These candied orange peels are a delightful Latin-American inspired dessert that transforms bitter citrus rinds into a sweet, chewy confection. By boiling the peels to remove bitterness and then simmering them in a rich syrup of sugar and clear corn syrup, you achieve a perfect balance of texture and flavor. The addition of orange gelatin enhances the natural citrus notes, creating a glossy, vibrant treat. These peels make for an elegant addition to holiday platters, a unique gift for friends, or a sophisticated end to a heavy meal. They keep beautifully in an airtight container, offering a burst of sunshine whenever you crave something sweet and tangy.
Candied Peels
Description
These candied orange peels are a delightful Latin-American inspired dessert that transforms bitter citrus rinds into a sweet, chewy confection. By boiling the peels to remove bitterness and then simmering them in a rich syrup of sugar and clear corn syrup, you achieve a perfect balance of texture and flavor. The addition of orange gelatin enhances the natural citrus notes, creating a glossy, vibrant treat. These peels make for an elegant addition to holiday platters, a unique gift for friends, or a sophisticated end to a heavy meal. They keep beautifully in an airtight container, offering a burst of sunshine whenever you crave something sweet and tangy.Ingredients
Directions
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Wash the oranges thoroughly. Cut them in half lengthwise and remove the fruit segments, keeping the rind intact.
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Cut the orange peels into uniform strips about 1/2 inch wide.
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Place the peel strips in a large pot and cover with 8 cups of boiling water. Boil for 15 minutes to remove bitterness.
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Drain the water and repeat the boiling process with fresh water for another 15 minutes. Drain well.
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In the same pot, combine 1 3/4 cups sugar, 1/2 cup clear corn syrup, and 1 1/2 cups water.
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Heat the mixture over high heat, stirring constantly until the sugar is completely dissolved.
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Stir in the orange gelatin and the boiled peel strips.
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Reduce heat and simmer gently for 20 minutes, stirring occasionally, until the peels are translucent and tender.
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Remove the pot from heat. Use tongs to lift the peels out of the syrup, allowing excess syrup to drip off.
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Spread granulated sugar on a sheet of waxed paper or microwave-safe paper.
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Roll the warm peels in the sugar, a few at a time, until they are evenly coated.
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Place the coated peels in a single layer on a wire rack or parchment-lined baking sheet.
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Allow the peels to dry overnight in a cool, dry place.
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Store the candied peels in an airtight container. They will keep indefinitely if kept dry.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 809.4kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 108.2mg5%
- Total Carbohydrate 144.9g49%
- Dietary Fiber 3.6g15%
- Sugars 128.1g
- Protein 74.8g150%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
