Everything will be good candied orange peels. Cooking delicious candied orange peels

An incredible dessert for children and adults - candied orange peels, classic and instant recipes, simple, in chocolate, sprinkled with nuts!

This recipe produces fragrant candied fruits with a bright citrus aroma, so dry and non-sticky. Very good for cakes! You can also cook with lemon peels.

Orange (peel) - 0.5 stack.
Sugar - 0.5 stack.

Cut the orange peels into small cubes (it is convenient to do this with scissors). Pour cold water over to cover crusts.

Bring to a boil, cook covered over low heat for 15 minutes. Then put the crusts in a colander and rinse well with warm water.

Pour water again and cook in the same way 3 more times for 15 minutes.

Drain the water well. Put the crusts in a saucepan and add sugar.

Cook over low heat while stirring.

Until the complete evaporation of the water that will stand out from the crusts.

Put sugar crusts on baking paper.

Literally after 5-10 minutes, candied fruits dry out and are ready for use. It turns out very fragrant, completely without bitterness, dry candied fruits. Enjoy your meal!

Recipe 2: Candied Oranges at Home

The attitude to this rather old-fashioned delicacy is ambiguous.

On the one hand, in the memory of many, the memories of delicious candied fruits that grandmothers and mothers made are still alive, on the other hand, the shops are now simply crammed with sweets and various desserts, and very few people find the strength and time to cook them with their own hands.

Nevertheless, there are supporters of self-preparation of sweets and there are many of them. Healthy, containing no dyes, flavor enhancers and preservatives, candied orange peels are uniquely tasty, moreover.

It is not difficult to prepare them, there are many recipes: classic ones that turn orange peels into candied fruits slowly, in a few days, and modern ones that take less time, but also give excellent results.

You can try to make candied fruits the way they were done before, now this recipe is already considered a classic.

Cooking candied fruits will take a lot of time, but the process itself is by no means laborious. It's all about long-term soaking of the crusts to remove bitterness, they must be soaked for three days.

Orange peels (take the amount that is available, it is recommended from at least 5 fruits);
Sugar - 2-3 cups;
Water.

Crusts should be poured with plenty of water in a large container and the water changed frequently so that they do not deteriorate. After the specified time, the finished semi-finished product is thrown into a colander, then cut (cubes, strips).

Chopped crusts are boiled like regular jam. Syrup is prepared (water is poured into the pan and sugar is poured), chopped crusts are placed in it, brought to a boil, boil for two to three minutes.

After that, insist until the next time (that is, a day). This sequence must be repeated three times.

After the third infusion, the finished candied fruits are thrown back into a colander (the syrup can be collected and used later). Then they can be rolled in sugar, powdered sugar, dried and used for their intended purpose, including for adding to pastries.

The degree of sweetness can be adjusted by making the syrup with more or less sugar. The recipe is not in vain called a classic, as a result of cooking according to it, candied fruits turn out the way they should be.

Recipe 3: how to make candied orange peels

Such a wonderful delicacy came to us from the Far East, people in these hot countries puzzled for a long time over how to preserve the precious gifts of nature, which quickly disappeared in a hot climate, and the first candied fruits appeared. They quickly became fashionable in Greece, Italy, Spain, France, Germany, but they won the hearts of the Russian people only in the 18th century, thanks to Catherine II. Today it is very easy to buy these “sweets”, but they almost do not deliver the same pleasure, because they resemble dry, fibrous sticks or cubes that have a sugary-sweet taste, as well as a bright color that comes from nowhere. Therefore, it is better to cook this miracle at home, for example, candied orange peels are very appetizing!

Orange peel 1 kg
Sugar 1 kilogram 800 grams for syrup and 1.5 cups for decoration
Purified water 450 for syrup and how much is needed for cooking
Citric acid 2-3 grams

In the classic recipe for candied fruits, it is desirable that there be accuracy. First, we weigh the orange peels on a kitchen scale, rinse them thoroughly from any kind of contaminants, put them in a deep bowl, fill them with purified water 3–4 centimeters higher and soak for three days at room temperature, changing the liquid to fresh 2–3 times a day. ! This method will help get rid of the bitter taste inherent in all citrus fruits.

After the right time, we again throw the crusts into a colander, rinse, send to a deep saucepan, fill with purified water and put on medium heat. Boil them after boiling. 10–15 minutes, stirring occasionally with a wooden spatula. Then again move to a colander, rinse to cool faster, and leave in the sink until all excess liquid has drained.

