If you love that deep, warming flavor that molasses brings to a cookie or a glaze, then we absolutely must talk about making candied citrus. It takes just a few simple ingredients, but the result is pure magic. I’ve spent years tinkering with different sweeteners whenever I need something to use up extra peels—and trust me, I know what to do with orange peels after juicing! Pure white sugar is fine, but when you switch to brown sugar, everything changes for the better. This recipe for Candied Orange Peel with Brown Sugar transforms those bitter rinds into chewy, flavorful gems. The brown sugar coating gives the peel a beautiful matte finish I really love styling. As someone who spends most days perfecting textures in the kitchen, I can tell you that this recipe is one of my favorites for rustic confectionery.
Why You Will Love This Candied Orange Peel with Brown Sugar Recipe
This isn’t your grandma’s overly sparkly, intensely sweet candied peel—though that’s lovely, too! This version brings a rustic depth that I just adore, especially when it comes to balancing out sweeter items. I often use these in my holiday baking, maybe even chopping them up finely for my cranberry orange muffins!
- Rich, Caramel Flavor: The brown sugar infusion gives the peels a soft, almost toffee-like note that white sugar just can’t match. It’s so much warmer!
- Gorgeous Matte Finish: Unlike shinier candied peels, these dry down with this wonderful, soft matte look. It really helps when I’m styling them on top of cakes or desserts.
- Surprisingly Simple Preparation: It only takes us about 10 minutes of active work before the simmering does all the heavy lifting. You can easily sneak this one in during an afternoon when you’re already wiping down your kitchen counters.
- Zero Waste Cooking: It’s the best way to use up every last bit of your beautiful citrus. Honestly, I feel so much better knowing I’m not tossing those thick rinds!
- Versatile Texture: They dry chewy, not crispy, making them perfect for chopping into cookies or standing alone as a rich treat.
Equipment Needed for Candied Orange Peel with Brown Sugar
Prep work is always easier when you know exactly what you’re reaching for! For this project, you don’t need any fancy candy thermometers or specialized tools. We are keeping things rustic and simple, just like the flavor profile we are aiming for. Trust me, having these items ready before you start slicing those peels makes the whole process smoother.
- A sturdy Saucepan: You need something deep enough to cover the peels completely with the water and sugar mixture, as they will be simmering for quite a while.
- A sharp knife and cutting board: For getting those peels into nice, even strips.
- Parchment paper: This is absolutely essential for the drying stage. You don’t want the sticky syrup melting into your counter or drying unevenly on foil! We lay the peels out right here once they come out of that sweet bath.
- A slotted spoon or spider strainer: Something that lets you lift the peels out of the syrup easily without bringing too much thick sugar water along.
Ingredients for Perfect Candied Orange Peel with Brown Sugar
Gathering your ingredients is the first official step toward getting those amazing, chewy results! Because we are relying on the brown sugar for so much of the final flavor and color, ensuring you measure it right is super important. I’m talking about packing that cup well; that molasses content is what we are after!
I always try to buy the thickest-skinned oranges I can find for this. I learned early on that the super thin-skinned varieties don’t give you much peel to work with, and you need that thickness to hold up during the multiple boiling steps. We want these peels to be substantial!
Here is exactly what you’ll need for one beautiful, fragrant batch:
- 4 Oranges (For peels): Make sure they are well-washed! I usually opt for Navel oranges because they have that lovely, thick zest that holds up so well.
- 1.5 cups packed light brown sugar: Don’t substitute this with granulated sugar! The rich flavor is the whole point here. Packing it firmly into the measuring cup makes sure you get the right sugar-to-water ratio for a perfect, chewy coating.
- 1.5 cups water: This is for creating the syrup bath where our peels will soften up and absorb all that caramel goodness.
P.S. If you’re wondering about salt differences in your baking, I recently wrote a little piece on Kosher salt vs. sea salt, but for this recipe, skip the salt entirely—we want pure orange essence!
Step-by-Step Instructions for Candied Orange Peel with Brown Sugar
Okay, this is where we transform those tough, slightly harsh peels into soft, decadent little candies. Don’t rush the simmering—that’s the real secret to dissolving the harsh oils and letting the sugar soak in deep. I know the total time looks a bit long, but only about 20 minutes of that is active stirring, and the rest is just standing back and letting the magic happen. If you follow these three stages, you’ll get that perfect texture where they are chewy but never mushy. These techniques are what I use for all my confectionery, whether it’s these peels or something more involved like homemade fruit roll-ups!
Preparing the Orange Peels: Removing Bitterness
First things first: we have to deal with the bitterness. If you skip this, your amazing Candied Orange Peel with Brown Sugar will taste more like cleaning supplies than dessert! You need to cut your orange peels into nice, thin strips. Try to keep them uniform; if they are all different sizes, they won’t cook evenly.
