One of our family baking tradition is making candied orange peel for the holidays. This sparkly, festive dessert is much easier than you think and very pretty to spice up a holiday cookie plate. Dip them in chocolate for some extra goodness or set it in a pretty dish for a bar snack at your Christmas parties.
Here’s how you make it:
4-6 navel or cara cara oranges
2 cups sugar
1 cup water
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Cut the orange peel into 1/4 inch slices
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Place into sauce pan in cold water and bring to boil for 20-30 minutes
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In a sauce pan combine 2 cups sugar and 1 cup water. Bring to boil and heat until it reaches a temperature of 230 degrees F on a candy thermometer.
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Drain orange peel, reduce heat, and stir into sugar mixture and let simmer for 5 minutes
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Drain orange peel and roll in granulate white sugar. Place on a drying rack and let dry out for several hours.
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