orange, and cut into 4 its bark in the direction of height, so as to gently remove it.

Step 2
Cut the orange peels into thin strips or cubes if you prefer.

Step 3
Immerse orange pieces in a pot of cold water. Turn on heat and bring to a boil
Step 4
Turn off the heat and drain and lay flat and allow them to dry.

Step 5
Repeat steps 3 and 4 three more times. This will help remove the bitterness of the peel and prevent you from needing to remove the white skin of the peel, also called the albedo.
Step 6
Once your three boils are complete, put peels in an uncovered saucepan and cover them with sugar and water. Place on low/medium heat until it starts to boil.
Step 7
When the syrup boils, turn off the heat and allow to cool. Put on low heat again until boiling, then turn off the heat and let cool. Repeat one more time, but allow to cool overnight in a covered pan.

Step 8
The next day you can place the pan back on low heat, and leave until the peels become translucent. While they may be translucent a bit from the prior day, you should see them start to become even more clear.

Step 9
Use a slotted spoon or tongs and remove bark from the hot syrup and place them on a grid to dry. I use a cookie rack with a baking sheet underneath to allow the air to circulate around them.
You can now eat them as they are, or have some fun with them. Sprinkle them with some powdered sugar, dip them in chocolate, or use them as a topping on ice cream.

What Is The Shelf Life Of Candied Orange Peels?
Candied orange, lemon, or any candied citrus peels are like candied fruits. They are preserved thanks to the sugar, which is a natural preservative.
I store them in an airtight container in the refrigerator. They can stay stored for quite a long time, but for the freshness factor I would recommend eating them within 4-6 weeks, if they even last that long.

Candied Orange Peels
Super sweet and tangy, candied orange peels are an explosion of citrusy goodness the kids will love.
Ingredients
- 4 oranges
- 14 ounces powdered sugar
- 2 cups water
Instructions
- Thoroughly brush and wash oranges. Cut both ends of your orange, and cut into 4 its bark in the direction of height, so as to gently remove it.
- Cut the orange peels into thin strips or cubes if you prefer.
- Immerse orange pieces in a pot of cold water. Turn on heat and bring to a boil.
- Turn off the heat and drain and lay flat and allow them to dry.
- Repeat steps 3 and 4 three more times. This will help remove the bitterness of the peel and prevent you from needing to remove the white skin of the peel, also called the albedo.
- Once your three boils are complete, put peels in an uncovered saucepan and cover them with sugar and water. Place on low/medium heat until it starts to boil.
- When the syrup boils, turn off the heat and allow to cool. Put on low heat again until boiling, then turn off the heat and let cool. Repeat one more time, but allow to cool overnight in a covered pan.
- The next day you can place the pan back on low heat, and leave until the peels become translucent. While they may be translucent a bit from the prior day, you should see them start to become even more clear.
- Use a slotted spoon or tongs and remove bark from the hot syrup and place them on a grid to dry. I use a cookie rack with a baking sheet underneath to allow the air to circulate around them.