Candied Orange Peel Treats

Crafting Perfectly Candied Peels

When preparing your orange peels, the way you handle the pith is crucial. The white pith is bitter and can affect the flavor of your treats. After peeling, a sharp paring knife is excellent for carefully slicing away the pith from the peels. Aim for the thinnest strips possible, as thinner peels will absorb the syrup better, resulting in a more tender texture that complements the sweetness perfectly.

Simmering the peels is a key step in developing their texture and flavor. During the initial 20-minute simmer, you should notice the peels becoming softer and more pliable. This step not only starts the tenderizing process but also helps to release some of the oils from the orange peel, enhancing the overall citrus aroma. Ensure your heat is set to medium to allow a gentle simmer, which prevents the peels from breaking apart.

Mastering the Syrup

The syrup is what makes your candied peels truly shine. When you combine the sugar and water, watch for it to come to a rolling boil before adding the peels. This boiling activates the sugar’s dissolving process, creating a syrup that clings to the peels as they cook. Maintaining a steady simmer afterward is key; look for the syrup to become slightly thicker and for the peels to turn a translucent color, which usually takes an additional 20 minutes.

If your syrup appears too runny at the end of the cooking time, simply return it to a gentle boil, allowing it to reduce until it thickens. You want it to be sticky enough to adhere to each peel well but not overly viscous. The perfect consistency should be syrupy, allowing a sheen to remain on the peels after coating them in sugar.

Storing and Serving Suggestions

Once your candied orange peels have dried completely, they can be stored in an airtight container for several weeks. To keep them fresh, ensure they're fully cooled and dried so moisture doesn't lead to spoilage. For longer storage, consider freezing them — just make sure to layer them with parchment paper to prevent sticking, making it easy to grab a few at a time.

These treats are not just delightful on their own but can also elevate your dessert presentations. I love to use candied orange peels as a garnish for cakes and pastries, adding a pop of color and flavor contrast. You can also dip them in dark chocolate for an extra layer of decadence, turning them into an irresistible treat that impresses guests effortlessly.

Ingredient Insights

The choice of oranges is critical for the best flavor in your candied peels. Navel oranges are often recommended due to their thick, flavorful skin, which translates to a richer taste in the finished product. However, feel free to experiment with other varieties like blood oranges or mandarins for unique flavor profiles. Just ensure that the peels are fresh and unwaxed, as wax can interfere with the cooking process.

Using granulated sugar is standard for this recipe, but you can also try using coconut sugar or cane sugar for a different taste. These sugars may not yield the same bright white color after coating, but they can add a depth of flavor that can be quite delightful. If you prefer to avoid sugar altogether, you can coat your peels in monk fruit sweetener or use a sugar substitute designed for baking.

Troubleshooting Common Issues

One of the most common pitfalls is overcooking the peels, which can lead to a tough texture. If you find that your peels are too chewy after the second simmer, next time reduce the simmering time by a few minutes. Keep a close eye on their transformation; they should become just translucent without losing their softness.

If you find your candied peels are sticking to each other after coating, it may be that they weren’t dried adequately after the syrup process. Ensure they cool enough on the drying rack so that they reach a sticky yet non-tacky state. If clumps do happen, you can separate them gently with a fork after they’ve completely cooled and dried.