A beautiful punch of color atop cupcakes or other confections, Candied Orange Zest is a perfectly sweet garnish.
Downloads:Candied Orange Zest Recipe
2 navel oranges
4 cups cold water, divided
2 1/2 cups sugar, divided
• Using a vegetable peeler, peel rind from oranges, being careful
not to shave off the white pith.
• In a large saucepan over medium-high heat, combine rind strips
with 2 cups cold water. Bring to a boil. Drain, and rinse under
cold running water.
• Return strips to saucepan. Cover with 2 cups sugar, and add
remaining 2 cups water to cover. Bring to a boil, then reduce
heat to medium-low. Simmer until strips are translucent, about
10 minutes. Remove from heat, cool, and drain.
• Transfer strips to a wire rack set over parchment paper. Let dry
at room temperature for at least 4 hours. Toss strips in remaining
1/2 cup sugar, turning to coat completely. Transfer to an
airtight container, and store at room temperature for up to 1
month, or freeze for up to 6 months.