Wednesday, December 26, 2012

Candied Orange Peels


This candied orange peels recipe worked out quite well.   The oranges are peeled and pithed,. and simmered in the 4Cups:4Cups  --  Sugar:Water ratio with 1tsp of heavy corn syrup added to keep from crystallization.  5 nice medium size fresh oranges.  Preferably home grown (or un-waxed oranges.)    Extra sugar to roll the peels in.
3 Wire racks and sheet pans covered with 'wax' paper to dry peels on.   1 large wooden spoon; 1 tongue; 1 plate with rim.      *(wax paper is cheaper than parchment paper for this purpose or do without)
Mason jar to store in.
Tips:  Boil the water first and add corn syrup; then, to make sure that the sugar would not form crystals and start to crystallize the rest of the syrup, carefully add sugar in small portion at a time and stir well to dissolve without getting the sugar sticking to the sides of the pot, then add another portion of sugar.  Once the orange peels are added, basically those acid would keep the crystals from forming.   But if it's non-acidic type fruit peels, I noticed, even with corn syrup, the crystals might form. 


 Use a flexible fruit pairing knife and slide it across the peel in horizontal angle.

 


 Didn't think that there will be this much pith - 200 some grams of it.
 Bring water to boil; add heavy corn syrup; then, while stirring with a wooden spoon, add separate portion of sugar at a time to dissolve completely before adding more;

Simmer for 1 hour or until the peels are translucent.  Cool completely in the pot.
Transfer the peels to wire rack.  Blot to remove excess liquid.  
  Roll in sugar and place on clean dry wire rack to dry overnight. 
 Store in sanitized air tight mason jar.
You can eat it just as is or chop and add to cookies, bread, etc., dipped in melted chocolate and make chocolate dipped orange peels; or chop and add to prepared main dishes.

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