![]() Take your cues from fancy French bakeries, where they’re often sold dipped in dark chocolate and packaged in a little box. Once they’re dried, the candied citrus peels will keep up to two months in the freezer, so they’re the perfect DIY gift. ![]() ![]() However, most of the time this recipe takes is hands-off. This candied orange peel recipe makes a fragrant simple syrup as a by-product-don’t discard it! The sugar syrup is fantastic in iced coffee or tea, or it makes a top-notch old-fashioned.Īn important thing to note: The candied peels need a day or two to dry, so making candied orange peel is not a last-minute endeavor. (Generally, candied peels from navel oranges are only blanched once, while grapefruit or lemon peel is often blanched two times.) Tossing the softened peels in granulated sugar adds a lovely crunch, and helps preserve the peels. The process of blanching the peels might seem like overkill, but it’s necessary to diminish the bitterness of the pith-the white, spongy portion under the peel-and to give the final product an appealingly soft and chewy texture. They’re also surprisingly versatile: You can fold these candied peels into florentines, sprinkle a few over chocolate pudding or ice cream, or perch one on a cocktail for a fancy garnish. This easy recipe produces candied orange peels that are aromatic and downright jewel-like in appearance. ![]() ![]() The technique of candying fruit originated as a food preservation method it stuck around because it’s delightful. ![]()
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