Wouldn’t it be really cliché if I said that making candied orange peel is so much fun?
Well, it is.
You can really get a lot of use out of an orange peel. You can make really pretty desserts out of these pretty peels like my previous post on chocolate orange marble cake. So, for this post I wanted to share with you three different variations that I think you might like.
The first one, I did the regular glaze candied peel,
and then for the second version I did a crystalized candied peel which is coated in granulated sugar for that shimmering look.
And finally for the third version I dipped it in dark chocolate.
These candied peels are very versatile, aside from snacking these or having it as an after dinner sweet with your coffee, you can use this to impress your guest and also accessorize your desserts. So, the next time you make freshly squeezed orange juice, think twice before you toss out the peel.
Candied Orange Peel
4 large orange peels cut into 1/4 inch strips
1 cup white sugar
1/2 cup water
Wash and dry the oranges well.
Place the orange peel in a medium saucepan and cover with water. Bring it to a boil over high heat for about 20 minutes. Drain the peel. Repeat this process three more times.
In medium saucepan, combine one cup of sugar and 1/2 cup of water. Bring the syrup to a simmer, then place the peels in the pan and cook it further for an hour, or until you can almost see through the peels. Remove the peels from the syrup and place in on a rack to cool and drain. Allow the peels to dry to a couple of hours or overnight.
For the crystalized version: roll the peels in granulated sugar.
For the chocolate version: Melt the dark chocolate over a double boiler. Then dip the candied orange peels in the chocolate. (use good quality dark chocolate)