Orange hard candy

Citrus fruits are one of the best things in nature.

Accordingly, citrus candies are fun, easy to make – especially during the winter, when we have lovely fresh lemons and oranges.

One of my most favorites (and my kids too) are the orange candies. Orange zest, pulp, juice and peels are all wonderful sources for candies and jams. I love oranges in every way possible – fresh, candied, liquor  or a jam!

To me, the lovely thing about Orange candies is that they go wonderfully well with winter… don’t believe me? Add some orange peel to your herbal tea next time – and you will see what I mean… Nothing beats home made orange candies in the winter… kids will be running towards the kitchen and it’s a joy to give to friends. These natural organic candies do smell and taste like oranges – because that is what we will use!

Natural organic sour Orange candies recipe:

 Utensils required:

1/2 liter pot, stainless recommended

A long handle mixing spoon (use wood or stainless – not plastic!)

Candy thermometer or laser thermometer (don’t have any? – read this and do without!)

Digital or mechanical weight  0.1-0.01gram accuracy (not crucial but very useful)

A measuring cups and spoons set  is very useful (but not a must!)

Parchment paper  – 1/4 sheet will do

Powdered sugar (if you blend sugar yourself add 2% cornstarch)

Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).

Ingredients:

1/3’rd cups of sugar

1/9’th cups of corn syrup (~two table spoons)

1/9’th cups of water

2-3 grams of Orange zest (fresh is best, but if not – freeze extra zest for summer times)

2-5 grams of citric acid (optional!)

Cooking time: 20minutes

Complexity Level: Medium

Protocol:

Mix the sugar, corn syrup and water in a small pot (0.5 liter size will do perfectly). Use a small burner or heating element so only the bottom of the pot is being heated. Allow the candy mix to reach 150°C or 300°F. Once it reaches the correct temperature, turn off the heat and add the Orange zest. Mix well until it stops foaming. The candy will release the water in the Orange zest as steam. Once the zest has been incorporated into the candy – quickly add the citric acid (if you want the candy to be sour, if not – that’s going to be a wonderful Orange candy, but not sour). Quickly mix the citric acid and pour as fast as possible – citric acid breaks down sugars so time if of the essence. Pour the hot candy onto some parchment paper or oiled marble surface.
Cut the candy into squares using the back of a knife or a thin metal bar and allow to cool. Break the candy pieces and store in an air tight container.

Note For Beginners: Before you start please watch my 101 series including the hazard video. Hot candy burns badly. So please be careful, work slowly and if a spill occurs quickly run cold tap water on it. Work slowly, be careful and enjoy the process.

Yours sweetly,

Saar