Making your own candied orange peel and candied lemon peel is super easy and the difference between homemade and store-bought is absolutely mind-blowing! Leave the store-bought stuff on the shelf because NOTHING compares to homemade, it’s incredible!!
How To Make Candied Orange Peel and Candied Lemon Peel
If you’ve never made your own candied orange peel get ready to be absolutely dazzled!
January celebrates the ushering in of citrus season! I always get excited to see the fresh crops pour into the produce section of my local grocery stores and roadside fruit stands. I LOVE practically anything with citrus-flavored and love experimenting with news ways of using the full range of citrus fruits.
Today we’re going to make delicious use of a portion of the citrus fruit you may normally discard by making candied citrus peels. Think of these delightful sweet treats like citrus flavor on steroids!
While candied orange and candied lemon are the the most commonly used, candied grapefruit and lime also have a delicious place in the mix and I’m going to demonstrate the process using those as well.
There are a few reasons you should make your own: 1) The store-bought stuff is generally not organic. 2) It’s made with chemicals. 3) It’s not fresh. 4) Most of it tastes bad. Like really bad. I regularly have readers request recommendations for good brands of candied citrus and the best recommendation that I can offer is make your own! Because once you do and taste the difference, you’ll never buy it again.
The good news is, it is SO easy to make your own! And it keeps for a long time, especially if you freeze it. The flavor is 100% better than store-bought and will bring your baked goods to life.
So that leads us to the question of how do you use candied citrus?
- As garnish for pies, cakes and cupcakes
- Chopped up and added to cookies, cakes, muffins, cupcakes, scones, etc.
- Sprinkled over ice cream or yogurt
- As garnish for citrus-flavored drinks
- Finely chopped and added to streusel topping for muffins and cakes
- Dipped in chocolate for an elegant sweet treat (dip candied orange peels in chocolate to make orangettes, a classic French confection)
- and whatever else your imagination can think of!
Let’s get started!
Select the best citrus fruits possible and give them a thorough scrubbing and washing. We’re not sticklers about buying all of our produce organic, but we do stick to organic for certain items that are highly sprayed and/or waxed. And in the case of citrus fruits, if I’m using the peels for zesting or candying, I use and recommend organic.
Slice both ends of the orange. Cut the peel on each each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind.
Note: You can remove a some of the white pith, though not necessary. The white pith has a bitter flavor, so keep that in mind, but also keep in mind that the thinner your peels the harder/more leathery they will be. The purpose for blanching the peels (boiling in water and discarding the water) is to eliminate some of the bitterness. If leaving the pith on you can repeat the blanching procedure 2 or 3 times to reduce the bitterness.
The process is the same for any citrus fruit.
Slice the peels into 1/4 inch wide strips.
Keep the peeled citrus for eating, cooking or juicing.
Boil the peels in water in a pot for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.
**Note: To further reduce the bitter flavor repeat this step.
Add the sugar and fresh water to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved.
Add the citrus peels, reduce the heat and simmer for about 45-60 minutes, stirring occasionally, until the peels become translucent and the liquid becomes lightly syrupy.
Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in the bowl of sugar and toss to coat.
Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days.
Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They’ll keep even longer in the fridge and for a few months frozen. (I usually keep them in a ziplock bag in the freezer and then conveniently grab whatever I need.)
Note: If you find your candied citrus peel gets hard after a while don’t worry – they will soften up beautifully as they bake in whatever recipe you add them to!
Note: To keep the candied peels even softer you can limit the drying time, skip the final sugar coating step and put the peels in a ziplock bag and either refrigerate or freeze them.
Finally, DON’T DISCARD THE CITRUS SYRUP! This is a wonderful citrus-flavored simple syrup to add to your drinks for a wonderful kick of citrus flavor!
Enjoy!
Here are a few of our recipes that use this deeeelicious homemade candied orange peel and candied lemon peel!
- German Stollen
- German Lebkuchen
- Traditional English Mincemeat
- Traditional English Eccles Cakes
- Scottish Dundee Cake
- Aachener Printen
- Italian Panettone
- Welsh Bara Brith
Be sure to also try our homemade Candied Ginger!
PIN ME!
Candied Orange Peel and Candied Lemon Peel
Ingredients
- 3 Valencia or Naval oranges and 4 lemons (can also use the equivalent of grapefruits, Meyer lemons and limes, or any citrus of your choice, thoroughly washed and scrubbed (as citrus is highly sprayed, I recommend using organic)
- 2 cups sugar
- 1 cup water
- Fine granulated sugar for coating
Instructions
- Slice both ends of the citrus fruits. Cut the peel on each each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. (You can remove a little of the white pith, though not necessary. The pith is bitter but the blanching process below will help reduce the bitterness. Note that if you remove the white pith, the thinner the peels are the harder and more leathery they will be when they’re candied.) Slice the peels into 1/4 inch wide strips. (Keep the peeled citrus for eating, cooking, juicing, etc)
- Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.Repeat this process one or two more times to reduce the bitter flavor.
- Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved. Add the citrus peels, reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy (on a candy thermometer this will be be approximately soft ball stage).
- Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar and toss to coat.
- Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days.
- Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They'll keep even longer in the fridge and for a few months frozen.Note: If you find your candied citrus peel gets hard after a while don't worry - they will soften up beautifully as they bake in whatever recipe you add them to!Note: To keep the candied peels even softer you can limit the drying time, skip the final sugar coating step and put the peels in a ziplock bag and either refrigerate or freeze them.
