What a great week of eating Candied Orange Peels and working hard on the Bread & With It website! I am working on arranging a pretty awesome giveaway from a local small businesses who makes handmade products. I am really not interested in having obnoxious giveaways… my goal is to give quality resources and content to Bread & With It followers. So… that means I have to do a little more work to find some good stuff. And I have to say, I’m pretty excited about this new one coming up. *Cross Fingers*
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I have never really been a fan of the orange candies you buy in the store. They taste gritty like chalk on my teeth. Well, it’s because they have so many chemicals and dyes in them. Yuck.
“These are delicious to serve with an espresso.”
It wasn’t until I found this recipe in one of my old 1916 cookbooks in the candy section that the thought of candied orange peels intrigued me. I have to say, I’m pretty excited to have this little gem in my pocket. I’ve never heard of these before… and honestly they should be more popular. I can easily see these sold in small coffee shops. The natural flavors from the orange peel have a pleasant zing. They compliment the flavor of espresso really well!
What really amazes me is that you can actually eat orange peals, and turn them into delicious candied orange peels. You are getting some pretty amazing stuff with all natural coloring, all natural flavoring… you can even make it better by using organics. I did! This recipe is gold I tell you… gold.
- 1 large thick-skinned orange
- 1 quart water
- 1 tablespoon salt
- 1/2 cup white sugar
- 1/2 cup water
- 1/4 cup powdered sugar
- Cut orange into quarters from stem to blossom end. Remove skin from orange meat. Eat or discard the meat. Cut these pieces in strips about 3/8 inch thick tapering at the ends.
- Bring 1 quart water and salt to a boil. Boil skins about 2 minutes. (Do not overcook)
- Carefully remove orange peels from water. Rinse with cold water, drain and dry with a towel. The drier the better.
- Heat white sugar and 1/2 cup water over medium heat. Add orange peels and reduce heat to maintain a simmer. When the peel look slightly transparent and well saturated with the syrup (approx 45 minutes, do not stir or the sugar will crystallize) remove with a skimmer and drain thoroughly.
- Roll each piece in powdered sugar and set on a platter to dry for 1 hour. Candies should be firm.
- Did you know, the salt in the water removes the bitter taste from the orange peel?
This looks really, really good! I can imagine they taste much better without all the additions in them. And it must be wonderful to go through such an old cook book, very nice!
Oh yes they are delicious! My son likes them too (and that says a lot since he’s a picky eater)! My husband comes home for lunch during the day and I have them ready to go for when we have our afternoon coffee. Thanks for leaving me a comment Lavender!