Candied Peel


Preparation info

  • Difficulty


  • Makes



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Candied peel keeps well so makes a handy petit four and is invariably welcomed on the plate as a contrast to chocolate or biscuits (cookies). Grapefruit and tangerine peel can be used instead of orange and the results could be dipped in melted chocolate if you fancy.


  • 3 large oranges
  • 550g (1 lb oz/ cups) caster (confectioners) sugar


Slice the bases and tops from the oranges, then cut each one diagonally into quarters. Peel the flesh from each quarter and set aside. Cut the rind into sticks measuring the length of the whole orange and 0.5 cm (¼ in) wide.

Cover the rind with cold water and bring slowly to the boil. Simmer for 5 minutes, then drain. Cover with cold water again and repeat the operation another 4 times.

Return the drained orange sticks to the saucepan and add 300g (10½ oz/ cups) of the sugar. Cook over a low heat for 1 hour, stirring continuously at first, then just frequently, with a wooden spoon.

Set a wire rack on top of a baking tray and spread the orange sticks over the rack to drain off any excess syrup.

When the candied peel is dry, roll it in the remaining sugar and store in an airtight container until needed.