Notes
*If you'd like to make more candied citrus peel, simply increase the amount of water and sugar by the same 1:2 ratio. *** ***NUTRITION INFO BELOW IS FOR THE ENTIRE BATCH (NOT PER SERVING)
Nutrition
PatC says
Excellent recipe..I only used Orange..love it…I put it straight in the Mason jar..I need it for Panettone 👏👏
SCOTT GARRISON says
Thank you Kimberly. Went to Whole Paycheck and bought a bag each of oranges, lemons, and limes…all organic. Made way more than the recipe calls for, I doubled the sugar and water and just kept an eye on it. I ignored the instructions on time and attempted to bring it to a softball stage. I made it to about 219° F and decided that was enough before all of the liquid evaporated . I figured it certainly boiled for 20 min, I’m sure I made it to 45 min, and since I wasn’t watching the clock it could have made it almost to 75-90 min.
But I pulled them all out, let them drain, saved the remaining pint or so of liquid for adult beverages and plan on finally making mince meat (been dreaming of it for decades – I’ll start with yours, comparing it to Hannah Glasses ), plum pudding, and some of my favorite German Christmas treats. (We have spoken in the past and I love Bayern so I am looking forward to Lebkuchen and Stollen).
Let me say this was beyond easy but I am not sure I will be successful with the recipes I just referenced. Why? My wife thinks I have made delicious candy. Let me say it is going fast.
Vielen danke
Scott
Kimberly @ The Daring Gourmet says
Fantastic, Scott! It really is good stuff, I can’t blame your wife one bit :) I’m happy you’ll be making the mincemeat, Lebkuchen, and Stollen and really look forward to hearing what you think of them. Happy baking!
Jeanette T says
I’m preparing to make your Best Authentic Stollen. Question regarding the sugar. I have organic sugar and caster sugar. Does it matter which one I use for sprinkling on the peel? As caster sugar is finer will it mess up and dissolve too quickly on the hot peel?
Also, does it matter which sugar I use for the cooking process? I’m so excited about this. I bake bread a lot and I give it away to friends, family and clients. One of my clients asked me to make her some stollen bread for Christmas. So, here I am, excited to try your recipe. Thanks for sharing your recipes and knowledge. Priceless!!
Kimberly @ The Daring Gourmet says
Hi Jeanette, you can use either sugar for the candied peel; it really doesn’t matter because the peel is going to be baked in the Stollen anyway. For the Stollen itself I would use the regular granulated sugar, not caster. Happy baking and please let us know what you think!
Erica Fath says
How much does this recipe make? I want to make your German Stollen recipe (2 batches) and want to make my own peel. So I am looking to know how many batches of this recipe I need to have enough for the stollen. I can’t seem to find you mention anywhere how much it makes.
Theresa says
I accidentally left them simmering in the syrup for 3 hours. I expect they will be 3 times as awesome! They are in the dehydrator now.
Lee says
Its delicious! I had to restrain myself from eating most of it while its draining on rack! I love orange peels but usually has the dried sour version for snack, which is different from this. As its my first time eating it, can I just ask if the peels supposed to absorb all the sugar coating and it becomes soft and translucent as a final product?Mine does that, and im just not sure if im doing it correctly. Or, im doung some steps wrong? thank you.
Kimberly @ The Daring Gourmet says
That’s awesome, Lee! Yes, the longer the peels simmer the more translucent they’ll become – totally normal.
Erik says
I made these last night in preparation to make your mincemeat recipe this weekend, and OMG they’re so delicious. I have never had them before, and I’m now hooked. I’m going to have to make another batch, because these aren’t going to last much until the weekend. The cutting is a little tedious, but super easy otherwise and well worth it. Thanks for these delicious, authentic recipes!
Kimberly @ The Daring Gourmet says
Awesome, Erik, thanks for the feedback! Now just wait until you try them in baked goods…positively swoon-worthy!
Rock says
Thank you for all your time and great tip
I’m had so much work and the baking is only my meditation, will try tonight ,
Thank you
Rock
Kimberly @ The Daring Gourmet says
You’re welcome, Rock, and happy cooking! :)
TJ says
I have a major test tomorrow, so I’ve been stress baking to calm my nerves. After making this last round of Pfeffernüssen, I wanted to try to make Elisenlebkuchen. However, I can not for the life of me find backoblaten, or either of the nut meals. I seriously need to find a good German food store. If not for anything else, at least the beer! How I miss sitting around outside in München, just drinking a good Helles and people watching.
Anyways, sorry about the tangent! Haha I decided to at least make the Candied citrus and even candied ginger. I had no idea that’s how this candy is supposed to taste! It’s fantastic! I even went a step further and made Orangette; it tastes like Christmas! So, guess what everyone is getting for presents this year!! Haha
Thanks again for a great recipe! Oh and if you ever make a cook book, I’ll be the first to buy one!
Kimberly @ The Daring Gourmet says
That’s awesome, TJ! Just wait until you’ve done some baking with that candied citrus peel – it’s amazing! The nut flours you can find in most grocery stores – it’s often in the health food section. As for the Backoblaten, short of a German store Amazon is your best friend. In the ingredients section for the Elisenlebkuchen I provide a link for the Backoblaten as well as communion wafers (basically the same thing). And just as a heads up, those Backoblaten will be out of stock before too long on Amazon, it happens every Christmas season, so get them while you can!
P.S. Good luck on your test tomorrow!
