fresh orange peel candy…

28 Mar

orange candy urbanpocketknife

What what!  I totes made orange peel candy.  Last time I tried to make something candied, I ended up with scalding red sugary liquid for candy apples that ended up semi disastrous.  I’ve been canning a ton lately and since it was citrus season, I managed to scour a whole box of oranges for $15 in chinatown.  This box wasn’t small, I figure it was around 25-30lbs worth of navel oranges.

When citrus is in season, it is so juicy and sweet and delicious.  I had SO many orange peels to deal with so I decided to make some use out of them.  Some went in the dehydrator, apparently the oils in orange peels makes great campfire starters.  And a whole whack went into orange peel candy land.  Looked up some recipes and basically winged it from there.

These little babies are so delicious!  No bitterness, a strong intense orange flavour and well…super sugary.  Can’t have to many or else you’ll go into sugar coma but I bet they’d be great in desserts.  I’ve probably given away about half of it (I made a triple batch) so that I’m not tempted to eat it all myself!

Here’s the recipe for a single batch!

What you need!

6 navel or thick skinned oranges
3 1/2 cups of white sugar + extra for later
1 cup of brown sugar
1 1/2 cups of water
confectioner’s sugar

What to do!

1.  Cut your oranges in half and carefully squeeze out the juices with a reamer without tearing the skin.  Save the juice for another recipe or as a drink!

2.  Boil a big pot of water and dump the oranges halves in and let it come to a boil.  Boil it for 10 minutes.  Drain the water out, fill the pot back up to full and boil a second time for 10 minutes.  Repeat one more time for a grand total of three boils of 10 minutes each and draining.  Set the orange peels aside.

3. Put the sugars and the water into the big pot and bring to a simmer until it reaches the thread candy stage (230 to 234 degrees F.).  Meanwhile with a spoon scrape out each orange half until only a thin layer of pith remains.  Slice into 1/4″ pieces.

4.  Put the orange skins into the sugar syrup and cook until translucent.  Do not stir the pot as it may form sugar crystals.  Instead swoosh the pan around if the peels need to be moved around in the liquid.

5.  Once translucent, take the peels out with a slotted spoon and place them on cooling racks without them touching each other.  They will be very sticky so make sure they don’t touch!

6.  After a few hours (or even a day or two), the candy will start being less tacky.  Roll the orange peel candy in granulated or powdered sugar to prevent them from sticking to each other in your container.  Store in air tight bags are jars for a tasty treat that lasts long on the shelf!  Enjoy!

orange candy urbanpocketknife

A different version with powdered sugar instead of granulated…looks old timey!

orange candy urbanpocketknife

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