Best Candied Orange Wafers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

COLD CANDIED ORANGES



Cold Candied Oranges image

Slowly poaching fresh, firm seedless oranges in a light sugar syrup is a simple yet magical kind of alchemy. You still end up with oranges, yes, but now they are glistening jewels - cooked but juicy, candied but fresh, bitter but sweet - that make an uncommonly elegant and refreshing dessert after a heavy winter meal. These cold candied oranges keep up to a month in the refrigerator, and any that are left over can be delicious with thick yogurt in the morning, or beside a cup of mint tea in the afternoon. But in every case, they are most bracing and most delicious when super cold.

Provided by Gabrielle Hamilton

Categories     dessert

Time 2h

Yield 6 candied oranges

Number Of Ingredients 2

6 firm, juicy, seedless oranges with thin skins (recently I've been using Cara Cara oranges), no bigger than a baseball
6 cups granulated sugar

Steps:

  • Bring a stainless-steel pot of water to a boil. (It should be large enough to hold the oranges submerged.)
  • Wash and dry the oranges, and channel from stem to navel at 1/2-inch intervals, removing strips of peel while leaving the pith intact, until the oranges resemble those onion domes on Russian churches. (You need a good, sharp channeler, not a tiny-toothed zester for this one.)
  • Place the oranges and their long, fat threads of channeled peel into the boiling water, and reduce to a simmer. Cover the oranges with a lid one size too small for the pot, to keep them submerged. Let them blanch for about 25 minutes to remove the harshest edge of their bitter nature. They should swell and soften but not collapse or split.
  • Remove the oranges and zest from the simmering water with a slotted spoon, and set aside. Dump out the blanching water, and return the dry pot to the stove.
  • In that same pot, combine the sugar with 6 cups water; bring the sugar water to a boil over medium-high, stirring until the sugar has dissolved, then allow to gently boil, and reduce for 10 minutes, uncovered. You want some water to evaporate and for the syrup to take on a little body.
  • Carefully place blanched oranges and zest into the sugar syrup, and reduce heat to a very slow, lethargic simmer. Cover oranges with a parchment circle cut slightly larger than the circumference of the pot (by 1 inch is enough), then place the too-small lid on top of the parchment on top of the oranges, to keep them fully submerged (and sealed under the parchment) in the sluggishly simmering syrup.
  • Cook the oranges in the syrup for about 45 minutes, checking on them frequently to keep the temperature quite slow and stable, until they take on a high gloss and appear vaguely translucent and jewel-like. (We have several induction burners that come with features that can hold a temperature, and I leave the oranges at around 170 degrees for most of the candying, sometimes with a little bump up to 180. But without a thermometer or an induction burner, just a visual slow, slow, slow bubble is a good cue.)
  • Cool oranges and peels in their syrup for a full 24 hours before serving. This kind of "cures" them. They get even better after 48 hours. First, you'll want to let them cool at room temperature until no longer warm to the touch, at least 4 hours, then refrigerate them until thoroughly chilled. The oranges last refrigerated for 1 month as long as they are submerged in that syrup.
  • Serve very cold. Eat the whole thing, skin and all, with a knife and fork. It's like a half glacéed fruit and half fresh fruit - refreshing, tonic, digestive and so great after dinner.

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.

EASY CANDIED FRUIT COOKIES



Easy Candied Fruit Cookies image

Family and friends always want me to make these for Christmas, so I make lots of them. They're easy to handle and store and also make nice gifts. -Nan Bush, Morganton, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

1 package (10 to 12 ounces) vanilla wafers, crushed
2 cups chopped pecans or walnuts
1 can (14 ounces) sweetened condensed milk
1 cup chopped candied pineapple
1 cup red and green candied cherries, chopped
1/4 cup confectioners' sugar

Steps:

  • In a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10x2-in. rectangle. Roll each rectangle in confectioners' sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm., Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.

Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 33mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CANDIED-ORANGE CHOCOLATE-CARAMEL TART



Candied-Orange Chocolate-Caramel Tart image

This knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying orange peel to make the caramel. A thick layer of chocolate ganache follows, and sprinklings of the candied zest and fleur de sel glimmer on top like encrusted jewels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Yield Makes one 9-inch tart

Number Of Ingredients 14

6 ounces chocolate wafer cookies (about 34)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch of fleur de sel
1 orange
1/2 cup plus 2 tablespoons sugar
1 cup heavy cream
4 teaspoons finely grated orange zest
1 cup sugar
1/4 teaspoon kosher salt
1/8 teaspoon cream of tartar
6 tablespoons unsalted butter, cut into tablespoons
4 ounces semisweet chocolate, finely chopped
Fleur de sel, for serving

Steps:

  • Crust: Preheat oven to 350°F. Pulse wafers in a food processor until finely ground. Add butter, sugar, and fleur de sel; pulse until evenly moistened. Press evenly into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until firm, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
  • Candied orange: With a vegetable peeler, remove orange zest in strips (leaving white pith behind); finely slice. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add zest; reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and strain, reserving syrup (you should have about 1/2 cup).
  • Transfer zest to a large plate and spread in an even layer; let cool completely. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 week in an airtight container at room temperature.
  • Caramel and ganache: Combine cream and orange zest in a saucepan. Bring to a simmer over medium-high heat, then remove from heat, cover, and let steep 1 hour. Strain. Measure 6 tablespoons; refrigerate the rest.
  • Bring reserved orange syrup, sugar, 2 tablespoons water, salt, and cream of tartar to a boil in a small saucepan. Cook, gently swirling pan occasionally, and washing down sides with a wet pastry brush (to prevent crystals from forming), until mixture turns deep amber, 9 to 11 minutes. Remove from heat and slowly add reserved 6 tablespoons infused cream (mixture will bubble and steam). Stir in butter until smooth. Pour caramel into cooled crust; let cool 15 minutes. Refrigerate until firm, at least 4 hours or, covered, up to 2 days.
  • Place chocolate in a medium heatproof bowl. Bring 1/3 cup reserved infused cream (saving any remainder for another use) to a simmer in a small saucepan over medium-high heat. Pour over chocolate and let stand1 minute, then stir until smooth. Remove tart from refrigerator and spread ganache over caramel to edges with an offset spatula. Return to refrigerator until chocolate is set, about 30 minutes.
  • Remove tart from refrigerator and let stand at room temperature 15 to 30 minutes. Chop 2 tablespoons candied zest and sprinkle over chocolate. Sprinkle with fleur de sel and more chopped candied zest; remove from pan, slice, and serve.

CHOCOLATE-AND-NUT-CRUSTED CANDIED ORANGE



Chocolate-And-Nut-Crusted Candied Orange image

Chocolate and orange is an iconic wintertime pairing for good reason; the rich chocolate contrasts beautifully with the peak-season oranges. Here, we've made an easy candy from this dynamic duo that is perfect for giving as holiday gifts this year.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 25m

Yield Makes 16

Number Of Ingredients 4

16 sweetened dried orange slices (available at olivenation.com)
3/4 cup dark melting wafers (about 4 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate
2 tablespoons finely chopped roasted almonds or raw pistachios, preferably Sicilian
2 tablespoons finely chopped candied ginger or dried apricot

Steps:

  • Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
  • Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

CANDIED-ORANGE WAFERS



Candied-Orange Wafers image

(Teules de Taronja) These crisp cookies are shaped like the terra-cotta roof tiles, teules (tejas in Castilian Spanish), that top village houses-old and new-throughout Spain. Almonds are a common ingredient in Catalan cookies, but we took another cue from the Moors and added candied orange.

Yield Makes 12 to 14 cookies

Number Of Ingredients 7

1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup sugar
1/4 cup minced candied orange zest
1/2 teaspoon vanilla
2 large egg whites
1/4 cup all-purpose flour
Silpat or Exopat nonstick pad

Steps:

  • Preheat oven to 400°F.
  • Beat together butter, sugar, zest, and vanilla with an electric mixer on high speed until light and fluffy. Reduce speed to low and beat in egg whites. (Mixture will look curdled.) Whisk in flour just until incorporated.
  • Drop 4 rounded tablespoons of batter about 3 inches apart on a baking sheet lined with nonstick pad. Spread batter evenly into 4‚- to 5-inch circles with back of a spoon dipped in cold water. Bake cookies in middle of oven, turning sheet 180 degrees halfway through baking, until golden brown, about 10 minutes total.
  • Cool cookies 30 seconds on baking sheet (to facilitate removal), then carefully remove cookies with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. (If cookies become too brittle to drape over rolling pin, return to oven a few seconds to soften.) When cool, transfer cookies to an airtight container. Make more cookies in same manner, cooling and cleaning nonstick pad and baking sheet between batches.

Related Topics