Scorzette di Arance Candite

Homemade Candied Orange Peel

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Preparation info

  • Makes about

    1Β½ pounds

    , drained
    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Though the process of making candied peel is similar to that of making Zuccata, there are different procedures for preparing candied orange peel. This recipe works well, and the peel keeps almost indefinitely in the refrigerator.


  • 6 large oranges
  • Sugar equal to the weight of the peel (2 cups per 1 pound peel)
  • Light corn syrup equal to half the weight of the sugar (1 cup per 1 pound peel)
  • Water equal to one-fourth the weight of the sugar (Β½ cup per 1 pound peel)


Score the oranges in 5 or 6 places from stem to blossom ends and remove the peel (both the colored part and the white part beneath it). Weigh the pieces of peel. There should be about 1 pound.

Place the peel in a large saucepan or casserole and cover with water. Bring to a boil and drain. Repeat the process 7 more times to remove the bitterness from the peel and to soften it.

Combine the sugar, corn syrup, and water in a large saucepan or casserole. Bring the syrup to a boil and add the blanched orange peel. Bring to a boil, lower to a simmer, and cook until the syrup is very thick. Add ΒΌ cup water, return to a boil, and cool. Pack the candied peel, with its thick syrup, in plastic containers, cover tightly, and store in the refrigerator. Before using the candied peel, rinse under warm running water.

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