Mary Berry Candied Peel Recipe

The Mary Berry Candied Peel Recipe is a simple yet rewarding way to transform fresh citrus peel into a beautifully sweet, chewy treat. Slowly simmered in sugar syrup and finished with a sparkling sugar coating, homemade candied peel has a vibrant citrus flavour and tender texture that’s perfect for baking, decorating desserts or enjoying as a snack.

A good candied peel should be soft and slightly chewy with a glossy finish, balancing natural citrus freshness with just the right amount of sweetness. Blanching the peel before simmering removes any bitterness, while the slow cooking process allows the syrup to infuse every piece with flavour. Once coated in sugar and left to dry, these homemade citrus strips are far more fragrant and flavourful than shop-bought versions, making them a wonderful addition to fruit cakes, Christmas baking and classic desserts.

Ingredients

For the Candied Peel

• 3 large oranges
• 2 large lemons
• 500g granulated sugar
• 250ml water

How to Make Mary Berry Candied Peel Recipe

Prepare the Citrus Peel

Wash the oranges and lemons thoroughly, then carefully peel them into strips about 1cm wide, removing as much of the bitter white pith as possible.

Blanch the Peel

Place the peel in a saucepan, cover with cold water and bring to the boil. Drain and repeat this process twice more to remove any bitterness.

Make the Sugar Syrup

In a separate saucepan, gently heat the sugar and water, stirring until the sugar has completely dissolved. Bring the syrup to a gentle simmer.

Candy the Peel

Add the blanched peel to the syrup and simmer gently for 45–60 minutes until the peel becomes tender and translucent.

Dry the Peel

Lift the peel from the syrup using a slotted spoon and arrange it on a wire rack. Leave it to dry for several hours, or preferably overnight, until no longer sticky.

Coat with Sugar

Roll the dried peel in granulated sugar until evenly coated.

Store and Enjoy

Transfer the candied peel to an airtight container, where it will keep for up to one month. Use it in fruit cakes, puddings, cookies or enjoy it as a sweet citrus snack.

Final Touch

The finished candied peel should be glossy, vibrant and beautifully chewy with a light sugary coating and an intense citrus flavour. Sweet with just a hint of natural tartness, these homemade candied peel strips are perfect for festive baking, decorating desserts or enjoying straight from the jar.

Recipe Tips

• Avoid cutting too much pith with the peel — it can make the candied peel bitter.
• Blanching the peels multiple times is crucial to remove bitterness and soften them.
• Ensure the sugar is fully dissolved before adding the peels to prevent a gritty texture.
• Simmer gently and avoid boiling too hard — this can toughen the peels.
• Allow plenty of time for the peels to dry completely; rushing this step can result in sticky peels.
• Store in an airtight container to maintain their chewy texture and prevent them from drying out.

Healthy Alternatives / Variations

• Use grapefruit peels for a different citrus flavour.
• Add a cinnamon stick to the syrup for a spiced version.
• Dip the candied peels in dark chocolate for a decadent treat.
• Mix different citrus peels for a colourful mix.
• Add a splash of vanilla extract to the syrup for added depth.

Ingredient Substitutions

• Use limes instead of lemons for a tangier taste.
• Replace granulated sugar with caster sugar for a finer coating.
• Use honey instead of sugar for a natural sweetness.
• Try using brown sugar for a deeper, caramel-like flavour.

How to Serve

Candied peels are perfect for snacking on their own or adding to baked goods like fruit cakes and muffins. They also make a lovely garnish for cocktails or desserts.

Pairing Ideas

Pair these candied peels with a cup of tea or coffee for a delightful afternoon treat. They also complement rich desserts like chocolate cake or panna cotta beautifully.

How to Store Leftovers

Room Temperature

Store the candied peels at room temperature in an airtight container to keep them fresh and chewy.

Freezer

Candied peels can be frozen for up to 3 months. Thaw at room temperature before using.

Reheating

To refresh the peels, warm them briefly in a low oven to restore their chewiness.

Nutrition (per serving, approx.)

• Calories: 120 kcal
• Carbohydrates: 30g
• Protein: 0g
• Fat: 0g

FAQs

Can I use other citrus fruits?

Yes, you can use any citrus fruits like grapefruit or lime. Just ensure to adjust the sugar levels as needed for different fruit sweetness.

How do I know when the peels are done simmering?

The peels are ready when they become translucent and tender. This indicates they have absorbed enough syrup and are properly candied.

Why is my candied peel bitter?

Bitterness often comes from too much pith being left on the peel or insufficient blanching. Make sure to remove excess pith and blanch the peels thoroughly.

Can I use the leftover syrup?

Yes, the leftover syrup can be used to sweeten drinks or as a glaze for cakes. It’s infused with citrus flavour and adds a lovely sweetness.

Mary Berry Candied Peel Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

The Mary Berry Candied Peel Recipe creates sweet, chewy citrus peels perfect for baking or snacking.

Ingredients

• 3 large oranges

• 2 large lemons

• 500g granulated sugar

• 250ml water

Directions

• Start by washing the oranges and lemons thoroughly and peeling them into strips, avoiding too much pith.
• Place the peels in a saucepan, cover with water, bring to a boil, then drain and repeat twice more.
• Combine sugar and water in a saucepan, stirring over low heat until dissolved, then bring to a simmer.
• Add the blanched peels to the syrup and simmer gently for 45-60 minutes until translucent and tender.
• Remove the peels from the syrup and dry on a wire rack until no longer sticky.
• Roll the dried peels in granulated sugar to coat them evenly.
• Store the candied peels in an airtight container for up to a month.
• Enjoy your Mary Berry Candied Peel, which should be vibrant, chewy, and full of citrus flavour.

Notes

• Avoid cutting too much pith with the peel — it can make the candied peel bitter.
• Blanching the peels multiple times is crucial to remove bitterness and soften them.
• Ensure the sugar is fully dissolved before adding the peels to prevent a gritty texture.
• Simmer gently and avoid boiling too hard — this can toughen the peels.
• Allow plenty of time for the peels to dry completely; rushing this step can result in sticky peels.
• Store in an airtight container to maintain their chewy texture and prevent them from drying out.