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To Candy Orange Peels
To Candy Orange Peels is a traditional Elizabethan recipe for a classic method of preserving orange peels first by boiling in syrup and then by candying in melted sugar. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To Candy Orange Peels.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+over-night soaking)
Makes:
20
Rating: 
Tags : British Recipes
Original Recipe
To candie Orenge pilles (from Sir Hugh Platt's
Delightes of Ladies to adorne their Persons, Tables, Closets, and distillatories with Beauties, banquets,perfumes and waters. Reade, Practise, and Censure 1602)
35. To candie Orenge pilles.
Take your Orenge pilles after they be preſerued, then take fine ſugar and Roſewater, & boile it to the height of Manus Chriſti, then drawe through your ſugar, then lay them on the bottome of a ſieue, and dry them in an ouen after you haue drawne bread, and thy will be candied.
Modern Redaction
In Medieval and Elizabethan cookery
Manus Christi was a sugar confection and 'boyle it to the height of Manus christi' is a reference to the cooking of that confection. Essentially the sugar needs to be boiled to the
Thread Stage of sugar cookery (110–113°C).
Ingredients:
Peel from 4 thick-skinned oranges
juice of 4 the oranges
200g caster sugar
400ml water
200g caster sugar
2 tbsp rose water
Method:
Peel the oranges then squeeze the juice and reserve. Slice the orange peels in to pieces about 3cm wide. Set these aside to soak in the orange juice.
Combine the 200g caster sugar and 400ml water in a pan. Bring to a simmer. When the sugar has all dissolved, add the strips of orange peel and the orange juice. Return to a simmer and cook gently for about 20 minutes, or until the orange peels are tender.
Take off the heat and set aside to cool for 1 hour. After this time, return the mixture to a heat, bring back to a simmer and cook for 20 minutes more. Take off the heat and set aside to soak in the syrup over night.
The following day, take the cooked orange peels and fish them out of the syrup. Combine the caster sugar and rose water in a small pan. Heat until the sugar dissolves then bring to a boil and cook until the sugar reaches 110–113°C as measured on a confectioner's thermometer.
Add the orange peel strips and stir into the syrup. Take off the heat and allow to cool very slightly. Using a fork, remove the orange peel pieces and arrange them in a single layer on a baking tray covered with greaseproof (waxed). Transfer to an oven pre-heated to 140°C and leave them in the oven for about 1 hour, or until the sugar coating has set. Allow to cool and store in an air-tight jar until needed.
These can be eaten as sweetmeats or they can be used as ingredients for cakes and cake decorations.
Find more Hugh Plat Recipes Hereand more Traditional Elizabethan Recipes Here.
