Ingredients:
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4 large oranges (weight of peels will vary, but typically 200-300g after preparation)
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400g granulated sugar, plus extra for coating (about 100g for rolling)
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240ml water (240g if you measure by weight)
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5g vanilla extract (optional)
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Dark chocolate (optional for coating) – amount varies based on preference
Equipment:
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Sharp knife or vegetable peeler
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Large pot
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Slotted spoon
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Baking sheet
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Parchment paper
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Cooling rack
Instructions:
1. Preparing the Peels:
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Wash the oranges thoroughly.
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Peel off the outer, colored part of the peel, avoiding the white pith.
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Slice the peels into thin strips, about 6mm wide.
2. Blanching:
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Place the peels in a large pot and cover with cold water. Boil for 5 minutes, then drain and repeat this process 2 more times to remove bitterness.
3. Cooking in Syrup:
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After the third blanch, return the peels to the pot. Add 400g of sugar and 240g of water.
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Bring to a gentle boil, stirring until the sugar dissolves, then simmer for about 45 minutes to an hour, or until peels are translucent. Add 5g vanilla extract if using.
4. Drying:
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Transfer the peels to a wire rack over a baking sheet lined with parchment paper.
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Let them dry for at least 12 hours or overnight until they’re slightly sticky but not wet.
5. Coating:
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Roll the dried peels in additional granulated sugar if desired.
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For chocolate coating, melt dark chocolate (quantity based on how much you want to coat) and dip or drizzle the peels, then set them back on parchment paper to harden.
6. Storage:
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Store in an airtight container. Non-chocolate coated lasts at room temperature for weeks; chocolate-coated should be refrigerated for about a month.
Tips:
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Use the leftover syrup for drinks or in recipes.
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Adjust sugar or drying time for less stickiness or sweetness.
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Add spices like 1g cinnamon or cardamom to the syrup for variation.
