Glazed Candied Orange Peel
Elevate your candy game with this delightful Glazed Candied Orange Peel recipe. Perfect for gifting, snacking, or adding as a vibrant garnish to desserts, this treat transforms the humble orange peels into a sweet, chewy delicacy. The process of boiling the peels multiple times removes the bitterness, resulting in a tender texture that is beautifully coated in sugar. Ideal for any occasion, this recipe yields approximately half a pound of gorgeous, homemade candy that showcases the bright flavors of navel oranges. Share it with friends and family or savor it on your own as a delightful indulgence!
8
Servings
N/A
Calories
4
Ingredients
Ingredients
Navel oranges
4 large (Peel in strips, cut into lengths)
Granulated sugar
2 1/2 cups (Divided into two portions)
Water
1 cup (Cold)
Light corn syrup
1/4 cup (None required)
Instructions
1
Using a sharp knife, carefully remove the peel from the oranges in strips that are about 1/3 inch wide, then cut these strips into 3-inch lengths.
2
Place the cut orange peels in a heavy-bottomed pan and cover them with cold water. Bring the water to a boil.
3
Once boiling, let the peels boil for 3 minutes. Afterward, drain the water and repeat the boiling process two more times, replacing the water each time. After the final boiling, drain the peels and set them aside in a bowl.
4
Rinse out the pot, then combine 2 cups of granulated sugar and the light corn syrup. Heat over medium heat, stirring until the sugar is completely dissolved.
5
Add the drained orange peels to the sugar syrup. Reduce the heat to low and allow the peels to simmer gently for about 30 minutes, or until they become transparent.
6
After cooking, let the peels cool in the syrup for 45 minutes.
7
Finally, lift the peels out of the syrup, allowing excess syrup to drain off. Roll each piece in the remaining 1/2 cup of granulated sugar and place them on waxed paper to set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Glazed Candied Orange Peel?
It is a sweet and chewy treat made by boiling orange peels to remove bitterness and then simmering them in a sugar syrup until they are translucent and glazed.
How many oranges are required for this recipe?
This recipe calls for 4 large navel oranges.
Why do you boil the orange peels three times?
Boiling the peels multiple times in fresh water is essential to remove the natural bitterness found in the orange skin.
How wide should I cut the orange peel strips?
The strips should be approximately 1/3 inch wide.
What is the ideal length for the orange peel strips?
The strips should be cut into lengths of about 3 inches.
What type of sugar is used in this recipe?
The recipe uses a total of 2 1/2 cups of granulated sugar.
What is the purpose of light corn syrup?
Light corn syrup helps create a smooth glaze and prevents the sugar syrup from crystallizing during the cooking process.
How long do the peels need to simmer in the sugar syrup?
They should simmer for about 30 minutes or until they become transparent.
At what heat should the peels simmer?
The heat should be reduced to low to allow the peels to simmer gently.
How long should the peels cool in the syrup after cooking?
The peels should be left to cool in the syrup for 45 minutes.
How do I finish the candied orange peels?
After cooling, lift the peels from the syrup, drain the excess, and roll each piece in granulated sugar.
What should I place the finished peels on to set?
The finished, sugar-coated peels should be placed on waxed paper to set.
Can I use these orange peels as a garnish?
Yes, these candied peels make a vibrant and edible garnish for various desserts.
Is this recipe suitable for gifting?
Absolutely, homemade candied orange peels are excellent as gifts from the kitchen.
What is the total yield of this recipe?
This recipe yields approximately half a pound of candied orange peel.
How many servings does this recipe make?
The recipe is designed to provide about 8 servings.
What category of food does this fall into?
This recipe is categorized as Candy or Confectionery.
Do I need to use cold or hot water to start the boiling process?
You should cover the peels with cold water before bringing them to a boil.
How many times do I drain the water?
You should drain the water three times in total after each 3-minute boiling session.
What kind of knife should be used?
A sharp knife is recommended to carefully remove the peel in clean strips.
Is the sugar used all at once?
No, the sugar is divided; 2 cups go into the syrup and 1/2 cup is used for the final rolling.
Can I use different types of oranges?
While the recipe specifies Navel oranges, you can use other thick-skinned citrus fruits using the same method.
What texture should the final product have?
The final product should have a sweet, chewy, and tender texture.
Should I stir the sugar while it dissolves?
Yes, stir the sugar and corn syrup over medium heat until the sugar is completely dissolved.
What happens if I don't boil the peels enough?
If not boiled sufficiently, the peels may retain a bitter, unpleasant taste.
Do I leave the white pith on the peel?
Yes, the white pith is typically included; the multiple boiling steps soften it and remove its bitterness.
What should the peels look like when they are done simmering?
They should look transparent rather than opaque.
Is this recipe difficult to make?
The process is straightforward, but it requires patience for the boiling and simmering steps.
How should I store candied orange peels?
Store them in an airtight container in a cool, dry place to maintain their texture.
Are there any tags associated with this recipe?
Common tags include candy, candied citrus, orange peel, snacks, and homemade candy.