Then we dry the citrus peel with paper kitchen towels, put it on a cutting board and chop it into slices, straws or pieces of arbitrary shape 1–1.5 centimeters wide.

Then pour 1 kilogram 800 grams of granulated sugar into a deep metal non-stick or enameled pan and pour in 450 milliliters of purified water. We put everything on medium heat and cook the syrup until the grains are completely dissolved. We don’t go far from the stove, in about 7–10 minutes the sweet mass will be ready, so we carefully monitor that nothing burns!

When the syrup is ready, carefully lower the sliced orange skins into it and, after boiling, boil them for 10–12 minutes, occasionally loosening with a spatula.

Then we cover the pan with a lid so that a small gap remains, use a kitchen towel to move it to a cooler place and insist the candied fruit in a sweet liquid for 10 hours.

We repeat this process twice more, but for the third time after boiling, add citric acid to the pan with almost ready-made “sweets” and boil the syrup at a temperature of about 108–110 degrees Celsius until thick, for about 25–30 minutes, although maybe less, it all depends on your stove.

As soon as the pieces of the peel become almost transparent and there is very little viscous liquid left at the bottom of the pan, cooking is completed. Then we act at our discretion, you can immediately put still hot candied fruits into clean sterilized jars along with the remaining syrup, cool, close with tight-fitting lids, refrigerate and use for a layer of cakes, pastries or decorating other confectionery or desserts.

Well, if you want to cook sweets, then it’s better to throw the candied fruit into a colander, set it on a clean bowl and leave it like that for a couple of hours so that the glass is excess liquid. Then roll them on all sides in granulated sugar, put on a non-stick baking sheet, previously covered with parchment or baking paper, and dry in any convenient way. The first option is in a slightly ajar oven, heated to 50–70 degrees Celsius, for 40–50 minutes or one hour, and the second in a dry, well-ventilated place, for example, on a balcony or kitchen for about 1.5–2 days .

Depending on the choice of further preparation, storage methods change, it is better to keep dried candied fruits in boxes lined with paper or in clean glass jars, previously covered with a linen napkin, and those in syrup, respectively, in the refrigerator, otherwise they will start to mold.

Candied orange peels are healthy sweets or decor for various kinds of desserts. They are served to the sweet table in large vases, deep bowls or other suitable dishes, or they are decorated with delicious slices of pastries, mousses, soufflés, ice cream and other goodies.

Recipe 4, step by step: simple candied orange peels

Incredibly tasty and crunchy candied orange peels can be prepared at home. Such a delicacy will turn out to be absolutely not expensive, because the peel from oranges is usually thrown away, and here, with the addition of granulated sugar, it will turn into a delicious addition to hot drinks in the form of tea or coffee, or into an independent dessert! This is especially true during the New Year season, when citrus fruits are present in literally every home. In addition to oranges, candied fruits can also be created from lemons, tangerines, grapefruits, etc.

Be sure to remove all the white layer under the peel, otherwise your cooked dessert will be mercilessly bitter and its taste will be ruined forever! The created candied fruits are stored for a very long time - for a year, but always in a dark and cool place so that the sun's rays and moisture do not get there. Otherwise, the candied fruits will stick together into one lump.

The process of creating a delicacy is long, but the result is worth it - incredibly fragrant crispy candied fruits will become a real decoration for tea or coffee time, they can decorate cakes, desserts and pastries.

Orange 2 pcs
Sugar 1 cup
Water 30 ml

Scald the oranges with boiling water to make the peel more fragrant. After that, with a knife, cut off the peel from them, as from a potato - a long, long layer, like a ribbon. You can eat the orange fruit - it will not be useful in the recipe.

From the inside of the peel, cut off the white layer as much as possible - it is responsible for bitterness. Cut the peel into thin long strips.

Put citrus strips in a saucepan or saucepan, pour 1 tbsp. hot water and place on the stove. Boil for 5-7 minutes so that the peel becomes soft and gives off some of the aromatic oil to the liquid.

Throw the boiled strips into a colander.

Pour granulated sugar into the saucepan, leaving 2 tbsp. for drying. Move the citrus strips there and pour 30 ml of water. Place on the stove and bring the sugar syrup to a boil.

