Christmas baking: Candied orange peel

December, it's panettone time!

First thing first, makes candied orange peel :D

I found I love this snack even though I don't really like to eat orange! I made a lot this year, since it is also a nice gluten-free holiday gifts option!

Candied orange peel

Navel oranges // 6
Sugar // 4 cups, extra for rolling
Water // 1 1/2 cup

1. 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 2 more times.

2. Whisk the sugar with 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.)

3. Place wax or parchment paper in a baking sheet. Put a wire rack over the paper. Dry the peels on a rack for 2~3 days. Roll the peels in sugar or dip the into dark chocolate. Store them with sugar to prevent sticking.

: notes :
1. Personally I don't like them too sweet. I like to dry the peels before rolling into sugar because this way will reduce the amount of sugar stick to the peel.