Candied Orange Peel Recipe
- 3 Navel oranges
- 3/4 cup water
- 2-1/4 cups granulated sugar
- Optional: chocolate for dipping
Cut the ends off each orange. From top to bottom, make a slice through the peel and pith, not cutting the meat of the orange. Divide each orange peel into 4 pieces. Slice the peels top to bottom so they are about 1/4 inch thick.
Add the peels to a pan. Add enough water to cover the peels and bring to a boil. Drain and boil 2 more times (this makes the peels less bitter). Remove the orange peels from the drained pan.
In the pan used for the oranges, add the 3/4 cup water and the sugar and mix well. Bring to a simmer and use a thermometer to ensure the syrup has reached 230-234 degrees F. Reduce the heat and add the peel strips to the syrup. Let cook for 45 minutes or until slightly translucent. Resist the temptation to stir.
Drain off syrup and save for drink recipes. Gently roll each peel strip in sugar. Add the strips to a rack to dry for at least 4 hours.
Yields: 36 candied orange peels