You can use this Candied Orange Peel recipe to make Candied Lemon Peel or even Candied Orange or Lemon Slices.
Candied orange peel is the perfect sweet treat with a burst of orange flavor and can be enjoyed as a treat or as I did for decorating a cake.
National Candied Orange Peel Day is observed annually on May 4th
Candied Orange Peels are a boiled, sliced, and sugared treat.
Do you know or have you heard or tasted Candied Orange Peel?
Candied Orange Peel can be pretty expensive to buy, BUT it’s oh so easy to prepare, and on top of that inexpensive as well. I love it and will make this over and over again. You can also use lemon strips for a different taste.
Candied Orange Peels are exactly what they sound like: strips of orange peel that have been cooked in sugar syrup and also dunked in sugar. You can even dip one tip in chocolate if you need more sweetness.
When did I Use Candied Orange Peel?
Other recipes on the blog with Orange peel or slices
- 2 large navel oranges
- 1 cup of tap water
- ¾ cup granulated sugar divided ** (½ cup + ¼ cup)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Cut off the top and bottom of each orange and discard.
- Take a vegetable or potato peeler to peel the oranges as wide as possible, 2–4-inch strips.
- Also, try to get as thick as possible strip when peeling the orange from top to bottom.
- Lay the strips out on a cutting board andand cut each strip into thinner pieces, ±¼ inch wide.
- Add the water to a pot together with ½ cup of sugar**, and salt.
- Bring to a simmer. Simmer for roughly 20 minutes (or more) to get a sticky syrup, or until the peel strips look soft, but still have their naturally vibrant color.
- Be careful not to overcook as the strips will turn brown.
- In the meantime, take the remaining ¼ cup sugar** and place it in a bowl, and set it aside.
- Get a baking tray and drying rack ready. Place some parchment paper under the rack on a baking tray.
- After simmering the peels, add the vanilla extract and switch off the heat and leave the peels in the sugary syrup for a minimum of 5-10 minutes.
- It’s best to use tongs to remove the orange strips (it's a sticky business) and place them on the cooling rack.
- Let it rest for 15 minutes or more to dry from the syrup and cool down.
- Toss all the peels in the remaining sugar and shake them up and make sure to coat them well with the sugar.
- Use the tongs and place them back on the drying rack to dry out completely at room temperature. You can leave it overnight or for several hours.
- Store in an airtight container once cold and you can refrigerate them for up to 2 weeks if needed.
Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes
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Amount Per Serving Calories 38Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 27mgCarbohydrates 10gFiber 0gSugar 9gProtein 0g
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