How to make candied orange peels at home
A sweet treat as simple as it is tantalizing, candied orange peels are a perfect example of sustainable cooking and the use of food waste. Only three ingredients are needed to make these candied peels: untreated oranges, sugar and water. With our comprehensive guide, you can master both the quick (30 minutes) and slow (7-10 days) artisanal methods, resulting in candied orange peels like those from the bakery.
Tenuta Donna Fina
11/12/2025
Origin and tradition of orange peel in Sicily
The origin of candied orange peels can be found in the encounter between Arab and Sicilian cultures during the Muslim domination of the island, between the 9th and 11th centuries. It was precisely the Arabs who can be considered the true precursors of modern candying, thanks to the introduction in Sicily of both the technique of preservation by sugar and the cultivation of sugar cane and citrus fruits.
Not surprisingly, the very term “candire” is derived from the Arabic “qandat” meaning “to sweeten,” testifying to the Middle Eastern origin of this refined culinary technique. During their banquets, the Arabs used to serve citrus fruits and candied roses as delicacies reserved for the wealthy, considering these preparations not only as sweets but also as medicinal remedies to comfort the stomach, heart and clean the mouth.
Such a recipe was easily introduced into Sicilian gastronomic culture, strong in a true anti-waste philosophy typical of the island’s peasant tradition. Thus it was that Sicilian housewives began to transform a potential food waste such as orange peels into a delicious delicacy to be eaten individually or as an ingredient for other traditional sweets such as cassata siciliana, cannoli, sfinci di San Giuseppe and buccellati.
The traditional recipe has thus been handed down from generation to generation, enriched with local variations and refinements. And as is often the case with traditional preparations, each Sicilian family jealously guards its own recipe, often passed down from grandmothers to subsequent generations, keeping alive a tradition that is a perfect representation of Sicilian gastronomic identity.
Untreated Sicilian oranges
Since we have to use orange peel to make this preparation, it is essential to choose untreated oranges to avoid ingesting any pesticides or protective waxes with which the citrus fruits have been treated.
Regarding the choice of variety of Sicilian oranges to use, the most suitable are Navel, Tarocco and Ribera DOP oranges . For candied orange peels made from a thicker and more consistent peel, we suggest using the Navel and Washington Navel varieties. These varieties have the typical “navel” at the base of the fruit and offer a peel that is easy to peel and rich in essential oils.
Tarocco Oranges have a less thick peel but are particularly valued for their balance of sugars and acids, ideal for those who want peels with a more intense and distinctive flavor.
Finally, Ribera Oranges are the only European variety to have obtained the PDO label and grow in an area with unique soil and climate characteristics. Thanks to the Mediterranean climate and the particular nature of the soils, these oranges acquire exclusive organoleptic qualities, resulting in particularly fragrant peels rich in essential oils.
Sugar, honey and natural variants
Another key ingredient in the preparation of candied orange peels is white caster sugar. Generally, a 1:1 ratio of peel weight to sugar is expected to achieve optimal candying and perfect preservation of the food.
For a more natural variant, sugar can be partially replaced with acacia honey, orange honey or glucose syrup. The former gives the zests a more complex flavor with a honeyed aftertaste, while the glucose helps prevent crystallization during storage.
Whole cane sugar can also be used: the color of the caramelized orange peel will be amber and the flavor more caramelized. Finally, for light or diabetic-friendly preparations, natural sweeteners such as erythritol or stevia can be used. However, candied orange peel will have a different texture and storage capacity than the traditional recipe, and the standard candying technique may need to be modified.
Step-by-step preparation of candied orange peels
Soaking and blanching to remove bitterness
To obtain perfect candied peels, the first step needed is to remove the natural bitterness present in the white part of the peels, called the albedo. To do this, you will need to wash the oranges thoroughly under running water and peel them, taking care to remove the peel while keeping part of the albedo attached, which will give a pulpy texture to the candied orange peels.
Cut the peels into strips about 1 cm wide-the more uniform they are, the more even the cooking will be. Then soak the peels in a bowl with cold water and let them soak for about 12 to 24 hours, changing the water at least 2-3 times during this time. This will allow you to remove the bitter taste from the orange peel.
After the soaking stage, proceed with blanching by bringing a large pot with plenty of water to a boil. Immerse the peels in the pot and boil them for 10-15 minutes. Drain the peels and repeat the process at least 2-3 times with fresh water. For particularly thick or bitter peels, perform up to four blanches.
