Orange Peel, Candied

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  "serving": "1 serving"
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{
  "id": "orange-peel-candied",
  "emoji": "🍊",
  "status": "✍️ Tried Once",
  "name": "Orange Peel, Candied",
  "lastEditedTime": "2024-10-15T14:16:53.518Z",
  "dataFilePath": "./data/eats/orange-peel-candied.json",
  "slug": "orange-peel-candied",
  "summary": "Make candy, not compost.",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/orange-peel-candied.md",
  "ingredients": [
    "Peel from 1 orange\n",
    "1 cup sugar\n",
    "1 cup water\n",
    "1/4 cup orange juice (optional)\n"
  ],
  "method": "*   Before peeling your oranges, wash them really well. Oranges typically have pesticides on them, we don't want those!\n*   Peel the oranges. Ideally you'd just be using leftover scrap peels. Though adding some orange juice during the candying stage is recommended, so don't feel guilty about using a new orange for that.\n*   Remove some of the pith. It's sour. How much you remove is up to you. For navel oranges, I try to get it down so you can see the round dots of the outside skin texture. The pith is definitely the most bitter part, but you can also leave more of it on for a more spongy texture in the final candy.\n*   Boil the peels for 10 minutes, then drain them. Let a piece of peel cool, then taste it. If it's still bitter, repeat the boiling and draining process. When I made these, I found one round of boiling was enough.\n*   Once you have non-bitter peels...\n*   Make enough simple syrup to fully cover the peels - 1 part sugar to 1 part water by volume. When I first tried, I only had half an orange, so I only needed 1/2 cup water and 1/2 cup sugar. And that yielded extra syrup. I suspect 1 cup of both would be enough simple syrup for a reasonable sized batch. Heat them together till combined.\n*   Add the boiled peels to the simple syrup. Simmer gently, and very attentively, for about 15 minutes - the syrup can start to burn quite fast if you're not careful. You'll know you're getting close to done when the peels start to turn translucent. The syrup will also get much stickier and thicker, and even at low temperatures, you'll start seeing lots of bubbly foam forming.\n*   Fish the now-candied peels out, using a pair of forks, or a slotted spoon. Let dry on a non-stick surface, such as parchment paper. I want to try silicone baking sheets as the drying spot, but haven't yet. Let dry for about an hour.\n*   Don't discard the remaining syrup - it's nice, orange-flavoured simple syrup. You can use it in other recipes. You can even just add it to water. So save it, and yum it up.\n*   After the candied peels have dried for about an hour, they should still be a bit tacky. Roll them in granulated sugar. Maybe you could even add sour salt (powdered citric acid) and roll them in that too. Place them back on the non-stick surface and allow them to dry for another 4 to 6 hours.\n*   Enjoy! Great packaged up as gifts (probably).\n",
  "notes": "*   On my first attempt, I removed A LOT of pith. I also let the peel dry out a bit before starting the recipe, about 8 hours on a drying rack, at 30% humidity (winter time dry apartment). But messed this up - I didn't watch it during the candy-ing stage (the original recipe said 45 mins, I found it really takes only 15 minutes), so it got completely burnt.\n*   On my second attempt, I used another half orange. I removed nearly as much pith, but not quite. I also included the juice of the half-orange that I used. I only boiled the peels once, for 10 minutes. For the candying phase, I added about 1/4 cup orange juice to the 1/2 cup sugar and 1/2 cup water syrup mix. I used setting 4 on my IKEA induction cooktop for the first 10 minutes of candying, then setting 3 for another 5 minutes. This resulted in not very exciting action for the first 8 minutes, and lots of foaming for the last 7 minutes or so.\n*   On another attempt, I made a ton of oranges at once, and used a lot of orange juice, with a lot of pulp. I think draining the pulp is better than using juice with pulp - the pulp gets kinda mushy and annoying by the time things boil down to the candy phase. I think small batches are definitely better as well.\n*   The recipe was mostly based on: <https://www.inthekitchenwithmatt.com/candied-orange-peel>. I drew a bit of inspiration from some other links as well: <https://www.masterclass.com/articles/candied-orange-peel-recipe#3-tips-for-making-candied-orange-peel>, <https://altonbrown.com/recipes/candied-orange-peel-2-0/>, and <https://www.bakedbyanintrovert.com/candied-orange-slices/>.\n",
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      "value": 1,
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