Just found this recipe, and had a thought…could you use the (unburnt) simple syrup after the simmer to flavor coffee or tea or… Or would it taste burnt? But while I enjoy the candied peel by itself, there’s usually so much extra that we — gasp! The remainder was nicely orange-infused after all the dipping, so I used it to make luscious chocolate curls. Dry them before dipping! What if one were to make a batch of these and chop each one into a few nuggety pieces and then use them in cookies instead of chocolate chips…?


These are so good! You all are easily impressed. Beautiful post. Ro – I usually just mainline the stuff. I added a little water (maybe 3 TBS in total) when I noticed the liquid level getting desperately low, was that the problem? *sad face*. Thanks for sharing. Splashed into French toast batter? That’s a very cool dessert idea, and very simple and easy to make. So it works out well, though a little differently.

Did I not cook them long enough? It’s like making chicken stock and throwing out the first round of liquid; you’re left with water. What kind of oranges are best for candied orange rinds. That would be so cool. Tomorrow I am dipping them in dark chocolate.
Or can I use previously frozen peel?

Oh, goodness! Thank you so much for posting this recipe! I know just the person that will love it! Save my name, email, and website in this browser for the next time I comment. Deb — I’m actually making these right now! I have not tried it yet for fear of messing with perfection, but I hear that they are more buttery than saltines, therefore make a better candy. Marce – I made just one orange worth of peels, too, as I didn’t need a pound of them around! The trip would be 2 days via Priority mail. If I remember correctly, the Bailey’s website has a few dessert recipes, too, though I haven’t tried any of them. Post was not sent - check your email addresses! I dip the peel individually. If not, scrub them lightly in warm water before using them. A texture exploration! Someone pleeeeaaase tell me how to fix this, and no one tell anyone I messed up such a simple recipe! You might have already answered this, but I was wondering if you could tell me what kind of oranges you used to make these? Mixed with the spices it gives a really nice citrus taste to the wine. This was my very first time making these, and the very first recipe I grabbed (Smart, eh?) Blanching beforehand also opens up the pores of the orange peel, so that it can recive the syrup later. My apologies to my former supplier, but I’ll be keeping my money and making these myself from now on. I use one of my oldest 10X15 non-stick cookie sheets for this. I just finished scrubbing the chocolate off my hands from making these amazing orangettes. Yummie yummie in our tummie, this afternoon that is! Thanks to you, as long as oranges are available, I can have them. Joy of Cooking also recommends a slightly stronger syrup, but only recommends simmering in it for 20 minutes. What am I doing wrong? I make these every year at Christmas and they are a HUGE hit. Are you supposed to let them dry overnight? Also, I wanted to try lime peels with white chocolate but everyone was horrified at the idea. I’ve seen orangettes in candy shops, but never thought to make them myself. Unless you are using coating chocolate, the chocolate MUST be tempered. so I’m far from an expert.

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