They should feel tacky, not wet.
Step 5: Coat in Sugar (Optional but Classic)
Once dried, toss the peels in the remaining sugar until fully coated.
This step prevents sticking and gives that signature sparkle.
At this point, they’re ready to eat — or use however you like.
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Optional: Chocolate-Dipped Candied Orange Peel
This was often saved for holidays or special guests.
Melt dark or semi-sweet chocolate gently. Dip each candied peel halfway into the chocolate and place back on parchment paper to set.
Once hardened, store in a cool place.
Chocolate and orange is a combination that never goes out of style.
How to Store Candied Orange Peel
One of the reasons this recipe endured is because it stores beautifully.
-
Room temperature:
Store in an airtight container for up to 2 weeks -
Refrigerator:
Up to 1 month -
Freezer:
Up to 3 months (excellent for holiday baking prep)
Grandmas often kept a small jar tucked away, just in case something “needed a little something sweet.”
How Grandma Used Candied Orange Peel
This wasn’t just candy — it was an ingredient.
- Folded into fruitcake batter
- Chopped into pound cakes
- Added to biscotti dough
- Mixed into cookie dough
- Used as cake garnish
- Served alongside coffee
And yes — sometimes eaten straight from the jar when no one was looking.
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