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Old 04-22-2008, 03:50 PM   #1
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Candied Orange Peels

I really love chocolate covered candied orange peels, but they are not always available for sale. I tried a recipe that I found on Food Network last year, but my orange peels turned out softer than those I find at Godiva's. They also took a very long time to make. Does anyone have any tips or a really good recipe?

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Old 04-23-2008, 10:56 AM   #2
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I love candied citrus peel!

The method is to boil, drain, boil, drain till they get to the level of bitterness you like. For me, that's three times. Then I add one part sugar to two parts water and bring to a boil till it reduced to a syrup (about 40 minutes). I put them on wire racks for a full day and then dip. Wonderful. Someone here suggested that I dry them out in the oven before I dip and that gave me a firmer peel which might work for you.

(I've also dipped (with tongs) in syrup brought to the hard ball stage for a hard coating. If you do that be VERY careful.)
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Old 04-23-2008, 12:21 PM   #3
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How exactly do you make this? Anyone got a recipe? It sounds really interesting.
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Old 04-24-2008, 10:50 AM   #4
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Quote:
Originally Posted by whole milk View Post
I love candied citrus peel!

The method is to boil, drain, boil, drain till they get to the level of bitterness you like. For me, that's three times. Then I add one part sugar to two parts water and bring to a boil till it reduced to a syrup (about 40 minutes). I put them on wire racks for a full day and then dip. Wonderful. Someone here suggested that I dry them out in the oven before I dip and that gave me a firmer peel which might work for you.

(I've also dipped (with tongs) in syrup brought to the hard ball stage for a hard coating. If you do that be VERY careful.)
Thanks! That sounds great. Drying them out in the oven sounds like it will do the trick.
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Old 04-24-2008, 10:52 AM   #5
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Quote:
Originally Posted by whole milk View Post
I love candied citrus peel!

The method is to boil, drain, boil, drain till they get to the level of bitterness you like. For me, that's three times. Then I add one part sugar to two parts water and bring to a boil till it reduced to a syrup (about 40 minutes). I put them on wire racks for a full day and then dip. Wonderful. Someone here suggested that I dry them out in the oven before I dip and that gave me a firmer peel which might work for you.

(I've also dipped (with tongs) in syrup brought to the hard ball stage for a hard coating. If you do that be VERY careful.)

That's the way I do it, but I prefer to dip the finished peels in melted bittersweet chocolate.
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Old 04-24-2008, 10:52 AM   #6
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How exactly do you make this? Anyone got a recipe? It sounds really interesting.
Last time I made them, I did a search for candied orange peels on the food network website. I used one of the recipes there.
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Old 04-24-2008, 12:35 PM   #7
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Thanks! I'll check it out.
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Old 05-04-2008, 01:27 PM   #8
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I love candied citrus peel!

Then I add one part sugar to two parts water and bring to a boil till it reduced to a syrup (about 40 minutes).
Do you leave it boiling with the lid open for 40 minutes? or simmer it with the lid open? I assume you don't leave the lid closed otherwise it won't reduce?

I tried to make candied orange peels 2 days ago and I tried drying some of them in the oven. They are just not turning out the way I like them.
I am going to try another batch soon.

Thanks for the help.
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Old 05-09-2008, 10:07 AM   #9
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I'm going to be making some next mon or tue.

I boil them a few times in several changes of water then I dilute (about) one cup of sugar in 4 to 5 cups of water and bring to a boil. At that point I turn down the heat till it's at a slow simmer and wipe the sides to mop up all the sugar crystals then I leave it alone till reduced to a thick syrup. I do not stir it the entire time. When it gets to the final stages I will swirl the pan around but never touch the contents inside -- the syrup is REALLY thick. You have to stand over it the last ten minutes or so.

I set up wire racks with wax paper underneath and quickly pull them out and lay them across the rack. (I find chopsticks are really good for this task.) I leave it alone for a full day so that the remaining syrup can drip down.

At this point I can have fun:

1) Dip in tempered chocolate.

2) Sprinkle granulated sugar on both sides.

3) Chop them up, add a little orange liqueur, a few raisins and/or chopped up apricot and use it for cake fillings, ice cream toppings, etc.

As I said, I did try putting them in a slow oven overnight (as I would with meringues) and then dipped but it's an extra day and I don't think I'll be patient enough this time.


Oh, do save the syrup. I add the zest of an orange and dilute it just a little bit with water then put it in a jar. It makes an unusual sweetener for tea. (I want to try adding a bit to my sorbet this time.)
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Old 05-09-2008, 10:15 AM   #10
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That sounds great. Thanks so much whole milk. I save the syrup as well and make iced tea with it. I put it in green tea and add fresh squeezed lemon juice. It's very delicious.
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