- 3 oranges
- 3 1/ 2 cups sugar
- 1 cup dark chocolate chips, melted (optional)
- Flaky sea salt, optional
Remove the top of each citrus and using a paring knife, score 6 equidistant lines to form 6 petals. Peel orange into petals, using the fruit for another use. Scrape off any pith to leave ¼-inch rind. Place in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then drain slices. Repeat this process of boiling and draining two more times.
Combine 2½ cups sugar and 2½ cups water in the saucepan and return to medium-high heat. Stir until the sugar dissolves, then bring to a boil. Add the citrus slices and reduce heat to a low simmer. Cook until the slices are translucent and the sugar begins to bubble furiously (230°F), 1 hour and 15 minutes to 1 hour and 30 minutes.
Transfer to a wire rack to cool for 1 hour. Julienne into ¼-inch strips, then toss with the remaining 1 cup sugar.
If coating in chocolate, dip half of each candied citrus peel in chocolate and transfer to a parchment-lined sheet pan. Sprinkle with sea salt and let sit in a cool, dry place until set. Store in an airtight container.
We go through a lot of citrus here at FeedfeedBrooklyn. What better way to use up those juiced rinds than turning them into a sweet confection for snacking! After blanching citrus (you could use this recipe with lemons and oranges of any variety you have on hand!), they’re simmered in a sugar syrup until candied to perfection. While it’s totally optional, dipping them in chocolate with a little flaky sea salt is highly recommended! Head here to watch how to make them!