Candied orange peel – A recipe for homemade candied orange peel with sugar and chocolate coating.
The orange peel has to be boiled 6 times in total, to remove the bitter taste in the peel. Then it has to be boiled in sugar syrup 3 times. And then, the orange peel needs to dry for 1-2 days. I promise you, it’s worth it!
Don’t throw away the syrup that remains from the orange peel. The orange syrup can be used for many delicious delicacies: it’s perfect for mulled wine or for a drink with orange. The syrup can also be used to pour over pancakes or waffles, apple slices can be dipped in it, and it is perfect on top of yogurt or Icelandic skyr.
When the orange peels are to be dipped in the dark chocolate, it’s best if the chocolate is tempered. This means that the chocolate doesn’t melt so easily. Chop the chocolate (unless it’s buttons) and place it in a heatproof bowl. Give the chocolate 30 sec. in the microwave, then stir. Do this a few times until the chocolate begins to melt. Now give the chocolate 10 sec. x 4-5 times, or until the chocolate measures 33 C.
Candied orange peel
4 large oranges
500 g water
500 g sugar (I used cane sugar)
250 g dark chocolate, for coating
Extra sugar for rolling
Candied orange peel
Rinse the oranges well. Trim the top and bottom off the oranges and peel them. This is most easily done with a sharp paring knife. Cut the peel into strips about 0.5 cm thick. You need a bit of the pith, so there’s some “flesh.”
Put the orange peel in a large saucepan. Pour enough cold water over to cover the oranges. Boil the water until it starts to bubble. Pour out the water from the orange peel and rinse the pan well. Now fill the pan with ice cold water and add the orange peel. Bring to the boil again. Do this 6 times in total, to remove the bitter taste in the orange peel.
Clean the pan again and fill it up with water and sugar, to make a sugar syrup. Boil it as you stir for about 10 min. Adjust the heat along the way, so it doesn’t boil too much. Add the orange peel, cover, and leave them in the sugar mixture over a medium heat. Stir a little every so often. The syrup should simmer only. Let it simmer for 30 min. Then let the pan cool to room temperature and repeat the process for a total of 3 times.
After the last time, and once everything has cooled, lay the orange peel out on a rack, so they can dry at room temperature for 1-2 days. They should still be slightly sticky.
Some orange peel can be left as it is, some can be rolled in sugar, and some can be dipped in dark chocolate. Store them in an airtight container at room temperature where they can last a long time. Enjoy!