Wednesday, December 17, 2008

The bane of my existance, candied orange peels

I have a newfound respect for people who regularly candy orange peels.

I love candied orange peels almost more than I love Mr. O. Seriously.

However, after hours and hours of labor to make homemade candied orange peels, I might just be buying them from the market from now on.

I added corn syrup because many recipes complain of stirring orange peels and crystallization process - this eliminates that problem and allows for stirring.

Even with all the labor.... they are so good.

Candied orange peels

makes a lot
6 oranges
5 cups sugar, plus extra for rolling
one cup water
1/2 cup corn syrup

Cut the oranges in half and juice them.

Remove the pulp from the oranges, leaving the rind and pith. Slice orange rinds into 1/4" thick slices. I would recommend a santoku because the skin tends to fight back and usually gets scored instead of cut.

Boil orange peels three times in boiling water for 30 minutes each time. (This removes the bitterness, from what they say.)

Drain peels one final time. In pot, combine 5c sugar, 1/2 c corn syrup and 1c water. Stir until sugar is dissolved. When mixture starts boiling, add orange peels. Allow to cook until pith is transluscent (most recipes say 30 minutes - for me and my big oranges, it was more like an hour and a half).

Remove peels from sugar syrup. Roll in sugar and allow to air dry on parchment for 4-5 hours.

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