Candied Apple Peel Recipe That’ll Blow Your Mind

Name: Candied Apple Peel Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 2 cups apple peels (from 4–5 apples, preferably organic – Granny Smith, Gala, or Honeycrisp work great); 1 cup granulated sugar; 1 cup water; ½ teaspoon lemon zest (optional, but adds a citrusy zing); Extra sugar for coating (about ¼ cup, more if you like them sparkly)

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Ever peel apples for a pie and feel guilty tossing the scraps? This candied apple peel recipe is my favorite way to turn “trash” into a crunchy, sweet treat Sophie now calls “fruit candy.”

For more creative ways to use apple peels, check out my full list of apple peel recipes including snacks, drinks, and even jam ideas.

I’m Lora Bennett—Boulder-based comfort cook, heirloom tomato grower, and jazz-singer-in-the-kitchen. After a Sunday hike and squished sandwiches, I came home, saw the apple peels on the counter, and made this candied apple peel recipe on a whim.

Now it’s a family staple (even Daniel eats them with tea), and Miso once batted one off the cooling rack. Let’s make something sweet out of nothing.

Table of Contents

Candied Apple Peel Recipe – Ingredients & Instructions First

There’s something deeply satisfying about transforming what most folks toss out into something glossy, sweet, and downright addictive. This candied apple peel recipe does exactly that. It’s quick, low-waste, and ridiculously snackable. Whether you’ve got leftover peels from pie prep or just love a quirky kitchen hack, this candied apple peel recipe will change the way you look at fruit scraps.

Let’s cut to the chase—no fluff, no food lecture, just candy-coated magic. This is the recipe I make every fall weekend when we’re swimming in apples from the Boulder farmers’ market. And yes, Sophie calls them “apple candy ribbons,” which makes them sound even more magical. If you’ve never tried making a candied apple peel recipe before, this is the one to start with.

Ingredients (With Exact Measurements)

2 cups apple peels (from 4–5 apples, preferably organic – Granny Smith, Gala, or Honeycrisp work great)
1 cup granulated sugar
1 cup water
½ teaspoon lemon zest (optional, but adds a citrusy zing)
Extra sugar for coating (about ¼ cup, more if you like them sparkly)

Pro tip: Avoid bruised or soggy peels—they won’t hold up during the simmering and drying. The peels should be firm and freshly cut for the best results.

Candied Apple Peel Recipe Ingredients — Candied Apple Peel Recipe That’ll Sweeten Your Scraps (Literally) 8

Step-by-Step Instructions

1. Make the syrup.
In a medium saucepan, combine the sugar, water, and lemon zest. Stir it gently over medium heat until the sugar is fully dissolved and the mixture comes to a low simmer. It should look like simple syrup—clear and glossy.

2. Add your apple peels.
Carefully drop the apple peels into the syrup. Give them a gentle stir to ensure they’re fully coated and not clumping. Let them simmer for 15–20 minutes. The peels should become soft, slightly translucent, and smell like fall magic.

3. Drain the peels.
Using tongs or a slotted spoon, transfer the peels to a cooling rack or parchment-lined tray. Let them rest for 5 minutes—just enough to cool slightly and firm up a bit.

4. Sugar coat it.
While they’re still tacky but not dripping wet, toss the peels in a bowl of granulated sugar to give them that signature sparkle. Don’t skip this part—it’s what makes them candy!

5. Dry the peels.
Here’s where you choose your texture.

For chewy: Let them air dry on a rack for about 2 hours.
For crisp: Bake in the oven at 200°F (90°C) for 30–45 minutes, flipping once halfway through.

6. Store and snack.
Once completely dry, store your candied apple peels in an airtight jar or tin. They’ll stay fresh for up to two weeks—if they last that long.

But wait—there’s more! Don’t toss that leftover syrup. In Part 3, I’ll show you how to turn it into something equally sweet and sip-worthy. For now, you’ve mastered the basics of a stellar candied apple peel recipe that’s just as fun to make as it is to eat.

Best Apples for This Candied Apple Peel Recipe

Granny Smith, Gala, or Honeycrisp?

