Description
Delight in these homemade Candied Orange Peels, a sweet and tangy treat perfect for snacking or garnishing desserts. Made with fresh oranges simmered in a simple sugar syrup until tender and translucent, then coated with granulated sugar for a delightful crunch. This recipe guides you through easy steps to transform orange peels into a delicious confection that can be stored and enjoyed for weeks.
Ingredients
Scale
Orange Peels
- 4 large oranges (Preferably organic to avoid pesticides)
- as needed tablespoons additional sugar (For coating the candied peels)
Sugar Syrup
- 2 cups granulated sugar
- 1 cup water
Instructions
- Preparation: Wash the oranges thoroughly to remove any wax or pesticides, ensuring the peels are clean and safe for use.
- Peeling: Slice off the ends of each orange and cut into quarters. Carefully remove the flesh while keeping the peels intact for candying.
- Pith Removal: Remove excess white pith from the inside of the peels to reduce bitterness, leaving some thin white layer to maintain structure.
- Cutting: Slice the peels into strips approximately half an inch wide to promote uniform cooking.
- Making Syrup: In a medium saucepan, combine the water and sugar. Bring to a gentle boil over medium heat, stirring until the sugar completely dissolves.
- Simmering: Add the orange peel strips to the sugar syrup, reduce the heat to low, and simmer gently for 45 to 60 minutes. Cook until the peels are tender, translucent, and infused with sweetness.
- Preparing Baking Sheet: Line a baking sheet with parchment paper to prepare for the candied peels after cooking.
- Draining: Using a slotted spoon, remove the peels from the syrup and transfer them to the prepared baking sheet, allowing excess syrup to drip off naturally.
- Sugar Coating: While the peels are still warm, toss or sprinkle them with additional granulated sugar to coat them evenly for added texture and sweetness.
- Cooling: Let the candied orange peels cool completely at room temperature until they firm up and can be handled comfortably.
- Storing: Store the cooled peels in an airtight container, layering them with parchment paper to prevent sticking and preserve freshness.
Notes
- Using organic oranges is recommended to avoid pesticides since the peel is used.
- Removing excess pith is crucial to prevent bitterness in the final product.
- Simmer gently to prevent burning the sugar syrup or overcooking the peels.
- Coating with sugar while warm helps the sugar adhere properly to the peels.
- Candied peels can be stored for several weeks if kept in an airtight container.
- These peels can be used as a garnish for desserts, in baked goods, or as a sweet snack.
