CANDIED ORANGE PEEL
This is a little sweet bite that takes me straight back to childhood. When I was little, the lady who cooked at my grandparents’ house was so talented. Everything she made was delicious. This is the lady who cooked in the house where we spent our summers. So, every afternoon by the time we got back from the beach there was something delicious to eat. Some days they were pastries filled with dulce de leche, cinnamon sticks, cakes, and sometimes, candied orange peel. The first time I saw the orange peels, I didn’t pay much attention to them. It was a strip of orange, half dipped in chocolate. But, when I tried it, I fell absolutely in love.
The combination of sweetness, with the citrus element of oranges and chocolate. Simply delicious. Also, as the peel is cooked it becomes super soft. It is a perfect snack for a strong cup of coffee, or to simply eat it on its own.
Before we keep going, I’ll link a couple of recipes you might find interesting as well.
PARTS OF THIS RECIPE
Okay, actually, this recipe doesn’t have many parts. All you really need is orange peel and sugar. I find it amazing that with just a few ingredients you can make something so delicious. Since we don’t have much to talk about in terms of parts, let’s talk about what to eat this candied orange peel with. For me, it is the perfect complement to an espresso. It’s sweet, but not too sweet, it has that citrus element in there too. That seems perfect to me. I also saw it in cakes as decoration and in the filling. You can add them it in tarts and pies too. Take a look at one of the tarts linked above, you can use orange peel instead of the whole slice. Do you have more ideas? Let me know in the comments.
TIPS FOR PERFECT CANDIED ORANGE PEELS
Prep: First and foremost, make sure your oranges are super clean. Wash the oranges well before starting, remember that we are going to eat the peel.
The cut: The cut is up to you. It really depends on the shape you want to give it. I cut them into thin strips. I’ve seen these in squares, slices, or in thicker strips.
The saucepan: I recommend using a large saucepan. Ideally, add water until the slices are barely covered, so a larger pan is best.
Rest: Once candied, you have to let them dry for at least 8 hours. I let them rest for 24 hours. It was easier for me. I made them a day before, let them dry and gave them the final touch the next day.
EQUIPMENT
Saucepan: As i mentioned before, you want to use a large pan for this recipe so that the peels don’t overlap as much.
Spoon: To give the mixture a little stir once you add sugar.
Chopping board: To cut the orange.
Parchment paper: This is where you’ll let the candied peels rest for at least 8 hours.
Tongs: To take out the peels one by one when they are done.
Bowls: For the sugar, and the chocolate you’ll use to decorate the candies.
Measures: Cups for the ingredients like water and sugar.
CANDIED ORANGE PEELS
Ingredients
- 2 large oranges
- 2 cups water + extra
- 1 cup white sugar + extra for decoration
- 100 gr semi sweet chocolate (To decorate half of the peels)
Instructions
- Cut the orange into four pieces. Take out all the fruit and cut the peels into thin strips. Make sure they are all kind of the same size.
- Add them to a large saucepan and add water until they are barely covered.
- Place the pan over medium/high heat. As soon as the water boils, strain the peels and repeat that same process once more.
- Once that process is ready, add two cups of water and one of sugar. Stir.
- Place over medium/high heat until water boils. Lower the heat to medium/low and let it simmer for 30 to 35 minutes.
- Once almost all the water has evaporated, turn the heat off and let it rest for an extra 5 minutes.
- Transfer the peels to a cooling rack or to parchment paper and let them dry for at least 8 hours.
- Cover the peels with sugar. Optional: Decorate with melted chocolate by covering half the peel.
