Candied orange peel is the perfect example of turning what is usually thrown away (everyday orange peel) into treasure (a Christmas candy). Simmered in sugar syrup until chewy and sweet, peel strips can be tossed in sparkling sugar or dipped in dark chocolate (chocolate + orange = heavenly). Another bonus? How great your kitchen will smell with those floral citrus fruits simmering on the stove. As for the actual orange, squeeze the juice for Orange Chicken, a scone glaze, or a fun orange crush cocktail. Candied orange peels make a lovely Christmas gift – just don’t be surprised if family and friends ask for them all year long!
How do you stop candied orange peel from tasting bitter?
The white pith of the orange has a slightly bitter taste. Instead of struggling to remove that thin white layer from the shell, try boiling it in plain water twice in a row, changing the water in between. Cooking softens the skins and removes some of the bitterness (you’ll need something to contrast all the sweetness from the candy and a final chocolate dip).
Why are my candied orange peels soft?
A key ingredient in orange peel candy is time. It takes between 12 and 24 hours at room temperature for the shells to dry out and set just enough so that they aren’t sticky and soft or brittle and dry. Stand on the wire shelves on your counter and forget about them until the next morning (a “Keep Off” sign might be a good idea for any sweet tooth in your family).
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- Income:
- 2 c.
- Preparation time:
- fifteen minutes
- Total time:
- 1 Hours 20 minutes
ingredients
- 3
Navel Oranges
- 2 c.
granulated sugar
-
White caster sugar, for coating
- 3 oz.
Dark chocolate bar, roughly chopped (optional)
directions
-
- Step 1Using a paring knife, trim about 1/2 inch from the top and bottom of each orange. Score each orange lengthwise from top to bottom, cutting through the peel and pith, but not into the flesh. Gently peel each orange peel and slice lengthwise into strips about 1/4 inch wide.
- Step 2In a large saucepan, combine strips of orange zest and enough water to cover about 1 inch. Bring to a boil over medium heat. Drain and repeat the cooking process with fresh water. Drain well.
- Step 3Combine the sugar, 2 cups water, and orange zest strips in the same large saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until orange peel strips are slightly translucent and syrup has thickened, 35 to 40 minutes. Remove from the stove and let stand for 5 minutes.
- Step 4Place a wire rack on a rimmed baking sheet. Using a slotted spoon, place the strips of orange peel on the wire rack in a single layer; drain excess syrup. Leave uncovered at room temperature until slightly dried, at least 12 hours or up to 1 day.
- Step 5Place the white powdered sugar in a medium bowl. Working in batches, toss the orange peel strips into the grinding sugar until well coated and no longer sticky. Candied orange peel can be stored in an airtight container in the refrigerator for up to 1 week.
- Step 6Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring occasionally, until chocolate is almost smooth and leaving a few unmelted bits. Take the chocolate out of the microwave. Stir until residual heat completely melts chocolate and mixture is smooth (microwave an additional 15 seconds if needed).
- Step 7Line a baking sheet with parchment paper. Working with a strip of candied orange zest, dip half into melted chocolate and place on prepared baking sheet. Repeat with the remaining strips of candied orange peel. Refrigerate until chocolate has set, about 20 minutes.
Tip: These make a great gift around the holidays! Serve them on a cheese board, decorate cakes or snack on them any time of the day.
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