Best Candied Orange Peel Thumbprints Recipes

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SIMPLE CANDIED ORANGE PEEL



Simple Candied Orange Peel image

It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels

Provided by Damon Lee Fowler

Categories     Dessert     Christmas     Quick & Easy     Orange     Christmas Eve     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 3

2 large oranges, 1/4 inch of top and bottom cut off
4 cups sugar, divided
3 cups water

Steps:

  • Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
  • Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
  • Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

CANDIED ORANGE PEEL



Candied Orange Peel image

Use this recipe to garnish our Almond-Orange Financier. Candied peel can be made up to three weeks ahead; store it with the syrup in an airtight container in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1/2 cup

Number Of Ingredients 2

3 oranges
1 cup sugar

Steps:

  • Using a citrus zester or vegetable peeler, shred long strips of orange peel.
  • Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.
  • Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup when ready to use.

SWEET CANDIED ORANGE AND LEMON PEEL



Sweet Candied Orange and Lemon Peel image

With this easy-to-follow recipe, orange and lemon peel become an elegant--yet still a bit tart--sugared confection.

Provided by Brenda Ward

Categories     Everyday Cooking     Vegan     Desserts

Time 4h40m

Yield 12

Number Of Ingredients 5

6 lemon peels, cut into 1/4 inch strips
4 orange peels, cut into 1/4 inch strips
2 cups white sugar
1 cup water
⅓ cup white sugar for decoration

Steps:

  • Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
  • In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
  • Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 39.9 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 39 g

CANDIED ORANGE PEEL THUMBPRINTS



Candied Orange Peel Thumbprints image

Try one of our other thumbprint variations: Raspberry Thumbprints, Ganache Thumbprints, Apricot Thumbprints, Dried-Fruit Thumbprints.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 2

1 batch Chocolate Dough (or 1/2 batch Chocolate Dough + 1/2 batch Vanilla Dough, marbleized)
1 cup chopped candied orange peel

Steps:

  • To marbleize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball. Arrange balls on parchment-lined baking sheets, spacing each 1 inch apart.
  • Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
  • Let cool completely. Spoon candied orange peel into thumbprints.

CANDIED ORANGE PEEL



Candied Orange Peel image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h10m

Yield about 12 candied peels

Number Of Ingredients 4

1 large navel orange
3/4 cup sugar
1/2 cup water
1/2 cup semisweet chocolate chips

Steps:

  • Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
  • Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
  • Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

CANDIED ORANGE



Candied Orange image

Provided by Food Network Kitchen

Categories     dessert

Time 5h38m

Yield about 2 cups peel

Number Of Ingredients 3

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Steps:

  • Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
  • Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
  • Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

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