Syrup preparation
Once the peels have been prepared, it is time to turn to the syrup for candying. For the quick method, use the following proportions for each 150 g of peels: 150 g of sugar and 150 ml of water.
Pour water and sugar into a thick-bottomed saucepan, stirring well to prevent lumps from forming. Bring the mixture to the stove over medium-low heat, stirring gently until the sugar has completely dissolved.
Once the sugar has dissolved and almost reached boiling point, add the blanched and blotted peels. The peels must be completely submerged in the syrup to ensure even candying.
For the slow artisanal method, he prepares a syrup with lower initial concentration: he uses 2.5 times the weight of the peels of both water and sugar. This method allows for more gradual and controlled candying, producing higher quality results.
Classic candying (slow cooking)
Classic candying is the quickest method for obtaining good quality homemade candied orange peels. Once the peels are dipped in syrup, keep the cooking on a low flame to prevent the syrup from boiling too much.
Let the peels simmer in the syrup for about 15 to 20 minutes, stirring occasionally. During this stage, the syrup will start to become thicker and full-bodied. When the liquid has taken on a slightly viscous consistency, turn off the heat and let the peels rest in the syrup for 30 minutes.
After resting, drain the peels, preserving the syrup, and prepare the second candying step. In a clean saucepan, pour 150g sugar and 30 ml water, bring to complete melting and add the peels again. Cook over low heat, stirring frequently, until the syrup reaches the consistency of a soft caramel. To check the cooking, touch the syrup with your index finger and thumb: when a sticky thread forms joining your fingers, the zests are ready.
Craft “slow” variant: 7-10 days with refractometer
Another method for candying is that inspired by the Morandin technique and referred to as “slow artisanal.” This process takes 7-10 days but with results comparable to professional ones.
Prepare the initial syrup with a concentration of about 30-35 degrees Brix, which indicates the concentration of sugar in the liquid. If you have a refractometer, that is, an instrument that measures degrees Brix, you can accurately monitor the concentration of sugar in the syrup.
Dip the peels into the hot syrup and let them cool completely without covering the pot. Each day, bring the syrup back to a boil along with the peels, turn it off immediately and let it cool until the next day.
During this process, the concentration of the syrup will gradually increase by 3-4° Brix per day as the water evaporates. The peels will be perfectly candied when the syrup has reached 70-72° Brix.
Visually, it can be understood that the candying stage is completed by the formation of a thin film on the surface, called “garlic skin” in traditional terminology, and a consistency of the syrup similar to that of honey.
Drying and storage of candied peels
Rolling in sugar
After the candying stage, it is time to finalize the candied orange peels. There are several variant options, depending on the desired end use. A prime example is the classic dry peels rolled in sugar.
To make them, gently drain the peels from their syrup using a skimmer, being careful not to break them. Let them drip on a wire rack for about 15 to 20 minutes to let the excess syrup drip off.
In the meantime, prepare a bowl with granulated sugar and, while they are still moist, gently dip each peel into the bowl, turning it carefully to ensure an even coating. Because of this sugar coating, it will also improve the preservation of the candied orange peel by creating a protective barrier against moisture.
Finally, arrange the sugared zests on a wire rack or baking paper in a dry, ventilated place for 12 to 24 hours to dry. When the surface is dry to the touch, the zests will be ready.
Chocolate coating
A tastier alternative involves covering the peels with dark chocolate, creating a perfect contrast between the bitterness of the cocoa and the sweetness of the candied peels. This is a preparation that makes for a simple after-meal treat or a tasty gift idea for the holidays.
For the coating, use quality dark chocolate with at least 60 percent cocoa. Melt the chocolate in a double boiler, keeping the temperature around 45-50°C to prevent it from burning or losing its natural luster. It is essential that the peels are perfectly dry before coating to ensure good adhesion.
Dip each peel into the melted chocolate using a fork, draining off the excess by gently tapping the edge of the container. Arrange the coated zests on baking paper or a wire rack, leaving enough space between each one to prevent them from sticking. Cooling should take place at room temperature, so avoid storing them in the refrigerator during this stage, as it may cause condensation to form on the surface.
Chocolate-covered pe elings can be stored for 2-3 weeks in airtight containers, alternating layers of peelings with baking paper. Keep them in a cool, dry place, away from heat sources and direct light.
Creative ideas with candied peels
Use in traditional Sicilian desserts (cassata, panettone, sfince)
Candied orange peels are a must-have ingredient in traditional Sicilian pastries, where they are used to enrich some of the island’s most iconic desserts. For example, in Sicilian cassata, candied peels cut into small cubes mix perfectly with sweet ricotta, pistachios and chocolate chips, or are used whole to decorate this work of culinary art.