Toss those strips into your saucepan, cover them completely with water, and bring that right up to a boil. Let it boil hard for 10 minutes. Drain everything out. Then, you repeat that step! Yes, boil them in fresh water for another 10 minutes and drain again. This double-blanching is non-negotiable for getting that wonderfully sweet, rich flavor base we want.
Creating the Brown Sugar Syrup and Cooking
Once the peels are tenderized, it’s time for the flavor bath. Wipe out your saucepan and combine that 1.5 cups of brown sugar with the 1.5 cups of water. Bring that to a gentle simmer, stirring until that sugar is completely dissolved. You want a smooth syrup, not a gritty one!
Now, gently add your drained, twice-boiled orange peels into that bubbling brown sugar mixture. Reduce the heat so it maintains a gentle simmer—no aggressive, frantic bubbling here. You need to let this cook for a good 45 to 60 minutes. Watch closely around the 45-minute mark. The peels are ready when they look translucent, almost glowing, and feel quite tender when you prod one with a fork. The residual syrup itself will look thick and sticky.
Drying Your Finished Candied Orange Peel with Brown Sugar
Carefully use a slotted spoon to lift the peels out of that luscious syrup and lay them flat onto a sheet of parchment paper. Don’t overlap them, or they’ll stick together in one big sugary clump—we want individual pieces! Spread them out best you can.
Here comes the waiting game. They need to dry completely to set that amazing matte finish I love so much; this takes at least two hours, sometimes more depending on your humidity. You are looking for a texture that is firm and dry to the touch, not sticky at all. If you plan on dipping these later, like when making the best holiday cookies, make sure they are totally dry first!
Tips for Making the Best Candied Orange Peel with Brown Sugar
You’ve handled the boiling and the simmering, but just a few extra thoughts can take these from good to absolutely unforgettable. Since we are working with a highly flavorful ingredient like brown sugar, small details in technique make a huge difference in the final chewiness and color. I’ve learned these lessons the hard way, usually involving a batch that was either too hard or too sticky! Pay attention to these three key areas for success.
For starters, remember what I said about peel thickness? If you are struggling, try to keep your strips no wider than a standard matchstick. If they are thick, they take forever to soften up in the syrup, and you risk burning the sugar before the peel is tender. Thinner strips absorb the sugar more evenly, giving you that perfect textural balance.
Another huge point is heat management during that long simmer. You must keep it low. If you boil aggressively during the 45 to 60 minutes, two bad things happen: first, the water evaporates way too fast before the peels absorb enough moisture, yielding a tough result. Second, the high heat breaks down the sugar structure, and you end up with hard caramel instead of a soft candy glaze. A gentle, slow simmer is your friend here. Think of it as a very slow infusion process.
Finally, when you pull them out to dry, really try to shake off the excess syrup you can. If you leave big globs of syrup clinging to the peel, they won’t completely dry matte in the two hours. They’ll stay tacky forever! Just a gentle shake before they hit the parchment paper will do wonders to ensure you get that beautiful, dusty brown sugar finish.
If you want to make a double batch, remember you have to double the water and sugar, but you might need a slightly bigger pot and potentially ten extra minutes of simmering time for the increased volume.
What To Do With Orange Peels After Candying
So, you’ve got this beautiful batch of Candied Orange Peel with Brown Sugar, and you’re wondering, “What now?” Well, you could totally stand over the counter and eat every last piece yourself—I won’t judge! But if you manage to save some, these are endlessly versatile. We’ve used up our orange peels, which is the best feeling, and now we get to use these chewy treats in all sorts of fun ways. If you’re looking for more recipes using oranges, trust me, these candied bits elevate everything.
Don’t just save them for a holiday platter, either! I find myself tossing them into things all year long. They are fantastic chopped up and sprinkled over yogurt bowls, or even mixed into simple homemade granola. For those times when you are craving something sweet but don’t want a whole pie, these are perfect for fulfilling that craving while using up those orange peels uses we always look for.
If you’re making something yeasty, adding these chopped peels into the dough for homemade orange rolls gives them these incredible bursts of flavor. It’s just a step up from using zest alone, offering texture as well. These are way better than just tossing them out, right?
Ideas for Chocolate Covered Candied Orange Peels
This is probably my favorite way to use up the leftovers, especially if I’m hosting or making gifts. Coating these already amazing peels in dark chocolate turns them into true gourmet candy. Before you even start the candying process, plan on saving about half for this step!
Once your peels are completely dry and have that matte brown sugar coating, you just need to prepare your chocolate. I prefer tempering dark chocolate—check out my favorite method for making chocolate fudge cookies for details on getting that perfect snap—but even just melting good quality bittersweet chips works in a pinch. Dip each peel about three-quarters of the way in the melted chocolate, leaving a little of that gorgeous brown sugar texture peeking out. Lay them back on fresh parchment paper to set. They look stunning, taste decadent, and make the absolute best hostess gifts!
