Sweet Candied Orange and Lemon Peel

Sweet Candied Orange and Lemon Peel

Brenda Ward 0

"With this easy-to-follow recipe, orange and lemon peel become an elegant -- yet still a bit tart -- sugared confection."

Ingredients 4 h 40 m {{adjustedServings}} servings 154 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
  2. In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
  3. Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
Tips & Tricks
Grandma’s Lemon Meringue Pie

See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!

Lemon Cupcakes

See how to make light, lemony cupcakes from scratch.

Rate recipe

Your rating


Reviews 66

  1. 73 Ratings


Ok, I have now made this recipe about 6 times, and after playing around I think I perfected it. TIPS: use a veg peeler -- not the whole rind. I learned that the hard way. When laying it out to dry on racks, DO NOT dredge in sugar!!! It just gets all caked on and looks gross. Just lay it out as is. Dry for about 12 hours (overnight -- no less than 12hrs.) and when it it still a little tacky to the touch, put a handful in a zip top baggy, THEN add a tablespoon or so of sugar and shake gently. Add another handful and another T. of sugar... Repeat until all of the peel is in the bag and lightly covered in sugar. Done this way they come out very pretty dusted in sugar, and nice and tender to bite into. Perfect!


Here is a bitter,sweet trick. Put the peels in the sugar/water and simmer to 230 degrees F.or soft thread,this makes it less bitter,then roll in sugar,let dry,dip half in melted choclate and then in a little flaked coconut. make great for x-mas. YOUR FAMILY WILL LOVE IT.


I made this recipe for my mother. And then found out these (formerly) creepy things were no relation to the awful peel found in fruitcake, a pleasant surprise - they really have a fresh fruity flavor, no bitterness at all. I washed fruit before cutting up. Then boiled about 15 minutes, changed water and repeated twice. I used 3 oranges, 1 grapefruit, 2 lemons and (after listening to my brother) 2 limes. The limes were quite difficult to get the pulp out since they were tiny and firm, pieces were much smaller than others. I think I would look for softer fruit if I decided to use lime again. But they added nice color to the mix, even though they lost their bright green color, they still were pretty. Because I used more fruit, I increased syrup recipe by 50%, could've gone to twice the recipe as it barely covered the peels. My brother said Grandma used a plate to keep peel submerged, but I didn't trust a plate in boiling syrup, so just pressed occasionally with slotted spoon. I also threw in a good handful of dried cranberries, they turned out beautiful. Now I have a ton of candied fruit drying on my table, it made a cookie sheet full about 1/2 - 3/4" deep (will separate later for better drying). It was very labor intensive, but did part Saturday and finished Sunday. All in all, a very successful adventure.