Not having a kitchen thermometer and failing miserably at making caramel more times than I should admit are accountable for my fear of, and tendency to stay away from, recipes that involve boiling water and sugar. However, when holiday season rolled in last year and candied orange peel was no where to be found, I was left with no choice but to give homemade candied orange peel a try. It took a couple of attempts to end up with something that wasn’t God-awful bitter and inedible, but in the end I must admit I was pleasantly surprised to find out I could get through the whole process and obtain something that is way better than the store bought version (especially better than the candied orange peel that could be found in Venezuelan supermarkets, which is too green and chewy, not orange enough and very bitter).
We’ve enjoyed this candied orange peel in florentines and brownies, but it’s also delicious on its own. We’ve also prepared bigger batches to make small holiday treat bags to give away. Definitely a keeper in my book.
- You might notice the peel is not bright orange but that’s because we don’t such orange oranges in Venezuela (ironic, I know), they’re rather greenish. I try to keep an eye out for the ones that look the most orange, those I save for preparing candied peel.
- I dipped and drizzled the ones you see in the photo with dark chocolate (about 60% cocoa). You might be able to notice by the photo that the chocolate is melting and not holding up, novice mistake of mine thinking I wouldn’t need to temper it properly; if you’re planning on dipping/drizzling them in chocolate I would strongly suggest considering tempering (I know I will next time).
Candied Orange Peel
The result of trial and error over several failed attempts.