Recipe for candied Peel

CANDYING can transform things you wouldn’t normally want to eat - in this case sour orange peel - into luxurious delights. Try dipping one end of the finished peel in molten dark chocolate and the other in granulated sugar.

One of the ingredients here is glucose syrup. Its function here is to give the candied orange peel lustre and to prevent is surfaces from hardening.

1kg (2¼lb) navel orange skin* (this equates to 4-5kg (9-11lb) whole oranges)