Anonymous says
https://www.bavariasausage.com/proddetail.php?prod=Kuchle+Back+Oblaten+%28Wafer+Paper%29
https://www.ohnuts.com/
It’s my 4th year making every German cookie recipe she has. It’ll be 12 this year including the stollen. I have shopping down to a science. I also live in Wisconsin which is German land.
Kitten says
Hi Kimberly! I made this last year and it was fabulous. I’m getting started on my holiday baking and plan to make the candied ginger this year as well. My question is whether or not I can re-use the syrup from the candied peel to candy the ginger. Thanks!
Kimberly @ The Daring Gourmet says
Oh, that sounds like a terrific idea, Kitten, please let us know how it turns out!
Jo Fanshawe says
Thanks Kimberly, I paused my baking project to make candied peel as had citrus waiting to be used, so why head out to buy some? It worked well but I’m writing to suggest a delicious way with the left over oranges and the syrup. Simply slice the oranges into 1/4 in rounds and layer in a dish. Put some of the syrup into a small jug or cup and add a good splash of Cointreau or Grand Marnier liqueur if you have it or any other orange compatible liqueur, stir then pour over the sliced oranges and chill fo a few hours. Delicious with a scoop of good vanilla ice cream
Sarah says
Just reading your comment reminded me of one of my favourite desserts – caramel oranges. You could boil the syrup to a caramel, add some orange juice (carefully) and the Cointreau and soak the orange slices in this caramel sauce. Classic alternative Christmas pudding 😋
Ava Marie Hayes says
I’m a 64 yr old Canadian women who Loves Baking & reviving the traditions of my beloved mother, who constantly spoiled us with her amazing baking skills, all taught by her mother and grandmother. Cannot wait to both make my own Candied Citrus Peel & Your Mincemeat Recipe. Thank You for sharing your recipes and tips. I used Candied Citrus Peel I bought in a store and it had ZERO taste and have nev bought it again!! A complete waste of money. I’m looking forward to surprising friends & family with your Mincemeat Recipe & incorporating your Candied citrus peel into some homemade Stollen, Hot Cross Buns, etc.. There’s Nothing as good as Homemade with Love. Many thanks for keeping Traditions Alive!!
Kimberly @ The Daring Gourmet says
Thank you for sharing those thoughts, Ava. I think you’ll be very impressed by the flavor this homemade candied peel imparts to baked goods. I like to make a big batch of it and freeze it in ziplock bags so I have it on hand whenever I need it. Happy cooking! :)
Beth Wright says
I haven’t tried this yet but I am excited to find a recipe for candied fruit and a recipe for stollen. My Nanna, who was the grandchild of German immigrants who settled in Ripon, Wisconsin and spent most of her life in Madison, would always come visit our family at Christmas when we lived in Michigan and later Pennsylvania. I was very young, third grade and younger, when she helped us string popcorn and cranberries for the Christmas tree and and let be me and my sister who was one year older put together the stollen.
I can still picture when she kneaded the dough and spread it out on our kitchen counter in this huge circle. We then got to help her stud the dough with precise rows of the chopped candied fruit. After baking it, she would frost it with a very thin layer of buttercream frosting and decorate it with holly leaves drawn with some of the frosting to which she added, with the small cinnamon candies as holly berries, and add a sprinkling of the tiny silver balls — I think just for sparkle!
I loved this whole process and I loved the bread (bread-o-holic here!) and the frosting and the candies on top but I HATED the candied fruit. And I hated how it looked so pretty but tasted so nasty. I didn’t like the texture but I really didn’t like the taste.
Many decades later, I learned what that candied fruit that you buy in a plastic container in the grocery store really is. No wonder it’s bitter because it’s grapefruit and at the same time hyper-sweet, and colored with all sorts of nasty chemicals. I finally figured out why I always hated fruitcake, too.
I am excited to have this recipe and I will try it at Christmas. I live in the Florida Panhandle where many of my friends have citrus trees and I will be planning some myself this year. People are always giving me citrus fruit if they don’t bother to spray. Too much trouble!
I’m also excited to try your marzipan recipe because that was a favorite of my Mom’s and I didn’t realize it was a German thing. I always thought it was Italian. She was the daughter of my Nanna who made the stollen so that may explain why she was fond of marzipan. I was always fascinated by all the different little fruit shapes in the assortments she got occasionally.
So I’m not really saying anything about your recipes but just how glad I am you’ve posted them because I think they will help me retrieve some of my heritage at a time when I’m the oldest person left in my immediate family at the age of 60.
There’s one more thing I wanted to say which is actually why I got on here to comment. I cannot tell you how many times I have seen people write about naval oranges as though they have some relationship to the Navy. I wanted to let you know that they’re actually navel oranges because they have a structure that someone thought look like our navel, aka belly button. Now you know!
Kimberly @ The Daring Gourmet says
Hi Beth, thank you for sharing your thoughts and memories. I’m so glad you found my site. YES, this homemade candied citrus peel is a total game changer and I think you’re going to be absolutely “wowed” once you’ve tried it in some baked goods. I think you’re going to really love our marzipan and Stollen recipes too. It’s wonderful that you’re exploring and enjoying your heritage via cooking. I’m excited for you try all of these recipes and look forward to your feedback when the time comes!
Phyllis Swonk says
I always save peels in the freezer until l have a big batch. Works fine. Phyllis
Connie wybrow says
Used candied peels in my cranberry orange bread. Out of this world. Chopped them up fine and it turned out so, so, so delicious. Love this recipe.
Kimberly @ The Daring Gourmet says
That sounds fabulous, Connie, yum! So glad you enjoyed the candied peels, thank you!
