This was a great recipe! Instead of caster sugar, I just used regular granulated sugar and they turned out great! They weren't as hard as they sound! Now I don't have to waste any more orange peels!
Oh my gosh, these are good. And they were a lot easier and quicker to make than I first expected them to be. I would like to try this again and use a mix of orange, lemon and grapefruit peels. Thanks, French Tart. We enjoyed making these as a family.
I made this and was so impressed, sure it was a bit fiddly and time consuming but worth it, I use to buy choc coated orange peel for a treat..now! I make my own. A great recipe and worth making for sure!!!!
We used lemon peels instead, they turned out great, Thanks for the recipe.
I'm swimming in oranges now and this is a good way to use up those peels. Lovely. Think I'll try with grapefruit too.
My Goodness, these are spectacular. Someone earlier describe them as being like those citrus jelly candies. She was right on the mark there. I have two Jars of Gold in my cupboard now. I used navel oranges, and their skins and pith were quite thick, so the process took longer, but well worth the wait. Thanks FT, For another fantastic recipe. I didn't take a photo. The ones already posted say it all. I'd like to say I made these for a particular event, but I didn't. I made them just for *ME*. :)
What a beautiful, delicious finished product! I've had this recipe saved for a few months, biding my time until Christmas. My grandmother always makes ambrosia, which requires about 20-30 oranges, so I figured that would be the best time to try this out. I made a huge batch - quadrupling this recipe - and it turned out great. They're still drying right now...but that doesn't stop us from eating them! **I did find, with the large quantity that I made, that it was better to divide the mixture into 2 different pans ... and it STILL took much longer than 45-60 minutes to boil down. This is quite a process, but the results are worth the time. Thanks French Tart!
This is the way my late husband's mother taught me to make candied orange peel and it is a Christmas tradition in our house. It tastes wonderful. Reminds me of those jellied orange slice candies here in the US that we ate as kids only better.
These taste wonderful. I hope to use them in recipes if I do not eat them first. I did not know how to measure a kilo. I used 4 large navel oranges.
I never make anything that calls for candied orange peel, but I had a lot of oranges that I was about to juice, and I saw this recipe, so I saved the peels and candied them. They've been a big hit--lots of people have asked how I did it, so I've passed this recipe on. We're just nibbling on it--yum! (And it keeps getting better every day.) Thanks for posting!