Candying is the process of soaking fruits in sugar syrup, so the final concentration of sugar is perfect to preserve it. Recipe was adapted from Sourdough Panettone and Viennoiserie book by Thomas Teffri-Chambelland
- 4-6 oranges
- 650 g sugar
- 400g water
- Water for boiling oranges
Prepare the orange peel
- Wash the oranges.
- Do a cross cut in the surface of the orange, remove the skin.
- Boil 1/2 gallon of water. Submerge orange skin in hot boiling water, simmer for about 2 hours. The orange skins have to become soft.
- Drain hot water, submerge hot skins into an ice cold water, to stop the cooking process.
Prepare the syrup
- Boil 400g of water and 400g of sugar until sugar is completely dissolved.
- Pour syrup over the orange peel to cover completely and let it cool.
- Strain the syrup into a pot, add 50g sugar, and boil until sugar is completely dissolved.
- Pour hot syrup over an orange peel and let to cool down completely.
- Repeat draining the orange peel and boiling syrup with addition of 50g sugar and covering orange peel for 4 more times.
Make sure you let orange peel cool down completely before covering it with hot syrup.
By the end of 5th boiling concentration of sugar will make the syrup thicker and orange peel will get deep orange color.
If not, continue to boil the syrup for 2-3 more times without adding any more sugar and pouring it over cold orange peel.
The peel is ready when the cooled syrup has a consistency of honey.
Transfer the orange peel with syrup into an airtight container, and keep refrigerated for 4-6 months.