How often do you squeeze or peel an orange and feel badly about throwing out the peel? Candied Orange Peel is the answer to this quandry. The peel itself has a bitter flavor; but when you candy it and roll it in sugar, you have a completely different flavor. Candied Orange Peel can be eaten like candy, used to decorate cakes or pies and even chopped up in other recipes like my Florentines The candy thermometer may seem daunting; but it’s actually easy to use and takes the guesswork out of the timing. Once you make these, you’ll wonder why you’ve never made them before.
Candied Orange Peel
By Published: June 24, 2015
Yield:
- about 3 cups
Ingredients
- 5 large Naval Oranges
- 3 cups sugar 1 cup is for rolling peel
- 1 cup water
- 1 teaspoon orange liqueur
Equipment
- 1 medium saucepan
- 1 candy thermometer
- 1 long handled wooden spoon
- 1 coarse sieve
- 1 mixing bowl large enough to hold sieve over it
- 1 shallow pan for sugaring peel
Directions
- Wipe off oranges and remove labels. I've found that you get the least pith when you use a Y peeler to peel the oranges. Hold the orange steady on a board or in your hand and peel it in the longest strokes possible. Should you choose to use a knife to peel the oranges, you will probably have to stretch the peel flat on a board and remove the pith from it. After the oranges are peeled, take a sharp knife and slice the peel into very thin slices-about 1/8th inch. Set aside.
- Combine 2 cups sugar and water in a saucepan. Insert thermometer. Bring this mixture to a boil. Boil until the syrup reaches 238 F. (softball stage) on the thermometer. Add orange peel and orange liqueur. Remove from heat. Stir 15-20 minutes or until all the peel is glazed. Drain in a sieve over a bowl. Reserve cooking liquid for storing any peel you don't want to sugar.
- Pour one cup sugar in shallow pan. Drop peel into sugar and roll until it is all covered. Using two forks will make this easier. Allow sugared peel to dry completely before eating it or chopping it up for another recipe.
