What’s Cooking? Candied Orange Peel!

What’s Cooking? Candied Orange Peel!

This is an incredibly easy and elegant treat, both Elin and Sue’s favorite!

Sue’s Easy Candied Citrus Peel

Place in a saucepan:
Strips of orange peel from about 6 oranges made with a channel knife (this makes the process easier)

Add water to cover, and simmer for about 30 minutes.
Drain; cover with fresh cold water, and simmer a few more minutes.
Drain; refresh under cold water, and set aside.

Combine in a heavy, large saucepan:

  • 2 cups sugar
  • 6 tablespoons light corn syrup
  • 1 1/2 cup water

Stir over low heat until the sugar is dissolved.  Add the fruit peel and cook very gently over low heat until most of the syrup is absorbed.  Cover and let stand overnight.  Bring to a simmer again, then let cool slightly and drain.  Line two trays with wax paper and sprinkle about one cup of sugar on each.  Roll the citrus peel in the sugar until well coated.  Let dry for at least one hour.  Store in airtight container in the refrigerator up to two months.

I use candied orange peel for fruit butterflies’ antennae.  Candied citrus can be chopped, and used in muffins or meringue.  And they can be dipped in dark chocolate for a special treat.

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