Simmer the strips in syrup for about 2-3 minutes, then take the container out to the cold for about 20 minutes. Then heat the strips in the syrup again for 2-3 minutes until boiling, cool again and so on 3 times. During cooling, the strips will absorb the syrup and become clearer and clearer.

For the last time, throw the strips in syrup into a colander and rinse with hot water or boiling water. If this is not done, then the blanks cannot be separated from each other.

Pour 2 tablespoons into a small container. the remaining granulated sugar and place the washed and dried strips there, lightly roll them in sugar.

Place blanks on parchment paper lined with a baking sheet. Put the baking sheet itself into the oven at 60-80C and dry the candied fruits for about 1 hour, stirring them from time to time for even drying.

Ready candied fruits must be allowed to cool and pour into containers with tight lids or into paper bags for storage. Take out and taste as needed.

Recipe 5, Quick: Sweet Candied Orange Peels

peels from 5 oranges;
2 cups of sugar;
2 tsp salt;
juice of one lemon;
ten liters of water;
some powdered sugar.

We peel oranges from peels, which, in fact, are soloized today. Well, from the pulp of oranges you can make a spicy drink, so as not to be wasted.

We throw orange peels into the pan, pour 2.5 liters of cold water there.

Bring the water to a boil, cook the crusts for 10 minutes, then drain them in a colander and put them under cold water.

We repeat everything from the beginning. Fill the peel with 2.5 liters. cold water. ATTENTION: this time we add a teaspoon of salt to the water, because salt helps to remove excess bitterness. Then bring to a boil, cook, drain, put under cold water.

The third time we do the same: a saucepan, skins, water, salt, boil, boil for 10 minutes, rinse with cold water - EVERYTHING!

Now let the water drain and cut our orange peels into strips half a centimeter wide.

In a saucepan, dissolve two cups of sugar in a glass of hot water, let the sugar syrup boil and dip the citrus strips into it.

Let's cook! It will take a long time to cook from 40 minutes to an hour, until the syrup is almost completely reduced. Toward the end of cooking, do not forget to squeeze lemon juice into the syrup. And when the skins become almost transparent, and there is very little syrup left, we will throw the candied fruits into a colander for the last time - let the excess drain.

By the way, the syrup after cooking candied oranges turns out to be delicious, it resembles honey in consistency and color, which means it can serve as a substitute for the latter, wind it up, my dear vegans!

We lay out the candied fruits freed from the syrup on a baking sheet covered with baking paper. You can put a baking sheet near the battery to speed up the process, or you can not steam: candied orange peels dry well even without additional heating.

After two hours, you can already roll the finished candied fruit in powdered sugar (or in sugar), and then use it at your discretion: decorate cakes, add to morning cereal, put in cake dough or just drink tea with them.

Keep in mind that these candied fruits can be prepared from lemon, tangerine, lime peels and even grapefruit skins. Enjoy your meal!

Recipe 6: Candied Orange Cinnamon (Step by step with photo)

Orange 250 gr.
Sugar 100 gr.
Water 100 ml.
pinch of cinnamon
Nutmeg pinch

Peel the orange, cut off the rind. Cut it into strips.

First, boil the orange peel in water for 15 minutes. To remove bitterness.

At the end of cooking, add ground cinnamon and nutmeg.

Recipe 7: Candied Orange Peel Sugar in Chocolate

When we eat an orange, we always throw away the peel, without thinking that very tasty and fragrant candied fruits can be prepared from orange peels. Despite the long process of their preparation, it is still worth trying once, so that later you can cook candied orange peels again and again. Candied fruit can be used in various baked goods or as a substitute for candy, especially if the candied fruit is in chocolate.

oranges - 3-4 pcs.
sugar - 350-400 g
water - 170 - 200 ml
salt - a pinch
sugar for sprinkling - 200-250 g
chocolate - 50-70 g.

Rinse and peel oranges: make several cuts crosswise. Cut orange peels into strips.

Pour the resulting blanks with water and leave for 4-5 hours. This is necessary to remove bitterness from the crusts.

Rinse orange peels and pour fresh water, add salt. Put on fire. Boil the skins for 10-15 minutes. Change the water again and boil for 10 minutes without adding salt. This whole process is also necessary to remove bitterness from orange peels.

In a separate saucepan, boil the syrup: pour the sugar with water and bring to a boil. Add orange peels to hot syrup. Cook over low heat for 5-10 minutes, stirring occasionally. Turn off the fire and cool the candied fruit. Put on fire again and cook also for 5-10 minutes, turn off and cool. Thus, proceed 5-7 times until almost all the syrup has evaporated and the candied fruits become transparent.

