The Best Candied Orange Peel Recipe That Transforms Citrus Completely

There is something oddly satisfying about turning what most people throw away into something crave-worthy. candied orange peel usually end their journey in the trash, but with a bit of time and care, they can become a bold, tangy snack that rivals the sour candies many of us grew up loving.

This recipe transforms simple orange peels into chewy, sour-coated candy strips—bright, punchy, and surprisingly addictive. No artificial colors. No preservatives. Just real ingredients and real flavor.

Why Sour Candied Orange Peels Work So Well

Orange peel has natural bitterness, fragrance, and structure. When treated correctly, that bitterness fades, leaving behind a deep citrus flavor that holds up beautifully to sugar and sourness.

The secret is balance:

• Slow simmering for sweetness
  
• Proper boiling to remove bitterness
  
• A final sour coating that wakes everything up
  

The result is a candy that tastes familiar, yet fresher and more complex than anything store-bought.

Ingredients

For the Candied Peels

• 8–9 oranges
  
• 3 cups granulated sugar
  
• 2¼ cups water
  

For the Sour Finish

• ½ cup granulated sugar
  
• 1 tablespoon citric acid (adjust to taste)
  

How to Make Sour Candied Orange Peels

Step 1: Prepare the Peels

Cut off the top and bottom of each orange. Score the peel vertically several times and gently remove it from the fruit.

With a small knife, trim away most of the white pith. This step takes a little patience, but it makes a noticeable difference in flavor. Slice the peels into thin, even strips.

Step 2: Boil Away the Bitterness

Place the peels in a pot, cover with water, and bring to a boil. Cook briefly, then drain.

Repeat once more with fresh water. This double boil softens the peels and removes harsh bitterness without stripping away the citrus aroma.

Step 3: Slowly Candy the Peels

In the same pot, combine sugar and water and heat until fully dissolved. Bring to a gentle simmer, add the peels, and reduce the heat.

Let the peels cook slowly for about 50–60 minutes, stirring occasionally. As they simmer, they absorb the syrup and become glossy and translucent.

This is where the transformation really happens.

Step 4: Dry Before Coating

Remove the peels with a slotted spoon and spread them out on a wire rack. Let them rest for around 30 minutes, until they are dry to the touch but still slightly sticky.

Step 5: Add the Sour Kick

Combine the sugar and citric acid in a mixing bowl. Sample the mixture and modify it until the sourness suits your preference.

Toss the peels until they are evenly coated. The first bite should be sweet at the start, then sharply sour—exactly the kind of contrast that keeps you reaching for another piece.

How to Store Them

• Keep in an airtight container at room temperature for up to one week
  
• Refrigerate to extend freshness to three weeks
  
• If sticking occurs, toss lightly with plain sugar
  

Helpful Tips

• Thicker peels create a chewier, candy-like texture
  
• Don’t rush the simmer—slow cooking matters
  
• Adjust sourness gradually; citric acid is strong
  
• These make excellent homemade gifts
  

Start your day sweet and sour: after you try this candied orange peel recipe, serve them alongside your favorite breakfast classics — like our How to Make Fluffy Pancakes for a morning treat with extra flavor.

A Final Note

This recipe is more than a way to make candy—it’s a reminder that good food doesn’t always start with something fancy. Sometimes it starts with leftovers, curiosity, and a willingness to slow down.

If you enjoy sour candy and love homemade treats with character, these sour candied orange peels deserve a place in your kitchen.