Candied Orange Peels: a dessert made with only peels and sugar

Candied Orange Peel, only 2 ingredients and one of these is the orange peel that is usually thrown away

Candied Orange Peel, or “Little Orange”

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. A recipe that uses only 2 ingredients, and one of them is orange peel, which is normally not used.

• Will you make this recipe? Click here and see the shopping list, free.
• Mount HERE the online meal menu, it’s practical and you SAVE at the supermarket.
• Preparation time: 1:30h + drying time
• PORTION: 2. To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 1 tray, 1 sieve, 1 or more trays.
• EQUIPMENT: conventional

Want to see how peanut hominy recipe? Click HERE and watch it at TERRA Degusta.

INGREDIENTS. *click to see the shopping list

Ingredients of candied orange peels:

• 6 bahia oranges or pears (peels) – prefer Bahia because it’s bigger
• 3 cups (tea) of granulated sugar
• 1 1/2 cups water (to make syrup)

Finishing ingredients:

• granulated sugar or sugar

PRE-PREPARATION:

1. Assemble the ingredients and utensils for the recipe.
2. Line the trays with aluminum foil or parchment paper.

PREPARATION:

Orange Zest – Pre-preparation:

1. Wash the fruit well.
2. Make shallow cuts as if you were going to cut it in half.
3. Turn them over and make another shallow cut as if you were going to quarter them.
4. With the hand remove the peels.
5. Divide each “quarter” of peel in half, remove all the white part, first with a serrated knife and then when you have scraped very little.
6. Finish doing all the previous procedure with all the orange peels.
7. Remove all the white part and cut into long strips, 0.5 cm thick.
8. Place the peel strips in a pan, cover with water and once it boils, cook for about 5 minutes.
9. Drain with a colander and remove the water.
10. Repeat this process two more times, for a total of 3 bubbles.

Candied Orange Peel:

1. After the third boil, return the orange strips to the pan and add the refined sugar and water to make a syrup (see amount in ingredients).
2. Put the pan on low heat until it boils.
3. Let a syrup form: after boiling, observe the large bubbles that form on the surface and check if the syrup flows more slowly, forming more consistent drops – This is the right point.
4. Remove the shells with a slotted spoon and arrange loosely on lined baking sheets.
5. Save the syrup to make syrup for pies and also use it as a marinade for pork or chicken.
6. Let them dry at room temperature for up to 24 hours or until they are no longer firm but not completely dry.

Candied orange peel – Finishing:

1. After drying, the cones will be harder.
2. Before they are completely dry, roll them in granulated sugar or sugar.

FINISHING AND ASSEMBLY

1. Store the candied orange peel in tightly closed hermetic jars.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.