Even though I live thousands of miles away from my parents, I am fortunate enough to talk to them and see them on the computer almost everyday. I get to chat with my parents while they admire their granddaughter. My mom usually rushes home from work to see little Sara before she goes down for her nap and if she misses her, we usually show each other our new food creations. On one of those days, about a month ago, she looked like she was sewing something while we were talking, and when I asked her what she was sewing, she said ‘orange peel’, well, of course! She showed me what she did and then went on and on about how good they would look on the blog, so here is the recipe for the candied orange peel, hopefully we’ll update the post when we go visit them and take a photo.
- 4 large thick skinned oranges (preferably organic)
- 1 ½-2 cups sugar
- 3-4 oz. dark chocolate, melted, 70% cocoa (optional)
- Vanilla sugar (optional)
Wash and peel the oranges, cut them into about ¼ inch wide strips, put in a medium saucepan and cover with cold water, bring it to a boil over high heat, boil for about 3 minutes and drain, repeat this process twice more, three times in total.
In the same saucepan, combine the sugar and water, bring to a boil, add the orange peel and cook for 35-40 minutes or until the orange peel is very soft and looks translucent.
Drain the orange peels place them on a baking sheet cover with parchment or wax paper, let them air dry for a few hours but overnight is best. Save the syrup in the jar to use in another recipe or ice tea.
To make the sugar coated orange peels, put the vanilla sugar into a large bowl and toss the orange peels (about 10 pieces at a time) making sure each piece is coated evenly, let the sugar dry and transfer to the serving dish.
To make the chocolate covered orange peels, melt the chocolate over a double boiler, dip the top half or the entire piece in chocolate and put each piece on a piece of parchment or wax paper, refrigerate until the chocolate sets.