Yummiest Thing I've Ever Made

Grandma and Grandad came over for belated birthday celebration, on their way (further) up north. They promised a pizza dinner, and I made the belated chocolate mousse that Sofia had requested for her birthday. The mousse recipe called for Candied Orange Peel as an accompaniment. As has been my habit this week, (ahem) I failed to read the recipe thoroughly, and missed the part about soaking the peel in salted water for 4 hours.

Can't start the candied orange peel at 5 o'clock and expect it to be ready for the mousse at 7, now can you?

So anyway, it was done late, and Maia didn't taste it until this morning. But when she did, she said, "Mommy, this is the yummiest thing you've ever made". It is candy. Pure candy. So what if it's made from real organic orange peels, it's also soaked and cooked in sugar and then rolled in more sugar. I swear it tastes like Trix cereal. Not that I've tasted that for about 20 years but it brought back memories. So here's the recipe, it's from a Williams Sonoma cookbook.

Candied Orange Peel

2 oranges, preferably with thick skin
1 T sea salt
1 c sugar, plus extra for coating
1/2 c water
3 T light corn syrup

• Cut around circumference of each orange cutting only through the peel, then make a second cut perpendicular to the first through the stem and blossom end. Remove the peel in 4 segments (now you have 8 orange peel pieces).

• In a small bowl, soak the peel pieces in the salt and just enough water to cover for 4 hours.

• Drain the peel and place in a small saucepan. Add water to cover and bring to a boil over med-high heat. Reduce heat and simmer, uncovered, for 15 minutes. Drain and repeat the process. (Why? I have no idea... ) Drain and set aside to cool. Cut into 1/4 inch strips.

• In a small saucepan, over med. heat, combine the 1 cup sugar, 1/2 cup water, and 3T corn syrup. Heat, stirring, until the mixture comes to a boil and the sugar is dissolved. Add the peel strips, reduce heat to low, and cook slowly until the peel is translucent and the syrup registers 230 degrees F on a candy thermometer. Do not allow to caramelize.

• Transfer peels to a wire rack to drain (better put something under it), without touching eachother. While still warm, roll the peels in sugar on a plate and then place on a piece of wax paper to finish cooling and drying. Store in a covered container in a cool place for up to several weeks.

Yeah, like it'll last that long around here.