Ginger, Honey & Orange Mini Bundt Cakes

How to make Candied Orange Peel

Easy-to-make candied orange peel tastes amazing and adds the perfect decorative touch!

Candied Orange Peel
Chop or dice candied orange peel to top these ginger, honey and orange mini bundt cakes!

This dried orange peel couldn’t be easier to make! It stores for weeks so make a bunch and keep it on hand for easy decorating or snacking!

You can use the same technique for lemon and lime peel as well.

I will admit that in the photo above, I used some pieces that have quite a bit of extra sugar on them. But I needed a photo and I am at the end of my supply of candied peel! These are the last few pieces in the bag so I snapped a shot of them.

Rest assured, my husband will eat an orange tonight at about 9 o’clock. And a banana. He tries to snack healthy and it works most of the time. I won’t tell you about his 10 or 11 o’clock snacks that come from the cookie jar or cake plate.

But that is a story for another post.

So, next time you eat an orange or peel one for the kids, candy the peel! You can use the candied peel on top of cakes, cookies, and custards to decorate or mixed in with some nuts for a fresh and sweet bite.

Ginger, Honey & Orange Mini Bundt Cakes
Ginger, Honey & Orange Mini Bundt Cakes and mini loaves make perfect gifts! Great for dessert or afternoon tea!

You can find the recipe for this Ginger, Honey and Orange Mini Bundt Cakes HERE.

Quick and easy candied peel

This candied peel honestly takes very little time to make. It will need to dry overnight while you’re sleeping but the active time is very quick!

First, boil some water and the thinly sliced peel for about one minute. Drain out all of the water and put the peel back in the pan.

Add a little more water and boil again for another minute. Drain again.

Mix up some sugar and water and bring it to a boil. This is just simple syrup and this is what will make the peel soft and sticky. Once the syrup has boiled for about 10 minutes, add the peel back in. Turn the heat down to a simmer and let the peel simmer for 30 minutes.

Don’t bother stirring the peels in the simple syrup. Just occasionally swirl the pan to make sure that none of the peel is sticking to the bottom or sides of the pan.

After 30 minutes, remove the peel from the syrup with a slotted spoon and dredge through some sugar in a bowl. Shake off as much sugar as you can and lay the peels on a sheet of parchment paper.

Let the candied peel dry overnight or for at least 12 hours. Once it’s dry, store it in a ziploc bag or airtight container for up to a month!

***TIP: Save the simple syrup that is leftover in a jar or bottle in the refrigerator. This orange-flavored simple syrup would be amazing as a soak for a cake or in a cocktail!!

Easy Candied Orange Peel

Recipe by Tanya Ott


Prep time


Cooking time




  • Peel of one orange, sliced thinly

  • 3 cups of water, divided

  • 250 grams granulated sugar, divided


  • Thinly slice fresh orange peel. Place in a small saucepan and add 1 cup of water (240mL). Bring to a boil on the stove and boil for 1 minute.
  • Drain well.
  • Repeat steps 1 and 2 with the sliced peels and 1 more cup of water (240mL).
  • Drain well.
  • In the saucepan, stir together the remaining 1 cup of water (240mL) and 200 grams of the granulated sugar. Bring to a boil and allow to boil for 10 minutes.
  • Reduce heat to simmer and add the orange peel. Allow to simmer for 30 minutes, swirling the pan occasionally.
  • Place the remaining 50 grams of sugar in a bowl. Remove the peels from the pan with a slotted spoon and place in the sugar. Roll the peels to coat. Shake off the extra sugar and lay the peels on a piece of parchment paper in a single layer.
  • Allow to dry overnight.
  • Store in an airtight bag or container for up to one month.

Recipe Video

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