Candied Orange Peel for Chocolate Bark

Understanding the Ingredients

The key ingredient in candied orange peel, of course, is the orange itself. Choose large, thick-skinned oranges as they yield more peel and are less bitter than their thinner-skinned counterparts. Navel oranges are particularly good for this recipe due to their sweetness. The sugar used in the candying process isn’t just for sweetness; it also helps to preserve the peel. Ideally, use granular sugar for a glossy finish, but coconut sugar can be substituted for a unique flavor profile, lending a slight caramel note.

Water is critical in achieving the right syrup consistency. When you combine it with sugar and boil, it creates a saturated solution that penetrates the peel, infusing it with sweetness. If you find the peels too sweet during the candying process, you might consider adding a bit of lemon juice to balance the flavors, enhancing that zing of citrus without overpowering the natural orange essence.

Perfecting the Candying Technique

When boiling the peels initially, the blanching process is essential for reducing bitterness. Boil the peels until they start to look more vibrant in color—this usually takes about 10 minutes. After each blanching, you should see the peels becoming softer, which is what you want before introducing them to the syrup. If your peels still taste overly bitter after the first blanch, repeat the process until you’re satisfied with the flavor before moving on to the syrup.

The simmering step requires careful attention; keep the heat low to ensure gentle bubbling. You're looking for the orange peels to become translucent, which typically takes about an hour. Stir occasionally to prevent the peels from sticking to the bottom of the pot. If you notice the syrup is reducing too quickly or the peels are browning, simply add a splash more water to the pot, adjusting as needed.

Storing and Serving Suggestions

The candied orange peels can be stored in an airtight container at room temperature for up to two weeks. If you want them to last longer, consider freezing them. Place the dried peels in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. This method preserves their flavor and texture. Just remember to thaw them slowly at room temperature before using them in your chocolate bark or as a standalone treat.

Candied orange peel makes a delightful garnish for cakes and pastries, elevating your dessert presentations. When used in chocolate bark, they add a burst of color and a unique texture, contrasting the rich, smooth chocolate. Use them creatively in holiday cookies or as a topping for yogurt and oatmeal. I find they also pair beautifully with nuts, making for a sophisticated snack mix that’s perfect for entertaining.

Troubleshooting Your Candied Orange Peel

If during preparation you notice that your orange peels are too hard or chewy, you might have cooked them too long in the syrup. In this case, you can return them to the syrup and simmer for a shorter period to rehydrate. Alternatively, if they're left to air dry for too long, they may become overly firm and unappetizing. A quick dip in chocolate can also mask any texture issues while making for a delicious combination.

Conversely, if your candied peels are not sweet enough, consider adjusting the sugar-water ratio in your syrup. A slight increase in sugar can help enhance the sweetness. For a more complex flavor, consider adding spices like cinnamon or ginger to the syrup while simmering; just remember to strain them out before introducing the peels.

Variations on Candied Orange Peel

While orange peels are delightful, feel free to experiment with other citrus fruits like lemon or grapefruit. The process remains the same, though you may want to adjust the sugar depending on the natural sweetness of the fruit. If you're feeling adventurous, try adding a hint of vanilla extract or almond extract to the syrup for a fusion of flavors that complements the citrus beautifully.

You can also explore different types of chocolate for coating, like white or milk chocolate, which can offer a contrasting sweetness to the tanginess of the peels. Drizzle melted chocolate over the dried peels instead of dipping for an artistic touch that’s just as delicious and visually appealing.