Candied orange peel

This was another recipe that I wanted to try and since it turned out well, I’m adding it to my Christmas goodie bags for my co-workers. These were actually very easy to make. I guess you could say they took up a bit of time, but a lot of it is waiting, so you could easily multitask. 

I had no idea how these would taste … but I figured the ingredients were inexpensive, so if they didn’t turn out, it wasn’t a big loss. Thankfully, they turned out pretty good. Thanks to Deb at Smitten Kitchen for the detailed instructions and Jennifer at Use Real Butter for the written directions. 

 

candied orange peels

 

 

Candied orange peels
from Smitten Kitchen

3 oranges, peeled 
1 1/2 cups water
1 1/2 cups sugar

1 cup sugar for dipping or 8 oz chocolate for dipping

Directions:

1.  Cut off the top and bottom of each orange just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. 

2. Cut peel into 1/4 inch strips.

3. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more.

4. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230F. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer).

5. Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 4-5 hours (well, I dry for 2 days and more humid regions will require more time). Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar or as is.