Recipe: Candied Orange Peels

The Story

When looking for candies that would complement my dairy-free Simply Coconut Chocolate Truffles, I came across this recipe from The Food Network Kitchens.  I found the recipe a few years ago, but it immediately brought back the memory of family trips to Florida to visit my Grandparents.  They had wintered and later retired there and for many years, rented a house with a Kumquat tree in their back yard.  There was a lemon tree, a grapefruit tree and an orange tree, as well.  But my first taste of the tart, tangy, sweet kumquat was so memorable, that I still have a picture of that moment imprinted in my mind.  I think I was six or seven years old, and when I asked how one might peel such a tiny thing, my Grandfather said, "Just eat it all at once - peel and all."  I was rather pleased to have permission to partake in a substance that was here-to-fore forbidden.  (The peel.)  And it was good.

This recipe isn't on Food Network's web site anymore, but it is still a favorite of mine.  I make this and an array of truffles every Thanksgiving.  I love the brightness and color that the orange brings to the table.  I also recently made this for a Power Chicks Brainstorming Party this winter and those sweet, tangy peels still reminded me of warm breezes, kumquats and my Grandfather's extraordinary talent of wiggling his ears without moving any other muscle on his face.  He taught me that trick, too, and I think I can still pull it off. 

So in honor of Grandpa Veltman (hello Grandpa, wherever you are :)), I hope you enjoy these beautiful and unusual treats.

Timing

Prep Time:  30 minutes

Inactive Prep:  4 Hours

Cook Time:  1 Hour 13 Minutes

Yield:  about 4 cups of peel (depends on your orange size)

The Ingredients

9 thick-skinned Valencia or navel oranges (try to find organic, since you are using the peel)

6-3/4 cups of sugar, plus an extra cup for rolling

2-1/4 cups of water

Do a Little Orange Surgery

Cut the tops and bottoms from the oranges.  Then score each orange into quarters.  Cut down into the peel without cutting the fruit (do your best).  Peel the skin and the pith from the orange - it will come off in a large piece.  Set the orange aside and use for another recipe.  Cut the large sections of peel into 1/4-inch wide slices - the long way. 

Boil the Peels

Put the orange peels in a large saucepan with cold water to cover.  Bring the water to boil over a high heat.  As soon as the water boils, remove the pan from the heat and pour off the water.  Repeat this one more time.  (If you would like them softer, you can do it a 3rd time, but this makes the peels a little mushy for my taste).  Remove the orange peels from the pan and set aside.

Give the Peels a Sugar Bath

In the same pan, whisk the 6-3/4 cups of sugar with 2-1/4 cups of water.  Put it back on the stove, bring up to a boil, then reduce the temperature so that the peels simmer and cook for 8 or 9 minutes.  The sugar mixture temperature should be at the soft thread stage, 230-234 degrees F after 8 or 9 minutes.  Add the peels to the sugar mixture and simmer gently for about 45 minutes.  You will be tempted to stir the peels - do not do this or you may introduce sugar crystals into the syrup.  You can swirl the pan to get the floaters to sink down into the sugar if you need to. 

Drain the peels and save the syrup for another recipe.  There is a good 8 or more cups of simple syrup left over, and I'm still looking to find the perfect way to use such a copious amount of syrup.  It can be used in iced tea, drink recipes, cakes and other candies.

Roll & Dress the Peels

Roll the peels in sugar and dry on a rack for 4 or 5 hours.  Store the peels in a litte of the left over sugar, and store the rest.   You will have a little orange flavored sugar for another recipe.

The peels can be dipped in melted bittersweet chocolate.  I like to do a mixture of both plain peels and chocolate dipped peels. Yum.

Many thanks to the Food Network for introducing me to a recipe that has inspired such great memories.