A simple homemade treat that turns scraps into something special

Candied citrus peel is one of those recipes that feels almost too simple once you know how to make it but until then, it seems like something only fancy bakeries or old-world kitchens do.

The truth? It’s incredibly easy. And once you make it once, you’ll never throw away citrus peels again.

This is one of my favorite “slow, cozy kitchen” recipes. No rushing. No complicated steps. Just citrus peels, sugar, water, and a little patience. The result is chewy, glossy strips of orange, lemon, and lime peel that are sweet, lightly bitter, and absolutely addictive.

I love this recipe because it feels resourceful. You’re taking something that normally goes in the trash and turning it into something beautiful and useful. Candied citrus peel can be eaten as is, dipped in chocolate, chopped into baked goods, or used to decorate cakes and desserts.

And honestly? It just feels good to make.

Why Make Candied Citrus Peel At Home?

There are a lot of reasons to love this recipe, but here are the big ones:

It uses simple ingredients you already have
It reduces food waste
It lasts for weeks when stored properly
It’s incredibly versatile
It makes your kitchen smell amazing
It feels old-fashioned in the best way

Plus, once you get the hang of it, you can customize it endlessly - different citrus, thicker or thinner peels, lighter or heavier sugar coating.

This is one of those recipes that quietly becomes a staple.

Ingredients

Citrus peels from 4–6 oranges, lemons, limes, or grapefruit
2 cups granulated sugar
2 cups water
Extra sugar for coating (optional)

How to Make Candied Citrus Peel

Step 1: Prepare the Peels

Start by washing and scrubbing your citrus really well.

Cut off the top and bottom of each fruit, then score the peel into quarters. Gently peel it away from the fruit.

Using a sharp knife, carefully scrape away some of the white pith from the inside of the peel. You don’t need to remove it all - a little bit adds structure but too much can make the peel overly bitter.

Slice the peels into thin strips. You can go thicker or thinner depending on how chewy you want them. I like about ¼-inch wide strips.

Step 2: Blanch to Remove Bitterness

This step is important, so don’t skip it.

Place the sliced peels into a saucepan and cover with cold water. Bring to a boil, then simmer for about 10 minutes.

Drain the peels, refill the pot with fresh water, and repeat this process two more times (for a total of three boils).

This blanching removes excess bitterness and softens the peel so it becomes tender instead of tough.

After the final boil, drain the peels and set them aside.

Step 3: Make the Sugar Syrup

In the same saucepan, combine 2 cups sugar and 2 cups water.

Bring the mixture to a gentle simmer, stirring until the sugar is completely dissolved.

Add the drained citrus peels to the syrup and reduce the heat to low. Let the peels simmer gently for 45–60 minutes, stirring occasionally.

You’ll know they’re ready when the peels look glossy and slightly translucent, and the syrup has thickened a bit.

Step 4: Dry the Peels

Using a slotted spoon, remove the peels from the syrup and spread them out on a parchment-lined baking sheet or cooling rack.

Let them dry at room temperature for several hours or overnight, until they’re no longer sticky to the touch.

If you like a classic sugar-coated finish, toss the dried peels in granulated sugar once they’re mostly dry.

Optional: Chocolate-Dipped Candied Citrus Peel

If you want to take these to the next level (and I highly recommend it), dip them in melted dark or semi-sweet chocolate.

Once dipped, place them back on parchment paper and let the chocolate set completely.

Chocolate-dipped candied orange peel is one of those things that feels fancy but is secretly so easy.

How to Use Candied Citrus Peel

This is where the fun really starts.

You can:

Snack on it as is
Dip it in chocolate
Chop it into muffins or cookies
Add it to biscotti or shortbread
Decorate cakes and cupcakes
Garnish cocktails
Stir into granola or trail mix

It adds a bright, citrusy pop to almost anything.

Storage Tips

Once completely dry, store candied citrus peel in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to a month.

If coated in sugar, they tend to last even longer and stay less sticky.

Troubleshooting Tips

Too bitter?
Blanch one extra time next batch.

Too sticky?
Let them dry longer or toss lightly in sugar.

Too chewy?
Slice the peels thinner next time.

This recipe is very forgiving - each batch gets better.

Final Thoughts

Candied citrus peel is one of those recipes that feels quietly impressive. It doesn’t shout for attention, but once people try it, they’re hooked.

It’s simple, old-fashioned, and deeply satisfying - the kind of thing you make once and then find yourself making again every citrus season.

And the best part? You turned scraps into something genuinely special

Looking for more dessert recipes? Try my popular recipes below:

Candied Citrus Peel