We’ve now made these not once but twice! As you may remember, we dipped our first batch in chocolate. The problem was that they still had a pretty bitter aftertaste, and I didn’t want to post about them until I figured out how to get rid of that.
In our experience, you need really ripe oranges to start (making this a perfect winter/Christmas project!), and you want to be sure to cook them until they are translucent all the way through. Using a really ripe orange will also make it much easier to peel.
Our second batch turned out much better, and the girls scarfed them up. Still a sticky, sugary treat, but at least I knew that it was was straight sugar and not a mix of ingredients and preservatives!
- 6 navel oranges
- 4 cups sugar
- 1 1⁄2 cup water
- dark baking chocolate, optional
Cut the top and bottom of each orange and then score and peel the orange. Slice the peel into thin strips.
Cover with cold water in a large pan and bring to a boil. Rinse and repeat twice more. Set peels aside.
Mix sugar and water in a pan and bring to a simmer. Cook for 8-9 minutes until the temperature reaches 230 degrees F.
Add the peels to the sugar mixture and simmer for 45 minutes until they are translucent. Avoid stirring to prevent sugar crystals.
Set on a wire rack (with a paper towel or parchment paper beneath it) and dry for 2-3 days. Dip in dark chocolate if desired.
Ways to use candied orange peel: use as a garnish for food or drinks, on baked goods. Looks great when used as a decoration on a homemade cake.
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