Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (24 page)

5.
Combine sugar and water in a clean saucepan over medium-high heat and bring to boil.

6.
Add the peels and reduce heat to medium or medium-low to keep the syrup at a simmer. Let the peels soak for 45–60 minutes, until they look almost translucent.

7.
Remove from heat, and pour the peels and syrup into a container to cool.

8.
Take the candied peels out of the syrup and place them on a wire rack to drain the excess syrup. Roll them in granulated sugar for a sparkling appearance.

Yield:

About 5 dozen peels

Storage:

Before being rolled in sugar, citrus peels can be stored up to 3 months in the syrup if covered and refrigerated. After rolling them in sugar, store them in an airtight container at room temperature for up to 1 week.

Variation:

Orangettes

Candied citrus peel dipped in chocolate is an elegant and simple holiday gift. The tartness of the peel goes especially well with bittersweet chocolate.

Line a baking sheet with wax paper. Melt and temper 1 pound bittersweet chocolate. Dip each candied orange peel halfway into the chocolate and lay it on the prepared sheet. Let set until firm, about 1 hour.

General Description:

Glistening candied fruits capture nature’s bounty at its peak
. Soaking fruits in sugar syrup saturates them with sugar, replacing their water content with sweetness and rendering them sweet and plump while
retaining their fruity flavor. The high concentration of sugar preserves the fruit and prevents the growth of mold. Also known as
glace fruit
or
crystallized fruit
, these confections are beautiful delicacies. Whole candied fruits such as pineapples and melons, are prized for their size, beauty, and succulence; chopped candied fruits are irreplaceable in plum pudding and fruitcake; and candied slices of citrus are a great way to decorate tarts and cakes.

History:

The art of candying fruit began 4,000 years ago in Egypt as a way to preserve fresh, ripe fruit. Many ancient cultures, such as the Romans, Arabs, and Chinese, realized that storing fruits and other foods in honey or sugar syrup helps them last longer. Once candying fruit became popular in Europe, the technique was refined until it became a confectioner’s art. Candying fruit continues to be a cherished tradition in Europe, particularly France, Spain, and Portugal.

Serving Suggestions:

A jar of candied orange slices makes a gorgeous and thoughtful holiday gift: The fruit can be slowly enjoyed over the winter months, and the syrup can be used to add extra flavor to baked goods.

Candy-Making Notes:

This simplified home method is much quicker than the traditional method of candying fruits, and it has equally delicious results. Other sliced fruits can be used instead of oranges.

Candied Orange Slices

Recipe:

1.
Combine sugar and 1½ cup water in a saucepan and bring to a boil.

2.
While you are waiting for the mixture to boil, cut the orange in half and then into ¼-inch slices.

3.
Add the orange slices to the boiling sugar syrup and cook on medium-low heat, flipping the slices occasionally, for 40 to 50 minutes until the orange slices are translucent and soft but still intact.

4.
Place a wire rack over a baking pan to catch drips. Use a slotted spoon to transfer the orange slices to the wire rack to cool and dry overnight.

5.
Place the extra sugar in a bowl. Dredge orange slices in the sugar to coat.