Storage and Reheating Instructions for Candied Orange Peel with Brown Sugar
The best part about making a batch of this candied goodness is that it lasts forever—or at least, as long as you can keep your hands out of the jar! Because we cooked these peels down in that thick brown sugar syrup until they were translucent, they are extremely shelf-stable. Think of them less like fresh fruit and more like hard candy mixed with chewy fruit leather.
The key to longevity is making sure they are 100% dry before you put them away. If there is even a tiny bit of sticky moisture left over from the drying process, they might clump together in the container. Once you are absolutely sure they are hard and matte on the outside, slide them into a clean, airtight glass jar. I like using jars with rubber seals because I trust them to keep humidity out.
Store your Candied Orange Peel with Brown Sugar in a cool, dry spot in your pantry. They do not need refrigeration at all! They should easily last for several months this way. If you store them in a really humid environment, they might start to weep a little syrup on the outside, but you can always just blot them gently with a paper towel if that happens.
Now, about reheating—honestly, you probably won’t need to. If they have clumped together slightly over time, just break them apart gently with your fingers before using them in your baking or garnishes. If for some reason the peels have gone a tad stiff (maybe they lived in a very cold spot?), you can toss them into a low oven, maybe 200°F, for just five minutes. That gentle warmth will soften them right back up without drying them out. But generally, enjoy these straight from the pantry!
Frequently Asked Questions About Candied Orange Peel with Brown Sugar
Sometimes you just need a quick answer before you start mixing! I totally get it. When I’m deep into a baking project, I don’t want to stop and search through paragraphs. Here are some of the questions I always get asked about this specific recipe—especially since using brown sugar throws people for a loop!
Does the brown sugar change the flavor profile compared to white sugar?
Oh yes, absolutely, and that’s the whole point! White sugar is just pure sweetness, but brown sugar contains molasses, which brings those fantastic, deeper caramel and toffee notes right into the candy. It really complements the robust orange flavor after we boil off the bitter edges. It makes the finished product taste so much cozier and richer, which is why I prefer it for these peels. It truly elevates the final taste beyond what you get with plain sugar.
Can I use peels from mandarins in this recipe?
You can definitely try, but you need to manage your expectations a bit! Mandarins often have a much thinner pith—that white bitter part underneath the zest. Since this recipe relies heavily on the double-boiling process to remove bitterness, thin peels might just disintegrate before they fully candy. If you want to stick to Mandarin Orange Recipes, I suggest using those for quick zest in batters, like in my classic macaron recipes, rather than trying to candy the peel itself. Navel or Valencia oranges give you the structural integrity needed for candying!
How long will these last if stored correctly?
If you dry these babies completely—and I mean 100% dry, matte, no stickiness whatsoever—they will last for months! Seriously. Because they are essentially sugar-preserved fruit, they are super stable. Keep them in an airtight jar away from sunshine and humidity. I usually make a big batch around the holidays, and I’m still using the last bits in July for garnishing drinks!
Is this recipe suitable for someone looking for Orange Desserts Easy options?
It is! While the total time is long, the active prep time is shockingly short—less than 15 minutes! The bulk of the time is passive simmering and drying, meaning you can set the pot on the stove and go fold laundry or prep another part of your dessert. They require no fancy skills, unlike trying to make perfect fresh orange desserts that rely on perfect juice acidity. This is about patience, not complex technique!
Nutritional Estimate Disclaimer
Now, while I focus on making sure every bite tastes warm, rich, and perfectly caramelized thanks to that brown sugar, my true expertise lies in taste and technique, not nutritional science! I’m just one person tinkering in my kitchen, not a registered dietitian, so I want to be super clear about that.
The actual nutritional data for this Candied Orange Peel with Brown Sugar is going to vary quite a bit depending on what you start with. Big, thick-skinned oranges mean you have more peel volume, but if you use a dark brown sugar that has higher molasses content, that changes things too! I haven’t run formal tests on every variable.
So, please treat any numbers you might see listed elsewhere as a rough guideline only. If you have specific dietary needs, I always recommend plugging the general amounts of sugar, oranges, and water into a reliable nutrition calculator specific to your ingredients. For more information on how I handle recipes and health claims, you can always check out my full disclaimer over here: my official disclaimer page. Happy, worry-free baking!
Candied Orange Peel with Brown Sugar
Equipment
- Saucepan
- Parchment paper
Ingredients
- 4 Oranges (for peels)
- 1.5 cups Brown sugar
- 1.5 cups Water
Instructions
- Cut the orange peels into thin strips.
- Place the peels in a saucepan, cover them with water, and boil for 10 minutes.
- Drain the peels and repeat the boiling process one more time to reduce bitterness.
- In the same pan, combine the brown sugar and water. Bring this mixture to a gentle simmer.
- Add the orange peels to the simmering sugar water. Cook for 45 to 60 minutes until the peels become translucent.
- Remove the cooked peels and place them on parchment paper.
- Let the peels dry completely at room temperature before you store them.