Candied Orange Peel

This candied peel has been a vital part of few of the cakes i made over last couple of months (since christmas…) I had to post this before i posted the recipes of the cakes! 
Alrighty then… 


  • Oranges -3-4
  • Sugar – 120gm
  • Water- 250ml
  • Caster sugar ( to coat the peels) – 100-150gm


(Follow the pictures in the clock wise  direction, also numbered)! 

  • Wash and dry the oranges, Slice up the top and bottom part of the orange as a circle. (1)
  • Using a sharp pointed knife/ paring knife, cut over the flesh and kind of remove the peel without taking too much of the white pith. ( I made Jason do most of this work coz i am really awful with knife and i would end up slicing some fingers!) (2)
  • Once the peel is out neatly, slice them in thin strips (3&4).
  • In a heavy bottomed pan, add the peels and some water. Bring it to boil, strain the peel and add water again and repeat for 2-3 times. This helps in removing the bitterness of the pith. (5)
  • Mix the sugar and water in a bowl, let it sit for a couple of minutes. 
  • In a heavy bottomed pan, add the sugar water mixture and the drained peels and let it cook on low heat. (6)
  • Cook the peel until they become translucent it takes about 45 to 1 hour. 
  • Cook it until there is not much sugar syrup left in the pan. 
  • Once the peels become translucent, transfer the peels on to a cooling/ drying rack and let it air dry for 3-4 hours. (7)
  • Before the peels are totally dry, throw them in a bowl of caster sugar and shake around to get the sugar crystals all over the peels. 
  • Store in an air tight container. It lasts about 2 months.  









5. Boiling the peel


6. Cooking it in sugar syrup


7. Air drying


8. Sugar Coating

You can use this in cakes as topping, part of the cake or just dip it in some chocolate and munch away! 
You can use the orange sugar syrup in baking or in tea for some extra flavour! 


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