Candied Citrus Peel - The Topic

[LindaK]

This thread was bumped up at the perfect moment for me, just as I was eying a couple of cookie recipes that call for chopped candied orange peel.

Since I don't have a microwave, I went ahead and followed the directions in Pierre Herme and Dorie Greenspan's Desserts by Pierre Herme, really the same multi-blanch, sugar syrup steep technique that folks here recommend. Though I didn't do it, that recipe calls for adding several whole spices to the sugar syrup, which would probably be lovely if you plan on serving them simply sugared or dipped in chocolate. After letting them drip dry for a while, I gave them some time in a very low oven with the convection fan turned on. They look and taste great, sweet with just a hint of bitterness in the zest.

So I still have some questions.

- the Herme/Greenspan book notes that the peels can be stored in the syrup and used without drying them. When would you use the candied peel in syrup? I would think that adding them to most recipes would add too much moisture. I plan on using the dried peels in my cookies.

- When you use candied peel in baked goods, do you skip the final sugaring? I'm assuming yes, that the sugaring is for eating the peels or using them as a garnish.

- How long do the dried peels last? And how are they best stored?

thanks for the discussion thread, everyone, I probably would have bought some vastly overpriced and less flavorful candied peel for these cookie recipes.

[Kerry Beal]

This thread was bumped up at the perfect moment for me, just as I was eying a couple of cookie recipes that call for chopped candied orange peel.

Since I don't have a microwave, I went ahead and followed the directions in Pierre Herme and Dorie Greenspan's Desserts by Pierre Herme, really the same multi-blanch, sugar syrup steep technique that folks here recommend.  Though I didn't do it, that recipe calls for adding several whole spices to the sugar syrup, which would probably be lovely if you plan on serving them simply sugared or dipped in chocolate.  After letting them drip dry for a while, I gave them some time in a very low oven with the convection fan turned on.  They look and taste great, sweet with just a hint of bitterness in the zest.

So I still have some questions.

- the Herme/Greenspan book notes that the peels can be stored in the syrup and used without drying them.  When would you use the candied peel in syrup?  I would think that adding them to most recipes would add too much moisture.  I plan on using the dried peels in my cookies.

- When you use candied peel in baked goods, do you skip the final sugaring?  I'm assuming yes, that the sugaring is for eating the peels or using them as a garnish.

-  How long do the dried peels last? And how are they best stored?

thanks for the discussion thread, everyone, I probably would have bought some vastly overpriced and less flavorful candied peel for these cookie recipes.

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I store mine in the syrup in the fridge. A couple of days before I need them (usually to dip in chocolate) I take them out, put them on a rack to dry. I don't bother to sugar them unless I plan to use them as a garnish.

In syrup in the fridge they tend to last indefinitely.

[Darienne]

I store mine in the syrup in the fridge.  A couple of days before I need them (usually to dip in chocolate) I take them out, put them on a rack to dry.  I don't bother to sugar them unless I plan to use them as a garnish.

In syrup in the fridge they tend to last indefinitely.

←

I haven't kept any of mine yet long enough for this to be a consideration, but I will no doubt follow Kerry's plan.

However, I have dredged mine in baker's sugar lightly, very lightly, even though I am dipping them all in chocolate. It's been fine so far.

None has lasted more than a week...all eaten, every one ...or given away at this point.

[andiesenji]

I sugar mine so the pieces won't stick together when stored. I like to use the coarser-grained sugar and in fact purchase the "Azucar" label at my local Mexican supermarket because it is much more granular than regular C&H granulated sugar.

I do the same with my candied ginger that I do in very large batches - 10 to 15 pounds at a time.

[Darienne]

I sugar mine so the pieces won't stick together when stored.  I like to use the coarser-grained sugar and in fact purchase the "Azucar" label at my local Mexican supermarket because it is much more granular than regular C&H granulated sugar. 

I do the same with my candied ginger that I do in very large batches - 10 to 15 pounds at a time.

←

Aha! I have not tried coarse sugar yet but will.

Today I dipped the results of a few batches of candying: ginger, lemon and oranges. Ginger because I was trying to make ginger spread and failed and had all this ginger. Lemons because they were so cheap one week and then I had all this juice and all those peels. And oranges because we go through oranges like crazy. I found this recipe for the old time Montreal orange Julep that I had as a kid. Modified it, of course, and now have all these lovely orange peels just begging to be candied.

