Homemade Candied Orange Peels: The Quick and No-Boil Method
With the approach of Christmas 2025, the desire to prepare traditional sweets is in full swing. To not be caught off guard, this year I’ve decided to make a stock of candied orange peels, an essential ingredient to enrich panettones, brioche breads, and Christmas cookies.
Organic Ribera Oranges: Quality Makes a Difference
For this recipe, I chose the excellent Ribera DOP oranges (organic), purchased during the Agira cassatelle fair. Using untreated fruits is essential to safely use the peel and achieve an intense and natural aroma.
The Secret to Perfect Candied Peels Without Bitterness
Unlike the classic method, I used a practical and economical procedure that allows you to candy the peels without boiling them repeatedly. This system speeds up the process and preserves all the citrus fragrance, effectively eliminating the bitter aftertaste.
The result? Soft, shiny, and fragrant peels that have nothing to envy to those artisanally bought in pastry shops.
How to Use and Gift Candied Orange Peels
Once ready, your homemade peels can be used in various ways:
Delicious snack: Covered with dark chocolate.
Ingredient for leavened treats: Perfect for artisanal panettone or breakfast cakes.
DIY Christmas gift: Packaged in elegant glass jars for a delightful gourmet gift.
From now on, you won’t throw away orange peels: with this anti-waste method, you’ll always have a high-quality product on hand for your holiday recipes!
Inspo: blog “Tavolartegusto“
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Days 5 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Christmas
Ingredients
- 7.5 oz orange peels (untreated)
- 7.5 oz sugar
- 7.5 oz water
Tools
⚠ THERE ARE ONE OR MORE AFFILIATE LINKS IN THIS RECIPE. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no additional cost to you!
- 1 Bowl
- 1 Pan
- 1 Knife
- 1 Tray
- 1 Baking paper
- 1 Paper towels
- 1 Strainer
Steps
Wash the orange peels thoroughly under running water (fig. 1).
Dry them with a towel and cut them into the shape and size you desire, I cut them into thin strips (fig. 2).
Transfer the cut peels to a bowl and cover with plenty of water and let soak for a minimum of 4-5 days at room temperature, covering only with a paper towel* (fig. 3).
After the soaking time, the orange peels will be fragrant and soft. Drain well and weigh them. Mine were 210 grams (fig. 4).
Transfer the peels to a non-stick skillet or a wide pan. Then add equal weight of water and sugar (fig. 5).
Let caramelize on low heat for 20′-25′ or longer depending on the quantities used (fig. 6).
It’s important that the syrup dries completely, and that the orange peels are shiny, so always keep in mind that cooking times may extend depending on the quantities (fig. 7).
Finally, place the candied orange peels on a tray or cutting board lined with baking paper, trying not to overlap them too much. Let them cool and dry for at least 4-5 hours (fig. 8).
And voilà… the candied orange peels are ready to be enjoyed!
For a more indulgent version, you can dip them in melted dark chocolate and let them dry for 2 hours before storing them in a jar.
Bon Appétit from La Cucina di FeFè!
Storage
👉 Once well dried (make sure they are), you can store the candied orange peels in an airtight glass jar for about 6 months. Over time, the sugar will slightly rise to the surface, as with all naturally candied fruits. This will not affect the taste, but your candied oranges will always be soft and fragrant.
Tips, Notes, Variations, and Suggestions
🟣 * The Soaking: usually, it’s not necessary to change the water during the 4-5 days of soaking, but if the environment is warmer or more humid, mold may form. In this case, replace the water. This soaking step removes the bitterness from the orange peels and avoids having to boil the peels 2-3 times and dirtying pots, saving a significant amount of gas.
🟣For a more indulgent version, once ready, you can dip them halfway or entirely in melted chocolate. They will be an irresistible treat!
