Perfect Candied Orange Peels
 
 
The ingredients in this recipe are nothing different from what you may be used to however it's the technique that makes these beautiful peels so very perfect. A purist's approach.
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Ingredients
  • 6-8 Navel oranges
  • 3 cups granulated sugar
  • 3 cups water
  • 200 g good quality dark chocolate (optional)
Instructions
  1. Quarter oranges, slicing through the 'navel' of the orange. Remove the membranes (set these aside for another recipe, eat them straight or juice them), leaving the white pith on.
  2. Bring a large pot of water to a boil. Add quartered orange peels and blanch for 10 seconds, shocking them with a rinse in cold water to cool them down.
  3. In a large saucepan, combine 4 cups sugar and 4 cups water over medium heat until the sugar has fully dissolved and created a simple syrup. Add orange peel quarters. Bring the syrup to a boil then turn the heat off. Make sure all the peels are submerged- I use a plate to weigh them down if they start to float.
  4. That's pretty much it! Every morning, bring your peels in syrup to a boil then turn the heat off and let it slowly cool. Do this for 9-11 days, until they start to look gummy and translucent. Once they are nicely crystallized, strain the syrup off into a container (save this, it's liquid gold! I add it to soda water, hot chocolate, pour it over syrup, etc.). Slice the peels lengthwise into ¼ inch strips and lay them to dry on a rack or lined baking sheet for 2-3 days in a cool, dark spot, until they become tacky to the touch. Eat them as is, use them in baking or...
  5. To take it one step further... I like to dip them in chocolate! Melt some dark chocolate in a double boiler (or in 30 second intervals in the microwave) and dip half of each peel, setting it to dry on a baking sheet lined with wax paper.
Recipe by Port and Fin at https://portandfin.com/perfect-candied-orange-peels/