If you’ve clicked through to see how I made candied peel without any sugar like my other recipes, you’re out of luck. I’ve been making these babies FOREVER and make them only once a year, and so it’s become quite the winter-time tradition.
They are absolutely amazing. I mean, I love to make new and different things, and yet for some of my favorite peeps, these babies are simply the be all and end all of yummy. They’re also completely allergen-friendly, except if you’re allergic to citrus.
On one hand, it’s a very simple recipe, but a little hard to envision so I did step-by-step. Despite the simplicity, it’s a heck of a lot of steps, and it takes at least overnight to get them done. We tend to have the trays of them on every open horizontal surface…
I’m sure you’ve guessed–organic oranges are a must.
- 5 oranges
- 3 cups water
- 3.5 cups sugar, divided
- Chocolate for dipping. ’cause everything is yummier in chocolate. I always have used 73% dark, but will be looking for a new brand that is more conscious of worker conditions. Your suggestions are welcome!
Slice the top and bottom off each orange. Score the sides with a knife in 4th or 5ths. Then slip your thumb under and loosen the peel. Bonus points if it all stays together.
Slice the peels to about ¼ inch thickness. I strongly recommend that you bribe someone to do this step for you.
Put the peels into a large sauce pot and cover with water.
Boil, and dump out the water. Repeat again. And then again. So yes, that’s 3 times of boiling and dumping.
Then measure out 3 cups of water and 3 cups sugar. (I can say I’ve eyeballed it for years without a problem) Bring to a boil, and simmer for 45 min-1 hour. They’ll look a bit translucent.
Drain the sugary liquid into a Ball jar and save it for tea or something else fun…this batch is going to sweeten balsamic dressing on a berry salad. Spread the peels out onto wire racks or onto parchment paper. Allow them to sit for a few hours.
Put ½ cup of sugar in a small bowl. Add a few semi-dried peels, and toss to coat. They’re still very soft at this point, and that’s normal. Put them on parchment lined sheets and allow to dry overnight. Or, if you’re in a rush, turn your oven to 200, turn it off and leave the peels there for ~30 min.
You’ll have pools of sugar. Save that. Orange flavored sugar always does come in handy sooner or later.
Then dip in chocolate! Nuke for 1.5 minutes or use a double boiler, and dip in the peels. It’s that simple.
They keep at room temp in a sealed container for a week. The un-dipped orange peels will keep for 6 months in the freezer, too, but it’s imperative that you hide them well or they will never make it that long.
They also make beautiful decorations for cakes, cheesecakes, etc.
The cake at the left was a grain-free chocolate orange cake that was cashew based. We lost the recipe in the move, and yet it seems like not remaking it would be a crime against humanity. We shall see…
Yum!!!! And Askinoise and Theo chocolate are wonderful! Thanks for sharing that list, Cheryl!
Looks so yummy. Thanks for sharing!
Wonder if it is possible to replace the sugar with real/pure maple syrup? Do you think it would change the taste? Also, why not make your own chocolate? I order the nibs and cacao butter from Wilderness Family Naturals and make my own with honey. It is delish and no soy lecithin or other poor ingredients.
I’ve been thinking about searching for one of these recipes after my neighbor brought some candied orange peels over for a Christmas gift. They were delicious and looked just like this, so I’m thrilled to have your recipe. Perfect timing! Thank you!
I tried these with maple a few years ago with poor results-the maple was too crusty, the peels stayed soggy and the flavors didn’t meld.
I’ve done the MYO chocolate from Essential Living foods and am not crazy about it. I’ll give Wilderness a try!
Mmmm…I love to have homework of trying different brands of chocolate!
Yay! perfect, glad to hear it. Let me know how they go.
Pingback: Hazelnuts: Menu Planning Again! | Gluten Free Goodness
Pingback: A romp through my kitchen… | Gluten Free Goodness
Hi, I was looking for a way to make reliable GF candied oranges and came across your recipe. I see this was posted a few years ago, but if you have not already seen it, watch Dr. Mercola make chocolate on his website. We use this for topping whipped frozen bananas, etc. and it makes a crackle shell, and I have used it on apple slices. I live in south FL so my “room temperature” changes textures and conditions, but I am sure it is adaptable to all situations. If my chocolate hardens I just put it on a warm stove to thin.