And again, candied orange peel is used for Sicilian cannoli, where it is often chopped and incorporated into the ricotta filling, or added to the ends of the cannoli with julienned candied peel. St. Joseph’s sfince, traditional sweets typical of Father’s Day, are also often enriched with diced candied peel mixed with custard or ricotta.
Coming out of Sicily, candied orange peel is also used in the preparation of artisanal panettone. To be included coarsely chopped, it is important to flour them lightly before incorporating them into the dough to prevent them from sinking during rising. A demonstration of the versatility of this simple dessert, both in its uses and in the various traditional cuisines from region to region.
Gourmet pairings with cheese, ice cream and cocktails
Departing from tradition, candied orange peel is often used in more creative ways in modern gourmet cuisine as well, to create surprising and refined pairings. A prime example is pairing with aged cheeses such as Sicilian Pecorino or Parmigiano Reggiano, creating a curious contrast between the flavor of the cheese and the citrusy sweetness of the peel.
And again, in artisanal ice cream making, candied peels are used to enrich cream, fiordilatte or ricotta ice creams. These are finely chopped and incorporated in the last minutes of ice cream making.
Leftover candy syrup can also be used, especially in the field of mixology, to create original cocktails, adding it to gin and tonic for a citrus note or in the preparation of sorbets and Sicilian granita.
Finally, for elegant and innovative aperitifs, candied peels can be paired with high-quality chocolate and dried fruits. Roasted almonds, pistachios from Bronte, and hazelnuts blend perfectly with the citrus notes of the peels, as does chocolate from Modica, creating simple finger foods that are perfect for accompanying sweet wines or aged spirits, creating edible decorations for cocktails, or as an accompaniment to canapés with fish mousse or fresh cheeses.
Nutritional values and benefits of candied oranges
Candied orange peels retain many of the beneficial nutritional properties of fresh oranges, as these are concentrated mainly in the peel. In fact, there is almost three times the concentration of vitamin C in the orange peel than in the pulp, making these candied peels not only a treat for the palate but also a source of valuable nutrients. Despite the reduction as a result of cooking, the vitamin C content in candied orange peel contributes to strengthening the immune system.
In addition, candied orange peels contain fiber, particularly pectin, which aids digestion and contributes to satiety, as well as regulating blood cholesterol levels.
Added to this are the natural antioxidants, mainly flavonoids that have an important anti-inflammatory action and contribute to cellular protection against free radical damage with benefits for cardiovascular health and blood circulation. And again, the potassium in the peels helps support heart health and the maintenance of the body’s water balance.
However, it is important to consider that the candying process significantly increases the caloric intake of the peels, transforming them from a low-energy food to a calorie-dense dessert. A 30 g serving of candied peels provides about 200-250 kcal, but moderate consumption allows you to benefit from the nutritional properties without significant caloric excess.
Common problems and solutions for candied orange peel
Bitter or too hard peels
One of the common problems when preparing candied orange peel is that they turn out bitter. The bitter taste comes mainly from insufficient blanching or too short a soaking process.
So to solve this problem, it is necessary to increase the number of blanches, using fresh water each time and with a duration of about 10-15 minutes. Also, for particularly thick peels or very ripe oranges, it is advisable to extend theinitial soaking to 24-48 hours, changing the water at least 3-4 times.
As for the problem of overly hard peels, the error lies in overcooking or too high temperatures during candying. Therefore, the solution is to always keep the cooking on a low heat.
Peels too soft or loose
The opposite problem, i.e., excessively soft peels that flake easily, often results from excessively concentrated syrup from the start or from baking too quickly. The solution is to adhere to the correct proportions of water and sugar, as well as resting times between cooking steps, allowing the peels to absorb the syrup evenly.
If the peels are already too soft, you can try to strengthen them throughprolonged drying in a ventilated environment. You will need to place them on a wire rack for 24-48 hours, turning them gently every 12 hours. In extreme cases, a very short passage in an oven at 50°C with the door ajar for 30-60 minutes is also useful.
Crystallized sugar on the peels
An additional problem that can occur with candied orange peel is crystallization of the sugar, which causes aesthetic and storage damage. This can happen when the syrup cools too quickly or if an anti-crystallizing agent is missing.