Tammy says
Hi love this recipe. Just wondering what the secret is to keeping the sugar on the strips. Because of the heat mine absorbed the sugar. Yours has a lovely visible amount of sugar remaining.
Kimberly @ The Daring Gourmet says
Hi Tammy, I just double roll them. You can also wait until they’ve cooled down a bit and then roll them. But usually I don’t roll them in sugar at all since I just chop them up and use them in baking.
Toni Wasik says
Thanks for the detailed instructions and explanations. Do you think it’s possible to save peels in the refrigerator for, say, a couple weeks while you collect enough to candy?
Kimberly @ The Daring Gourmet says
Hi Toni, I’m not sure how soon they’ll start developing mold so I would just keep a close eye on them.
VB Lum says
What about freezing the peels until you have enough? Has anyone tried that? I have some tangelo peels that smell wonderful but not enough for a batch yet.
Kimberly @ The Daring Gourmet says
Yes, that should work fine!
Bill Kinder says
Thanks for sharing this great recipe. I blanched three times and what I did to speed up the process was to have another pot of water boiling so I could strain,rinse and into the the next pot without waiting for the water to boil. It took me too long to remove the orange flesh from the pith, due to inexperience, I’m sure there’s a faster way! Have to hide these and make a bigger batch(grapefruit) next time! I gave a 5 star rating, I had trouble with getting the stars to stay lit, so just in case!
Kimberly @ The Daring Gourmet says
Fantastic, Bill, and thanks also for the tip!
Pete Whitaker says
I made this for Stollen and Lebkucken, and it was a real hit with the family in Nürnberg. It is true that this recipe is a game changer, and I will never go back to store bought peel. I added a red grapefruit and one or 2 limes, which brought wonderful colour and taste. My only comment is that next time I will definately make double or triple. Once I have it, I can’t wait to eat it and it is gone far too fast. I was diligent in trimming excess pith, and after reading one or two other comments, I did a first boil for 7 minutes in water, then again with fresh water for 15 minutes, and I had no bitterness. Clumping of the sugar coating was a bit of an issue, but I put it down to my beginner’s experience. Next time I may leave more pith on, and skip the sugar coating step. But that’s just me, I have an English palate, and love the bitter/ sweet combination. Is it only expats that love English marmalade in Germany?
Kimberly @ The Daring Gourmet says
Excellent, Pete, thanks so much for the feedback!
Beth says
Question, I see recipe calls for 2 cups sugar. Is one cup for syrup (would be 1 to 1 with water for simple syrup) and the other cup for coating? Or 2 cups sugar and 1 cup water for syrup? Recipe doesn’t specify.
Kimberly @ The Daring Gourmet says
Hi Beth, the 1 cup of water and 2 cups of sugar are added together in step 3. The last ingredient, “fine granulated sugar for coating”, is separate.
Sanika says
I was having trouble with the final sugar coating part until my brain turned on and said, “why aren’t we using chopsticks?”. It was so much easier to remove the peels from the sugar syrup, mix them around in a bowl of sugar, and place them on a tray to dry out, rather than using a slotted spoon. I’m so excited to use these candied peels for the stollen recipe!
Jo says
This is amazing! I got to this recipe from the Lebkuchen link, and I am so glad that I did. I used a bag of grapefruits that a colleague gave me and fresh lemons from the tree. These made enough for the Lebkuchen as well as a tin full over (and enough to snack on whilst I was waiting for them to fully dry…)
I’m also loving drinking the syrup, and turned the leftover pulp and citrus infused sugar into citrus jelly.
This will be my go-to recipe for using up citrus from now on.
Kimberly @ The Daring Gourmet says
That’s wonderful, Jo, thanks so much for the feedback and great idea making the citrus jelly!
Robin says
Really good. Love your recipes. This one has to pass the “sweet” test because neither my husband nor I like sweets. My Aunt Marilyn used to make this every year for her mother’s (my grandmother) Stölen recipe. Your recipes for the Marzipan, Stölen, and the Candied Citron is the closest I’ve ever come to that best of German Christmas. Thank you! Saw a post about it not setting up and another about the sugar coating clumping. We’re about to endure another Atmospheric River. I placed the drying candied citron in my oven with the light on. It’s just warm enough to enable the drying without being effected by the storm. The sugar for the coating does clump. Of course! I’m placing wet citrus strips in it. I simply shook each strip before placing it on the rack. Worked fine. Again. Thank you! Let you know about the Stölen and Marzipan after New Years.
Kimberly @ The Daring Gourmet says
Thanks so much, Robin, and I’m looking forward to hearing what you think about the Stollen and Marzipan!
Michelle Bettenhausen says
Wonderful recipe I actually let them simmer for longer because I like to just eat them as a treat. I remember my grandmother making these, I didn’t however toss them in sugar I just laid them on the rack and lightly sprinkled them. Absolutely delicious and no bitter taste as long as you simmer them until the pith is translucent thank you for a wonderful recipe that’s easy to follow.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Michelle, and really appreciate the feedback, thank you!
amanda celar says
Thank you for this recipe. I had read others and was scared off by the amount of times they were re sugared it looked so complicated I couldnt be bothered to try it. This recipe looks great and it might sound obvious but the explanation about cutting the peel off the fruit is also very good. Season’s greetings to all the folks trying this and to your goodself for sharing!!
