Christmas Candy Recipe: Tri-Flavored, Candied, Orange Peel

These Christmas candies are inexpensive, easy to make and delicious. They look elegant nestled together in a crystal candy dish with a single sprig of mint. The added plus is your house will smell heavenly while making candied orange peel.

Prep Time: 15 minutes

Cook Time: 60- 75 minutes

Finish Time: 30 minutes

Rest Time: 1 Day

You'll want to use navel oranges that are bright in color, with few blemishes that are as large as possible so that you can monopolize on the added skin surface. You can use the remaining orange segments for a salad or to pack in the kid's lunches.

3 Navel Oranges

3 Cups granulated sugar plus ¾ cup sugar reserved for coating the peels

3 Cups Water

3 oz milk chocolate chips

1 Sprig of mint

Bring a large pot of plain water to boil.

While the water is coming to a boil; prepare the oranges by cutting off a quarter inch at the top of the orange and a quarter inch at the bottom of the orange and then by scoring the orange lengthwise into four sections. With your hands carefully peel each section so that you have removed the peel and whatever pith happens to come with it. The pith should not be removed. You should have 12 sections of peel. Reserve the orange flesh for another use. Carefully cut each section lengthwise into quarter inch strips. Add the peels to the boiling water and simmer 15 minutes. Rinse and drain the peel.

Add 3 cups sugar and 3 cups water to a medium sauce pan. Bring to a boil, stirring frequently, reduce heat and simmer. Hint: you can do this part while the peels are simmering in the larger pot.

Add the drained peel to the sugar/water mixture in the medium pan, bring to a boil and reduce heat to a simmer for 60- 75 minutes or until the orange peels are translucent. Stir occasionally.

Next, drain the peels in a colander. You can put a bowl underneath to catch the sugar water (known as simple sugar). Hint: The simple sugar has now become a delicious orange infused simple sugar, perfect for flavoring your morning teas or pouring over hotcakes. Just store it in an air tight jar for up to a week.

Next, you'll need three rimmed cookie sheets

Divide the orange peel into three separate groups for coating.

Straight Up Orange Peel- Simply arrange one third of the orange peels on a cookie sheet or aluminum foil, well separated from each other. Turn occasionally and let dry overnight.

Sugar Coated Orange Peel- To one cookie sheet add the reserved ¾ cup granulated sugar. Toss one third of the peel in the sugar, separate out on the sheet and let dry over night in the sugar

Chocolate Dipped Orange Peel- Melt chocolate chips in double boiler, dip remaining one third of orange peels, one at a time in the melted chocolate, leaving the part of the peel not dipped. Allow to cool overnight.

Arrange the flavors side by side in a candy dish and garnish with a sprig of mint.

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