Candied orange peel

Candied orange peel

By
From
Atelier Confectionery
Makes
250 g
Prep
20 mins
Cooking time
60 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
4 oranges
500ml water
500g granulated sugar

Method

  1. Line a baking tray with baking paper.
  2. Using a sharp knife, cut quarter segments through the skin of the oranges and carefully peel off the skin, still keeping the quarter segment shapes intact. Remove any excess pith. Cut the segments into 1 cm strips.
  3. Place the orange peels in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 3–4 minutes. Drain the orange peels and repeat the process a couple more times, using fresh cold water, then drain the orange peels and set aside.
  4. Place the 500 ml water and sugar in another large saucepan and place over the heat, stirring until the sugar has dissolved. Bring to the boil, then reduce the heat to a gentle simmer and add the blanched orange peel strips. Cook gently for about 1 hour, or until the orange peels become translucent and tender.
  5. Once tender, drain the peels thoroughly from the syrup and lay the strips in a single layer on the prepared baking tray. Leave the candied peel strips to dry in a cool dry place. This may take up to 2 days. Store in an airtight container for up to a month.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again