Kimberly @ The Daring Gourmet says
Definitely don’t be scared off, Amanda, it may initially seem complicated but it’s very easy – and you’ll be very glad you did it! :)
Jonni says
I’d like to know how much this recipe yields. I followed this link from the Christmas Stollen recipe which requires “3 oz.” of both lemon and orange candied peel. Your peel recipe doesn’t mention an amount by weight or volume for any of the peel. I’m guessing that since you have nutritional information posted for the final results, you must know how much is produced.
Thanks!
Kimberly @ The Daring Gourmet says
Hi Jonni, this yields the candied peels of 3 oranges and 4 lemons and the final weight will vary depending on the size of the fruits.
Bob says
Is the entire 2 cups of sugar used in step #3?. If so, where does the sugar in the bowl come from? How much?
Kimberly @ The Daring Gourmet says
Hi Bob, yes that’s correct. The sugar at the end is for putting in a bowl to dip/roll the candied peel in and you’ll just use however much you need for that. Start with less and if you need more you can add more.
Kristin says
They are delish but I am on day 2 and they are still very wet any tips ??
Kimberly @ The Daring Gourmet says
Hi Kristin, either the syrup didn’t get up to the correct temperature or the environment they’re drying in is very humid. At this point you can either dry them in a food dehydrator or in the oven set to the lowest temperature (you may need to crack the oven door open) and check periodically until they’re done.
Tori says
This recipe turned out great. But in the sugar tossing process, some of the sugar started to get overly thick on the peels so I later had to take some of them off so I wasn’t crunching on straight sugar. but overall great recipe
Kimberly @ The Daring Gourmet says
Thanks, Tori! I’ll often just skip the sugar coating altogether because I just freeze the candied peel – it keeps a very long time in the freezer and I can conveniently get some as I need it.
Jacob says
What is the yield of this recipe? i need it for a couple recipes of cake.
Reg Pitt says
Can you use Mandarin oranges for the candied peel? They seem to have a stronger flavour.
Kimberly @ The Daring Gourmet says
Hi Reg, sure, you can use any citrus peels of your choice.
Larry says
I live in South East Asia and the humidity is very high, would it be possible to dry the peel in a dehydrator? (I use it for making jerky for my doggies)
Kimberly @ The Daring Gourmet says
Hi Larry, yes, that should be just fine.
Allyson Strobel says
I signed up for your newsletter, Kimberly, when I saw your Lebkuchen recipe! Thank you for sharing and show exactly how to do. The only ones I love commercially are the Burg Graf ones but can only get around Thanksgiving. Now I can have any time of the year with your website! Eager to bake and try some of your other goodies!!
Kimberly @ The Daring Gourmet says
Thanks so much for signing up, Allyson! I’m glad you found us and hope you enjoy the recipes you try. Happy Thanksgiving!
Sybille says
Hi Kimberly – I found 2 versions of this recipe one recommends 1 hour cooking time and the other only 20 minutes – any idea which is correct?
Kimberly @ The Daring Gourmet says
Hi Sybille, I recommend closer to 20 minutes for softer, more pliable candied citrus peel. Simmering it longer results in a candied peel that is more enjoyable for eating and/or dipping in chocolate but I’ve found that a softer peel is easier to work with for using in baking.
Maria Harney says
I find it impossible to get the pith off without destroying the peel. I boiled the peels about 10 minutes, drained and rinsed, and then removed the pith. Sliced right off.
Kimberly @ The Daring Gourmet says
Great tip, Maria. You can also boil and drain the peel a few times to remove the bitterness and then not worry about having to remove the pith at all. With the pith on the finished candied citrus peels will be softer. It’s just all a matter of personal preference.
Jennifer says
These turned out perfect! We plan to use them in your stollen recipe next week.
also, I’m making Dominosteine this year for Christmas. Do you think that your recipe for quince paste would work for the “jelly” layer? Thanks in advance.
Kimberly @ The Daring Gourmet says
Wonderful, Jennifer, and I’m excited that you’re making the Stollen! Now that’s a truly awesome idea, incorporating quince jelly into the Dominosteine! Texture-wise I think it should be firm enough. But don’t hate me if it for some reason doesn’t work out for that purpose :) If you give it a try let us know how it goes!
Arica says
Wow these came out absolutely excellent. Definitely the way to go versus store bought. Thanks for sharing such a great recipe!
Kimberly @ The Daring Gourmet says
Thanks, Arica, I’m so glad they were a success!
Marlene says
Thank you for the very detailed instructions and photos. I had candied yuzu peel i Japan and loved it. Now I can make it—if I can find fresh yuzu!
Robyn says
Hi. I’m wondering if you can make candied peels with a swerve type sweetener? Have you tried? I’m looking to make your stollen and just experimenting a bit. I saw your marzipan recipe had a switch to swerve and am just wondering about the peels.
Kimberly @ The Daring Gourmet says
Hi Robyn, I’m not entirely sure but it might work “okay.” It’s not going to turn syrupy as it boils but the sweetness should still penetrate the peels.
Robyn says
Good to know. I figured that. I guess this will have to just be an authentic recipe and to heck with the calories! It’s a holiday. Thank you!
Kimberly @ The Daring Gourmet says
Lol, Robin, that’s the spirit! :)
Jill R. says
I make English Christmas goodies, plum pudding (no plums) and dark Christmas cake which both call for candied peel, which I have been buying, out of ignorance. Today I was shopping for this year’s baking and was frustrated at not being able to find enough of it, so decided to make it, since I have a bag of limes ready to be juiced. Only four stars, because I haven’t tried it yet, but the comments have been very helpful, especially about keeping it long term, as I can make the peel all year long and freeze it, or freeze the peel and make it as needed. I am not sure about how to juice the limes without the peel though.
