Alton Brown

Candied Orange Peel 2.0

Crunchy, tangy candy made from fresh orange peel.So, when I included a procedure for candied orange peel to be used in the Amaranth Wafer recipe in my book, EveryDayCook, I didn’t have a lot of space and so the procedure had to be abbreviated...a lot. And it wasn’t given nearly the attention it was due. Some of you have had trouble with it, and once I went back and gave it a fresh look, I can see why. It’s badly written...simple as that. Truth is, candied orange peel is one of my very favorite candies, not only as an ingredient, but just as candy I like to munch. What’s more, I love making it. So, it (not to mention you) deserve a full explanation of the procedure. Here's a tip: I save any residual syrup and surplus sugar that drain off the cooling orange peels and return it to the pan. Add a cup of water, cover, and simmer for 10 minutes to create an orange-flavored sugar syrup that can be added to tea and cocktails. Sealed in a jar and refrigerated, it’ll keep for months.This recipe first appeared in EveryDayCook.