Candied Ribbon Orange Peel with Vanilla

Janet Scott


These make such a beautiful garnish or just eat them like candy.

Using these on any presentation would flatter any dish!


pinch tips: Parchment Paper Vs Wax Paper


4 large
navel oranges
2 c
1 c
1/2 stick
vanilla bean, sliced in half then longways (optional)
1/2 c
sugar, for coating

Directions Step-By-Step

Using your potato/apple peeler, slice the orange skin from stem to stem making sure to not get much of the bitter white part.
You can create your own ideas for shapes or just whip up the strips.
Place them in a sauce pan with cold water. Bring to a boil then drain and rinse. Do this three times.
What your doing is taking out the bitter taste, especially if you have too much white on them.
On your last rinse, remove the orange peel.
Put in your sauce pan, water, vanilla bean and sugar.
On medium heat dissolve your sugar.
Place your orange sliced back into your pan and bring to a boil.
Reduce temperature to your lowest setting (simmer) uncovered for one hour.
Do not stir.
Remove your pieces and place on a line cook sheet with parchment paper. Separate them where they won't be touching.
Sprinkle heavily with more sugar.
You can now twist or curl pieces before they set.
I placed mine in the oven...not turned on, they will need to set for at least one day...if they last that long!
<--These were made peeling the orange the cutting strips out and then the white part. This takes much longer to do and really pretty!

About this Recipe

Course/Dish: Candies, Other Snacks
Hashtags: #oranges, #Candied