To prevent this problem, glucose syrup (10 percent of the weight of the sugar) can be added during the last stages of candying, which will help keep the syrup more fluid. On the other hand, if crystallization has already occurred, you can melt the crystals by gently heating the candied peels with some of their syrup in a double boiler and stirring until the crystals have completely melted and then letting them cool.
Sticky peels after drying
If the peels remain sticky after drying, the problem is in the dripping process or in the environmental conditions. The solution is to improve the drying conditions: it is essential to use a metal grille that allows air circulation on all sides of the peels. If necessary, a low-speed fan can be used to help evaporate surface moisture.
Alternatively, you can repeat the rolling process in sugar after letting them dry further or briefly pass them in an oven first preheated to 60°C and then turned off to complete drying.
Mold or deterioration in storage
Mold growth on candied peels is also a serious problem that indicates errors in sterilization or storage. Molds develop mainly for three reasons:
- inadequately sterilized containers;
- Excessive residual moisture;
- Inadequate storage temperatures.
To prevent this problem, it is essential to pay proper attention to the sterilization stage: glass jars should be boiled for at least 20 minutes or sterilized in a 120°C oven for 15 minutes. In addition, the peels should be completely cooled before being placed in the jar, and the level of syrup should completely cover the peels.
For optimal storage, only glass jars with airtight closures should be used, avoiding plastic containers. For long storage, it is essential to proceed with vacuum sterilization, while, once opened, jars should be placed in the refrigerator.
If the first signs of mold are noticed, the entire contents of the jar should be removed immediately without attempting partial salvage. Food safety must always take priority over any salvage of a product.
FAQ on candied orange peels
Perché le scorzette risultano amare?
The candied orange peels turn out to be bitter due to insufficient soaking or inadequate blanching. To avoid this problem, candied orange peel should be soaked for at least 12-24 hours in cold water, changing the water 2-3 times. In addition, it is essential to perform at least 3-4 blanches of 10-15 minutes each with fresh water.
In the case of particularly ripe or very thick-skinned oranges, you can extend the soaking to 48 hours and increase the blanches to 5-6 cycles. In addition, a pinch of baking soda can be added to the water of the last soaking to further neutralize bitterness.
Quanto durano le scorzette candite fatte in casa?
The shelf life of homemade candied peelings depends on the method of preparation, storage and environmental conditions. Peelings dipped in their syrup in sterilized glass jars will keep for 2-4 weeks at room temperature or 2-3 months in the refrigerator. Dry rinds rolled in sugar have a shorter shelf life, about 3-4 weeks at room temperature in airtight containers.
Posso usare anche i mandarini o i limoni?
Yes, the candying technique can be successfully applied to all citrus fruits. Mandarins, lemons, citrons, bergamots and grapefruits can be candied by following the same basic procedure, with some variations in timing and techniques. For example, tangerines require shorter blanching and candying times because they have a thinner, more delicate peel. Candied tangerine peels taste sweeter and less bitter than oranges.
Lemons need more intensive treatment to remove the strong taste the bitterness. It will be necessary to increase the soaking time to 24-48 hours and perform 4-5 blanches. Lemon peels will have a more intense and slightly more acidic flavor. Finally, citron takes longer but produces candied fruit of exceptional quality with a unique texture. For citron, you can use mainly the white part, removing most of the yellow outer peel.
È possibile fare le scorzette senza zucchero?
Making sugar-free candied peel is technically possible using alternative sweeteners such as erythritol, xylitol, or stevia, but with different results.Erythritol is the closest substitute by behavior, but it requires changes in proportions (use about 1.3 times the indicated amount of sugar) and does not provide the same preservative capacity.
Agave syrup or honey can partially replace sugar, but they significantly change the final flavor and color. For light versions, you can reduce the amount of sugar by 30-40% by adding natural pectin to maintain consistency. Also, sugar-free zests will have a much shorter shelf life and a different texture. They will need to be stored in the refrigerator and consumed within 1-2 weeks.
Come rendere le scorzette più morbide o più croccanti?
To obtain softer peels, the key element is to maintainhigher humidity and use less concentrated syrups. Candied orange peel should be stored submerged in the candying syrup without drying. Adding 10-15% honey to the syrup can result in a softer, less crystalline consistency.
Conversely, for crispier rinds,complete drying on metal grids for 24-48 hours in a ventilated environment should be achieved. Then, perform a short pass in a 60°C oven for 30-45 minutes with the door ajar to help evaporate residual moisture. Double rolling in sugar (once during drying and once after the process is complete) also increases surface crispness while keeping the interior soft.
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