Diana Martinez says
Hi, I justo tríed making this recipe. I was very disappointed because my candied peels were awfully bitter. Could you please tell me what could I have done wrong and how should I do it next time to get it right? Thank you!
Kimberly @ The Daring Gourmet says
Hi Diana, the white pith of citrus peels that tastes bitter and the only way to remove the bitter flavor is to remove as much of the white pith as possible.
Diana Martinez says
Thank you very much, I’ll try that.
Sue says
Discard the first water after boiling five minutes. Add fresh water and repeat for a total of four times. That will get rid of the bitterness. Also, when simmering in the sugar water, continue to simmer until the sugar is absorbed into the peels.
Jessica Smith says
I think it’s great. And it’s just like my mom did grapefruit peel. I have an old gas stove with pilot lights so the oven stays very warm. I dried mine on parchment there and it was great! I’m making tons to sell at the church bazaar. Just testing for now.
Pat becker says
I e saved orange lime lemon and grapefruit peel for weeks in the freezer in a zip lock bag . Then make up you candied peels adjusting the sugar water quantity to keep the peels covered while simmering. The different colors add interest
amanda says
Hi Kimberly – I LOVE your blog. Your recipes are just the best and I know because I have made so many of them! ;-)
I have a question on storing fresh orange peels prior to making candy. For all of us who make fresh juice daily or weekly, Do you know if the leftover fresh peels can be stored in the refrigerator or even the freezer as they are collected prior to making candy. I always make a HUGE batch of candy so storing collecting and storing peels a few weeks ahead would be great.
Thank you again for your incredible attention to your blog, your amazing recipes, and sharing with us!
-Amy
Kimberly @ The Daring Gourmet says
Thank you so much, Amanda! :) Absolutely. If you’re collecting fresh peels over a period of time I would freeze them just to prevent any mold. Then thaw and use them as outlined in the instructions for the candied peels. Thanks again and happy cooking! Best, Kimberly
Mary says
I have just made some candied peels. Absolutely lovely. Such an easy recipe to follow. How can I have not made these before. I only had orange and lemon peel but they taste so fresh!! Thankyou!!
NOW I can make my Stollen. :)
Kimberly @ The Daring Gourmet says
YES!!! With your homemade marzipan in hand and now these homemade candied peels you are ALL SET for total Stollen success! :) I hope all your hard work pays off, Mary, please let us know how it goes!
amanda says
Thanks, Kimberly. I am going to try break all of these steps up for make-ahead tips – I’ll let you know what I find out. I tend to make monstrous batches and any way I can step a recipe over days or even weeks, is a plus. Again – thanks for your amazing recipes. My entire family is thrilled with the results. Our great grandmother (who came from Darmstadt) made amazing cookies but her recipes were lost. So happy you have shared yours because it brings our family’s memories to life. My favorites are Lebkuchen and Pfefferneusse I can’t wait to try your Stollen. :-)
Kimberly @ The Daring Gourmet says
For sure, if you figure out any make-ahead tips for these please share them. Thanks again, Amanda, and happy baking! :)
Anonymous says
Loved it!!
Monica says
Kimberly, I just finished this recipe and tried to follow everything exactly. However, my candied lemons and oranges taste very bitter.
In reading some comments above, should I have taken off all the pith? Any other reasons it could be bitter?
Kimberly @ The Daring Gourmet says
Hi Monica, yes, it’s the pith that has the bitter taste. Some people like it and some prefer to remove the pith. It also comes down to what you’re using it for – eating it plain vs. baking it in things. When adding it to muffins, cakes, pastries, etc, you probably won’t notice the bitter flavor.
Colleen says
Bummer. I tried and failed. My sugary syrup became very thick and turned brown. I stood over it stirring frequently. My stove is professional type heat. I am thinking my summer was too hot. I am not going to attempt it again today. Yours looks amazing! I removed it from the heat at 30 minutes but probably should have pulled it at 20 minutes. It is amber colored and is bitter.
MIndy Langston says
I made candied orange peel a couple years ago at Christmas. Want to repeat this year with grapefruit, lemon and lime too. Do you boil all types together and does that muddle the taste or do you still get the distinct flavors when you boil all the different peels together?
Kimberly @ The Daring Gourmet says
Hi Mindy, the leftover syrup itself will be a blend of flavors (very tasty) but I find the individual peels still retain their own distinct flavors.
Nancy says
How much candied peel does this recipe yield? I need to make 3 cups of it for a recipe.
Susan D says
I tried your candied citrus peel and have to say how wonderful it is…Two thumbs up!! Kept it to a low simmer for 45 minutes and it was perfect. I don’t expect they will last too long as we keep sampling them :-O
Kimberly @ The Daring Gourmet says
So awesome, Susan, thank you! As good as they are on their own, just wait until you’ve tried them in some baked goods – heaven!
Wayne Avery says
Never too late to try. I am a 75 yr old male who is still interested in all types of cooking and am going out right now to buy some fruit to try your deliciously sounding recipe. Thank you so much. Wayne.
Kimberly @ The Daring Gourmet says
That’s terrific, Wayne, these homemade citrus peels will make EVERYTHING taste better!
Elaine White says
Thank you for this – great recipe, clear instructions, and fab end result. A bit time consuming at the dipping in sugar stage, but end result was worth it. Will look forward to mot wasting any orange or lemon peel in future☺.
