Here is how to make candid orange peels. Making candied orange peel is a delightful way to turn citrus peels into a sweet and flavorful treat. After juicing oranges for my orange tart, I found myself with a pile of leftover orange peels. Rather than letting them go to waste, I decided to transform them into a delicious treat: candied orange peels!
Using a simple recipe, I boiled the orange peels until they were soft and then simmered them in a fragrant syrup made from sugar and water. Once the peels were tender and translucent, I let them cool on a wire rack before giving them a final coating of sugar for a sparkling finish.
The result was a batch of beautifully candied orange peels that were not only delicious but also versatile. You can enjoy them as a sweet snack on their own, chop them up to use as a flavorful addition to baked goods, or even dip them in chocolate for an extra indulgent treat.
How to make candid orange peels
Ingredients:
- 3 large oranges
- 2 cups granulated sugar
- 1 cup water
- Additional sugar for coating (optional)
Instructions:
Prepare the Oranges:
- Wash the oranges thoroughly to remove any dirt or residue. Using a sharp knife, carefully slice off the top and bottom ends of each orange.
Score and Peel:
- Score the oranges into quarters, cutting through the peel but not into the fruit. Gently peel the orange segments away from the peel, leaving as much pith (white membrane) attached to the peel as possible.
Boil the Peels:
- Place the orange peels in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let the peels simmer for about 15 minutes. This helps soften the peels and remove any bitterness.
Prepare Simple Syrup:
- In a separate saucepan, combine 2 cups of granulated sugar with 1 cup of water. Stir the mixture over medium heat until the sugar has completely dissolved, creating a simple syrup.
Add Peels to Syrup:
- Using a slotted spoon, transfer the softened orange peels from the pot of water to the saucepan of simple syrup. Let the peels simmer in the syrup for about 45 minutes to 1 hour, or until they become translucent and tender.
Cool and Drain:
- Once the peels are cooked and tender, remove them from the syrup using a slotted spoon and place them on a wire rack set over a baking sheet to cool and drain excess syrup. Allow them to cool completely before proceeding.
Coat in Sugar (Optional):
- If desired, roll the cooled orange peels in granulated sugar to coat them evenly. This step adds extra sweetness and gives the peels a sparkling finish.
Store or Enjoy:
- Once the candied orange peels are completely dry, store them in an airtight container at room temperature for up to a few weeks. Enjoy them as a sweet snack on their own, or use them as a garnish for desserts such as cakes, cookies, or cocktails