Strain the mass through a sieve. Allow all liquid to drain.

Pour sugar into a deep bowl. Place a small amount of candied fruits in sugar and roll on all sides. Do the same with the rest of the pieces.

Tip: it is more convenient to do this process in a closed container, shaking it several times, the candied fruits will be evenly sprinkled with sugar.

Spread on a tray in a single layer of candied candied fruit. Dry at room temperature for 1-3 days (depending on temperature). Tip: You can speed up the process by placing a baking sheet with candied fruits in the oven and drying at a temperature of 70-80 degrees Celsius.

Dip dried candied fruits with one edge into melted chocolate. Place on wire rack until chocolate hardens. Tip: You can also completely dip the candied fruits in melted chocolate if you like. Candied fruits in chocolate are ready, store them in a sealed container and in a dry place.

Similar candied fruits can be made from lemon peels. You can also make assorted.

Recipe 8: Chocolate Candied Oranges (Step by Step Photos)

2 pcs orange
300 grams of sugar
450 ml water
50 grams dark chocolate.

Cut the orange into slices about 5mm wide.

Bring a pot of water to a boil, add oranges and cook for 3-4 minutes.

We merge. We let it flow. This manipulation allows you to get rid of bitterness.

Pour 450m of clean water into the pan and bring to a boil. Pour sugar, wait until it boils and sugar dissolves. Add oranges, simmer for 1 hour. We take it out and let it drain.

We heat the oven to 100C. We spread the oranges on a baking sheet covered with baking paper or a wire rack (in this case, put a baking sheet under the bottom) and bake for 50 minutes.

Take out and let cool. You can stop there.

And you can make candied fruits in chocolate. To do this, heat the chocolate in the microwave, in several visits for 30 seconds. Stir the chocolate after each addition. We dip the candied lidos in chocolate, or, if you feel sorry for the chocolate that remains on the paper, spread the chocolate on top. Let the chocolate harden.

We eat with pleasure!

Recipe 9: Candied Orange Peels with Chocolate and Nuts

Delicious fragrant sweets. Unusual, savory candies made from orange peels, covered with chocolate, nuts, coconut flakes, and confectionery sprinkles. Candied orange peel is a very popular and delicious dessert. If you have not cooked candied oranges before, I recommend trying it. Today I have an idea on how to make full-fledged chocolate-covered sweets out of them. It is very tasty, fragrant, everyone will be able to choose their own elegant candy, especially children will be delighted, and adults too.

peel of 5 medium oranges (~250 g)
250-400 g sugar

Coating:

150-200 g dark chocolate (I have 56%)
nuts, coconut flakes, sesame seeds, sprinkles (optional)

I used the peel from 5 medium oranges. The peel is perfectly stored in a closed container in the refrigerator, so there is no need to immediately eat 5 oranges to get a peel)) I cut an orange into 10 slices, they eat the oranges, and the peel in a container and in the refrigerator, they will stand for 5 days without problems until they accumulate required amount!

Cooking candied fruit. Each skin is additionally cut lengthwise into 2-3 parts.

Put the peel in a saucepan with a thick bottom. To make it faster, boil a full kettle separately.
Pour the peel with boiling water, boil for 5 minutes, drain the water. And so 2 more times. If you are in doubt whether your peel is too bitter, you can do this 5 times, 3 times was enough for me.

I originally had 250 g of peel in dry form. My recommendations are, if you want to get a slightly sweet version of candied fruits, then take 250 g of sugar for this amount of peel, if you want medium sweet candied fruits, then 300-350 g, and if confidently sweet, like typical store-bought candied fruits, then 400 g sugar.

Boiling water should be taken accordingly, for 250 g of sugar - 150 ml of water, 300-350 g of sugar - 200 ml of water, 400 g of sugar - 250 ml of water.

Mix sugar and boiling water in a bowl, stirring until dissolved. Pour into the pan to the peel, and cook, with occasional shaking until the liquid has completely evaporated. It takes about 20-30 minutes, depending on the fire and the size of the pan.

Spread candied fruits on a sheet of baking paper and leave to dry for 3-4 hours, or overnight.

