to use are special zesting tools that remove the orange part in very
thin strips or a very sharp paring knife, carefully trimming off any
white parts of the peel that have been cut off. If using a zester, no
further action is required for decoration; if using a paring knife and
trimming large strips of peel, you may cut the pieces into triangles,
large rectangles, squares, thin strips, etc. or simply leave in large
pieces, then begin to boil in the syrup. Try candying lemons or limes
in the same manner as the oranges. If candying grapefruit peels, additional
cooking time in the syrup may be needed to soften if large pieces are
cut from thick skins, and scalding in hot water before candying may
help in removing any unnecessary bitterness. Adding a little Grenadine
Syrup to the grapefruit gives it a nice coloring.
orange zest/rind, in the simplest term, is the orange part of the
orange peel boiled and candied in a heavy syrup. It is generally
then taken from the syrup after boiling for an amount of time, drained,
and placed in granulated sugar (sometimes powdered sugar) and tossed
to coat. Some recipes call for leaving it in the syrup and chilling
it; this can be used for internal garnishes for desserts, like adding
it to cakes for flavoring before baking. By only removing the orange
part of the rind (not the white part, or the pith) you can substantially
reduce the amount of bitterness that may occur.
included my recipe for candied orange zest (easy, can be done in less
than an hour). Other recipes included are adapted from other books.
Some are good for decorating cakes and desserts and some are good for
internal garnish for cakes, and also baked and non-baked desserts. Try
any of these: experiment with them and see what works best for you.
The sources are at the bottom of this page for further reading.
for candied recipes that are tossed in sugar, be sure to dry thoroughly
before storing in an airtight container.
can also more tips on the Candied
Citrus Zests article in the Dining Room Section.
Candied Orange Zest
This candy can be used to
garnish an unlimited amount of pastry and desserts. Use Navel oranges
as these oranges have thicker peels and will give you thicker strands
of zested orange rind.
three oranges and wash well; dry. Pour about one cup of granulated sugar
in a cake pan or pie tin and set aside. Using a zesting tool, remove
the orange part of the rind in long, thin strips starting at the top
of the orange and with even pressure continue all the way to the bottom.
Continue removing all the zest in strips. Rinse well in cool water and
set aside. Bring to boil one cup of sugar and half cup of water and
add in the orange zest. Reduce heat until it is very gently boiling
and continue to cook until the orange zest starts to look translucent.
Drain well in a fine mesh sieve (don't rinse with water) and immediately
transfer to the dish with the sugar. Toss and separate each strand of
zested orange rind so that each strip is completely coated with sugar.
Add more granulated sugar for tossing if necessary. Let set for a few
minutes and continue tossing. Let set another few minutes and toss again.
Very gently remove from the sugar as needed for garnish. Can be used
immediately or kept for up to a week in a tightly covered container.
Candied Orange Peel
This version is similar to the one above, except it calls for tossing
the cooked peel strips into powdered sugar and drying in a cool oven.
Can be scaled up.
1 orange, thick
1 c water
1/2 c sugar
1 c or more of powdered sugar, sifted
Wash oranges and
pat dry. Carefully peel the orange part of the oranges into large pieces.
Cut the oranges into thin julienne size strips. Bring to boil the sugar
and water, and add in the orange strips. Loosely cover the pan half
way with the lid, and continue to lightly boil until the syrup has been
reduced by about three quarters. Leave to cool in the pan. Sift the
powdered sugar onto a cookie sheet in a thick layer (more than a cup
may be needed). Remove the candied strips from the syrup and roll or
toss in the powdered sugar. Dry in a cool oven. Store in a jar for up
to three months.
This recipe calls for scalding the peel in water three times before
the candying process. This helps to remove any bitterness from the peel,
some recipes omit this step, but if candying large pieces of the cut
peel, this step also helps to soften the peel.
4 oranges, thick
Sugar, equal to the weight of the peeled oranges
Water, just to cover the orange peel and sugar
Additional sugar for rolling
Peel the oranges
with a sharp knife and cut into large strips, then trim to about about
1" by 1/4" wide. Place in a heavy saucepan and cover with
cold water. Bring just to the boiling point and drain. Repeat twice
(cover with cold water, bring just to the boiling point, drain). Add
the sugar and cover with water. Bring to boil and reduce temperature
to a low boil. Reduce mixture down until no syrup shows on bottom when
pan is tipped. Spread immediately on a lightly buttered pan and separate
with chopsticks or a fork. When slightly cooled, roll in granulated
sugar to coat completely.
This calls for keeping the candy in the syrup, and refrigerating
until ready to use. This is good for baking in cakes or using as a garnish
when wanting a decoration not covered in sugar. Remove from the syrup
and use as needed, pat dry if desired.
3 oranges, thick
1 c sugar
1 c water
1 T corn syrup
Peel the oranges
with a sharp knife; avoid any white part of the peel when doing so.
Cut the peel into julienne strips. Place in a heavy saucepan of boiling
water, reduce to simmer and cook for 15 minutes. Drain; rinse with cold
water. Place in the same pot as it was cooked in and add in the sugar,
water and corn syrup. Bring to boil stirring constantly, then stop stirring.
Add in the zest and cover with a tight fitting lid. Reduce to a simmer
and cook over low heat for 15 minutes without disturbing. Remove from
heat and allow to cool in pan covered. Refrigerate the candy in syrup
in an airtight container. Store up to a month.
This is a technical recipe, adapted from the pages of the 1965 sixth
printing version of the Larousse Gastronomique. This recipe can be adjusted
to any quantity, and to the desired amount of crystallization or candying.
Sugar syrup, prepared (ratio being 1 1/4 c water to 2 lbs. sugar)
Remove all of the
white pith from the orange peel, which has been cut into large strips.
Blanch the peel and place in sugar syrup. Cover and leave in the syrup
for 24 hours. Drain the peel and cook the syrup to 215°F. Add in
the rind and let cool, leaving in the syrup for 24 hours. Repeat the
draining, cooking of the syrup and cooling the peel in the hot, boiled
syrup several times until you achieve your desired level of crystallization.
the files of Renee Shelton.
Christine. Cooking Ingredients: The ultimate photographic reference
guide for cooks and food lovers.
New York: Hermes, 2002.
Ruth, Ed. The Candy Book: Everything you need to know about making... New York: Consolidated, 1950.
Rose Levy. The Cake Bible. New York: William, 1988.
Prosper. Larousse Gastronomique: The Encyclopedia of Food, Wine and Cookery.
Sixth printing, 1965.
New York: Crown, 1961.
© 2009 Renee Shelton.
All rights reserved.