One day, while randomly watching
Food Network, Chris and I saw a piece highlighting candied citrus peels and we thought "we could do that".
Well, Chris could do that, while I take pictures! As part of our
"made with love" Christmas gifts, we've added a little Homemade Candy...enjoy!
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe.
(or eat it while you cook, like we did!)
Cut the peel into strips about 1/4-inch wide.
Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending on how assertive you want the orange peels to be. Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes Add the peels and simmer gently, reducing heat to retain a simmer.
Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around.
Drain the peels then roll in sugar and dry on a rack, for 4 to 5 hours.
Chris also sprinkled with extra sugar while drying.
To really take it to the next level of "candy", we dipped each in a little melted chocolate.
Talk about yummy!
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