I still remember walking in Nice in the local market and coming across a booth that sold only candied fruits. It was one of the most beautiful displays of food I have ever seen in my life. Many I had never seen candied before: strawberries, kiwis, cantaloupes. The one I was really familiar with were the orange peels. I reall associate this candy with the holidays, the smell brings back family memories. And I remember one year I made some as a gift for my dad for Christmas…it was a huge success.Here is the recipe:

Orange Candied Peel

3 thick-skinned Valencia or navel oranges
2 1/2 cups sugar + dusting sugar
3/4 cup water
chocolate (optional)



  1. Peel the zest of the oranges in large strips. If the white is very thick you can trim it a little. But you want the white as well. Cut the peel into strips about 1/4-inch wide.
  2. Add to a pan of cold water and and bring to a boil over high heat and drain.
  3. Repeat 1 or 2 more times if desired.
  4. In the pan add the sugar and the water.
  5. Bring to a simmer and cook for 8 to 9 minutes (230 to 234 degrees F.)
  6. Add peels to the pan and simmer until until the peels get translucent, about 45 minutes.
  7. Do not stir.
  8. Drain the peels.
  9. Roll the peels in sugar and dry on a rack, for 4 to 5 hours.

 sugar 004

You can use this recipe with other fruits, try with 2 grapefruits or 6 lemons

Hugs and Biscuits