Candied Orange Peel Recipe: A Sweet Treat for All
Making candied orange peel might seem daunting, but it's a surprisingly simple process that yields a delightful, chewy treat. This recipe walks you through each step, ensuring you achieve perfectly candied orange peels every time. Whether you use them as a garnish for desserts, enjoy them as a standalone snack, or add them to baking recipes, this recipe guarantees success.
Why This Candied Orange Peel Recipe is the Best
This recipe stands out because of its simplicity and focus on achieving perfectly candied peels. We'll avoid overly complicated steps, focusing instead on techniques that yield optimal results. The resulting candied peel is perfectly balanced – not overly sweet or overly bitter, achieving that magical sweet and slightly tangy flavor profile.
Ingredients You'll Need:
- Oranges: 2 large, organic oranges (organic is preferred to minimize pesticide exposure).
- Water: Enough for boiling and simmering.
- Sugar: 2 cups granulated sugar (adjust to taste preference; you might need a bit more or less).
Step-by-Step Instructions:
Preparing the Orange Peels:
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Wash and Zest: Thoroughly wash the oranges. Using a vegetable peeler, carefully remove the orange zest, avoiding as much of the white pith as possible. The pith can impart a bitter taste, so meticulous peeling is key.
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Blanch the Peels: Cut the zest into thin strips (about 1/4 inch wide). Place the strips in a saucepan and cover with cold water. Bring to a boil, then let it boil for 10 minutes. This process helps to remove some of the bitterness.
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Rinse and Drain: Drain the boiled peels and rinse them under cold water. This removes any residual bitterness and prepares them for the candying process.
Candying the Orange Peels:
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First Simmer: Place the rinsed peels back in the saucepan. Add 1 cup of sugar and enough water to cover. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the peels are tender.
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Second Simmer and Sugar Coating: Drain the peels and add the remaining 1 cup of sugar to the saucepan. Bring to a simmer again. Gently add the drained peels to the sugar syrup and simmer for another 20 minutes, or until the peels are translucent.
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Cool and Dry: Remove the peels from the syrup and place them on a wire rack lined with parchment paper. Let them cool and dry completely. This can take several hours.
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Optional Coating: Once completely dry, you can optionally toss the peels in granulated sugar for extra sweetness and sparkle. This step adds a beautiful texture and enhances their sweetness.
Tips for Success:
- Patience is Key: The candying process takes time. Don't rush it; allow the peels to simmer properly for the best results.
- Adjust Sugar: Taste the syrup throughout the process and adjust the sugar to your preference. You might prefer it sweeter or less sweet.
- Storage: Store your candied orange peels in an airtight container at room temperature. They should last for several weeks.
Serving Suggestions:
- Garnish for Desserts: Use them to garnish cakes, cookies, and other desserts.
- Snack: Enjoy them as a delicious and healthy snack.
- Baking: Add them to quick breads, muffins, or cookies for extra flavor and texture.
- Chocolate Covered: Dip them in melted chocolate for an extra decadent treat.
This recipe offers a delicious and easy way to create a unique and flavorful treat. The candied orange peels are incredibly versatile and add a touch of elegance to any dish or snack. Enjoy!