Prepare sprinkles. I used salted pistachios, peeled them and coarsely ground them in a grinder. Next, grinded almonds, coconut and sesame seeds. As well as confectionery toppings in the form of small balls. You can use whatever you like and what you find in your kitchen cabinet)) In particular, any nuts, and you can even sprinkle with coarse salt if you like this combination.

Melt the chocolate in the microwave or in a water bath.

Dip each candied fruit into chocolate, holding the edge, and carefully remove the excess on the edge of the plate, or leave it if you like a thick, thick layer of chocolate.

Spread on a baking sheet, and sprinkle with sprinkles to taste. You can gently press with your fingers so that the topping is better fixed. By the way, without sprinkles, just in chocolate it will be delicious. Leave for a while for the chocolate to harden.
The top row is pistachios and sesame, the second row is coconut and almonds, the third is colored sprinkles.

Delicate, soft candied oranges in chocolate will be appreciated by both children and adults! Very tasty!

Wash the oranges and prepare a baking sheet. Take 4 ripe oranges and wash them thoroughly. Line a baking sheet with parchment paper and place a rack on the pan. You'll need all of these when making candied orange peels, so don't put them far from the stove.

If you're worried about pesticides, then try to get organic oranges. You can make candied peels of any other citrus like lemons, limes, tangerines, or sweeties.

Peel the oranges and remove any imperfections in the rind, if any. Take a vegetable peeler and peel each orange. Try to peel off the skin in large pieces. Lay the peels on a cutting board and turn them cut side up. If there is a white part of the crust left somewhere (it is called the albedo), then scrape it off with a small knife, since the bitterness is contained in the albedo.

Place the peels in a pot of water and place over medium heat. Place the peels in a medium saucepan and cover with 2 cups (0.5 L) of water. Turn on the fire to medium power and wait for it to boil.

Reduce heat and simmer for about 15 minutes. Reduce the heat to medium or medium-low so that bubbles form on the surface of the water. Let the crusts simmer for about 15 minutes. Place a colander in the sink and drain the water.

Add sugar and remaining water. Put the crusts back into the saucepan and add 2 cups (400g) of sugar. Toss the crusts with the sugar and pour in the remaining 2 cups (0.5 L) of water.

Cook crusts in sugar syrup for about 1 hour. Start by bringing the syrup to a boil, stirring occasionally. Wait for the sugar to dissolve. Then reduce the heat so that the syrup simmers slightly and let it simmer for about 1 hour. Stir the contents of the pan occasionally so that the crusts cook evenly.

You may need to lower the temperature as the water evaporates.
With this slow cooking, the sugar will gradually be absorbed into the crusts.

Check the temperature of the syrup and place the orange peels on a wire rack. Carefully check the temperature of the syrup with a kitchen thermometer. Once the temperature reaches 120 ºC, turn off the heat. Transfer the orange peels to the wire rack you prepared earlier.

By this point, there shouldn't be much syrup left, and the excess syrup should drip onto the parchment paper you placed under the grate earlier.

Flatten the crusts and let them cool. Take a fork and flatten all the crusts before they stick together. Try to post them all separately. The crusts should cool in 10 minutes.

Candied orange peels are one of the practical recipes for "recycling" valuable peels, which in most cases are thrown away. Yes, you can dry orange peels and use them as an additive in making tea or using them as fertilizer for the garden. But, nevertheless, candied fruits are the most worthy and sophisticated solution!

The recipe cannot be called complicated, but you can’t call candied orange peels a simple dish either. It takes a certain amount of time and effort. Perhaps the most difficult thing is to collect at the same time a sufficient number of crusts of the same or almost the same freshness in order to prepare a portion of candied fruits.

Immediately decide on the area on which the candied fruits will be dried, it can be a baking sheet or a large lid from a plastic tank, a tray.

Candied orange peels are a delicious homemade treat made from almost nothing. Grinding candied fruits into small cubes, you can add them to pastries or use them to decorate desserts.

Finished candied fruits can be additionally decorated by dipping each slice halfway into melted chocolate.

Candied orange peels can be stored for a long time, provided that they are in a dry, well-ventilated place.

We will tell and show you how to make candied orange peels at home, the first recipe is quite simple and quick, the second is more presentable - with chocolate.

Taste Info Berries and fruits / Sweets

Ingredients

Crusts from 3-5 medium-sized oranges;
Water (for syrup) - 1 cup;
Water (for syrup) - 1 cup;
Salt - 0.5 tsp;
Lemon juice or citric acid - 0.5-1 tsp;
Sugar (for rolling) - 1 cup.