Not all apple peels are created equal when it comes to candying. Granny Smiths bring that tart punch and hold up beautifully in syrup, making them ideal for a tangy twist. Galas are mellow and slightly floral—perfect for a soft, chewy finish. Honeycrisp? Well, they’re the middle ground: crisp enough to keep their shape, sweet enough to skip the zest if you’re in a pinch.

Organic vs. Washed – Which Is Safer and Tastier?

You’re working with the peel, so the quality matters. Organic apples are always my go-to—no waxy coating, no synthetic pesticides. If you’re using non-organic, scrub them well with baking soda and warm water before peeling. The better the peel, the better the candy. Trust me, your teeth (and taste buds) will thank you.

Now that you’ve got your base, we’ll move on to part 2 where we level things up with texture tweaks, flavor twists, and genius ways to enjoy your peels beyond just snacking.

Texture Tips for Your Candied Apple Peel Recipe

Let’s be honest—once you’ve nailed the basics of a candied apple peel recipe, the real fun begins. Now it’s time to play with texture. Some folks love a soft, chewy finish that melts in your mouth. Others (hi, Daniel!) prefer a crisp, shatter-like crunch that could rival a brittle. Whatever your texture dreams, this candied apple peel recipe delivers options.

Want Chewy or Crispy? Here’s How to Decide

The secret to your perfect texture lies in the drying method. If you’re aiming for chewy, spread your sugar-coated peels on a parchment-lined baking rack and let them air dry for about 2 hours. Keep them out of direct sunlight, and flip halfway through for even drying.

Pro tip: For even more moisture retention, place a clean kitchen towel underneath the rack. It’ll absorb excess humidity and prevent sticking.

Now, for those crisp candy lovers—bake the peels at 200°F (90°C) for 30 to 45 minutes. Flip them once halfway through and keep a close eye near the end. You want golden edges, not browned or burnt.

And if you’re not sure? Do a split batch and test both! That’s what I do when Sophie and I can’t agree (spoiler: she always wins).

Sticky Peels? Too Soft? Troubleshooting Solutions

Sometimes your candied apple peel recipe hits a snag. The peels are limp, or worse—sticky like old jelly beans. Don’t panic, just pivot.

If your peels are too soft, you likely didn’t simmer them long enough or didn’t dry them thoroughly. Pop them back in the oven at 200°F for 10–15 minutes. That usually fixes it.

Sticky after drying? Chances are, the sugar coating didn’t fully set. Roll them in a second round of granulated sugar and bake for another 10 minutes.

Too tough or over-dried? Well, that’s a trickier fix—but you can chop them up and use them as chewy mix-ins for cookies or trail mix. Waste not!

Pro tip: Always cool completely before storing in a jar. Even slight warmth creates moisture, and moisture equals sticky drama.

✨ Flavor Upgrades & Variations for Candied Apple Peel Recipe

Now that your candied apple peel recipe has the perfect crunch (or chew), let’s dress things up. Apple and sugar are a dream duo, but they’re also the perfect blank canvas for bold, comforting, or even gourmet flavors.

Add a Dash of Spice – Cinnamon, Clove, or Ginger

There’s nothing cozier than warm spices on a cold day, and apple peels soak up flavor like champs. Before simmering, add ½ teaspoon of ground cinnamon, a pinch of clove, or ¼ teaspoon of ground ginger to your sugar-water base.

Want a stronger infusion? Add a cinnamon stick or a few slices of fresh ginger while the syrup simmers. Just remove them before tossing in your peels.

Pro tip: Spice-dusted peels make fantastic additions to holiday cookie trays or hot cider stir-ins.

Chocolate-Dipped, Citrus-Twisted, or Sugar-Free

Ready to go fancy? After drying, dip your candied peels halfway in melted dark chocolate and let them set on wax paper. You can even sprinkle with flaky sea salt or orange zest before the chocolate hardens. Divine.

For a citrusy kick, mix grated orange or lime zest into the final sugar coating. It adds sparkle, flavor, and that zingy aroma you’ll want to bottle.

Watching sugar? Try coating with coconut sugar or skipping the final sugar roll entirely for a more natural finish. You’ll still get the sweet notes from the syrup—but with a rustic, less sparkly vibe.

