Irresistible Candied Orange Peel in Syrup Recipe

The vibrant color of fresh oranges on my kitchen counter always inspires me to preserve their brightness before the season fades.

I created this Candied Orange Peel in Syrup recipe to transform simple citrus rinds into a glossy, tender treat that lasts for months.

What Makes This Candied Orange Peel in Syrup So Special

You will appreciate how this method turns something usually discarded into a sophisticated ingredient for your pantry.

The thick, honey-scented syrup serves as a bonus treat that I love drizzling over yogurt or stirring into hot tea.

It feels incredibly satisfying to line up jars of these glowing orange strips on my shelf, knowing I have a homemade garnish ready for any occasion.

If this dish hit the spot, you’ll want to try my Zesty Fig Cookie Bundles Recipe next, plus the Ultimate Whole Orange Cake Recipe delivers the same bold flavors.

Gathering Your Candied Orange Peel in Syrup Ingredients

Here is everything I use to make this sweet preserve:

• Water: You will need filtered water for the syrup base and a small amount later to dissolve the citric acid.
• Granulated Sugar: This provides the structure for the syrup and preserves the peel; do not reduce the amount or the syrup won’t set correctly.
• Orange Peel: I use about two cups of sliced peel from organic oranges, scrubbed well to remove any wax.
• Light Honey or Corn Syrup: This invert sugar is crucial for preventing crystallization in your finished jar.
• Citric Acid: A small amount brightens the flavor and balances the sweetness for a professional finish.
• Orange Blossom Water: I add this optional floral essence at the very end to give the syrup an aromatic, bakery-quality scent.

My Method for Candied Orange Peel in Syrup

Let’s get the stove ready for some preserving magic.

1. I start by thoroughly washing and scrubbing the oranges to remove any waxy coating, as this ensures the Candied Orange Peel in Syrup tastes fresh rather than bitter. After cutting off the stem ends, I score the peel into wedges and remove them, trimming away any excessively thick pith if necessary before slicing them into quarter-inch strips.
2. For the best texture, I often soak the sliced peels in cold water overnight in the refrigerator. This simple step helps draw out some of the natural bitterness from the white pith without making the peel mushy, which can happen if you boil them in plain water first.
3. Next, I combine the sugar, the main portion of water, and the honey (or corn syrup) in a heavy-bottomed saucepan over medium heat. Once the sugar dissolves completely and the mixture begins to bubble, I gently add the prepared orange peels to the pan.
4. I attach a candy thermometer to the side of the pan and let the mixture simmer gently until it reaches 230 degrees F. I try not to stir too much during this 50-minute process to prevent sugar crystals from forming, simply swirling the pan occasionally to ensure the Candied Orange Peel in Syrup cooks evenly.
5. Once the temperature is reached, I remove the pan from the heat and immediately stir in the citric acid (dissolved in the reserved two tablespoons of water) and the orange blossom water. This final addition loosens the syrup slightly and adds that signature floral note that makes this recipe stand out.
6. To finish, I carefully divide the hot peels and syrup into sterilized glass jars, ensuring the fruit is fully submerged. You can process these in a water bath for 10 minutes for shelf stability, or simply let them cool and store them in the refrigerator for immediate enjoyment.

My Best Tips for Perfect Candied Orange Peel in Syrup

I always recommend using a pastry brush dipped in water to wipe down the sides of the saucepan while the syrup boils.

This simple trick prevents stray sugar crystals from falling back into the mixture and ruining the smooth texture of your Candied Orange Peel in Syrup.

If you notice your oranges have a very thick layer of white pith, take a moment to filet some of it off before slicing.

My Favorite Ways to Serve Candied Orange Peel in Syrup

My favorite way to enjoy these is simply spooned over vanilla bean ice cream for an elegant, effortless dessert.

I also love chopping the Candied Orange Peel in Syrup into small bits to fold into scone dough or muffin batter for a chewy citrus surprise.

Follow me on Pinterest for more seasonal inspiration!

Candied Orange Peel in Syrup

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• Author: Amelia Bryan
• Total Time: 1 hr 40 min
• Yield: 2 cups
• Diet: Vegan

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Description

Tender strips of orange peel preserved in a rich, honey-scented syrup. A perfect way to use up citrus rinds for desserts or gifting.

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Ingredients

• 2 1/2 cups / 490 g granulated sugar
• 2 cups / 450 g filtered water
• 2 cups / 155 g orange peel, sliced 1/4 inch thick
• 2 tablespoons / 42 g corn syrup or light honey
• 1/4 teaspoon citric acid
• 2 tablespoons water (for dissolving citric acid)
• 1/2 teaspoon orange blossom water (optional)

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Instructions

1. Wash and scrub oranges thoroughly to remove wax. Score the peel into wedges, remove from the fruit, and trim excess pith if it is very thick. Slice the peel into 1/4-inch wide strips.
2. Optional: Place the sliced peels in a bowl of cold water and refrigerate overnight to reduce bitterness. Drain thoroughly before cooking.
3. In a heavy-bottomed saucepan, combine the sugar, 450g water, and corn syrup (or honey). Heat over medium until the sugar is fully dissolved.
4. Add the orange peels to the syrup. Attach a candy thermometer and simmer gently until the temperature reaches 230°F (approx. 50-55 minutes). Swirl the pan occasionally but avoid stirring to prevent crystallization.
5. Dissolve the citric acid in the remaining 2 tablespoons of water. Remove the pan from heat and stir in the citric acid mixture and orange blossom water.
6. Pack the hot peels into sterilized jars and cover completely with the hot syrup. Wipe rims clean and seal. Process in a water bath for 10 minutes for long-term storage, or cool and refrigerate.

Notes

If you don’t have a candy thermometer, cook until the syrup reaches a consistency similar to warm honey. The peels should look translucent.

• Prep Time: 40 min
• Cooling Time: 24 hr
• Cook Time: 55 min
• Category: Canning
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 2 tbsp
• Calories: 110
• Sugar: 28g
• Sodium: 2mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: candied orange peel, citrus syrup, homemade preserves, orange garnish, sweet canning recipe