How to make candied orange peels at home

Rinse the oranges thoroughly using a moderately stiff brush or washcloth with soda. Using a small, sharp knife, very carefully and carefully make cuts in the oranges, cutting through only the peel, and remove the peels from the oranges in segments. This is easy to do with your hands, but you can take a tablespoon and, running it under the peel, easily separate the crust from the pulp.

Cut the resulting crusts into cubes about 5 mm thick. It is desirable that the crusts be cut into slices of the same shape and thickness.

Pour about 1 liter of clean water into a saucepan, put crushed orange peels, bring to a boil and cook on the lowest heat for 10 minutes. Drain the water, pour the same amount of clean water, add salt, bring to a boil again and cook for 10 minutes. Reception with salt water will help remove excess bitterness from the crusts.

Drain the salted water, discard the orange peels in a colander or large strainer.

In a saucepan, combine water and granulated sugar for syrup. Stir.

Bring to a boil and add the orange peels to the boiling syrup. Boil them for another 10 minutes. Turn off the heat and leave the candied fruit in the pan until it cools completely and is additionally soaked in syrup.

Now the most painstaking work. Put the candied fruits on a baking sheet covered with parchment paper so that the individual pieces do not touch each other. It is very convenient to do this with long tweezers. Candied fruits can be caught one at a time from the syrup, you can immediately throw everything into a strainer, let the syrup drain, and then lay it out for drying.

Candied fruits can be dried in the oven at 50 degrees with the door slightly ajar. You can arrange candied fruits on a hot balcony, on a sunny windowsill.

Candied orange peels should thicken, slightly harden, and then they can be rolled in small batches in granulated sugar and put the finished candied fruits in a beautiful vase or tin box.

This is a wonderful natural delicacy that is perfect for tea or a cup of coffee.

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Candied orange peels in chocolate

Candied fruits are an unusually tasty, and most importantly, healthy and low-calorie dessert, which is distinguished by its exquisite relish. A delicacy is prepared from various fruits with great juiciness or from citrus peels. The latter are distinguished by a special, viscous aftertaste and greater benefits for the body. Candied fruits are a great addition not only to tea, but also to a glass of light white wine or champagne. Buying a treat in the store today is not a problem. Dessert is presented in a huge assortment that boggles the imagination of even the most sophisticated gourmet. However, the price of candied fruits also causes sincere amazement. For a handful of delicious treats, you will have to pay an amount that you can live on for several days. That is why we offer you a recipe for candied orange peels in chocolate. A hand-made delicacy is much tastier than a store-bought dessert. And it's not worth talking about its cost! After all, many simply throw the orange peel in the trash. After studying the step-by-step recipe, you will surely find a worthy use for citrus peels. The whole family will be delighted with such candied fruits. After all, it is not every day that one manages to taste such an exquisite and amazingly tasty delicacy!

Ingredients:

oranges - 4 pcs.;
chocolate (black or milk) - 400 g;
water - 6 l + 3 tbsp. for syrup;
sugar - 4 tbsp.

Cooking:

Rinse the oranges in warm water, then pat dry with a kitchen towel or paper towel. Cut off the ends that are on both sides of the citrus.

Now you need to peel the fruits with a sharp small knife or a special tool. Peel off the peel in strips, moving from one cut end to the other. If you can’t remove the skin with thin ribbons, don’t worry! This is possible only with the help of a special device. Peel off the skin in wider strips and then cut into strips about 0.5 cm thick.

Now, from each resulting stripe, you need to remove the white part. As a rule, it gives dishes an unpleasant bitterness. This procedure can be easily done with a regular knife.

Bring three liters of water to a boil in a convenient saucepan. Send orange blanks to the bubbling liquid. Cook at a low boil for 2-3 minutes. Drain the orange peels in a colander. Take clean water in a saucepan and bring it to a boil again. Again, send the blanks to boiling water. Cook for another 2-3 minutes, then fold back into a colander. This procedure is necessary to remove bitterness, which is found in small amounts in orange peels.

Pour 3 cups of sugar into a convenient bowl. Fill it with water in the same amount. Put the container on the stove and, stirring occasionally, bring to a boil. Place the citrus peels in the bubbling syrup. Cook at a low boil for one hour. Put the finished crusts back in a colander.