Kimberly @ The Daring Gourmet says
Fantastic, Elaine, thank you!
Jim says
I have been really enjoying all of your recipes after I discovered your site when I was searching for an authentic Lebkuchen recipe. Making the Lebkuchen tonight!
I have been making candied peels for years (and other candied fruits—this year I tried pears and a whole pineapple), and I wanted to share a little discovery I made this holiday season.
I always have trouble with peels that have even a tiny amount of pith left on them being really bitter—even after three blanchings. So this year, when trying to maneuver my little knife into all the concave surfaces of an orange peel to cut out the pith, I tried a spoon to scrape it out instead. It worked GREAT!! I didn’t have to blanch the orange peel at all, and the flavor was so much more intense (no oils lost in the blanching process.)
I made some grapefruit, too, but the pith didn’t come loose in the raw state, so I blanched it once and the pith came right out with a spoon. Considering that I candy big batches (a few dozen fruits at a time) it takes a while to cut up and clean up the peels. This new spoon method goes much faster and I found it even results in fresher tasting and more intense fruit peels.
By the way – love this site. Thanks.
Kimberly @ The Daring Gourmet says
Thanks so much, Jim, both for the compliment and for sharing those helpful tips!
Veronica Shelford says
I just tried a variation on this with the leftover lemon rind and pulp after I had taken the zest and juice for my mincemeat. I wondered why the extra boiling in plain water, so tried it without. The results are as follows:
– the extra boiling is to get rid of the bitter taste. If you like bitter (and I do), no need. A bit like chewing on crunchy shards of marmalade.
– leaving the inside pulp from the lemon as well as the white under the skin makes for a moister product which takes longer to dry, but tastes fine. I next tried thin slices of the whole fruit, and again, the additional moisture changes the balance, but adds sweetness to the bitter of the white pulp.
– don’t know how well this will keep, but as we keep eating it, I don’t know if I’ll ever find out. Don’t know how it would work in recipes calling for candied peel – might be too moist. Any experience with this?
Kimberly @ The Daring Gourmet says
Thanks so much for these insights and feedback, Veronica. I personally prefer the peels more sweet than bitter so I opt for removing the white pith. As a result, yes, the candied peels are drier/harder but soften up nicely when added to other recipes. And conversely yes, they will be softer and more moist with the pith left on. This latter texture is more reminiscent of store-bought citrus peel and shouldn’t be a problem at all when you add them to baked goods. For storage, I usually keep them refrigerated in an airtight container or ziplock bag and if I end up going through them very slowly (which rarely happens), I put them in the freezer.
Becca Ray says
Thanks so much for this! I would just like to note that if you are in the Midwest United States in the middle of November, finding organic citrus can be a difficult (and expensive) endeavor. That being said, I found the best and cheapest organic oranges at ALDI, and I think there’s something poetic about starting my stollen journey there.
Kimberly @ The Daring Gourmet says
Awesome, Becca! I miss Aldi in Germany. They need to build some in the Pacific Northwest! Those homemade Stollen are going to be A-mazing with that homemade candied citrus peel!!
Helen Young says
Thank you!! I love Christollen and will def make my own citrus peel
Kimberly @ The Daring Gourmet says
You’re welcome, Helen, I hope you enjoy both recipes!
Helen Jones says
This looks just what I’m looking for!!!!! I want some candied peel for my Christmas Cake. I’m goin’ in!!!!!!
Karin Powell says
Kimberly,
Thank you for the recipe! My son is serving in the Navy, and is out to sea right now. He sent me a email this morning requesting candied lemon peels and brownies! Of course I am happy to oblige his request! Making a triple batch, as he always shares the goodies I send him with other sailors!
Kimberly @ The Daring Gourmet says
That’s fantastic, Karin, you’re such a great mom! Best wishes to your son and I hope he and his comrades enjoy the goodies!
Kelly says
Question – Being that Citrus for us Northeners only comes around after Christmas (Jan. – Feb.) Would I not be able to vacumn seal these citrus candies and extend their freshness beyond a month so that I could use them when Christmas comes around again?
Kimberly @ The Daring Gourmet says
That’s a great question, Kelly. I haven’t tried vacuum-sealing them but what I do for long-term storage is freeze them.
Jade says
I had a little trouble when I made a batch of this for Lebkuchen; I discovered that for every handful of the citrus peel, there would be one or two strips that were extremely tough; very difficult to chew. Do you know what might have caused that? I was still able to use most of the batch just fine, I just had to check each piece before I used it. I made it all in one batch, so I wonder if I might have just gotten an orange with a really tough peel, or something like that?
Kimberly @ The Daring Gourmet says
Hi Jade, I’ve had the same thing happen to me and I’m not really sure why some turn out that way. It may very well have to do with the peel of one particular orange or lemon. I’ve still be able to use them in baked goods though because they soften in the batter and while the goods are baking.
Joyce says
Daring Gourmet is my go-to for German cookies. The Lebkuchen and Pfeffernusse are amazing. I’m back again for the candied citrus peel recipe. I would have had enough for a second batch of lebkuchen, but come to find out, my partner has been eating the leftover citrus peel all month. The leftover citrus syrup has been great in cocktails. Thanks for sharing your awesome recipes!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Joyce, thank you so much!
Maggie says
I would love to make them but it got very high calories, 1641 per serving!
Kimberly @ The Daring Gourmet says
Hi Maggie, the nutrition info (incl. calories) for this recipe isn’t per individual serving, it’s for the entire batch of candied citrus peel.
