Dipping in chocolate or nature these candied orange peels are perfect for a coffee or to add them to other pastry preparation like cakes.
This recipe is easy to follow, and not too long to prepare versus the classic recipe that takes many days to candied peels.
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Ingredients:
3 organic oranges ( approximately 1 kg)
For syrup
200 g of sugar
300 g of water
250 g of orange juice
Instructions:
1. Clean and brush in cold water the oranges
2. Cut the top and bottom of each orange and score the skin into quarters.
3. Carefully remove the white part of the oranges peels.
4. Put oranges peels in a large saucepan, cover them with cold water with ¼ tsp of salt and bring to a boil for 5 minutes.
Drain them, then leave cool and renew the operation 2 times.
5. Drain again and let cool in the colander and start to prepare the syrup.
6. In a saucepan, mix the caster sugar and water, orange, and bring to a boil.
7. When the syrup boils, throw in the orange peel and, candy them for 30 min.
8. Remove from the heat and leave cool the syrup completely.
9. Boil twice for 5 minutes, waiting each time for the total cooling of the syrup.
10. The candied peel in the syrup must be translucent.
11. When they have cooled, cut them into strips of about 0.5 cm wide and arrange them on a grid without superimposing them.
12. Let them dry overnight. You can dip them in tempered dark chocolate.
NB; you can speed up drying candied oranges in preheated (80°Celsius) and switched off the oven.
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