Candied Orange Peel And Orange Sugar Recipes

CANDIED ORANGE PEEL

Steps:

• Using a citrus zester or vegetable peeler, shred long strips of orange peel.
• Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.
• Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup when ready to use.

CANDIED ORANGE PEEL AND ORANGE SUGAR

Steps:

• 1. Wash, peel oranges (first time out just do two or three). Cut the orange peel into strips about 1/4 inch wide (length doesn't matter.. but longer strips are nice, don't worry if they break during any point of the process). Put orange strips into a pan, cover with water. Bring to a boil. Drain. Cover with water, bring to a boil, drain... do this 5 times (gets the bitterness out).
• 2. After you drain it the 5th time, leave about 1/4 to 1/3 cup liquid in pan. Add 1/2 to 1 cup sugar. Stir, making a thick syrup. Add the orange peel and cook stirring constantly until the syrup is gone and the orange peel is coated and sticky.
• 3. On a baking sheet, cover with a light layer of sugar 1/4 inch thick. Pour the orange peel onto the sugar. Use two forks to gently separate the pieces of orange peel and completely coat them with sugar. Leave this to dry stirring it up and separating several times. This could take an hour or two depending on humidity.
• 4. Melt chocolate almond bark (dark chocolate is great!). Individually coat the strips of orange peel using a fork... tap fork against inside of pan to get excess chocolate off peel. Place on wax paper lined baking sheet. When tray is full, put in freezer for about 5 - 10 minutes to solidify the chocolate. Put hardened chocolates into airtight containers or zipper bags. Do not refrigerate or freeze.
• 5. Any orange peel that you do not want to coat... leave on the tray with the sugar and dry overnight. Put these sugar coated orange peels into a zipper bag or airtight container. You can eat these, suck on them.... or put them in tea or in recipes that call for candied orange peel (warning: once they get hard don't use in recipes... but still good for teas).
• 6. The sugar remaining on the baking pan.... put in airtight container or zipper bag. You can use this orange flavored sugar in recipes or in tea...
• 7. It sounds harder than it is... Because you are chocolate coating the peel before it is dried out... a reaction takes place.... The moisture in the orange goes to the sugar and forms a kind of syrup effect... so when you bite into the coated peel.... it is kind of like jellied... Orange and chocolate is my favorite!!! This is a cheap recipe to make... most people just throw the orange peelings away.... so it is FREE... and water doesn't cost much... and sugar.... so it is a cheap candy that sells in candy shops for $9 - $14 per pound!!! I never use a recipe for this anymore, because I have been making it for most of my life.... I wrote this from memory.... I hope that you try this....

SIMPLE CANDIED ORANGE PEEL

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

CANDIED ORANGE

Steps:

• Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
• Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
• Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

SUGARED ORANGE PEELS

Steps:

• Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
• Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
• Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
• Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.