Whatever variation you try, the core of this candied apple peel recipe stays the same. The customizations just let you spin it your way.

Creative Ways to Use Candied Apple Peels

Okay, you’ve made the peels, flavored them like a pro, and maybe even eaten half the batch straight off the tray. But wait—there’s more! These little ribbons of goodness are versatile and giftable.

Edible Gifts: Jar It Up and Add a Ribbon

Pour your cooled candied apple peels into mason jars, tuck in a cinnamon stick, and tie a rustic ribbon around the lid. Boom—gourmet homemade gifts in minutes. These are perfect for holiday baskets, hostess thank-yous, or teacher treats.

Add a handwritten tag with “Made from real apple peels!” and people will think you’re a domestic wizard. (You are.)

Pro tip: Add a silica packet to keep them crisp longer. No one wants a sticky surprise in their stocking.

Toppings for Oatmeal, Ice Cream, and Yogurt

Don’t just snack on these—use them to jazz up everything from breakfast to dessert. Chop and sprinkle over warm oatmeal or layer into Greek yogurt with granola. They’re also dreamy on vanilla ice cream or tucked into a lunchbox as a sweet surprise.

Honestly, this candied apple peel recipe has become my go-to way to sneak in something homemade without making an entire dessert. And the compliments? Endless.

Stay tuned—next up, we’re digging into how this no-waste trick fits into my weekly meal plan and how you can reuse that leftover syrup (because yep, it’s liquid gold).

No-Waste Kitchen Goals with Candied Apple Peel Recipe

This candied apple peel recipe isn’t just a snack—it’s how I turn kitchen scraps into something my family actually begs for. If you’ve ever felt guilty tossing out apple peels, this one’s for you. It’s part of my weekly rhythm: Sunday pie, Monday candy.

Use That Syrup!

After simmering your peels, you’ll have leftover apple-lemon syrup. Don’t toss it—this stuff transforms basic tea, yogurt, or even pancakes. I use it in place of maple syrup on waffles, and let me tell you, it steals the spotlight.

Leftover Remix Mondays

Mondays are for remixing. I’ll toss candied peels into granola, Sophie sprinkles them on popcorn, and Daniel? He stirs them into overnight oats. They also dress up yogurt bowls and add crunch to banana bread batter. No crumb goes unloved around here.

Behind the Scenes – Why I Make This Candied Apple Peel Recipe

Confession: I failed the first two times. Once it turned into apple toffee, another time I forgot the drying step (oops). But that third time? Perfection. And now it’s a tradition.

Sophie’s Sweet Stamp of Approval

Sophie calls them “apple candy ribbons” and insists they’re better than gummies. She even drew a “Peel Princess” on our chalkboard after a successful batch. And honestly? That’s the real seal of approval around here.

Expert Tips to Elevate Your Candied Apple Peel Recipe

Tools I Swear By (and One I Regret Buying)

You don’t need fancy gear, but a wire rack is non-negotiable—airflow makes all the difference. I’ve also used silicone baking mats for easy cleanup. Avoid wax paper; it turns into a sticky mess.

Mom Tip: Double the Batch, Freeze Half

Candied peels freeze surprisingly well. Spread extras on a tray, freeze for an hour, then bag ‘em. Future-you will thank present-you when school lunches or late-night cravings hit.

Frequently Asked Questions

Can I use frozen apple peels?

Absolutely. Just thaw them first and pat dry with a towel. Wet peels won’t candy well—they’ll steam instead of crisp.

How long do candied peels last?

If stored in an airtight jar, they’ll stay fresh for up to 2 weeks. That said, they rarely survive past day three in our house!

Can I use honey or maple syrup instead of sugar?

You can, but expect a different texture—softer and a little stickier. For a crisper finish, granulated sugar works best.

What if I don’t have lemon zest?

No biggie. Try orange zest, a splash of vanilla extract, or leave it out altogether. The peels will still shine.

Are these suitable for kids?

Yep—Sophie’s obsessed. Just keep in mind they’re chewy, so not great for toddlers or anyone still learning to chew confidently.

Can I make this in an air fryer?

Yes! Set it to 200°F (about 93°C) and dry small batches for 15–20 minutes. Flip halfway through for even drying.