Candied Orange Peels

Merry Christmas lovelies!  My present to you is a long overdue post in the form of a nice little sweet for you to munch on all through the holidays!  I have been horrible at updating this blog lately but I figured nobody really cared what kind of sandwich I got from Subway everyday.  But since I now have 2 weeks off to relax, I figured I’d get back to playing around in the kitchen!  However, that got off to a slow start when I returned to my parents house in BC to find out that the oven was broken.  But Merry Christmas to us, we had a new one delivered this morning.  And a BIG Thank You to the delivery men working today!  I would have given you some Christmas cookies but a working oven is a bit of a requirement… Anyone ever try frying cookies?  Probably doesn’t work so well.  So now that I have a fully functioning kitchen, expect some tasty things coming up!

These Candied Orange Peels are the perfect thing to share with your loved ones this holiday!  But they are so good that you probably won’t want to share.  And that is coming from someone who doesn’t love chocolate and citrus together, nor is particularly fond of chocolate.  So that obviously tells you how amazing they are!  My friend Paige and I decided to attempt this recipe of her Mama’s after decorating about 3498353 cookies that she had baked (I admit didn’t help with the cookie baking, only the decorating and eating- the most important part).  While the recipe isn’t too complex it does take quite some time… and apparently a team effort.  Paige and I were not the best at coordinating our busy schedules in the last week, and upon returning to BC her Mama finished them up with a dark chocolate coating for us while our lazy bums slept.  Thank-you Cheryl!

Candied Orange Peels

Recipe from Paige.

Makes lots for sharing!

  • 3 large navel oranges, washed
  • 3 Tbsp light corn syrup
  • 1 cup sugar
  • 1 cup water
  • 8 ounces semi-sweet chocolate
  • 2 Tbsp butter

1.  Cut a thin slice of the top and bottom of each orange to expose the flesh.  Score the peel of each orange into quarters, cutting through the white pith, and pull the quarters of peel off each orange.

2.  Cut each peel quarter into 1/4 inch wide strips.

3.  Put the orange peels in a large heavy saucepan, add cold water to cover and bring to a boil.  Drain and repeat 2 more times.  Blanching the orange peels removes bitterness.

4.  Return the orange peels to the pan, add cold water to cover by about 1 inch and bring to a boil.  Reduce heat and simmer gently, stirring occasionally, until the peel is tender when pierced with a knife, about 15 minutes.  Drain and set aside.

5.  Set a large wire rack over a baking sheet.  Combine the corn syrup, sugar and water in the same saucepan and bring to a boil, stirring to dissolve the sugar.  Wash down the sides of the pan with a wet pastry brush to remove any sugar crystals which could cause the syrup to crystallize.  Add the orange peel.

6.  Bring to a simmer, reduce the heat and simmer gently, stirring once or twice with a clean spoon, until the peel is translucent and very tender, and the syrup has reduced to a few spoonfuls, about 30-40 minutes.  Do not allow the syrup to reduce less than this or the bottom of the pan will become too hot and will crystallize the sugar.

7.  Using a slotted spoon or fork, transfer the peels to the wire rack to drain, separating all the strips of peel.  Let cool and stand until dry, at least 4 hours.

8.  Melt the chocolate and butter in a pot until smooth.  Dip orange peels into chocolate mixture and lay on a piece of wax paper to cool.

Once dried, the candied orange peel can be stored in an airtight container at room temperature for up to 1 week.  Enjoy & Happy Holidays!

Merry Christmas!

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