Candied Orange Peel

Candied Orange Peel

I adore candied citrus peel. You won’t offend me if you’re not a fan (yet). You probably only know those chewy, tooth sticking, flavorless, processed nuggets that come in a grocery store tub. That’s what I thought candied peel was all about, too – until I made my own. Then, ooohhhh, I fell in love. Hand-crafted candied peel is pliant and juicy with the perfect balance between bitter peel and sweet syrup. Making your own takes a bit more work than opening a tub, but it’s the difference between a frozen beef patty and aged ribeye steak. I always make more peel than what’s needed for a recipe. That way, I can toss the remaining peel in sugar for a sweet snack.


Candied Orange Peel

  • Servings: 2 cups peel
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Ingredients

  • Peel from 3 oranges
  • 18 oz. water
  • 6 oz. corn syrup
  • 20 oz. sugar

Directions

  1. Place peels in a pot of cold water, bring to boil, and drain. Repeat this two more times.
  2. Combine 18 oz. water, corn syrup, and sugar in a pot. Bring to boil. Add drained peels, reduce to simmer and poach for 1 hour. Cool peels in syrup. Store in syrup in refrigerator.
  3. To roll in sugar, dry peels on a cooling rack overnight. Cut into strips 2” long by 1/2” wide and toss in additional sugar. Store at room temperature.

candied-peel

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Chocolate Gelato with Candied Orange

OrangeI’ve decided to try to recreate the gelato flavor I had in Bologna – Dark Chocolate with candied orange peel (Cioccolato all’Arancio sounds so much sexier).  Challenge #1:  Outside of Culinary School, my attempts at making candied citrus result in a product that is both leathery and inedible.  So, I’m trying this recipe from Clotilde at Chocolate and Zucchini – which is supposed to produce sticky, chewy half-moons of orange peel with soft and juicy pulp. As the recipe requires heating up and completely cooling down the sugar mixture 4-5 times, I’m on day two,  will most likely need one if not two more rounds of heating/cooling and an overnight drying.  I haven’t even started on the chocolate mix yet.  This better be damn good gelato.