Candied orange peel

Candied orange peel

By
From
A la Mere de Famille
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
5 oranges
water
salt
440g sugar

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Wash and peel the oranges. Put the orange peel in a saucepan with 1 litre of water and a pinch of salt. Bring to the boil and boil for 5 minutes, then drain. Repeat this process.
  2. Put 200 g of the sugar and 400 g of water in a clean saucepan and bring to the boil, stirring until the sugar dissolves. Immerse the orange peel in the boiling syrup, then remove from the heat, cover the pan and set aside overnight. The next day, remove the peel from the syrup with a slotted spoon and set aside. Add 60 g of sugar to the syrup, bring it back to the boil and return the peel to the syrup to soak.
  3. Repeat this process three more times, over three nights, adding 60 g of fresh sugar each day. Once the peel is candied, strain and dry at room temperature for a day, then cut to the desired size.

Chef’s tip:

  • For this recipe, it’s best to use organic oranges if you can find them (or else, scrub them thoroughly). Try using grapefruit for an equally inspiring result!
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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