Candied Orange Peel
Posted By: Staff
2 Pounds of oranges (5 large ones) 3 Cups of sugar 1/4 Cup of light corn syrup
Cut oranges in half lengthwise. Squeeze out as much juice as possible. (Refrigerate for use as desired.) Cut the peel halves in half lengthwise. In a heavy 3-quart saucepan, bring peel and 2 quarts of water to a boil, then reduce the heat, and simmer, covered, 30 to 40 minutes, or until peel is tender. Drain and cool slightly. Carefully scrape the excess pulp from the peel. In the same saucepan, combine 1 cup of water, 2 cups of sugar, and corn syrup. Cook over medium heat, stirring constantly, until the sugar is dissolved and syrup comes to boiling; continue cooking, without stirring, to 235F. on a candy thermometer, or until a little dropped in cold water forms a soft ball. Add the peel and simmer gently, stirring frequently, 30 to 40 minutes, or until peel becomes translucent. (To prevent scorching during cooking, lift the peel off the bottom of the pan several times.) Turn the peel and syrup into a bowl. Let it stand in a cool dry place, covered, overnight. The following day remove the peel from the syrup to a wire rack and let it drain 3 hours. With kitchen scissors, cut the peel into 1/4-inch-wide strips. Roll in remaining sugar, coating well. Place on a rack to partially dry – about 3 hours. Roll in sugar again. Store tightly in a covered container.