Pour the remaining sugar into a convenient dish or work surface. Roll the cooled blanks in sweet crystals on all sides. Place the sugar rinds on a wire rack so that they are well soaked. Distribute them so that they lie in one layer.

Do this with all the crusts you have.

While the citrus peels are saturated with sugar, prepare the chocolate. Break the tiles into pieces and place in a suitable container. Melt the chocolate in a water bath, remembering to stir it with a silicone spatula so that the product does not remain on the walls of the dish.

Prepare the parchment on which you will lay out the finished dessert for solidification.

Grasp the tip of the orange peel with two fingers, then dip into the melted chocolate, then place on parchment to set. Do this with all preparations.

Let the dessert harden, and then transfer it to a beautiful candy bowl and serve it to the table. Candied orange peels should be stored in a cool place to prevent the chocolate from melting. Enjoy your meal!

Candied fruits are boiled in candied syrup and then dried and cut into pieces. You can cook them throughout the year from the collected berries and fruits. For special gourmets, culinary specialists offer to pay attention to candied fruits from carrots, green tomatoes and even pumpkins. But for most people, the most familiar and delicious is the classic taste of candied fruits made from orange peel. They are eaten as an independent dessert or as a topping on pastries and ice cream.

Beneficial features

Few people know, but candied fruits are not only a delicious dessert, but also a tremendous benefit for the body. All useful substances pass into candied fruits. Therefore, the complex of vitamins B, PP, A, C, potassium, magnesium and iron found in any citrus fruit is definitely present in home-made candied fruits. The benefit of orange peel also lies in the fact that it contains a huge amount of essential oils that have an antibacterial effect that is important in the treatment of colds. In this regard, candied fruits are recommended to be eaten as preventive measures or at the first signs of influenza and SARS.

It should be noted that long-term storage of this product negatively affects the preservation of useful substances in the composition. Incorrect processing during preparation may also affect the benefits of the product. You need to be more careful with this. Regular consumption of candied fruits has a positive effect on the general state of immunity due to the large amount of vitamin C. This dessert is recommended for people with high cholesterol levels. It's no secret that orange peel is an effective helper in combating stress and depression, helping to relieve tension after a long day at work.

In the classic recipe for candied fruits, additional ingredients are often added to enhance the beneficial properties of this product.

Possible harm and contraindications

The possible risk associated with eating candied fruits made from orange peels is due solely to an allergic reaction to fruits from the citrus family. Orange peel can be the strongest allergen that causes a negative reaction from the body to the product. It should be noted that even during the cooking process, which is necessary for the preparation of candied fruits, it does not reduce the risk of an acute allergic reaction.

Particular care must be taken with children. In a small child, as a rule, an allergic reaction is more painful than in an adult who has grown stronger. In addition, the presence of carbohydrates in the composition of candied fruits (we are talking about granulated sugar) classifies this product as a high-calorie one. 100 grams of candied fruit contains about 300 kcal. Therefore, people who are obese or actively trying to lose weight should use this product with extreme caution and in moderation. It is also worth noting that it is advisable for a person suffering from diabetes to refrain from the abuse of candied fruits.

Recipes

Classic recipe

First of all, let's decide on the necessary ingredients:

500 grams of orange peels;
1 kilogram of granulated sugar;
2 glasses of water;
2 tablespoons of freshly squeezed lemon;
2 tablespoons orange liqueur

The recipe for making candied oranges is extremely simple and unpretentious.

For orange peels, select 5-6 ripe oranges from the store. Give preference to fruit fruits of medium size, the same size. Fruits with a fairly dense and thick skin are needed, which will become the basis for the preparation of candied fruits. That is why it is recommended to carefully examine each fruit for cracks or dents on the surface before buying. A ripe and tasty orange is characterized by a pronounced citrus aroma.
Then each fruit must be washed well in water at room temperature and lightly rubbed with a brush. This step cannot be ignored, as the orange peel may have come into contact with a lot of dirty items during transportation.
After washing with a kitchen knife, make a small cut in the form of a cross in the upper part of the fruit. Peel the orange from the peel. It, in turn, must be cleaned of a white porous film. If you have a kitchen scale, weigh the resulting peel volume. If the mass of crusts is less than 500 grams, you will need to peel another fruit.
The resulting zest must be cut into a thin strip or small squares. Due to the fact that during the cooking process the peel will decrease in size, it is permissible to cut it into a slightly larger size.

