Candied Orange Peel
Baking and Desserts | French cuisine
⏳ Time
10 hours
🥕 Ingredients
3
🍽️ Servings
10
Description
They take a long time to prepare, but in principle, it's not complicated at all. And how delicious they are! I like my candied peels to be cooked for a long time, resulting in a nearly candy-like texture. If you cook them for less time, they will be softer — it depends on personal preference. They can be stored in a container for a long time. You can eat them as they are or use them to decorate desserts.
Ingredients
- Sugar - 2 lbs
- Oranges - 2 lbs
- Water - 3 fl oz
Step by Step guide
Step 1
Soak the orange peels in water to remove the bitterness. At least 1 day (I soak them for about 5 days, changing the water once a day).
Step 2
Cut the peels into long strips about 4–6 cm long; the rest will depend on how they turn out — not all peels can be cut this way.
Step 3
Place them in a pot, sprinkle with 500 g of sugar, and pour in 50–100 ml of water. The peels are already soaked in water, so this amount will be sufficient.
Step 4
Cook the peels over low heat for 0.5–1 hour each day for 3 days. That is, turn on the heat, let them boil, the syrup thickens, turn off the heat, and set aside for half a day to allow the candied peels to soak in the syrup. Then boil again after half a day and set aside.
Step 5
When the syrup thickens significantly and the peels become firm, candy-like, dark orange, almost brown — remove them from the heat.
Step 6
Spread 150 g of sugar on a plate. Take a small amount of candied peels (about 100–150 g), place them on the sugar, and roll them until they are no longer sticky. Add more sugar and repeat the process.
Step 7
Lay the peels on a rack or a large plate in a single layer to dry, and leave them overnight. Store them in a container.
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