So now I have enough dipped peels to open a very little store. Very little. For a couple of hours only.

[Darienne]

A thing of beauty is a joy forever. A small portion of today's output.

[Darienne]

Hooray, hooray. Today I bought a big bunch of kumquats in the local Asian store. First time I have seen kumquats in Peterborough in 30 years. Kumquat ice cream here we come. Well, vanilla with candied kumquat pulp in it. So good.

[mostlylana]

I just finished reading through this thread and also the thread on Glace fruits. I have never attempted either of these methods so I am looking for clarification as to which method is best for what Andie describes as 'peel with that stained glass appearance' (not coated in sugar - but rather chocolate). It seems that some people use the Glace technique for peel with excellent results. Does this mean no blanching (but rather steaming) and several days in syrup solutions? I am looking for the best results - time isn't an issue. I'm just confused as the terms 'candied peel' and 'glace peel' seem to be used interchangeably...

I plan on doing a lot (several dozen oranges). The electric roaster seems to be the best bet in my view. Any tips? I know there is a lot of discussion about Andie's microwave method but I imagine the process is similar in a roaster?

I'm hoping to replicate the traditional french orangette.

[blue_dolphin]

On March 20, 2009 at 6:48 PM, pastrygirl said:

I had a random thought yesterday that I wanted to throw on the table for feedback: do you think a pressure cooker would have any applications for candying? I've never actually used one and am kind of scared of them, but I was thinking it might be an easy way to soften citrus peel or ginger. If you put your blanched peels and syrup in the pressure cooker, would it all caramelize from too high heat? Would the sugar stick the steam valve together and make it explode? I'm wanting to make a lot of candied ginger via a slightly faster method than Andie's (I am impatient, it is true). Is this a really bad idea and opposite to everything we know about candying, or do you think it might be worth a try?

 

I've recently candied lime, lemon and mandarin peels with this pressure cooker method, described by Laura Pazzaglia, who posts here on pressure-cooker topics.  It's not a high-volume method as the recipe cautions that it is important that the volume be kept below the 1/2 full line of the cooker and that pressure be allowed to release slowly.  I'm sure this is to prevent the sort of disaster that @andiesenji describes above, which would no doubt ensue if that caution were disregarded.  

 

While this doesn't address @pastrygirl's need to make a lot of candied product quickly (and wouldn't be much help since it's more than 6 years late!) but if one needed a modest amount of candied peel (say 5-10 fruits worth) to garnish a dessert or other confection, this method can get you there in a couple of hours, with less hands-on time than the microwave method.  I used the Instant-Pot electric pressure cooker so it's particularly easy but the recipe includes instructions for both electric and stove-top pressure cookers.

 

Just thought I'd add this small bit to a great thread that contains so much wonderful information.  

Edited December 22, 2015 by blue_dolphin (log)

[SweetSymphonybyM]

To get the 6-8 week safe storage at room temp when covered in chocolate, at what Brix should the syrup be by day 7-10 for orangettes? (Increasing by 2 degrees each day with additional sugar?)

[SweetSymphonybyM]

And with what Brix do I start on day 1? 

[cteavin]

I must have about three quarts of orange syrup, and one quart each of lemon, pineapple and ginger syrup. All of it is at 70 degrees Brix. 

 

Any idea on what to do with it? 

 

I was thinking to make jelly with some of the orange but every recipe I can find online only talks in granulated sugar. I was also thinking of making a very strong tea and making a tea jelly with some of the lemon, but not sure if that would even work. 

 

What do you do with your leftover syrups? Any thoughts on what to do with all this extra? 

[liuzhou]

I have a recipe which uses a ginger syrup in a salad dressing served with squid, but as it only uses 2 tbs at a time, it might not make much of a dent in your 2.8 litres.

[blue_dolphin]

I use the syrup to sweeten popsicles, iced tea, in cocktails or hot toddies.  But you've got a lot more than I usually end up with. 

[lemniscate]

Make gummies?

[andiesenji]

If the syrups are thin, I reduce them and bottle them. I add spices to some of the orange syrup and simmer it until the spice flavor is pronounced enough to flavor tea.  You can use the syrup instead of sugar in various quick breads, cakes, pies, cookies, puddings trifles, etc.  I used to make candied ginger in very large batches in an electric roaster so ended up with a lot of syrup.  I never had a problem using it up.