April Murch says
Can I put these in a dehydrator instead of waiting two days? I’m in a very small apartment and can’t spare the table that long.
Kimberly @ The Daring Gourmet says
Hi April, that’s a good idea and yes, that should work perfectly. Just put it on the lowest heat setting.
Jen says
I’m going to attempt drying these in a very low temperature oven, using the convection fan, because I want to get my stollen baked tomorrow and I’m just now making them! (I’m pregnant and my timing is suffering as a result.)
Kimberly @ The Daring Gourmet says
Hi Jen, good call, that’s should work perfectly. Happy baking and Merry Christmas to you, your baby and family! :)
Jen Weber says
Thank you, and it did! The peel is amazing.
Rhiannon says
I’ve just made these and they’re perfect! I’ll be using them in my homemade mincemeat recipe ready for Christmas. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Rhiannon, I’m using these for my mincemeat as well – Merry Christmas in advance! :)
barb says
I’ve been making all of the above for years only thing i do differently is i add the juice from the fruit to the simple syrup what a difference that nakes in the taste. i do lemons, limes, oranges and grapefruits people.love them.
Donna Marie Murphy says
Omg kids big and small love these. I also went step further and after the simmering I cut in 1 1/2″ prices and instead of coating in just sugar I mixed 1/2 sugar 1/2 jolly rancher jello mix and got sour patch pieces. Want more sour less sweet omit sugar. Yummy. Thank you for original recipe. I’m one to always go with original then make up my own. Some work great some some flop.
Kimberly @ The Daring Gourmet says
That’s groovy, Donna, I’ve always been a fan of sour candies (I’ve used citric acid in the past for homemade), thanks for sharing!
Suzanne says
I tried this to add as a topper to some lemon bites. But I lost the first batch as I turned my attention elsewhere for a truly short time and the sugar syrup burned and turned everything to brown rocks. This happened long before 45 minutes. Up early next morning I tried again, this time stirring much more than called for. Again, the syrup turned to sugar after 30 minutes but fortunately I caught it. I was able to rub the cooked sugar off and use them. I’m not an experienced candy maker. Anybody got an idea what I did wrong? They are beautiful and I will try again.
Kimberly @ The Daring Gourmet says
Hi Suzanne, I’m glad the second batch turned out. It sounds like it’s probably a temperature issue, that you may have had it too high. You’ll want to reduce the heat and keep the peels at a low simmer.
Erin @ Texanerin Baking says
I sure wished I lived in the Seattle area! And love the looks of these candied citrus peels. So pretty!
Adina says
Perfect looking peel! I have actually never liked the bought candied citrus peel, but it never occured to me to make my own, I just left it out of every recipe that required some. I think I would like to try this.
eat good 4 life says
No way. This recipe is the bomb. I must do this with my kids ASAP.
Jessica | The Novice Chef says
These look like a perfect treat!
Brandy | Nutmeg Nanny says
This is so much easier than I would have thought! What a great idea!
Mallory says
I needed this at Christmas when I attempted to make some candied orange peels to sprinkle on my lebkuchen. The recipe I used was slightly different and I ended up with a sticky disaster. I guess this is a sign that I should try again!
Kimberly @ The Daring Gourmet says
Mallory, yes! I just linked my Lebkuchen recipe to this candied citrus post. Nothing compares to using homemade citrus peel in Lebkuchen!
Care'n says
Kimberly, thank you! I’ve been intimidated for 25-years studying various recipes to make Lebkuchen for my German husband (Nuremberg) and your recipe was worth the wait! Perfect in everyway, including simplicity, and we just ate the first three fresh from the oven and dipped. Seriously, who can wait! THANK YOU tomorrow is his birthday and what a gift!!
Kimberly @ The Daring Gourmet says
Wonderful, Care’n, I’m absolutely thrilled to hear that, thank you!
Lorrie Aceto says
Hi Kimberly, could you send me the recipe? I can’t find the link.
I can’t wait to try the candied fruit.
Thanks Lorrie
Kimberly @ The Daring Gourmet says
Hi Lorrie, yes, here’s the recipe for the Lebkuchen: https://www.daringgourmet.com/traditional-nuernberger-elisenlebkuchen-german-lebkuchen/
katerina @ diethood.com says
I absolutely love candied peel! And these look amaaazing!! Thanks!
Anna says
The recipe ingredient list states 2 cups sugar, 1 cup water. Your directions state water to sugar ratio is 2:1 which is the opposite of the ingredient list.
Kimberly @ The Daring Gourmet says
Hi Anna, I couldn’t find that reference in the directions but I saw it in the recipe notes. Yes, that should be reversed like the ingredients list states. Thanks for catching the reference in the notes section.
Ashley @ Wishes & Dishes says
Citrus season is the best! Loving this!
Sandi G says
I love citrus season. I love your use for rinds…they look so good when they are candied.
Nicole Hood says
Fantastic! Great way to use everything!
Cookin Canuck says
I haven’t had a chance to visit a New Seasons Market yet (hoping for one to open up on eastside Seattle), but I’ll have to make a trip to the Mercer Island location. I know my family would love these candied peels!
The Food Hunter says
I’ve always wanted to try this…I need to buck up and do it.
Kelly @ Nosh and Nourish says
So interesting! I never knew the process, with boiling, simmering, etc. I’m definitely going to try this!!
Alyssa | EverydayMaven says
Love this so much and I have to pop over for the citrus tasting – it sounds so great!!
Erren says
I loved reading through this! And the photos made me feel so refreshed, I love fruit!