Candy Orange Sugar

Sunday, July 24, 2005

Candy Orange Sugar I had fun playing around with my citrus peel while trying to make a good citrus sorbet the last week. I still haven’t acchieved the perfect mix of sugar and tang for my grapefruit sorbet, but I did strike gold playing with the grapefruit peels. After candying the peels of several grapefruits (the original sweet-tart candy!) I successfully moved on to oranges.

My candied orange zest was the best I’ve ever made. I remember from my past experiences, more struggle when trying to cut the peel off without any white pith remaining. I think my key this time was simply finding the right knife for the job. I used a cheap knife, whose special feature is really small serrations on the blade. This enabled me to saw back and forth on the oranges exactly as deep as I needed to get a substantial amount of peel with no white coming off with it.

The candied orange peels make for fantastic candy in and of themselves. The resulting sugar offers itself for a miriad of recipe possibilities, which are scheduled to come up this week…

Candy Orange Sugar Candy Orange Sugar

In a saucepan combine:

  • 1 cup sugar
  • 1/2 cup water
  • juliened orange peel from four oranges- no white stuff attached

Stir to help begin dissolving the sugar, then let the heat do the rest of the work.

Bring the mixture to a boil and gently simmer for 20 minutes.

Let cool and spoon the orange zest into a strainer. Let the orange flavored sugar syrup drip off (bottle this up and use to sweeten your summer iced teas,coffees, and sorbets) , and move the strainer of zest to hover over a piece of wax paper. Spoon granulated sugar over the syrupy zest while fluffying the zest with chopsticks. Continue to sugar and fluff till the zest bits are adequately coated and not too clumped up. Return the excess sugar, and spread out the sugared zest strips on the wax paper. Allow to dry at room temperature for 1-2 hours, depending on humidity.

When the zest is dry it will feel almost brittle in texture. Take a couple spoonfulls and grind to a powder in a spice dedicated coffee grinder. Don’t have a dedicated coffee grinder? Just make sure to be good and clean out the grinder thoroughly by grinding up rice to help clean out your grinder experiments.

Store the candied orange zest and sugar in air-tight containers.


posted July 24th, 2005 at 10:44 pm

I love candied orange peel, so how much have you diped in chocolate?

posted July 25th, 2005 at 4:53 am

That sounds wonderful, McAuliflower. I’m sprinkling Chocolate Cinnamon Sugar, bought from Whittard of Chelsea, on my coffee sometimes – maybe I should make the next batch myself following your instructions.

  • Ohhh… you guessed what I’m going to be doing with it in a posting this week… sprinkling it ontop of my iced mochas!


- Pille
posted July 25th, 2005 at 5:43 am

Thanx for the recipe. Candied orange peel are one of my father’s favourite. Now i can make them

  • They’re really great Fanny. I liked the grapefruit ones too, though the orange ones seemed to be thicker and more substantial between my teeth.

    To really do a good job at cutting off the peel, try cutting the oranges in half and setting the halves down on a cutting board. That made them nice and stable. Another thing I did was to first juice the orange halves, and then cut the peel off.


- fanny
posted July 26th, 2005 at 8:55 am

see how to use this sugar in truffle making…

posted July 31st, 2005 at 3:11 pm

another great use for candied orange peels… adding to your favorite ice cream!

posted May 24th, 2006 at 1:13 pm

as a garnish for my grand marnier double chocolate brownies! Thanks!

- carolyn

Leave a comment