I used a mixture of the orange and ginger syrup on cooked carrots, sweet potatoes, parsnips, winter squash, etc.  I roasted ducks bathed in orange syrup.

I used to have a cookbook that had dozens of recipes for maple syrup and i made those with my homemade syrups. 

And there are several cookbooks for Karo Syrup both dark and light.  Here's a page to get you started:  https://cookpad.com/us/search/karo

 

Edited November 10, 2021 by andiesenji (log)

[SLB]

Dumb question, @andiesenji:  you sub in the leftover syrups for Karo 1:1?  

 

I guess the actual thing to actually do would be to actually watch the brix in the original syrup . . . .

[Alex]

Cocktails?

[cteavin]

On 11/9/2021 at 6:59 PM, liuzhou said:

I have a recipe which uses a ginger syrup in a salad dressing served with squid, but as it only uses 2 tbs at a time, it might not make much of a dent in your 2.8 litres.

 

Every dent helps.

 

 

On 11/9/2021 at 11:39 PM, lemniscate said:

Make gummies?

 

This is a great idea! I'll do a bit of research. Thanks! 

 

5 hours ago, andiesenji said:

If the syrups are thin, I reduce them and bottle them. I add spices to some of the orange syrup and simmer it until the spice flavor is pronounced enough to flavor tea.  You can use the syrup instead of sugar in various quick breads, cakes, pies, cookies, puddings trifles, etc.  I used to make candied ginger in very large batches in an electric roaster so ended up with a lot of syrup.  I never had a problem using it up.

I used a mixture of the orange and ginger syrup on cooked carrots, sweet potatoes, parsnips, winter squash, etc.  I roasted ducks bathed in orange syrup.

I used to have a cookbook that had dozens of recipes for maple syrup and i made those with my homemade syrups. 

And there are several cookbooks for Karo Syrup both dark and light.  Here's a page to get you started:  https://cookpad.com/us/search/karo

 

 

YOU are a national treasure! xo

 

I guess I could do the calculations to work out how much sugar and water are in 70 degree brix syrup and start here. 

 

Oh, and I just put some orange syrup in a double boiler with fresh ginger and spices for a syrup to flavor my tea/coffee. I might get close to Pumpkin Spice lattes.

 

 

 

Thank you all for the suggestions.

[andiesenji]

I never did the brix measurements.  I would reduce the syrup until it was about the same thickness as Karo, poured the same and used it 1:1, adjusting the flavoring when it had a strong spice flavor, generally leaving out the cloves and cinnamon and using ground allspice and black pepper in quick breads, muffins and cupcakes.  

I also made my version of Italian meringue with the flavored syrups, making small batches for testing. The orange spice meringue on thin slices of pound cake was a favorite with my clients when I was catering.

I would usually have 1 1/2 gallons of ginger syrup or orange syrup after candying large batches.

This is a photo of one of the last big batches of candied ginger I made.  It was actually a 15 quart batch but I still had some in the dehydrator when I filled this Cambro container.

P.S. This ginger was all home grown. I maintained a large patch for years and was able to grow it by carefully keeping it deeply mulched with a couple of feet of straw covered by tarps during the winter with some heater strips that are intended to be used under tile floors.  

Edited November 12, 2021 by andiesenji (log)

[cteavin]

15 hours ago, andiesenji said:

I also made my version of Italian meringue with the flavored syrups, making small batches for testing. The orange spice meringue on thin slices of pound cake was a favorite with my clients when I was catering.

This is especially interesting to me -- and good to try because I have so much -- because I assumed the citrus oils would get in the syrup and prevent it from whipping. Did you use any powdered egg white to make up for the extra water? 

 

[andiesenji]

1 hour ago, cteavin said:

This is especially interesting to me -- and good to try because I have so much -- because I assumed the citrus oils would get in the syrup and prevent it from whipping. Did you use any powdered egg white to make up for the extra water? 

 

I used only the meringue powder because it contains Cream of Tartar which will counter the action of oils because I also used the Loraine flavors which are oil-based. 

You can also add gum arabic to stabilize if you use only dehydrated egg whites.

As I said, I experimented with small amounts - I used a wand type milk frother for the small batches.