Candied Orange Peel
Ingredients
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- 1
Blanch the peels 3 times (start in cold water, boil, drain).
- 2
Prepare the syrup: water + sugar + glucose, bring to a boil.
- 3
Day 1: submerge the peels in 60°C syrup, leave 24h covered.
- 4
Day 2: bring to a simmer for 2 min, add 50 g sugar, rest 24h.
- 5
Days 3-4: repeat (simmer + 50 g sugar + 24h rest).
- 6
Day 5: bring to 106°C. The peels are translucent.
- 7
Drain, dry on a rack for 24h.
- 8
Optional: enrobe in tempered chocolate (orangettes).
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See recipe recognitionNutritional values
Per 100g
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