Tuesday, April 14, 2015

Orange Peel Candy


Recently during my Europe trip i got a chance to taste this great flavor filled chocolate dipped candied orange peels, actually i fell in love with the taste immediately...

After i returned from the trip i got a dozen of oranges and started testing different methods of candied orange peels but they turned out bitter for 2 times and finally found the reason for the bitterness... the bitter culprit was the pith...

The 3rd time i scrapped out some of the pith using the spoon and got the exact taste of the ones i tasted... 

Lets gets orangy...


4 oranges, peel of (or any thick skinned orange)
3 cups sugar
1 cup water
1 cup sugar for rolling
Melted chocolate for dipping


You can harvest the peel in many ways. Here are two I recommend: 
1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 
2) Chop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon.

Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water.
Heat on high until water comes to a boil. 
Pour off the water. Repeat this process twice more. 
This helps to remove the bitterness in the peels.

Combine sugar and water in the saucepan and bring to boil over high heat. 
Add peel and reduce heat to simmer. Simmer until peels are translucent (60 minutes to 75 minutes.)

Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 2-3 hours. 
Once the peel is dry, you can dip in melted chocolate and shake off excess, and place on foil. 
Store in a tupperware, or if not chocolate dipped, store in airtight container.

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