Adapted from Gourmet magazine.
This recipe has a lot of steps, but don’t skimp, otherwise you will have bitter candy. You can easily cut the recipe in half, since it does make a lot, but it’s just as easy to do the whole recipe. Plus, they keep for a couple months, so it’s a great do ahead recipe. Stay tune tomorrow for a cookie recipe incorporating these candied orange peels.
Prep Time: 20 minutes
Cook Time: About 2 hours total
Inactive Time: 12 hours
Serves: About 4-6 cups
7 ½ cups sugar
6 cups water
Candy or fry thermometer
Cut the tops and bottoms off the oranges at the poles. Quarter the oranges lengthwise from pole-to-pole, but only cut as deep as the pith. Try not to cut into the flesh of the fruit.
Now remove the peel, including the white pith, in quarter sections. Keeping each quarter segment in tact. Save the oranges for another use. I like to put them in an airtight container in the fridge and you have peeled oranges ready to go. It’s quite handy.
Cut the peels lengthwise into strips about ¼” wide.
Place the peels into a 4 quart pot. Add cold water to cover the peels by about an inch and bring to a boil over high heat. Reduce the heat to a simmer and simmer for 10 minutes. Drain the peel in a colander.
Repeat this process two more times.
Now cover the peel with water again and simmer for about 30 minutes. The skin side should become tender. Drain in a colander.
Place the same pot on the stove and add 6 cups of sugar and 6 cups of water. Bring the sugar water to a boil and stir until the sugar dissolves. Wash down any sugar on the sides of the pot with a pastry brush dipped in water. Boil the syrup, without stirring now, until the thermometer read 220 degrees Fahrenheit. It will take about 30 minutes.
When the syrup reaches 220 degrees Fahrenheit carefully add the orange peel and simmer over low heat for 45 minutes. Carefully drain the peel.
Spread the remaining 1 ½ cups of sugar on a rimmed baking sheet. When the peel has cooled, but is still sticky add it to the sugar and toss to coat. Spread out the sugared peel on wax paper to dry. Leave for 12 hours or overnight.
Store the candied peel in an airtight container for 2-3 months.