To get rid of the bitter taste characteristic of the orange peel, it is recommended to pre-soak it.

Spread the zest in an even layer on the bottom of the pan and cover with cool water. Close the pot with a lid. After 2 days, it is advisable to change the water in the pan a couple of times, for example, in the morning and in the evening. After 2 days, transfer the orange peels to a colander, allowing the liquid to drain.
For the preparation of candied oranges, an equally important ingredient is sugar syrup. To obtain it, pour the required amount of granulated sugar into a container with a thick bottom, add water. On low heat, wait until the mixture boils. Remember to constantly stir the syrup. Then, as the granulated sugar begins to dissolve in the water, reduce the heat to a minimum value. Continue to boil the syrup until it thickens.
After the syrup is ready, it's time to add orange peels to it. Continue cooking at minimum power. Do not cover the pan with a lid and constantly monitor the preparation of the syrup. Do not boil or boil. Thoroughly mix the syrup with the crusts a couple of times. After 50 minutes, you will need to add freshly squeezed lemon juice and orange liqueur. The latter is not at all required to be added, so this step can be skipped. Continue to boil the mixture for another 10-15 minutes.
Remove the syrup container from the stove and let the contents cool. Then transfer the orange peels to a colander to drain all the syrup. Spread the candied fruits in an even layer on parchment paper intended for baking, and sprinkle with powdered sugar or finely ground sugar. Leave the candied fruits to dry for a short time.
The resulting dried candied fruits are stored in the refrigerator in a closed container with a tight lid.

Quick Recipe

The ingredients for a quick recipe are not much different from the classic, you only need to add a small amount of salt. This is a recipe for candied fruits from Yulia Vysotskaya, which she often makes for her household. You will need:

peeled peel of 5 large oranges;
2 cups of granulated sugar;
1 teaspoon of salt;
2 grams of freshly squeezed lemon juice.

The technology for preparing candied fruits from orange peel according to the express recipe is as follows.

Peeled orange peel is laid out in an even layer on the bottom of the pan. Next, you need to fill the crusts with water so that it completely covers the entire surface. When the water begins to boil, it is necessary to reduce the power of the burner and leave the orange peels to cook for about 10-12 minutes.
Then the orange peels are laid out in a fine strainer and doused several times with a portion of ice water. Then, following the first step, put the orange peels to cook for a few more minutes. When the water starts to boil, add a teaspoon of salt. After that, you will need to pour the contents again with ice water. Repeat the procedure 2 more times.
After completing the above steps 3 times, the contents are cooled in cold water and cut into a thin strip, no more than 2 centimeters in length.
Next, granulated sugar is evenly poured into a container with a thick bottom and poured with a glass of hot boiled water. Add sliced orange peel. After the contents begin to "digest" (within half an hour), turn off the fire. Stir the contents regularly to keep them from sticking to the sides of the pot.
The last step in preparing candied fruits according to an express recipe will be the addition of freshly squeezed lemon juice.

Recipe for candied fruits without granulated sugar

As mentioned earlier, candied fruits, due to the use of a large amount of granulated sugar, may be contraindicated in people suffering from diabetes. However, there is a fairly simple recipe that will allow you to make candied fruits without adding sugar. Let's start with the ingredients:

50 grams of orange peels;
40 milliliters of water;
90 milliliters of tuberous sunflower syrup (you can find it in the store under the name Jerusalem artichoke).

Actually, here is the recipe itself, which is not so difficult to perform.

All the above ingredients must be thoroughly mixed. Put on the stove and wait until the contents begin to boil. After that, the power of the burner will need to be reduced to the minimum value. Leave the contents to simmer for 90 minutes.
Remember to be careful to ensure that the contents are heated evenly in the pan. Stir and turn the syrup regularly. This will allow the orange peels to cook well.
Orange peels with Jerusalem artichoke must be brought to a translucent thick consistency. This process is quite time consuming and can take about 150 minutes. At the end of the candied fruit cooking, the water, in most cases, has already evaporated.
After completing the preparation of candied orange peels, they must be distributed evenly on a baking sheet over the entire surface of parchment paper. Pay special attention to the quality of baking paper. To speed up the process, candied fruits can be dried in the oven or in a dehydrator. However, candied fruits, as a rule, dry within a day on their own.

You can see a visual recipe for making candied orange peels in the next video.